Easter cake with cottage cheese

10 servings

30 minutes

Easter kulich with cottage cheese is a symbol of the Bright Resurrection holiday in Russian cuisine, filled with the delicate taste and aroma of homemade baking. This kulich has an airy texture due to the combination of cottage cheese and yeast dough. It is soft, moderately sweet, with a pleasant creamy note complemented by the tartness of raisins. Historically, kulich is a traditional festive pastry symbolizing joy and renewal. It is decorated with airy meringue that adds elegance and lightness. Such kulich is served in a festive atmosphere, often alongside painted eggs and other Easter treats. It pairs perfectly with tea or warm milk, creating a sense of coziness and celebration.

Energy value per serving

• Calories: 953.6
• Proteins: 23.9g
• Fats: 24.2g
• Carbohydrates: 162.1g

Ingredients

• Wheat flour: 1 kg
• Cottage cheese: 360 g
• Chicken egg: 4 pc
• Butter: 200 g
• Raisin: 200 g
• Dry yeast: 20 g
• Milk: 500 ml
• Sugar: 700 g
• Egg white: 4 pc

Cooking steps

1. Prepare the ingredients.

2. Melt the butter in the microwave or in a water bath.

   Required ingredients:

   • Butter: 200 g

3. In a deep bowl, mix 400 grams of sugar, 4 eggs, and pour in melted butter.

   Required ingredients:

   • Sugar: 700 g
   • Chicken egg: 4 pieces
   • Butter: 200 g

4. Heat the milk to about 30 degrees and pour it into the mixture. Stir well.

   Required ingredients:

   • Milk: 500 ml

5. Add dry yeast.

   Required ingredients:

   • Dry yeast: 20 g

6. Also transfer the cottage cheese to a bowl and mix thoroughly with a whisk to avoid lumps.

   Required ingredients:

   • Cottage cheese: 360 g

7. Sift the flour to aerate it and gradually add it to the obtained cottage cheese mixture.

   Required ingredients:

   • Wheat flour: 1 kg

8. At this stage, add the raisins. They do not need to be soaked.

   Required ingredients:

   • Raisin: 200 g

9. The dough should be elastic.

10. Transfer to a pot or any other container, cover with plastic wrap, and place in the oven at the lowest temperature (50 degrees) for 1 hour. The dough should rise.

11. Take the dough out of the oven in an hour. Stir slightly.

12. Divide the prepared dough into small pieces and form balls so that they occupy half of the Easter cake mold.

13. Distribute the dough into paper baking molds. Place it back in a warm place for 1–1.5 hours. After that, bake in the oven at 170–180 degrees for 40 minutes. Check readiness with a fork or knife. If the dough inside the kulich is raw, leave it to bake for another 10–15 minutes.

14. Prepare meringue. Place egg whites with sugar in a water bath and stir with a wooden spatula until the sugar is completely dissolved.

    Required ingredients:

    • Egg white: 4 pieces
    • Sugar: 700 g

15. Then beat with a mixer on turbo mode until stiff peaks form.

16. You can add a drop of food coloring to the obtained meringue if desired.

17. Spread meringue on top of the kulich and sprinkle with confectioner's sugar.