First I made mayonnaise from 50 grams of flour, 100 ml of milk, yeast and a teaspoon of sugar, which I covered and left to rise.
After it fermented, I poured it over the sifted flour and kneaded, gradually adding the yolks, vanilla, grated lemon peel, warm milk, yogurt, melted butter, oil and sugar.
I kneaded the dough well until it didn't stick to my hands.
I covered it with a clean towel and left it in a warm place.
During this time I prepared the filling: I let the raisins soak in warm water for about half an hour. I pressed them well with water and I mixed them with the rum essence and the beaten egg whites with the sugar.
After the dough has risen well, I stopped it for decoration, and from the remaining one I spread a sheet by hand (I put the composition in a paper form, it can be put in a pan or a tart shape, then over I added the composition of raisins and on top I rolled a roll or it can be woven.
At the end, I greased it with yolk and put it in the oven for an hour, on the right heat, then I did the toothpick test.
Happy Easter and good appetite!
Easter recipe. The best Easter recipes you didn't know
Easter recipe. Along with lamb soup, baked steak and painted eggs, Easter with cheese and raisins should not be missing from the Easter menu. Recipe for Easter Easter that ProTV news the proposal is simple and delicious.
Re & # 539et & # 259 pasc & # 259. The ingredients we need to prepare Easter
- 100ml rum / whiskey or hot water for raisins
- 1 grated peel of acery, amaretto, essence of vanilla or vanilla sugar
- 1 sachet of baking powder
- 5 tablespoons of flour
- 8 tablespoons of sugar
- 5 or & # 259
- 100g raisins
- 600g br & acircnz & # 259 of cows
Re & # 539et & # 259 pasc & # 259. For starters, soak the raisins in a little alcohol to cover them. If we don't have alcohol, we can soak them in hot water. The warmer the water, the faster it will soften.
We choose egg whites and blends with cow cheese, sugar, raisins, vanilla peel and vanilla. The mixture is well blended to homogenize the composition.
Cite & # 537te & # 537i
Add the sifted flour and mix with the baking powder and a pinch of salt. Mix well until we no longer have a lump of flour. Here we have to be a little careful because if the cow's milk is dry, we will use less if it is dry, and if it is dry, we will use less. is very soft, we will use more & # 259 f & # 259in & # 259.
Re & # 539et & # 259 pasc & # 259. Separately beat the egg whites with a pinch of salt. Carefully mix the whites and whites in the composition. This composition should not be very soft, but it should still flow hard.
Grease a tray with butter and a wallpaper with flour or gray. Turn the composition and bake in the oven at 180 degrees for 15 minutes. Then lower it to a temperature of 160 degrees at 160 degrees and leave it for about 35-40 minutes, until it has a golden crust.
The toothpick test will be mandatory. The Easter Passover must be reheated before it is cut.
EASTER RECIPE: Easter stuffed with sweet cheese and raisins
Here's what you need to prepare the delicious Easter recipe stuffed with sweet cheese and raisins:
100 grams of butter, 10 eggs, 1 lemon, 500 ml milk, salt, 200 grams of sugar, 1 kg of flour, 50 grams of yeast, 2 ampoules of rum essence, 200 grams of raisins, 500 grams of fresh cottage cheese, grated peel from a lemon, 100 grams of cream.
How do you prepare it? First, the raisins are hydrated in a rum essence mixed with a little water, after which a yeast mayonnaise, a tablespoon of flour and 100 ml of warm milk are prepared. After mixing well, leave to rise until it doubles in volume. The next step is to separate 7 eggs from egg whites and yolks, and the latter are rubbed with a pinch of salt until you get a light foam.
Put the remaining milk to boil, along with the sugar, until it starts to boil, then leave it to cool. When the composition has cooled enough, add a rum essence, egg yolk foam and grated lemon peel.
Put the flour, previously sifted, in a large bowl. Make a hole in the middle, then add mayonnaise and milk. Knead until the dough is smooth. Melt the butter and gradually incorporate it. The composition is kneaded well, until the crust is easily detached from the hands and left to rise for about 45 minutes.
During this time, mix the cheese with the sugar, the remaining 3 eggs, the raisins, the cream and a little lemon peel.
After the dough has risen, divide it into four equal pieces, from which we will make two pieces of Easter.
Part of the dough is stretched and will be added in a round shape. Another part will be stretched in a long, twisted string and added to the edge of the bowl, to increase again, until the volume doubles.
In the middle, put the filling with cheese and raisins, which we repeat for the other Easter, after which it is put in the oven, preheated. After browning, the Easter leaves are left to cool so that they can be easily cut.
We received this stuffed duck recipe from our reader Florentina Hij Volovăţ, Suceava County. Thank you! We are also waiting for your recipes at [email & # 160protected]!
entrails (heart, liver, pipette)
2 tablespoons rice
1 canned mushrooms
Method of preparation:
Clean and wash the duck very well, then rub it with salt. In a saucepan, boil the rice in a little seasoned water, and in another, boil the entrails. After they cool, pass them through the mincer, add the drained and chopped mushrooms, finely chopped onion and lightly hardened in a little oil, boiled rice and bun soaked in water and drained well, eggs,
salt and pepper. Fill the duck with this composition and basket it. Pour a little water into a pan and place the stuffed duck, then put it in the oven until the fork enters it lightly.
During baking, grease the duck occasionally filled with the sauce from the pan.
For the dough, first make a dough and mix the yeast with 2-3 tablespoons of milk and flour until you get the consistency of a thicker cream. Leave to rise, hot, for 20 minutes. Chickens and raisins to swell in rum. In a large bowl sift the flour, make a hole in the middle and pour the dough. Add, in turn, the eggs, the rest of the milk, the sugar, the flavors and the oil. Knead well until you get an elastic dough that you leave to rise for 30 minutes, in a warm place.
Meanwhile, prepare the filling by mixing the cheese, softened butter (at room temperature), cream, sugar, egg yolks, flour, spices and raisins. At the end, add the beaten egg whites.
In a round cake top shape, place a 2 cm thick sheet of raised dough. Place a wreath of braided dough on the edge and leave a blank space in the center of the shape. Sprinkle semolina in the empty place and then pour the cheese mixture. Place two strands of dough on top of the cheese. Grease the Moldovan Easter egg with an egg and put it in the oven until it browns nicely.
Easter is one of the Easter dishes with a special spiritual and ritual load. It is prepared on Holy Thursday or Holy Saturday and is eaten only at Easter. Easter must always be sanctified. Whether you prefer the classic version, with cake dough and cheese filling with raisins, or you want something easier, an Easter without dough or one with sponge cake dough, we have 5 delicious proposals to choose from.
We present you a delicious Easter recipe with cheese and raisins that your guests will make disappear in an instant. Prepared on the eve of the Resurrection, Easter is baked on Holy Thursday or Holy Saturday.
Easter with raisins and cream & # 8211 easy recipe
Do you want to prepare a different Easter, but are you afraid to try a difficult recipe? Try to prepare Easter with raisins and sour cream, the recipe is very simple, so even a beginner can do it.
- 1 kg of wheat flour, 8 yolks
- 200 gr soft butter, 300 gr sugar
- 1 cup milk, a tablespoon of dry yeast
- grated lemon peel
Ingredients for the filling:
- 3 yolks, 1 kg sour cream 25% fat
- 1 sachet of vanilla sugar, grated rind of a lemon
- 300 gr sugar, 100 gr raisins
- A pinch of salt
How to prepare Easter with sour cream and raisins?
For starters we will prepare the dough. In the flour bowl add the dry yeast. Beat the yolks with the sugar until they turn white and then add them to the flour bowl.
Finally pour the milk, butter and lemon peel. Knead the dough until it comes off easily from your hands, cover it with a cloth and put it in a warm place, leavened for 60 minutes.
After the dough has risen enough and doubled in volume, it is transferred to the worktop, sprinkled with flour. Break a piece of dough and set aside. Spread the large piece of dough and then put it in a round tray, greased with butter.
Now we can take care of the filling. Beat the yolks with the sugar, then add the sour cream, grated lemon peel, raisins, salt and vanilla sugar. We put the filling obtained over the dough and level it well, then from the remaining dough we make a cross and we put it over the easter.
Put the tray in the oven, and when the dough has browned enough, it means that the Easter is baked. To remove the easter from the tray, you must cover the mouth of the tray with a plate and only then turn it over, carefully the easter. Good appetite!
5 Easter recipes, only good to put on the Easter table - Save them, it will be useful
Easter is a traditional cake made from leavened dough filled with cottage cheese, raisins, sour cream and others, which are usually eaten at Easter by Orthodox Christians. Here are 9 EASTER recipes: with cheese and raisins, with chocolate and much more.
1. Easter recipe with sweet cheese and raisins
Easter ingredients with sweet cheese and raisins
For the dough:
- 300 g flour
- 60 ml milk
- 200 g sugar
- 2 yolks
- 200 g butter
- 25 g of yeast
- lemon peel and orange
For the filling:
- one kilogram of cottage cheese
- 2 tablespoons sour cream
- 2 tablespoons flour
- 4 eggs
- 250 g sugar
- 200 g raisins
- 2 sachets of vanilla sugar
- lemon and orange peel
- a pinch of salt
How to prepare Easter with sweet cheese and raisins
In a bowl put flour, make a hole in the middle and add eggs, mayonnaise prepared from yeast, milk and a little sugar and knead by adding all the ingredients. A cake dough is obtained and allowed to rise near a heat source.
Separately, in another bowl, put: cottage cheese, sour cream, sugar, lemon and orange peel, a pinch of salt, flour, vanilla sugar and eggs. All this is mixed with the mixer and at the end the raisins are added.
The dough sheet, after it has risen, is placed in a tray greased with butter. It is formed by hand, on the board a roll twisted to the thickness of a finger and cut in two. The two pieces are stretched with the twister. The first sheet is placed in a tray greased with butter, the cheese composition is poured and then it is covered with the other sheet, pressing lightly so that the cheese does not come out.
Put in the oven at the right temperature, the same from start to finish. After baking, leave to cool at room temperature for a few hours, powder with sugar and serve garnished with mint leaves.
2. Easter recipe without dough
Easter ingredients without dough
- 1 kg of sweet cottage cheese
- 250 ml sour cream
- 6 eggs
- 250 g sugar
- 6 tablespoons semolina
- 1-2 sachets of vanilla pudding
- 1 sachet of baking powder
- peel of 1 lemon
- 5 sachets of vanilla sugar
- 150 g raisins
How to prepare Easter without dough
For the dough without dough, first mix the cheese with the sugar, the vanilla sugar, the lemon peel, the pudding powder and the baking powder, the sour cream, the semolina, the raisins, the egg yolks and the beaten egg whites.
If the cheese is too soft, you can add semolina.
Wallpaper a round cake shape with baking paper, pour the composition and put in the oven. Bake for about an hour.
Easter without dough is left to cool in the pan, powdered with sugar and cut when it has cooled completely.
3. Easter cream recipe
Easter ingredients with sour cream
For the filling
- 700 g sour cream,
- 2 tablespoons flour,
- 3 whole eggs, plus 2 yolks,
- 200 g sugar
- 1 pinch of salt,
- 75 g raisins
- flavors to taste: vanilla, lemon peel, etc.
- 1 glass of rum (optional).
EASTER RECIPE. How to prepare Easter with sour cream
Separate the egg whites from the yolks and soak the raisins, preferably in rum (if not, in warm water).
Rub the yolks with the sugar and salt until the composition turns white and creamy. Add flour, sour cream, flavors, stirring constantly, so that the composition is as homogeneous as possible. At the end, add the beaten egg whites, incorporating them as well, with delicate movements from the bottom up.
Spread the dough sheet, fit it in the greased tray, and what is left will be kept for decoration (a string woven around it, possibly a cross in the middle, finally, you know better).
Carefully pour the composition over the dough (to have a little space, as it swells a little), sprinkle the raisins, well drained, and put the tray in the oven heated to the right heat, where it should stay about 1/2 hour (or until browns nicely).
4. Easter recipe with cheese and sour cream
Easter ingredients with cheese and sour cream
- 250 gr flour
- 150 gr sugar
- 80 gr butter
- 1 or
- 1 yolk
- 1 pinch of salt
- flour for kneading
- 600 gr drained cow's cheese
- 3 eggs
- 50 gr butter
- 150 gr sugar
- 200 gr sour cream
- 1 tablespoon baking powder
- lemon peel
- powdered sugar for decoration
How to prepare Easter with cheese and sour cream
Mix flour, sugar, soft-boiled egg, egg yolk and salt, knead quickly and obtain a homogeneous dough. We wrap it in freshness foil and let it cool for an hour.
Meanwhile, prepare the filling: Separate the eggs, beat the egg whites, mix the butter with the sugar very well, add the egg yolks, then add the cottage cheese and baking powder. Grate the peel of a lemon, add enough vanilla (3 sachets, or essence).
Gently insert the egg whites, stirring from the bottom up carefully.
We put two thirds of the dough at the base, then we level the cheese nicely on top and we place the rest of the dough on the edges (we divide the remaining dough into two pieces, one bigger and one smaller. From the small part we make the cross,
From the large part we make the braid on the edges, braiding the cords, this operation requires patience, the shell being tender and breaking very easily.
5. Moldovan Easter recipe
Moldovan Easter ingredients
- 2 cups of flour
- a cup of sugar
- a cup of milk
- a tablespoon of yeast
- 200 g butter,
- 500 g of cottage cheese
- 6 eggs, 100 g raisins
- grated peel of a lemon
- 2 teaspoons of rum essence
Moldovan Easter preparation method
In a deep bowl, pour a cup and a half of flour, making a hole in the middle by hand. Dissolve the yeast in a little warm milk, then knead with the remaining flour and a tablespoon of sugar.
The mayonnaise thus obtained is poured over the flour, in the depth made, then the rest of the milk is added in which two spoons of sugar have been dissolved, as well as two of the yolks, rubbed with a little salt. After kneading for about half an hour, cover and leave in a warm place, raised.
Then, knead a little more and put aside a piece as big as a walnut, and the rest is cut into three equal parts, which stretch with the rolling pin, forming three circles of the same size, keeping another piece of dough aside. .
Beat three whole eggs, then add the rest of the sugar, the raisins previously soaked in cold water, the cheese drained well, half the amount of butter, rubbed the foam, and the lemon peel. Homogenize the composition and divide it into two equal parts, with which the pieces of dough are glued together.
The preserved piece is spread in a roll that is cut in two, sticking over the top sheet, in the shape of a cross.
Easter stuffed with cheese. Prepare the filling as follows:
Mix the cottage cheese with the urda, caster sugar, egg yolks, sour cream, lime peel, vanilla sugar and starch. At the end, gradually add the beaten egg whites and raisins.
Grease and line a cake form with baking paper. Roll out a sheet of dough and cut a circle and place it on the bottom of the form, raising the edges. Knit 3 strips of dough and fix them around. Put the filling inside. Depending on your preferences, you can make different patterns from cut strips of dough. Let it grow and shape, grease the Easter egg with a beaten egg and bake for about 45 minutes. When it is cooked, take it out of the oven and let the easter cool in the form. Only then do you take it out of shape and cut it. It is a dessert that can be made at any time, because it contains a lot of cheese, which provides the body with calcium.