Cottage cheese Easter cake with almond groats

8 servings

120 minutes

The recipe is taken from Anna Kirillova's book "Red Easter.

Energy value per serving

• Calories: 589.2
• Proteins: 14g
• Fats: 23.1g
• Carbohydrates: 81.7g

Ingredients

• Dry yeast: 12 g
• Milk: 100 ml
• Sugar: 150 g
• Wheat flour: 500 g
• Cream 35%: 100 ml
• Almond petals: 50 g
• Cottage cheese 9%: 150 g
• Chicken egg: 2 pc
• Butter: 100 g
• Salt: 0.5 tsp
• Candied fruit: 150 g
• Vanillin: 1 g
• Vegetable oil: to taste

Cooking steps

1. Take the butter out of the fridge in advance to soften it.

2. For the dough, mix 2 teaspoons of sugar and yeast in warm milk, place the container in a plastic bag, and put it in a warm place for 10-15 minutes until a frothy cap forms.

   Required ingredients:

   • Milk: 100 ml
   • Dry yeast: 12 g
   • Sugar: 150 g

3. Crush the almond petals into coarse crumbs.

   Required ingredients:

   • Almond petals: 50 g

4. Sift the flour with salt and vanillin. Combine with almond flour.

   Required ingredients:

   • Wheat flour: 500 g
   • Salt: 0.5 teaspoon
   • Vanillin: 1 g

5. Blend the cottage cheese with cream using an immersion blender until smooth.

   Required ingredients:

   • Cottage cheese 9%: 150 g
   • Cream 35%: 100 ml

6. Whisk the eggs with the remaining sugar until thick, fluffy foam.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 150 g

7. Add the cottage cheese to the egg-sugar mixture and beat. Add the butter and beat. Pour in the dough and beat.

   Required ingredients:

   • Cottage cheese 9%: 150 g
   • Butter: 100 g
   • Dry yeast: 12 g

8. Add flour to the liquid mixture, start kneading the dough first with a wooden spatula and then with oiled hands. Knead for 15 minutes. The dough will be sticky. Do not add more flour!

   Required ingredients:

   • Wheat flour: 500 g
   • Vegetable oil:  to taste

9. Place the kneaded dough in a bowl greased with vegetable oil. Cover with plastic wrap and refrigerate overnight.

   Required ingredients:

   • Vegetable oil:  to taste

10. In the morning, knead the dough and leave it in a warm place for 1-1.5 hours until it doubles in size. Once the dough has risen, mix in the candied fruits dusted with 0.5 teaspoon of flour.

    Required ingredients:

    • Candied fruit: 150 g
    • Wheat flour: 500 g

11. Fill the prepared molds halfway with dough. Cover with plastic wrap and a towel, and place in a warm spot for 40 minutes. The dough should fill the molds completely.

12. Bake at 175 degrees for 40–45 minutes until a dry matchstick.

13. Leave the finished kulich in the oven with the door slightly open for 5 minutes, then take it out and hold it in the molds for 15 minutes. Remove from molds and cool on its side on a towel, turning occasionally.