Kulich with cottage cheese filling
6 servings
240 minutes
Cottage cheese-filled kulich is a festive pastry rooted in Russian Easter traditions. Its delicate, airy dough infused with creamy and vanilla notes harmonizes with the rich cottage cheese filling complemented by the sweetness of raisins. The kulich is braided to create a unique texture and elegant appearance, while the golden crust adds an appetizing crunch. The taste of this kulich is a balance of softness, sweetness, and a slight tang from the cottage cheese that makes it special among Easter pastries. It pairs wonderfully with warm tea or aromatic coffee, creating coziness and festive spirit in every bite.
1
In warm milk, mix yeast, 1 teaspoon of sugar, and 1 cup (250 g) of flour, stir and let it sit for 15 minutes.
- Milk: 250 ml
- Dry yeast: 2 teaspoons
- Sugar: 175 g
- Grain flour: 800 g
2
Add melted butter, vegetable oil, 85 grams of sugar, and 1 egg, then mix. Add a pinch of vanillin and sifted flour in parts. The dough should be soft and elastic.
- Butter: 55 g
- Vegetable oil: 75 ml
- Sugar: 175 g
- Chicken egg: 4 pieces
- Vanillin: pinch
- Grain flour: 800 g
3
Leave the dough in a warm place for 1.5–2 hours.
4
Divide the dough into four equal parts. From three parts, make ropes and braid them into a length equal to the diameter of the mold.
5
For the filling, mix cottage cheese, 2 eggs, 75 grams of sugar, a pinch of vanillin, and rinsed raisins.
- Cottage cheese: 200 g
- Chicken egg: 4 pieces
- Sugar: 175 g
- Vanillin: pinch
- Raisin: 125 g
6
Roll out the fourth part of the dough into a circle and place it at the bottom of the mold. Add the filling, cover it, and let it rise in a warm place for 40 minutes (without filling).
7
Before baking, add the filling, brush with a mixture of 1 egg and 1 tablespoon of milk, and send it to the oven. Bake at 190 degrees for 15 minutes, then reduce the temperature to 160 degrees and bake for another 40-45 minutes.
- Chicken egg: 4 pieces
- Milk: 250 ml