Cottage cheese Easter cake with vanilla paste
10 servings
60 minutes
Nazgul Abikova, pastry chef at DOM (Sochi), shared the recipe with us.
1
Mix milk, eggs, yolk, yeast, sugar, salt, honey, and vanilla paste in a bowl.
- Milk: 115 ml
- Chicken egg: 115 g
- Egg yolk: 120 g
- Dry yeast: 25 g
- Sugar: 155 g
- Salt: 5 g
- Honey: 35 g
- Vanilla bean paste: 30 g
2
Then add flour.
- Wheat flour: 500 g
3
Whip all ingredients until homogeneous, until the dough starts to separate from the walls.
4
Add softened butter, cream cheese (Kremette), and mix. The result should be an elastic dough.
- Butter: 190 g
- Cremette (cream cheese): 155 g
5
At the end, mix in the raisins and orange zest.
- Raisins: 380 g
- Orange zest: 30 g
6
Let the dough rest covered with film at room temperature for 1.5–2 hours.
7
After the dough rises, distribute it into molds. Place it for proofing until the dough rises: there should be 1.5 cm left to the edge of the mold.
8
Then bake in the oven at 170 degrees for 20 minutes.
9
Cover the finished kulich with egg white glaze and decorate to taste.
