Ingredients

Leaven
yeast
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
milk
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
1 Tbs
flour
1 Tbs
Dough
salt
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
eggs
3 pc
flour
1.25 cup
340 g
11.90 oz
11.22 fl oz
vanilla
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
raisins, candied fruits
0.75 cup
160 g
5.60 oz
5.28 fl oz
cottage cheese 15%
1 cup
250 g
8.75 oz
8.25 fl oz
cranberries
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Cooking

  1. Heat the milk to 37C (99F).
  2. Dissolve the yeast, sugar and flour in milk; put the leaven in a warm place for 15 minutes.
  3. 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.
  4. Mix the mass until smooth.
  5. 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.
  6. Boil the cranberries and sugar for 5 minutes. Cool the mass, and pour it into the dough. Mix gently!
  7. 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!