Prepare the mayonnaise: soak the dry yeast in a little warm milk to which a little sugar has been added.
Put the rest of the milk to the boil and after it boils, add 3-4 tablespoons of flour, stirring constantly so as not to make lumps.
Then leave to cool, then add the soaked yeast. This composition is then covered with a kitchen towel and left in a warm place to rest and grow.
Separately, rub the yolks, gradually add salt, then sugar, until it becomes a frothy cream. Also separately, beat the egg whites.
Place the rest of the flour in a bowl and add the yeast composition and the raised flour on top and mix well, then gradually add the yolks, a little warm milk and the beaten egg whites.
Mix everything well, kneading for 20-30 minutes, then gradually add the oil, hot melted butter and rum essence. If the dough comes out too hard, you can add a little more heated milk.
After kneading, cover the bowl with a kitchen towel and place in a warm place for about an hour.
Once raised, the dough is first divided into two halves, and then one of the halves is divided into 3 other equal parts.
From the first half, spread a round sheet the size of the bottom of the tray or the shape in which you will bake the easter.
Grease the pan with butter and place the sheet of dough on its bottom.
From the 3 pieces of dough, take two pieces and make on the dough table rolls the thickness of a pencil, which are then twisted on top of each other like a braid. This braid is placed all around the edge of the tray, joining by gently pressing the four ends. It is then allowed to grow.
From the third piece of dough that remains, rolls are made separately that are intertwined two by two and will be placed on top of the cross-shaped cheese filling.
For the filling, rub the cottage cheese with butter, add the egg yolks, a little salt, vanilla sugar, lemon peel, semolina, flour, cream, butter, some raisins (the raisins are kept in warm water for a while to swell a little and wipe before incorporation into a napkin) and beaten egg whites.
Pour this composition over the dough, and sprinkle the rest of the raisins on top, then add the woven cross.
Grease with egg to get a nice color when baking, and bake at the right heat for about an hour.
Remove the Easter cheese with cheese from the oven, allow to cool and then remove from the pan.
Method of preparation
In our country there is no Easter without Easter with sweet cheese, this being a tradition that is inherited from our ancestors! Of course, they are not missing from the table of this beautiful Christian holiday, along with cake, beautifully painted eggs and lamb steak. When I make the cake dough, I always keep in mind that I have to make 2 or 3 pastas, one with sweet cheese, the other with chocolate, or with sweet cheese and raisins and another with candied fruit. I will present you Easter with sweet cheese and raisins, for which we need 350 g of cake dough. So from the cake dough we made, after it grew well we weighed 350 g for our Easter. Now prepare the filling: put the cottage cheese in a bowl and mix it until it becomes fine and creamy. Fresh cheese must be left to drain in a sieve for at least 2 hours. I usually mix it with a little sugar, this way we will remove almost all the dice from the cheese. After it has drained well, add the soft butter, cut into pieces and continue to mix, until smooth. We will add the eggs one by one, one by one, then we will add the rest of the sugar and we will continue to mix. Add sour cream, lemon peel, vanilla essence and rum and mix until completely homogenous. At the end we will put the semolina and flour and we will mix until the total incorporation. If you want, you can add other flavors to your liking in the filling. You either dry the raisins or leave them in warm water with a little rum, but before putting them in the cheese, squeeze them well with the liquid they were in, then mix with a spatula. I used for baking a tray with removable walls that I greased well with a cube of butter, my tray had a diameter of 24 cm. Before putting the cake dough, I covered the bottom with baking paper. First we heat the oven and then we will take care of Easter. After the dough has doubled in volume, we put it on the work table which has been greased with a little oil or sprinkled with a little flour. We take a small piece of dough to make a decoration on top, or a cross, and we will divide the rest into 2 pieces. We will spread the first piece on the work table in a round shape, with a larger diameter than our tray and we will place it in the tray slightly lifting the edges. Carefully pour the cheese filling in the middle, without soiling the edges of the dough. From the other piece of dough we will shape with our hands moistened with a little oil 2 round strings, with a length of about 90 cm that we will twist together, then we will cover with this twisted string the edges of the tray, over the cheese composition, and at the end we the ends, thus forming a crown. You can put this twisted cord either before putting the filling or after you put the filling. From the small piece that we stopped for decoration, either we make a cross, a flower, or whatever you want. Let the easter grow in the pan for about 20 minutes, then beat the 2 yolks with warm milk and vanilla, then grease the whole easter, and spread the rest of the egg evenly over the cheese composition (see also the pictures posted). Put the easter in the preheated oven at 180 degrees, for about 50-60 minutes. When the Easter is nicely browned, and the cream cheese is firm, take it out of the oven and to give it a nice shine we can spread it with two tablespoons of honey, or with a little sugar syrup mixed with a teaspoon of oil. We let it cool until it reaches room temperature, then we open the detachable ring, take it out on a plate and we can slice it.
Lamb meat with rosemary quickly marinated with Food Saver
Mix the ingredients prepared for marinating and grease the piece of lamb with them.
Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with
Easter with traditional cheese
Easter recipe with cow's cheese and raisin filling, flavored with rum and vanilla sugar, a dish that can not be missed on a traditional Easter meal
Easter with sour cream in the oven
Easter recipe with baked sour cream, prepared with cake dough and flavored with lemon peel and vanilla sugar
Easter with chocolate
Easter recipes with chocolate, cocoa, milk and butter filling, flavored with vanilla sugar
Moldovan Easter with cheese and raisins
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Easter with cottage cheese without dough
Mix the cheese with the cream, egg yolks and powdered sugar. Vanilla pudding powder, flour and baking powder are mixed, then incorporated as well. Add the vanilla and the raisins, mix, and at the end, add the beaten egg whites. The dough can be placed in any form lined with baking paper. Leave it in the oven, over low heat, until it browns on top and even if it looks uncooked in the middle, take it out. It will harden when it cools.
Easter goodies! Top 10 Easter recipes: with sweet cheese, raisins or Moldovan
Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The Lamb is Jesus Christ, who accepts his sacrifice. Broken Easter and poured wine signify Christ's sacrifice.
Easter is prepared on the eve of the Resurrection. The true Passover is that which is cut into small pieces, put in bundles, and taken to the church to be sanctified. The Passover pieces are taken home and kept to make believers partakers of God's blessing, having the power to ward off sickness and trouble.
1. Easter recipe with sweet cheese and raisins
Easter ingredients with sweet cheese and raisins
For the dough: 300 g flour, 60 ml milk, 200 g sugar, 2 egg yolks, 200 g butter, 25 g yeast, lemon peel and orange
For the filling: one kilogram of cottage cheese, 2 tablespoons sour cream, 2 tablespoons flour, 4 eggs, 250 g sugar, 200 g raisins, 2 sachets of vanilla sugar, lemon and orange peel, a pinch of salt
How to prepare Easter with sweet cheese and raisins
In a bowl put the flour, make a hole in the middle and add the eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. A cake batter is obtained and allowed to rise next to a heat source.
Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.
The dough sheet, after it has risen, is placed in a pan greased with butter. Form a finger-twisted roll on the board by hand and cut it in half. The two pieces stretch with the twister. Place the first sheet in a pan greased with butter, pour the cheese composition and then cover with the other sheet, pressing lightly so that the cheese does not come out.
Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool to room temperature for a few hours, powder with sugar and serve garnished with mint leaves.
2. Easter recipe without dough
Ingredients Easter without dough, 1 kg sweet cottage cheese 250 ml cream 6 eggs 250 g sugar 6 tablespoons semolina 1-2 sachets vanilla pudding 1 sachet baking powder peel from 1 lemon 5 sachets vanilla sugar 150 g raisins
How to prepare Easter without dough
For the doughless dough, first mix the cheese with the sugar, vanilla sugar, lemon peel, pudding powder and baking powder, sour cream, semolina, raisins, egg yolks and beaten egg whites.
If the cheese is too soft, semolina can be added.
Wallpaper a round cake shape with baking paper, pour the composition and put in the oven. Bake for about an hour.
Easter without dough is left to cool in the pan, powdered with sugar and cut when it has cooled completely.
3. Easter recipe with cream
Ingredients Easter with cream, 400-500 g of cake dough (depends, of course, on the size of the tray), butter for greased form, for filling, 700 g cream, 2 tablespoons flour, 3 whole eggs, plus 2 egg yolks, 200 g sugar , 1 pinch of salt, 75 g raisins, flavors to taste: vanilla, grated lemon peel, etc. 1 glass of rum (optional).
How to prepare Easter with cream
Separate the egg whites from the yolks and soak the raisins, preferably in rum (if not, in lukewarm water).
Add the flour, cream, flavors, stirring constantly, so that the composition is as homogeneous as possible. At the end, add the beaten egg whites, incorporating them as well, with gentle movements from the bottom up.
Roll out the dough sheet, fit it in the greased pan, and keep what is left for decoration (a string braided around, possibly a cross in the middle, finally, you know better).
Carefully pour the composition over the dough (to have a little space, because it swells a little), sprinkle the raisins, well drained, and put the tray in the oven heated to the right heat, where it should stay about 1/2 hour (or until browns nicely).
4. Easter recipe with cheese and cream
Easter ingredients with cheese and cream
Dough: 250 g flour, 150 g sugar, 80 g butter, 1 egg, 1 egg yolk, vanilla, 1 pinch of salt, flour for kneading
Filling: 600 gr drained cow's cheese, 3 eggs, 50 gr butter, 150 gr sugar, 200 gr cream, 1 tablespoon baking powder, lemon peel, vanilla, powdered sugar for decoration
How to prepare Easter with cheese and cream
Mix flour, sugar, soft-boiled egg, egg yolk and salt, knead quickly and obtain a homogeneous dough. We wrap it in freshness foil and let it cool for an hour.
Meanwhile, prepare the filling: Separate the eggs, beat the egg whites, mix the butter with the sugar very well, add the egg yolks, then add the cottage cheese, cream and baking powder. We grate the peel of a lemon, we add enough vanilla (3 sachets, or essence).
Gently insert the egg whites, stirring from the bottom up carefully.
We put two thirds of the dough at the base, then we level the cheese nicely on top and we put the rest of the dough on the edges (we divide the remaining dough into two pieces, one bigger and one smaller. From the small part we make the cross, From the big part we make the edges, weaving the cords, this operation requires patience, the shell being tender and breaking very easily.
5. Moldovan Easter recipe
Moldovan Easter ingredients: 2 cups flour, a cup of sugar, a cup of milk, a tablespoon of yeast, 200 g butter, 500 g of cottage cheese, 6 eggs, 100 g of raisins, grated peel of a lemon, 2 teaspoons of rum essence, salt.
Moldovan Easter preparation method
In a deep bowl, pour a cup and a half of flour, making a hole in the middle by hand. Dissolve the yeast in a little warm milk, then knead with the remaining flour and a tablespoon of sugar.
The mayonnaise thus obtained is poured over the flour, made in a pit, then the rest of the milk is added in which two spoons of sugar have been dissolved, as well as two of the yolks, rubbed with a little salt. After kneading for about half an hour, cover and leave in a warm place to grow.
Then knead a little more and set aside a piece as big as a walnut, and the rest is cut into three equal parts, which stretch with the rolling pin, forming three circles of the same size, keeping another piece of dough aside. . Whisk three whole eggs, then add the rest of the sugar, the raisins previously soaked in cold water, well drained cheese, half the amount of butter, rubbed foam, and lemon peel. Homogenize the composition and divide it into two equal parts, with which the pieces of dough are glued together.
The preserved piece is spread in a roll that is cut in two, sticking over the top sheet, in the shape of a cross. Whisk the remaining two egg whites and grease the dough on the surface with them, then put them in a round shape, greased with preheated butter, which is placed in the oven, where it is left, at the right heat, for about 45 minutes or at most an hour, until well cooked.
6. Chocolate Easter recipe
Chocolate Easter ingredients
Dough: 500 gr flour, 125 gr sugar, 50 gr butter, 2 tablespoons oil, 250 ml milk approximately, 3 eggs, 1 tablespoon rum, vanilla essence, 25 gr instant yeast, 1 teaspoon grated salt
Filling: 50 gr cocoa, 100 gr chocolate, 2 tablespoons flour, 4 eggs, vanilla essence, 3 tablespoons milk, 100 gr butter, 100 gr almonds or walnuts, 3 tablespoons sour cream
How to prepare Easter with chocolate
Soak the yeast with a little warm milk and a little sugar. Scald 3-4 tablespoons of flour with a little boiling milk, stirring to prevent lumps. After it has cooled, mix it with the yeast (if it is instant the better), cover it with a napkin and put it back in a warm place to grow.
Rub the yolks, first with salt, to darken, then with sugar, until it turns into a frothy cream.
When the yeast with flour has risen, pour over the rest of the flour and mix by adding the yolks, a little warm milk and the beaten egg whites.
Knead for at least half an hour, bringing the dough from the edges to the center and gradually adding the oil, rum, hot melted butter, and if the dough is too hard add a little warm milk.
Gather the dough, sprinkle with flour, cover with a napkin, place warm, away from the door or window and leave to rise for about 1 hour.
Spread a round sheet about 0.5 cm thick, the size of the round shape in which it will bake. Grease the form with butter and place the sheet of dough on its bottom
For the chocolate filling: beat the eggs with the sugar, put them on the fire and add the flour, melted chocolate, cocoa, vanilla, milk gradually and beat until the composition thickens. Remove from the heat, cool and mix with the cream and butter
Pour over the dough, sprinkle with chopped almonds, grease with a little egg white and bake for about 40 minutes
Remove from the oven, allow to cool and remove from the pan when it has cooled.
7. Easter recipe with sponge cake dough
Ingredients Easter with sponge cake dough
Sponge cake: 8 eggs, 8 tablespoons sugar, 1 teaspoon and a half baking powder, 2 vanilla essences, flour to make a sponge cake dough
Filling: 600 gr cottage cheese, 5 eggs, 150-200 gr sugar, 1 rum essence, lemon peel, 1-2 tablespoons white flour
How to prepare Easter with sponge cake dough
Filling: beat the eggs well with the sugar. The cheese is mixed with beaten eggs, rum essence, lemon peel, and flour. Mix well and set aside.
Sponge cake: beat the egg whites, gradually add the sugar and rub well. Separately beat the yolks with the baking powder.
Beat the beaten egg yolks over the egg whites, gradually add the flour and vanilla essences. In a larger tray lined with baking paper we pour the sponge cake and put the fish with the spoon from place to place without pressing it in the tray. Place in the hot oven, checking with the toothpick when it is ready.
8. Polish Easter recipe
Polish Easter ingredients
Dough: 1 glass of flour, 1/2 glass of powdered sugar, 1 egg, 1/2 glass of milk, 1 packet of baking powder, 2 tablespoons cocoa, 1/2 packet of flavored margarine, 1 packet of vanilla
Cream cheese: 1/2 kg of sweet cottage cheese, 1/2 packet of flavored margarine, 2 egg yolks, 1 glass of powdered sugar, 1 vanilla pudding
How to prepare Polish Easter
The dough ingredients are mixed with the mixer and a thick paste is obtained. Grease a cake tin with a removable bottom, lightly powder with flour. Place three quarters of the dough in the form, then put the cream cheese obtained by mixing the ingredients.
Place the rest of the dough on top and level it carefully. Bake on removable heat for one hour and 15 minutes. Allow to cool in the form, very important. The dough is fragile and if you try to remove it from the mold before cooling, you risk breaking it. After total cooling, carefully remove and place on the tray.
9. Easter recipe with rice
Easter ingredients with rice: cake dough, 1 glass of rice, 4 glasses of milk, sugar to taste, 4 eggs, 1 tablespoon melted butter, 150 g raisins, a little vanilla, salt.
How to prepare Easter with rice
Boil the rice with milk and vanilla (as in rice with milk). Add salt. When ready, allow to cool, then add sugar, egg yolks, butter, raisins and mix well. At the end, add the beaten egg whites.
Spread a sheet as thick as a pencil out of the dough and place in a baking tray. Another piece of coca is made into a long, thick roll of a finger that sits around the shape (glued to its walls). Spread the filling over the sheet without covering the roll placed around it.
Make two more rolls from the shell, which are placed crosswise over the filling and greased with a little egg, after the Easter has risen a little in a warm place. Bake in the oven. Remove from the mold after it has cooled well.
10. Italian Easter recipe
Italian Easter Ingredients
Dough: 1 egg, 1 tablespoon sugar, 1 tablespoon oil, 10 tablespoons white wine, flour
Cream: 500 gr fresh cottage cheese, 10 tablespoons sugar, 5 tablespoons flour, grated peel of a lemon, 1 sachet baking powder, 5 eggs, 1 egg for spreading
The best Easter recipes for Easter dough without dough - Cheese and raisins are indispensable
Along with lamb soup, baked steak and painted eggs, Easter with cheese and raisins should not be missing from the Easter table.
Ingredients needed for the recipe:
1 teaspoon vanilla essence
Put the sugar, eggs and vanilla essence in a bowl.
Using a whisk, mix the ingredients well.
Over this composition add the cottage cheese and incorporate it very well.
Then add the butter at room temperature and incorporate it very well.
Add the flour that you put little by little and mix so that everything is well mixed.
Follow the semolina, which is put like flour, little by little and mix.
After semolina, add sour cream and mix.
Put the raisins, mix well and the composition is ready to put in the pan.
Grease a pan with butter and line it with flour and pour the composition into it, level it a little and put it in the preheated oven at 170 degrees Celsius, for 45-50 minutes or until Easter is golden on top.
Leave it on low heat, and when it is ready, leave it to cool overnight.
Try the Moldovan Easter recipe
50 g of fresh yeast
1 glass of sugar + 5 tablespoons of sugar
0.5 teaspoon of anise seeds
vanilla and salt to taste
1 egg for anointing Easter
honey + water for anointing Easter
colored dragees for sprinkling
Prepare the mayonnaise: dissolve the fresh yeast in 350 ml of hot cream, add 5 tablespoons of sugar and 5-6 tablespoons of flour, mix well, cover with a clean towel and put the mayonnaise in a warm place for 30-40 minutes.
Meanwhile, beat the yolks with a glass of sugar, vanilla and salt.
Add the soft butter and vanilla extract and mix well.
Soak the saffron in a bowl of water for 15 minutes.
Grind the anise and cardamom seeds, add the cinnamon and mix. Maya has grown.
Pour 150 ml of whipped cream, pour the mixture of yolks and butter, mix.
Sprinkle sifted flour in several stages and ground spices, knead a soft dough.
Cover the dough with a towel and put it in a warm place for 1.5-2 hours.
Then gather the dough, cover it with a towel and leave it to rise for 1-1.5 hours.
Then divide the dough into 5 parts, form 3 rolls of 3 parts of the dough and knead them into a spike.
Spread a layer of the fourth part of the dough with a thickness of 1.5-2 cm and the size of the bottom of the baking tin.
Make 2 short braids from the remaining dough.
Grease the baking tin with oil and line it with baking paper.
Place the layer of dough at the bottom, put the wide and long braid around it, and place the short braids in the shape of a cross on top.
Add the egg, sugar and vanilla to the cheese and stir.
Put the cheese filling in the pits and leave the pastry in a warm place for 30 minutes, then grease it with egg and bake it at 180 degrees for 35-40 minutes.
Mix all the ingredients for the dough until you get the tender dough, stop a little from it for the final kneading and spread the rest in a sheet.
The Easter dough sheet is spread (and on the walls) in a round shape with a diameter of 30c, greased and lined with flour.
the butter is rubbed with the sugar until it becomes a foam. Then add the 9 yolks in a row, mixing well after each one.
The cow's cheese is mixed with a blender or passed through a sieve. Then add the lemon and orange peel, raisins and vanilla sugar.
Whisk the egg whites with the 100g sugar and the 2 tablespoons of flour, then add to the cheese composition, stirring lightly.
Pour the cheese mixture into the tray, knead the remaining dough and place it in the shape of a cross in the middle, grease it with yolk and put the tray with Easter in the oven at 160 degrees for about an hour.
400 grams of sweet cottage cheese
2 sachets of vanilla sugar
First prepare the dough: put the yeast, a tablespoon of flour, a tablespoon of sugar, mix with the milk, about a tablespoon, mix well, add a little more flour and milk.
Sift the flour, for an airy and fluffy dough and to remove impurities.
Heat the milk, but not hot. Put the sugar in the milk, and mix until smooth.
Then add the mayonnaise over the flour you sifted, then add the egg yolks, lemon essence, lemon peel and mix, and the milk will be added over the ingredients gradually.
Then add the salt, the butter mixed with oil little by little, because the dough must be soft.
and let it rise for an hour.
Read also: Sarmale. How to prepare the tastiest sarmale for the Easter meal
Then mix all the ingredients for the filling.
As soon as you notice that the dough has risen quite a bit, you need to take it out of the container. In order not to stick the dough, it would be better to use oil on tomorrow, then separate the dough into two parts.
One part of the dough will be for the base of the dessert, and the other part you will use for the three strings you knit on top.
Prepare a round tray in which you put baking paper, then put the first half of the dough and spread it over the entire surface of the tray. Then put the filling, and on top put the braided dough. To have a more special color, you can beat an egg and with a brush apply well on top of the dough.
It is important to mention that it does not let itself grow. Leave the Easter cake in the oven for 45 minutes and it is ready to serve.
Gluten-free healthy Easter
I present you a way to prepare the famous Easter cake, but in a healthy, dietary and very delicious way.
If you have a gluten intolerance, a predisposition to diabetes or simply want to have a healthy and balanced lifestyle even at Easter, then this Easter recipe without dough (gluten) and without processed sugar or other fats is the right choice for you. .
I must admit that it is a cake with delicious cheese, which I also prepare during the year when I want to indulge in something sweet.
Gluten-free Easter ingredients:
-700g sweet cottage cheese
-5 tablespoons honey (or greensugar)
-1/2 teaspoon cinnamon (optional)
-grated peel from 1 organic lemon
-grated peel from 1 organic orange
-1 teaspoon free of rum
-coconut flakes for decoration
Method of preparation:
Heat the oven to 180 degrees Celsius and line a baking dish with a diameter of 20 cm with baking paper.
Before preparing the cream, we must make sure that the cheese is drained well.
Mix the cheese well with the honey (or sweetener). Add eggs, grated lemon and orange peel, rum essence, raisins and cinnamon (if using).
Use a wooden spoon or a spatula and mix the composition until smooth. Pour the cheese mixture into the prepared form.
Bake the pasta in the preheated oven for 35 minutes or until it starts to get a golden crust.
I usually do not take it out of the oven immediately, because it risks leaving, I keep it in the oven until it cools naturally. Another trick: instead of the traditional powdered sugar at the end, how about some coconut flakes?