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Prep Time
3 h.
Cooking Time
45 min.
Serves
12
Difficulty
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About This Recipe
Traditional Easter kulich made from yeast dough can be tastier than any cake, and if it's a cottage cheese kulich with raisins, it is guaranteed to be a top-tier success. The baked good will delight you with its fluffiness and rich flavor. Additionally, the cottage cheese will add pleasant moisture to the kulich. The amount of sugar in the dough can be adjusted to your taste, considering the fact that there will still be a white sugar glaze on top. Plus, raisins, which will give the Easter treat sweetness and aroma. For the recipe, it is essential to prepare a starter dough – because if something is wrong with the yeast, it is better to find out at the very beginning of the process.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Flour - 500 g
Milk - 200 ml
Curd 18% (fatty) - 120 g
Butter 82.5% - 120 g
Sugar - 100 g
Eggs C0 - 2 pcs.
Pressed yeast - 25 g
Vanilla sugar - 10 g
Salt - 0.3 tsp
Raisin - 100 g
Powdered sugar - 150 g
Hard boiled egg white - 1 pcs.
Lemon juice - 10 ml
Nutrition Facts
Serves:
🥓
Fat
145г
🍚
Carbohydrates
678г
🥩
Protein
108г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the dough: dilute the yeast in half the warm milk, add a couple of tablespoons of flour and the same amount of sugar. Stir until smooth and place the dough in a warm place for 10–20 minutes until a bubbly cap appears.
Step 2
Combine the cottage cheese with the remaining milk and puree with a blender until smooth. Beat the eggs with a whisk along with the remaining sugar and add to the curd mixture.
Step 3
Soften the butter at room temperature or melt it slightly in the microwave. Stir the butter into the egg-curd mixture, add vanilla sugar and salt.
Step 4
In a large bowl, combine the dough with the curd-egg mixture. Gradually add flour and knead into a soft dough. Knead it for 10 minutes. Then cover the bowl with a towel and place in a warm place for an hour and a half.
Step 5
Prepare the raisins. Rinse it and dry it with napkins so that no water remains. If the raisins are too dry, you can pre-soak them for half an hour.
Step 6
When the dough has risen, add the dried raisins and knead thoroughly again. Add a little flour if necessary. Let the dough rest for another hour under the film.
Step 7
Punch down the risen dough and distribute it among the cake pans. This amount of dough will make two large Easter cakes or several small ones. Fill out the forms halfway, maximum 2/3. Cover with a towel and leave the pieces to proof in a warm place for 30–40 minutes.
Step 8
Preheat the oven to 180ºC. Place the pans with Easter cakes in it and bake for about 30–40 minutes. Time depends on the size of the molds. Check readiness with a wooden skewer.
Step 9
Prepare white icing. Whisk the egg white, gradually add half the powder, then lemon juice. While kneading the mixture, continue adding powdered sugar until the glaze has a consistency similar to liquid sour cream.
Step 10
Let the cakes cool and then brush them with the icing sugar using a silicone spatula. While the icing is still wet, you can decorate the top with decorative sprinkles.
Enjoy your meal!
Follow the instructions step by step