Brioche braid with condensed milk, nuts, and raisins

This warm cottage cheese brioche is one of the best. No-yeast dough, your favorite filling, all easy & quick. Delicious!

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Brioche braid

egg

1pc

5% cottage cheese

180g

6.30oz

0.72cup

12tbsp

sugar

70g

2.45oz

0.28cup

4.69tbsp

vanilla sugar

10g

0.35oz

0.67tbsp

wheat flour

220g

7.70oz

1cup

14.74tbsp

leavening agent

1tsp

vegetable oil

3Tbs

boiled condensed milk (heated)

3Tbs

nuts, raisins

to taste

Put cottage cheese, sugar, vanilla sugar, egg, and vegetable oil in a bowl. Mix with a blender or fork. Then add the flour sifted with the baking powder, and knead a soft dough.
On a floured work surface, roll out the dough into a rectangle. Sprinkle it with condensed milk, nuts, and raisins. Roll it up, cut it lengthwise and shape a braid as shown in the photo.

Recipe source

Defrost the puree. Pre-mix the pectin and sugar.
Place the pear puree in a saucepan, add the sugar and pectin in a thin stream, mix well. Heat until boiling.
Sprinkle in the citric acid, stir. Leave to cool.

Soak the gelatin - it should absorb the water completely. Have all the tools, cups, whisks, spatulas at hand not to be distracted in the process!
Mix the egg, yolks, sugar, and starch in a bowl. Heat the milk to room temperature in a thick-bottomed saucepan. Pour some of the milk into the cup with the yolks, stir, combine everything in a saucepan. Stir actively with a whisk. Starch begins to work after 140F | 60C, so as soon as it heats up, the mass will be getting thicker. Do not miss this point, and stir very well. As soon as the mixture starts bubbling, remove it from the stove, but keep stirring, as the heat is coming from the bottom of the saucepan. Add the gelatin mixture.
You should have two cups prepared, one with vanilla paste, and the other with chocolate. Divide the cream equally among these cups.
Combine the first part of the cream and vanilla, set it aside. We need it to cool to 104F | 40C before adding the butter. Mix the second part with chocolate until completely combined and glossy. Cover both bowls with foil.
Once the vanilla cream has reached 40°, you can mix in the butter. And proceed to assemble!

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