Cottage cheese Easter bread without yeast

I really want the house to smell of home-baked goods on Easter, and to have a handmade Easter bread on the honored place. However, there is not always time to knead the classic Easter dough, while the cottage cheese Easter bread without yeast is quick to prepare, has a porous and moist texture, and a pleasant curd tang. Such Easter breads, covered with any glaze or icing, will ensure a worthy celebration.

Yield: 3 Easter breads (2 with a diameter of 11 centimeters and one with a diameter of 9 centimeters).

Preparation time: 50 minutes.

Caloric content: 277 kcal per 100 grams of the dish.

Cuisine: Russian, Belarusian, Ukrainian.

Ingredients

• fat cottage cheese - 330 g;
• eggs C 1 - 3 pcs;
• white sugar - 80 g;
• vanillin - packet;
• butter - 70 g;
• baking powder - 15 g;
• finely grated lemon zest - 1 tsp;
• fine salt - a pinch;
• raisins - 130 g;
• flour - 230-260 g.

To give a beautiful yellow color, you can also add a pinch of turmeric.

Preparation

1. Prepare a list of the ingredients. The cottage cheese should not be too wet (if it literally floats in liquid, it should be squeezed with cheesecloth). However, dry and fat-free cottage cheese is also not suitable; its fat content should be more than 5%. Melt the butter to a temperature slightly above room temperature. The amount of flour mentioned is approximate - it will depend on the moisture of the cottage cheese.

2. The dough is prepared very quickly, so you can turn on the oven to 160 degrees right away, but only the bottom heating. Crush the cottage cheese with a blender or pass it through a sieve. The fewer cottage cheese lumps remain, the more uniform and tender the bread crumb will be.

3. In a large bowl, add eggs, vanillin, salt, sugar.

4. Whip everything with a mixer to get a fluffy light mass, slightly increased in volume.

5. Add the butter and turmeric here too.

6. Whip the mixture once more.

7. Gradually add the cottage cheese, but not all at once, rather in parts.

8. Mix each time with a mixer on low speed.

9. Prepare the raisins by soaking them in boiling water for 3 minutes and then drying them with napkins. Separately mix the flour with the baking powder.

10. Sift it into the egg-cottage cheese mixture, leaving 40 grams (this remainder may not be needed).

11. Mix the dough with a spatula to ensure there are no dry lumps left.

12. The dough will be thick but sticky and pliable. If it sticks too much, add the remaining flour. Optionally flavor the dough with lemon zest and mix.

13. Add the raisins, distributing them evenly with a spatula.

14. Grease the molds with refined vegetable oil.

15. Distribute the dough into the prepared containers, filling them halfway. Be sure to tamp it down well to eliminate air pockets. Smooth the top with a spoon dipped in water. Place the baking sheet with the Easter breads into the oven for 40 minutes. The small mold can be taken out after this time, while for the larger ones, turn on the top heating and convection for 5 minutes. If such functions are not available in the oven, just bake the Easter breads for an additional 7-8 minutes in normal mode.

16. The products are well browned and baked through.

17. Cover them with a towel and let them cool.

18. Then remove the paper mold.

19. The cottage cheese Easter bread without yeast is ready. Cover with any of the icings – icing or protein glaze, decorating as desired.