Sweet cheese and raisin Easter bread

Name: Sweet cheese and raisin Easter bread - Adina J.
Ingredients: For the dough; I used the following ingredients: Filling: 500 g of 20% cows cheese; 3 eggs; 150 g of raisins; 4 tablespoons of semolina; rum essence; the zest of one lemon; a pinch of salt; 200 g of sugar.

Dessert - Sweet cheese and raisin Easter bread by Adina J. - Recipia

This year, I made Easter cheese pie again alongside the sweet bread. I always organize myself to knead the dough first, then I start on the filling while the dough is rising. This time, the raisins didn’t get soaked, but I added them directly without any issues. I used a simple cake pan lined with parchment paper and built everything in stages – with a dough edge, filling, then a braid on top and a cross in the middle. I let the pie rise a bit more and, before baking, I brushed it with egg and sprinkled some vanilla sugar on top. Quick Info Total time: about 2 and a half hours, including rising Preparation time: 25-30 minutes Baking time: 50 minutes Servings: 10-12 slices, depending on the size of the pan Difficulty: medium Recipe type: Easter dessert Ingredients For the dough: See the ingredients and quantities used for the sweet bread (not repeated here; part of that dough is used for the cheese pie). For the filling: 500 g well-drained cottage cheese (I use Lacteea 20%) 3 eggs 200 g sugar 150 g raisins 4 tablespoons semolina Rum essence Grated zest of one lemon A pinch of salt For finishing: 1 egg for brushing Vanilla sugar for sprinkling on top Instructions 1. Start with the sweet bread dough. Knead and let it rise in a warm place, covered, while you work on the filling. You don’t need a large amount of dough for the cheese pie; a portion of the sweet bread dough is sufficient. 2. For the filling, place the eggs in a large bowl. Add the sugar and whisk well for a few minutes until it lightens in color and some of the sugar dissolves. 3. Add the drained cottage cheese. Mix, then add the semolina, raisins, rum essence, grated lemon zest, and a pinch of salt. Stir until everything is well combined. It doesn’t need to be beaten with a mixer, just mixed well with a whisk or a spoon. 4. Once the dough has risen sufficiently, tear off a suitable piece and stretch it by hand or with a rolling pin into a disc shape to cover the bottom of the lined cake pan. 5. From the dough, shape thin strips. Attach them to the edge of the pan to form a kind of "fence" about 4-5 cm high, securely attached at the base. 6. Pour in the cheese filling, leveling it gently with a spoon. 7. Take two more strips of dough, twist them into a braid, and place them over the filling in a cross shape. I usually leave the braid in the middle, not covering the entire surface. 8. Finally, let the pie sit in the pan for another 20 minutes to rise slightly before baking. 9. Brush the top dough (the braid and edges) with beaten egg, then sprinkle a little vanilla sugar on top. 10. Bake the cheese pie in a preheated oven at 180°C for about 50 minutes. Do not open the oven in the first 30 minutes. It’s done when it turns golden and the filling is baked and firm in the center. Why I make this recipe often I make cheese pie almost every Easter. It’s quite simple to prepare, especially when I already have sweet bread dough rising. The filling is balanced, not too sweet or dry. It’s best cut into thick slices and keeps well for 2-3 days. Tips and Variations Tips Do not skip draining the cheese – if there’s too much whey, the filling won’t hold together well. Raisins can be added directly; there’s no need to soak them. Semolina helps absorb excess liquid from the filling. To prevent sticking, line the pan with parchment paper. Substitutions You can use store-bought cottage cheese, but it should be as dry as possible. White sugar can be partially replaced with brown sugar for a more intense flavor. Instead of rum essence, vanilla essence works too. Variations Add a few small pieces of candied orange peel for flavor if you like. You can omit the raisins if you don’t like them or substitute them with cranberries. Serving Ideas It cuts best once completely cooled. It can be served plain or with a bit of sour cream. Frequently Asked Questions 1. What type of cheese works best for cheese pie? I usually use a fattier cottage cheese that is well-drained. If the cheese is watery, let it drain overnight in a sieve. 2. If I don’t have a cake pan, can I use something else? You can also use a regular round baking dish, but it should be tall enough to prevent the filling from overflowing. 3. Can I prepare the cheese pie a day in advance? Yes, it actually slices better the next day after it has cooled completely. 4. How much do the edges rise in the oven? The dough edges rise slightly, not too much. Roll them out about 4-5 cm above the base, no more, so they don’t cover the entire surface while baking. 5. How do I know if the cheese pie is baked in the middle? It’s easy to tell: when you shake the pan, the filling shouldn’t be liquid anymore. The surface should feel firm to the touch. Nutritional Values (estimated) One slice of cheese pie (approximately 100 g) has around 250-300 kcal. I estimate: 10-12 g of protein (from the eggs and cheese), 8-10 g of fat, and 35-40 g of carbohydrates. The content may vary depending on the cheese used and how thick you slice it. Storage and Reheating The cheese pie keeps well in the refrigerator, covered, for 2-3 days. For better texture, let the slice sit for 10 minutes at room temperature before serving. I do not recommend reheating, as the cheese changes texture.

Sweet cheese and raisin Easter bread

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