Ingredients
Leaven
yeast
20g
0.70oz
1.34tbsp
milk
120g
4.06fl oz
sugar
1Tbs
flour
1Tbs
Dough
salt
3g
0.11oz
0.20tbsp
sugar
140g
4.90oz
0.56cup
9.38tbsp
butter
50g
1.75oz
3.35tbsp
eggs
3pc
flour
340g
11.90oz
1.36cup
22.78tbsp
vanilla
10g
0.35oz
0.67tbsp
raisins, candied fruits
160g
5.60oz
0.64cup
10.72tbsp
cottage cheese 15%
250g
8.75oz
1cup
16.75tbsp
cranberries
100g
3.50oz
0.40cup
6.70tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
Method
Cooking
- Heat the milk to 37C (99F).
- Dissolve the yeast, sugar and flour in milk; put the leaven in a warm place for 15 minutes.
- You can cook the dough with a stationary mixer. Whip the eggs with sugar until fluffy. Add the grated cottage cheese, the melted butter, salt and vanilla (to taste) to the egg mass.
- Mix the mass until smooth.
- Add the leaven, and mix well again. Sift the flour, and pour it into the mixture. Then add the raisins and the candied fruits, and mix once again.
- Boil the cranberries and sugar for 5 minutes. Cool the mass, and pour it into the dough. Mix gently!
- Pour the dough into molds, and cover it with foil. The dough should double. Bake the Easter cakes at 180C (356F) for 10 minutes, and then at 150C (302F) for 35 minutes. It’s important not to overdry the cakes!
Happy Holidays and Bon Appetit!
