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Easter with cheese and raisins

Easter with cheese and raisins


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Get ready first dough: In a bowl put all the ingredients except flour because it is put gradually until you get a compact and elastic dough.

Let it rest covered with a towel until ready filling thus: put the cheese in a bowl in which you will put the spices, the sugar and mix well until the sugar dissolves, then the eggs that I beat separately, mixing them afterwards in the cheese as well as the egg whites. At the end we will add salt, drained raisins and semolina.

Now we take the dough and put it on the work table on which we will put the flour and we spread it with the rolling pin, giving it a round shape. The excess dough is cut with a knife and set aside and now the cheese is put in the tray. .

Bake in the oven at 180 degrees for about an hour. When it is brown and the cheese has hardened, it is ready. I browned it a lot. Towards the end, be careful that it browns quickly. It was very fluffy, fragrant and tasty.

Good appetite!


Preparation Traditional Easter with cheese and raisins

Knead the dough from the following ingredients: sugar, eggs, a little fine salt, milk, yeast dissolved in milk and a little sugar, vanilla sugar, vanilla essence, grated lemon peel, then add flour and knead well. After that, gradually pour the oil, until it comes off the hand.
The obtained hull is left to rise hot in the vessel in which it was kneaded.
Prepare the filling: put the sweet cottage cheese in a bowl, add the sugar, rum essence, lemon peel, vanilla sugar, eggs, raisins (raisins are put in hot water with rum essence for 5 minutes, then place on a paper napkin (to absorb the excess)) and mix until smooth.
In the resulting composition add flour and mix again until everything is well blended.
After the dough has risen, grease the table with oil and spread a piece of dough as thin as possible and a little bigger than the baking form, then put the dough sheet in a round baking form (the baking form is greased with butter and then cover with baking foil) with the edges next to the walls of the form upwards, then put the prepared filling, then make some more balls of dough and put over the filling, on the edges, the wheel around, then make a cross shape in the middle also from dough balls.
Leave to rise again until the composition slightly exceeds the shape. Put in the oven and leave on the right heat.
Bake for about 45 minutes in the oven. Remove from the oven and grease with honey, I also powdered a little sugar, for even more appearance. Leave to cool a bit, then cut and serve.

Try this video recipe too


For the dough:
• 500 g flour
• 150 g sugar
• 250 ml of warm milk
• 30 g of yeast
• 3 eggs
• 5 g of fine salt (half a teaspoon)
• 100 ml oil
• vanilla essence
• 2 sachets of vanilla sugar
• 50 g grated lemon peel

For the filling:
• 500 g sweet cottage cheese
• 150 g raisins
• 200 g sugar
• 4 eggs
• 75-100 g flour
• rum free
• grated bark from a lamiae
• 1 sachet of vanilla sugar


Easter with mascarpone and raisins

Easter with mascarpone and raisins
Every year for some time for Orthodox Easter I prepare Easter. This time I prepared Easter with mascarpone and raisins. I prepared with salted cheese, Easter without dough , with rice, but this Easter is a special one. I invite you to browse other recipes with bread .

This is what we need to prepare this Easter with mascarpone and raisins.

Easter ingredients with mascarpone and raisins

500 g flour
225 ml of warm milk
80 g melted butter
125 g sugar
25-30 g of fresh yeast
3 yolks
1/4 teaspoon salt
2 sachets of vanilla sugar
grated peel of a lemon

Easter stuffing with mascarpone and raisins

2 boxes of mascarpone (500 g)
2-3 sachets of vanilla sugar
4-5 bottles of rum free
150 g raisins
3 eggs
4 tablespoons gray
grated peel of a lemon
sugar to taste

For anointed Easter
1-2 yolks
honey for Easter after baking

Preparation Easter stuffing with mascarpone and raisins

The raisins are hydrated in rum essence for at least 30 minutes after which they are drained.
The mascarpone is mixed with sugar (we put it to taste), vanilla sugar, grated lemon peel, and eggs. Add the drained raisins and semolina until smooth.

Preparation of Easter dough with mascarpone and raisins

Put flour in a bowl. Heat the milk lightly and dissolve the sugar, salt, and yeast in it. Add to the flour together with the melted butter and the yolks. Knead and leave to rise until it doubles in volume.
It is turned over on the work surface and divided into two parts.
One part is stretched and placed in a detachable shape lined with baking paper so that the edges of the dough come a little up on the edge. From the rest of the dough, 3 braids are made.

Pour the mascarpone filling over the dough and put the form in the preheated oven until the mascarpone composition starts to thicken. Remove the form from the oven and put the braids over.
One plaster is put on the wheel and the others are put on the cross. Grease the dough with yolk and put the form back in the oven until the filling is well set and the dough is nicely browned.
Remove the Easter egg from the oven and grease it with honey or leave it as is. leave to cool and then cut.

Note: Raisins can be placed in the filling composition or not, depending on everyone's preferences. Personally, I made an Easter with raisins and one without, so I thanked everyone.
Happy celebrations !


Preparation Traditional Easter with cheese and raisins

Knead the dough from the following ingredients: sugar, eggs, a little fine salt, milk, yeast dissolved in milk and a little sugar, vanilla sugar, vanilla essence, grated lemon peel, then add flour and knead well. After that, gradually pour the oil, until it comes off the hand.
The obtained hull is left to rise hot in the vessel in which it was kneaded.
Prepare the filling: put the sweet cottage cheese in a bowl, add the sugar, rum essence, lemon peel, vanilla sugar, eggs, raisins (raisins put in hot water with rum essence for 5 minutes, then place on a paper napkin (to absorb the excess)) and mix until smooth.
In the resulting composition add flour and mix again until everything is well blended.
After the dough has risen, grease the table with oil and spread a piece of dough as thin as possible and a little bigger than the baking form, then put the dough sheet in a round baking form (the baking form is greased with butter and then cover with baking foil) with the edges next to the walls of the form upwards, then put the prepared filling, then make some more balls of dough and put over the filling, on the edges, the wheel around, then make a cross shape in the middle also from dough balls.
Leave to rise again until the composition slightly exceeds the shape. Put in the oven and leave on the right heat.
Bake for about 45 minutes in the oven. Remove from the oven and grease with honey, I also powdered a little sugar, for even more appearance. Leave to cool a bit, then cut and serve.

Try this video recipe too


EASTER RECIPES: Easter without dough for Easter, with cheese and raisins

Along with lamb soup, baked steak and painted eggs, Easter with cheese and raisins should not be missing from the Easter menu. The recipe for Easter Easter that we propose to you is simple and delicious.

Bogdan Roman from MasterChef gave us a simple Easter recipe without dough for Easter, but very tasty.

"I also like traditional Easter, but it seems to have too much cake and instead of choosing delicious cheese, I better make an Easter without dough. Easier to make and much tastier, in my opinion", said Bogdan.

How to prepare Easter dough without dough

The ingredients we need to prepare this Easter recipe are:
- 100ml rum / whiskey or hot water to soak the raisins
- 1 grated lemon peel, amaretto, vanilla essence or vanilla sugar
- 1 sachet of baking powder
- 5 tablespoons of flour
- 8 tablespoons of sugar
- 5 eggs
- 100g raisins
- 600g cow's cheese

For starters, we put raisins soak it in a little alcohol to cover them. If we do not have alcohol, we can soak them in hot water. The warmer the water, the faster it will soften.

choose yolks of egg whites and mix the yolks with cottage cheese, sugar, raisins, lemon peel, and vanilla. Mix well until the composition is homogeneous.

add flour sifted and mixed with dust of baked and a pinch of salt. Mix well until we no longer have lumps of flour. Here we have to be a little careful because if the cottage cheese is dry we will use less flour, and if the cheese is very soft, we will use more flour.

Separately whites foam with a pinch of salt. We carefully mix the egg whites in the composition. This composition should not be very soft, but still difficult to flow.

Grease a tray with butter and we wallpapered it with flour or gray. Pour the composition and put it in the hot oven at 180 degrees (medium) for 15 minutes. Then lower the temperature a little (up to 160 degrees) and leave for about 35-40 minutes, until it gets a golden crust. The toothpick test will be mandatory. Easter it must cool slowly before being cut.


Easter with sweet cheese and raisins

Easter with sweet cheese and raisins

Easter with sweet cheese and raisins

INGREDIENTS
For the dough:

-400 g flour
-100 g sugar
-An as a nut
-200 ml milk
-2 tablespoons oil
-2 eggs
- rum, vanilla essence
-a cube of yeast
-a little salt
For the filling:
-800 g of cottage cheese
-200 g powdered sugar
-An as a nut
-4 eggs
-2-3 tablespoons sour cream
-vanilla sugar
-150 g raisins
-1 tablespoon gray
-1 tablespoon flour
-grated peel of a lemon
-a little salt


Delicious Easter with sweet cheese and raisins is a traditional and delicious homemade cake. Make a yeast mayonnaise, 1 tablespoon flour and 100 ml of warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with a pinch of salt until they turn white.

Put the milk to boil together with the sugar and let it boil for the first time, then let it cool. When warm, add 1 ampoule of rum essence, egg yolks and grated lemon peel.

In a tall bowl we put sifted flour 2-3 times, this way it will be looser, and the cake will grow nicely. Make a hole, add mayonnaise and warm milk. Knead until all the liquid is incorporated. Heat the butter a little and gradually incorporate it. Knead vigorously until the dough no longer sticks to your hands. Add the raisins kept in rum and knead until you incorporate all the raisins.

Cover the dough and leave it to rise, about 40-45 minutes, in a warm place, until it doubles in volume.

Meanwhile, mix the cheese with the sugar, sour cream, lemon peel and raisins kept in rum. Divide the dough into two parts. In turn, the pieces are further divided into two.

We spread a part of the dough and put it in a round cake shape. Spread the second half in a long roll and twist it. Add it on the edge and let it rise again, until it doubles in volume.

Put the cheese filling in the middle and put it in the preheated oven until it browns nicely on top. Do the same with the remaining dough.
Let the Easter with sweet cheese and raisins cool before cutting.


Easter with sweet cheese and raisins

I love the combination of fluffy leavened dough, cheese and raisins! The other day I was lucky enough to catch a cooler day, so I didn't stop to think and started making these delicious ones. grazed with cheese and raisins. I used ricotta cheese, but you can replace it with cottage cheese or urda. It's a simple recipe, I can't say it's fast, because the dough has to leaven, but in the meantime you can take care of other things.

As a child, my grandmother used to make Easter with cheese only for Easter, and in autumn and winter, in order to satisfy our Easter appetite, she made these small Easter cakes with sweet cheese. I'm not telling you that as soon as I felt the divine aroma spreading throughout the house, I would rush into the kitchen and toast by the oven waiting for these sweet and fluffy wonders.

After the Easter cakes came out of the oven, my brother and I would kneel on the chairs, otherwise we would have no chance of reaching the tray, and we would blow over the chubby cakes until we blushed. Because Grandma wouldn't let us eat them hot, we could find all sorts of ways to get her out of the kitchen. Grandma couldn't hear very well anymore, so I often told her that the phone was ringing or someone was knocking on the door and, poor thing, she would run quickly to answer. When he returned, we already had fried tongues and a face full of powdered sugar. He laughed with loving eyes, as only grandparents know how to do.

Soon we will get rid of this extremely hot summer, the oven will be able to be lit without problems, so be sure to try these pastries with cake dough. They are so fluffy!

Pasta with cheese and raisins & # 8211 Ingredients (7 pieces of 10 cm Ø)

Fluffy Easter dough & # 8211 Ingredients

  • 500 g flour
  • 100 g of sugar
  • 25 g butter
  • 15 g fresh yeast / 4 g dry yeast
  • 250 ml of skim milk
  • 2 yolks
  • 1 pinch of salt
  • 1 vanilla pod (seeds only) / 1 tablespoon vanilla extract

Easter with cheese filling & # 8211 Ingredients

  • 400 g ricotta cheese / cow cheese / urda
  • 100 g of sugar
  • 2 yolks
  • 100 g raisins soaked in water and 1 tablespoon of rum essence
  • 1 teaspoon full of grated lemon peel

For greased and powdered pastries we need:

  • 1 egg yolk + 2 tablespoons milk (for greasing the pastries)
  • vanilla powdered sugar for powdering

Dough with yeast for Easter with cheese & # 8211 Step by step preparation

  • Sift the flour and put it in a bowl. Heat the milk, being very careful not to be hot, and dissolve the fresh yeast in it.

If we use dry yeast, we mix it with sifted flour, there is no need to dissolve it with milk.


Easter with cheese and raisins & # 8211 a tasty recipe, easy to prepare

This year, for Easter, I suggest you try my Easter recipe with cheese and raisins. You will not be disappointed. This dessert is so good that it ends immediately. In addition, everyone will appreciate Easter with cheese and raisins, which means you will receive a lot of compliments.

Dough ingredients:

  • 10 g sugar, 30 ml oil
  • a pinch of salt
  • 2 egg yolks, grated peel of half a lemon
  • 300 gr wheat flour, 25 gr fresh yeast
  • 150 ml of warm milk

Ingredients for the filling:

  • 1 sachet of vanilla sugar, 300 gr of sour cream
  • 300 gr cow's cheese, half a vial of rum essence
  • 100 g sugar, 4 tablespoons semolina
  • 1 cup raisins, 3 eggs

How to prepare Easter with cheese and raisins?

We will start by dissolving the yeast in 50 ml of warm milk. Add 2 tablespoons of flour, 10 grams of sugar and mix well. Then leave the mayonnaise in a warm place for 15 minutes, during which time it will grow.

Sift the flour into a large bowl, make a hole in the middle of it, and pour the raised mayonnaise. Mix lightly, then add the yolks, remaining milk, lemon peel and salt. At the end, we gradually pour the oil. Knead the dough until it becomes smooth and elastic.

Cover the dough with a cloth and put it in a warm place to leaven. When the dough has doubled in volume, it is transferred to the worktop, sprinkled with flour. Break a piece of dough and set aside to shape the cross (if desired).

Roll out the dough into a round shape and place it in a cake pan. Now we take care of the filling. Mix the cream with the cheese using a mixer to prevent lumps from forming.

In the obtained cream add eggs, sugar, vanilla sugar, rum essence, semolina and raisins. Mix well until all the ingredients are incorporated. The filling obtained is placed over the dough and leveled well.

Put the tray in the preheated oven at 180 degrees, and when the dough is lightly browned, form a cross from the remaining dough and place on top. Then leave it in the oven for a few more minutes. We do the toothpick test to see if the easter has baked enough. Good appetite and increase cooking!


Easter with cheese and raisins

Knead the dough from the following ingredients: sugar, eggs, milk, essences, yeast dissolved in milk and a little sugar. Then add the flour and knead well. After that, gradually pour the oil, until it comes off the hand.

The obtained crust is left to rise for 10 minutes in the vessel in which it was kneaded.

Coca is divided into 3 equal pieces. Each piece (Easter) is added in round shapes made of foil.

On the bottom of each form is placed a layer of coca of approx. 200 g and one centimeter thick. The edge of the shape is wallpapered with a braid of two strips of coca. Place the filling in the middle. Put a kind of grill made of coca strips over the filling. Leave to rise again until the composition slightly exceeds the shape. Place in the oven and leave on the right heat (165-170 degrees Celsius).

Bake for about 45 minutes in the oven. Remove from the oven and grease with honey or syrup (water + sugar). Allow to cool for 30 minutes.



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