Cottage cheese cake
The sweet cheese bread is made from a soft, fragrant dough that is filled with sweet cheese and baked until it has a golden crust. I prepared it in two small trays, but the same quantity can be placed in a larger tray. The filling does not always need semolina or flour; it depends on how well the cheese is drained and how firm it is. Quick Info Total time: not specified exactly; the recipe includes the time for activating the yeast, rising the dough, the second rise in the tray, and baking Preparation time: about 10 minutes for the starter, plus the time needed to prepare the dough and filling Rising time: until the dough doubles in volume, then a little more in the tray Baking time: about 1 hour Servings: 2 small sweet breads or 1 sweet bread in a larger tray Difficulty: medium Recipe type: homemade sweet bread with sweet cheese Ingredients For the dough 700-750 g flour 200 ml milk 2 packets of dry yeast 100 g butter 180 g sugar, or to taste 3 eggs Vanilla sugar or vanilla essence Orange essence Grated zest of orange, lemon, or both A pinch of salt For the cheese filling 500 g sweet cheese 5 tablespoons of sugar, or to taste 1 packet of vanilla sugar 3-4 eggs A pinch of salt Orange essence Optional, raisins can be added. If the cheese is too soft, 1-2 tablespoons of semolina or flour can be added as needed. For brushing 1 egg 1 tablespoon of sugar For decoration Poppy seeds, sprinkled on top after brushing, if desired Preparation method 1. Prepare the starter. Put the dry yeast in a small bowl and mix it with a little warm milk, a tablespoon of sugar, and two tablespoons of flour. Let the mixture sit for about 10 minutes, until the yeast starts to work. The milk should be warm, not hot. If it is too hot, it can affect the yeast. 2. Form the dough. Put the flour in a large bowl and add a pinch of salt. Make a well in the center, then pour in the activated starter. Beat the three eggs and add them to the flour. Separately, mix the warm milk with the sugar and vanilla, then gradually pour it into the bowl. Add the orange essence and the grated zest of orange or lemon. Mix until the ingredients are well combined. Finally, add the melted butter, which should be warm, not hot. Knead until you obtain a soft and elastic dough that no longer sticks to your hands. The amount of flour can vary between 700 and 750 g, depending on the size of the eggs and how much the flour absorbs. Therefore, it is better not to add all the flour at once. 3. Let the dough rise. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in volume. The time varies depending on the temperature in the kitchen, so watch especially the size of the dough. 4. Prepare the cheese filling. Put the sweet cheese in a bowl and mix it well with a pinch of salt. Add the eggs, sugar, vanilla sugar, and orange essence. If the cheese is firm and well-drained, the mixture can be used as is. In the case of softer cheese, add 1-2 tablespoons of semolina or flour, just enough to obtain a filling that does not run. If using raisins, incorporate them now. 5. Divide the dough. After it has risen, turn the dough out and divide it into two equal parts. The recipe is suitable for two small sweet bread trays. If you have a larger tray, you can bake one sweet bread. 6. Fill and roll the first sweet bread. Lightly oil the work surface and roll out the first piece of dough. Place half of the cheese filling on the sheet, then roll the dough. Place the roll in a tray lined with baking paper and greased with a little oil. Do not spread the filling all the way to the edges, so it does not easily spill out during rolling. 7. Prepare the second sweet bread. Proceed the same way with the second piece of dough and the remaining filling. Place the second sweet bread in the tray. 8. Let the sweet breads rise again. Leave the trays in a warm place until the dough rises a little more. It does not need to reach double volume again, as it will continue to rise in the oven. 9. Brush and bake. Beat the egg for brushing together with the tablespoon of sugar and brush the sweet breads before baking. If desired, sprinkle poppy seeds on top. Place the trays in the oven and bake the sweet breads for about 1 hour, until they are golden. The time may vary depending on the size of the trays and the oven. A larger sweet bread may need a different time than two small sweet breads, so watch for browning. Why I make the recipe often I love it because the dough is easy to prepare, and the sweet cheese gives it a rich filling without needing nuts or cocoa. The recipe is easy to adapt with other flavors and can be divided into two small trays, which is practical when you don't have a large sweet bread tray. Tips Use warm milk and butter, not hot, when adding them to the dough. The yeast and dough behave better if the liquid ingredients are not too hot. Do not automatically add all the flour. Start with 700 g and only add more if the dough remains very sticky after kneading. The sweet cheese should be well-drained. A filling that is too soft may leak during rolling and can spill out during baking. Rising is done until the dough doubles in volume, not after a fixed time. In a cold kitchen, the dough may need more time. Before slicing the sweet bread, let it cool. If cut while still hot, the filling may seem softer. Substitutions Orange essence can be replaced with rum essence. For a fresher flavor, use more lemon or orange zest, as preferred. You can use grated lemon zest, orange zest, or a mix of both. In the original recipe, I chose orange for a more subtle citrus flavor. If the sweet cheese is firm enough, there is no need for semolina or flour in the filling. If it is soft, 1-2 tablespoons can be added, depending on the consistency. Variations Raisins can be added to the cheese filling. The amount remains to your choice, depending on how rich you want the mixture to be. On top, the sweet breads can be left only with the egg and sugar layer or sprinkled with poppy seeds before baking. For a different flavor, you can change the combination of vanilla, orange, and lemon with rum and lemon zest. It is important to keep the same dough base and the same proportion of cheese. Serving ideas The sweet cheese bread can be served plain, after it has completely cooled. It is suitable for breakfast, alongside coffee or tea, but also as a dessert for a family meal. It can be sliced into suitable pieces, as the cheese filling is firm enough and does not require a separate sauce or topping. Frequently asked questions Can I make a single sweet bread instead of two? Yes. The entire amount of dough and filling can be placed in a larger tray. The shape of the sweet bread and baking time may differ from the version in two small trays, so watch for browning. Why is semolina or flour added to the filling? Only if the sweet cheese is too soft. Firmer, well-drained cheese can be mixed directly with the eggs, sugar, and flavors. Semolina or flour helps bind a mixture that is too runny. Can I use other flavors instead of orange? Yes. You can use vanilla, rum, lemon zest, or a combination of these. The basic recipe uses vanilla, orange essence, and citrus zest. How long should the dough rise? The dough is left until it doubles in volume. After being placed in trays, it is left to rise a little more before brushing and baking. The exact duration depends on the temperature in the kitchen. Nutritional values The values are approximate and depend on the type of sweet cheese, the size of the eggs, the exact amount of flour, and the number of slices. For about one slice out of 12 slices resulting from the entire recipe, the rough calculation is: Calories: approximately 450-500 kcal Protein: approximately 15-18 g Carbohydrates: approximately 55-60 g Fats: approximately 18-22 g The sweet bread contains carbohydrates mainly from flour and sugar, while the proteins come mainly from the sweet cheese and eggs. Butter, eggs, and cheese contribute to the total fat content. These values do not include any raisins or differences between the types of cheese used. Storage and reheating After cooling, keep the sweet bread covered at room temperature to prevent it from drying out. It is better to keep it in a closed container or well-wrapped, without leaving it uncovered. For serving, it can be eaten at room temperature. If you prefer the sweet bread slightly warm, heat a slice for a short time, just enough to soften the dough and filling a little. Do not heat it excessively, as it can dry out.
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