Curd baked goods are very popular among those who love to bake, and especially among those who love to eat. It doesn't matter whether shortbread or yeast dough. The curd will improve texture and flavor.
Easter cake is the main treat of the bright holiday of Easter. Adding cottage cheese to the dough will make the crumb loose and airy, while it will not be dry, it will not crumble much when cutting.
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Ingredients:
Milk - 125 ml
Dry yeast - 5 g
Sugar - 100 g
Salt - ½ tsp
Wheat flour - 350 g (+ 1 tablespoon for dried fruits / candied fruits)
Butter - 80 g
Cottage cheese (fat content 9%) - 150 g
Egg yolks - 4 pcs.
Dried / candied fruits - ½ cup
Cognac - 3 tablespoons
Vegetable oil - 2 tbsp. (for greasing hands and dishes)
Glaze - for decoration (to taste)
Sprinkle - for decoration (to taste)
Step by step recipe:
Prepare your ingredients. Choose dried fruits and candied fruits to taste.
If you are not a supporter of alcoholic flavors, replace cognac with a strong infusion of aromatic tea, and for a delicate aroma, you can add vanillin to the dough.
Melt the butter and let it cool completely at room temperature.
The dough is prepared in a sponge way. For dough, heat the milk to a pleasantly warm temperature (36-38 degrees). In a suitable bowl, combine 80 grams of flour, 2 tbsp. sugar, dry yeast. Pour warmed milk into this mixture and mix everything. Cover the bowl and leave in a warm place for 30-40 minutes to ripen the dough.
This time will be enough to prepare and flavor dried and candied fruits. If they are tough, first fill them with a little very hot water and leave to soften for 10 minutes.
Then drain the water, add cognac, tighten the dishes with plastic wrap and leave the mixture at room temperature for about 1 hour. During this time, the mixture of dried fruits, candied fruits and cognac must be mixed 2-3 times.
Whisk the yolks with the remaining sugar.
Add cottage cheese, rubbed through a sieve, to the yolk mixture.
Stir and pour in the cooled melted butter. Mix everything again until smooth. The result is a bright yellow mixture with a creamy consistency.
By this time, the dough has matured and is ready for further work. It has greatly increased in volume and looks as if it is all composed of air bubbles.
Sift flour into a deep bowl, add salt and stir. Then add the yolk-curd mixture and yeast dough here.
Start kneading the dough with your hands, first in a bowl, and then, when all the ingredients are combined, continue kneading on the board. The dough is sticky, but don't add more flour. It is enough to grease your hands and surface with a small amount of vegetable oil.
You need to knead the dough for a long time - 10-12 minutes. It will gradually become elastic and less sticky.
Throw the dried fruits and candied fruits on a sieve to drain excess cognac, dry them with a paper towel, and then roll in 1 tbsp. flour and add to the dough.
Knead the dough for a few more minutes to distribute the fruit pieces evenly. Grease a large bowl with vegetable oil and transfer the dough into it, having previously rounded it.
Cover the dishes and leave in a warm place for 2-2.5 hours. Since there is a lot of baking in the dough, it takes a lot of time to rise. During this time, do 1-2 workouts.
Before transferring the dough into the mold, knead it again. Fill the container 1/2 full, it will rise very strongly during the final proofing, and then continue to rise during baking.
While the future cake is brewing, preheat the oven to 180 degrees. Place the mold in the oven and immediately reduce the temperature to 170 degrees.
Bake the cake for about 50 minutes or until cooked through. The baking time depends on its size; 15-20 minutes will be enough for small portioned cakes.
You do not need to make a high temperature in the oven, otherwise the top of the product will already brown, and the cake will not have time to bake inside.
Let the baked goods cool completely before decorating with icing and sprinkles. It is better to cool in the form, turning it upside down so that the top of the cake does not touch the surface.
For decoration, you can choose the icing to taste. There are different: fondant, protein, simple sugar, chocolate. The same with sprinkles: dried fruits, nuts, pastry sprinkles, whatever your heart desires. This is a great holiday and Easter cake is the main decoration of the table, let your imagination run wild.
In the section, you can see how airy the crumb turned out, like fluff, and the bright yellow color is the merit of the yolks.
Kulich on cottage cheese does not stale for a long time if stored in a closed container.
Happy easter! Bon Appetit!
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