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Easter with sweet cheese (2)

Easter with sweet cheese (2)

Mix the yeast with a teaspoon of sugar, a little warm milk and a tablespoon of flour. Leave to rise.

Eggs are mixed with sugar and a pinch of salt, vanilla is added. The butter melts.

Sift the flour into a bowl, make a hole in the middle and put eggs with sugar, the leavened yeast.

Then knead by adding a little warm milk and melted butter. Knead a lot and grease your hand with oil to knead it easier.

The dough is ready to knead when it comes off easily from the bowl in which we performed the operation.

Leave to rise until it doubles in volume.

For the filling mix all ingredients.

For Easter we will use a round shape. On the bottom of the tray we will put a very thin sheet of dough. Then we put the cheese filling.

We make a dough braid that we put on top. One of them I decorated more "delicately", the other I wanted to be "richer".

Using a brush, grease the yolk with milk.

Put the form in the preheated oven for about 35 minutes.

We leave it in the bowl in which it was baked until it cools down and only then we take it out.


Easter with sweet cheese without kneaded dough

Hello dear ones,
Whether we are around Easter or we want a cake with lots of cheese and raisins, this Easter with sweet cheese without dough, it is the perfect choice.

It is a perfect cake for children. It is soft and sweet-sour. It's easy to make because you don't have to worry. Simply mix ingredients and bake. Given that we do not have many dangerous utensils to use, children can help us make this cake.

Easter with sweet cheese the indispensable dessert on our tables on Easter day, along with red eggs and cake.

Easter Ingredients with Sweet Cheese:

  • 700 g sweet cheese
  • 6 eggs
  • 200 g sugar
  • 400 ml cream
  • 4 tablespoons flour
  • 4 tablespoons semolina
  • 200 g butter
  • 200 g raisins
  • 1 vanilla essence

Ps: I used slightly larger quantities in my recipe because I had 1 kg of cheese

Mix the sugar with the eggs, add the cheese and incorporate very well. Then add the butter. After it has been well incorporated into the dough, add the flour teaspoon by teaspoon.

Then add the semolina, raisins and vanilla essence.

When all the ingredients are very well mixed, the dough will have a liquid consistency, a little thicker than the cake.

Put everything in a cake pan lined with butter and flour or at the bottom of the tray put baking paper. I prefer the second option because it is much more convenient

Put the tray in the preheated oven at 170 degrees Celsius for 45-50 minutes. During this time our Passover will brown on top and coagulate.

When it is well cooked, let it cool (preferably overnight).

The next day or in 2-3 hours, we take it off the tray with a knife, slice it and we can enjoy it with our loved ones.

The result is delicious!
Good appetite and growth in all!

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Easter recipe with sweet cheese

Put flour in a bowl, make a hole in the middle and add eggs, mayonnaise prepared from yeast, milk and a little sugar and knead adding all the ingredients. You will get a cake dough that you let rise next to a heat source.
Separately, in another bowl, place: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. Mix all this with the mixer and at the end add the raisins.

After the dough sheet grows, place it in a pan greased with butter. Form by hand, on the board a roll twisted to the thickness of a finger and cut it in two. Spread the two pieces with the rolling pin. Place the first sheet in a pan greased with butter, pour the cheese composition and then cover with the other sheet, sprinkling lightly so that the cheese does not come out.
Bake the Easter with sweet cheese, at a suitable temperature, the same from beginning to end. After baking, leave to cool at room temperature for a few hours, powdered with sugar.


Easter with sweet cheese

For starters I soaked the raisins in a little water. Then I sifted the flour and put it in a larger bowl. I made a hole in the middle and put crushed yeast, a little sugar, a little warm water in it, then sprinkled with a little flour and let the mayo grow hot. After the mayonnaise grew, I added the rest of the ingredients and simmered for about 30-40 minutes, until it didn't stick to my hand. I left the dough for approx. one hour leavened it and in the meantime I prepared the filling.

Step 2

I mixed the ingredients well, and at the end I added the drained raisins. After the dough rose, I divided it into two parts: a larger part, about 2/3 and the remaining 1/3. I spread the larger piece by hand and put it in a rectangular oven tray, which I first lined with baking paper. I divided the small piece into two equal pieces that I turned into two strings. I braided them and placed them on the contour of the tray.

Step 3

I left it to ferment for about 45 minutes, then I added the filling. I greased the dough with a little milk mixed with egg, I poured the rest of the milk with egg over the cheese composition and I put the tray in the preheated oven. I kept the fire low to medium and did the toothpick test to see when it was ready. GOOD APPETITE.


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Easter with sweet cheese

ingredients
Dough :, 1kg white flour of very good quality, 8 yolks, 600ml milk, 50 ml oil, 60 g fresh yeast, 200 g butter, 200 g sugar, 20 ml rum, grated peel of a lemon and an orange ,, a salt powder, vanilla (essence or vanillin sugar), Filling :, 1500 g sweet cheese, 200 g raisins, 300 g sugar, 5 eggs, rum essence

Difficulty: Average | Time: 3h


Easter Ingredients With Sweet Cheese

  • 350 grams of flour (1-2 tablespoons extra, only if needed)
  • 4 yolks
  • 75 ml. of lukewarm milk (depending on the absorption capacity of the flour may need 1-2 tablespoons of extra milk)
  • 80 grams of sugar
  • 15 grams of yeast
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • grated peel of 1/2 lemon
  • 60 grams of melted butter
  • 350 grams of well-squeezed whey cheese
  • 150 grams of sugar (or more, if you prefer sweeter)
  • 2 large, whole eggs
  • 80 ml. of cream
  • 1 tablespoon vanilla extract
  • peel from 1/2 lemon
  • optional: 50 grams of raisins + 4 tablespoons of rum or liqueur
  • in addition: 1 beaten egg yolk with 2 tablespoons of cold water

Easter With Sweet Cheese & # 8211 video recipe

Preparation Easter With Sweet Cheese & # 8211 dough

1. Sift the flour into a large bowl. In a bowl, rub the yeast vigorously with 2 teaspoons of sugar (out of the total amount provided for the dough) until liquefied and set aside.

2. Beat the yolks with the salt and the rest of the sugar until smooth. Add the vanilla extract and lukewarm milk. Mix well and add the activated yeast over the liquid ingredients.

3. Add the grated rind of 1/2 lemon over the sifted flour and then the liquid ingredients. Knead well until everything comes together then add the melted butter, but not hot, and continue to knead until you get a soft dough and rather mollusk, like cake. The dough is shaped into a ball and placed in a bowl greased with a little oil, covering with cling film. Allow to rise for 1-1 1/2 hours.

How to prepare Easter With Sweet Cheese & # 8211 stuffing

4. If you use raisins, now is the time to put them in a bowl and cover them with rum or liqueur, to hydrate.

5. For the filling, use a well-drained whey cheese with a pleasant smell and without a hint of sourness. The cottage cheese is passed through a sieve, the rest of the ingredients are added and mixed well until a creamy filling is obtained. If raisins are used, add them with the liquid in which they were soaked.

Modeling

6. After the dough has risen, cut two pieces of it that can be shaped the size of tennis balls (or just slightly larger). From the rest of the dough will form the border. I braided the border into 5, but it can just as well be braided into 2 or 3. Depending on how complicated you want the braid to be, you will cut the largest part of the dough into as many equal pieces.

7. Shape perfectly round, long rolls

70 cm and the border is woven from them. At the end it is twisted in the shape of a wreath, specific for Easter. On a tray covered with baking paper, flatten one of the pieces of dough kept in step 6 with your palms and shape it into a circle with a diameter of 22-23 cm. The braided border is placed all around and pressed well with your fingers. Cover the pasca thus formed with a clean, damp napkin, and let it rise. Meanwhile, turn on the oven and heat to 180 degrees Celsius.

8. Meanwhile, from the only remaining piece of dough, shape two equal rolls of dough and form the specific cross for Easter, which we will place on top of the filling. It is also kept covered with a clean towel, in a place away from electricity.

Cooking

9. After the oven has warmed up, pour the filling into the middle of the dough. Grease the border with beaten egg yolk and bake. Bake for 20-25 minutes, until the filling becomes firmer. Then carefully place the cross on top, grease it with egg yolk and bake for another 25 minutes. The total recommended baking time is 50 minutes. If the edges show signs of browning too quickly, I recommend that you wrap them carefully with aluminum foil and continue to bake the pasca until the recommended time is added.


RECIPE. Moldovan Easter with sweet cheese

Easter

Moldovan Easter recipe with sweet cheese it has no honey in its composition. But because it is our recipe and because every year we enjoy homemade Easter, we thought that, at least, we would make you members of our family.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Although the customs and recipes have diversified and now we also make Easter with chocolate, Easter with sour cream, Easter with fruits, Easter without dough, etc., we make every year at least one traditional Moldovan Easter, woven. The recipe is one of the simplest, and the taste does not compare to anything you could buy commercially, no matter how home-made the products are.

Easter dough ingredient

one kg of flour
a cube of yeast
a cup of sugar
350 ml of milk
150 ml of oil
4 eggs
lemon peel
vanilla

Sweet cheese filling ingredient

one kg of sweet cheese
6-8 eggs
a cup of sugar
a pinch of salt
2-3 tablespoons semolina
150 g of raisins
scents

Easter preparation method

Separate the yolks from the whites. Rub the yolks and two egg whites with half a teaspoon of salt.
Add the sugar and beat the eggs until the sugar melts.
Dissolve the yeast in a cup of warm milk. Make a hole in the middle of the flour and put the yeast.


Easter with sweet cheese

Easter with sweet cheese. Traditional Easter recipe. Easter for Easter table. The best Easter. Easter with cake dough and sweet cottage cheese.

Easter with sweet cheese-Ingredients

300 gr cake dough
600 gr fresh cow cheese
3 yolks
3 whole eggs
150 gr sugar (or to taste)
50 gr golden raisins
lemon and orange zest
vanilla sugar
salt
an egg for anointing

Easter with sweet cheese-Preparation

Usually I make Easter with the cake so I always stop my cake dough about 300-400 gr depending on the shape in which I make Easter.
We spread a round sheet with a thickness of 1/2 cm and place it in a shape (32 cm) lined with baking paper.
Also from the dough we form a very thin wick (about the thickness of the little finger) which we weave and place the wheel inside the mold.

Easter cheese filling

The cheese filling is prepared before placing the dough in the form.
The cheese mixes well with the other ingredients, it is placed in a ready-made form, being careful not to pass over the dough wreath.
After we place the cheese in the tray, we make another wick just like the one used on the edge and we place it carefully on top of the cross-shaped cheese.
Leave the pasta in a warm place for about 10-15 minutes so that the dough rises a little.
Grease the whole Easter egg, including cheese and put it in the preheated oven at stage 3 for 25-30 minutes, maybe even more depending on the oven you have. Towards the end of the baking period, it is preferable to cover the Easter with a baking paper so that the dough does not burn.
Remove from the pan only after it has cooled.