Cottage Cheese Yeast Kulich
Description
The recipe won't take much time. Adding cottage cheese to the dough turns an ordinary kulich into an incredibly soft one. The dough’s texture is moderately loose, yet the kulich doesn’t crumble, it simply melts in the mouth. The cottage cheese doesn’t weigh down the finished kulich, so lovers of airy pastries will also appreciate it fully. I highly recommend repeating the recipe at home. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Combine the yeast and 50 grams of sugar in a deep bowl.
- 3
Step 3
Pour warm milk. Add a little flour and stir. Let the starter sit so that the yeast begins to "work" for about 15‑20 minutes in a warm place.
- 4
Step 4
Combine the cottage cheese with the eggs.
- 5
Step 5
Add sugar, raisins, and mix thoroughly. If the cottage cheese is in large lumps, you can pass it through a sieve.
- 6
Step 6
Add melted butter.
- 7
Step 7
Combine the curd mixture with the starter.
- 8
Step 8
Add sifted flour.
- 9
Step 9
Add the flour in small portions so as not to overwork the dough.
- 10
Step 10
Cover the dough with a towel and leave it in a warm, draft‑free place for a couple of hours.
- 11
Step 11
Here’s the fluffy cottage‑cheese and yeast dough we ended up with.
- 12
Step 12
Divide the dough among the molds, let it rest for another 15-20 minutes.
- 13
Step 13
Place the kulich in an oven preheated to 190 °C and bake until golden.
- 14
Step 14
When the kulichs have cooled completely, prepare the glaze by beating the cold egg white with powdered sugar until stiff peaks form.
- 15
Step 15
Glaze the kulichs, and optionally add sprinkles.
- 16
Step 16
The kulichs turned out incredibly tender, airy, and delicious. Happy Easter!