Many people are afraid to add cottage cheese to Easter dough because of the risk of getting dense baked goods. The secret of tenderness lies in the correct ratio of ingredients. It is enough to follow simple proportions to change the structure of the finished product.
You will need:
Cottage cheese 9% – 200 g
Wheat flour – 500 g
Warm milk – 200 ml
Eggs – 3 pcs
Sugar – 150 g
Butter – 100 g
Dry yeast – 7 g
Vanillin and raisins – to taste
How to cook:
- Rub the cottage cheese through a sieve or beat with a blender until smooth.
- Dissolve yeast and a spoonful of sugar in warm milk, leave for 10 minutes until a foamy cap appears.
- Beat eggs with sugar and salt until light foam, add melted cooled butter and cottage cheese.
- Pour the dough into the egg mixture, gradually add the sifted flour and knead the soft dough.
- Add vanillin and prepared dried fruits, mix again.
- Leave the dough in a warm place for 1.5–2 hours to rise, then pour into the molds and let rest for another 30 minutes.
- Bake at 180°C for 30–40 minutes until golden brown.
Bonus tip: Add a pinch of salt to the curd mixture before mixing. Salt brings out the sweetness of the baked goods and brings out the flavor of vanilla or zest.
Bon appetit!
