When the dough rises well, transfer it to a warm pan. Pay attention to the step-by-step photo, the dough should increase 2-3 times in volume and be covered with bubbles on top. Sometimes it happens that the yeast did not work well and the dough did not rise or grew quite a bit. This may be because the food was too cold or too hot, or the yeast itself was stored incorrectly. In this case, it is advisable to prepare a new dough on other yeast (preferably from another manufacturer). Sometimes it's better to pour out the dough than ruin the whole baked goods.

First, add 3 cups of flour, add the yolks mashed with sugar and start kneading the dough. Add salt - it enhances the taste of baking. Add vanillin. The consistency of the dough should be a little thicker than for a biscuit and without lumps. Add more flour if necessary. Kneading the dough is the longest step, which usually takes 30-40 minutes, so make yourself comfortable. At the same time, the hands must be warm so that the yeast continues to do its job.

When the mass becomes homogeneous and without lumps, it's time to pour in the vegetable oil. Continue kneading the dough.

Leave the dough for a couple of minutes, while whipping with a mixer 2 egg whites into a fluffy foam.

Add egg whites to the dough and knead the dough again. The finished dough should become tender, elastic and slightly lag behind the hands and the pan.

Dry the raisins on a paper towel and roll in flour so that they do not settle during baking. Drip a little vegetable oil on your hands and rub it. Pour the raisins into the dough and gently mix with your hands 2-3 times.

Cover the pot with a towel and let the dough rise in a warm place. After about 1-1.5 hours, we crush the dough with hands dipped in vegetable oil. We repeat the procedure in another 1-1.5 hours.

Sprinkle the forms with flour. We spread the dough to about half the height of the molds. Let rise again in a warm place for 30 minutes, until the dough rises to the edges of the molds.

We send the risen pasochki to the oven preheated to 180 degrees for about 40 minutes. Check for doneness with a toothpick. If the toothpick remains clean after piercing, Easter is ready.

4. Preparing the frosting for the pasta

Cottage cheese Easter is a tender, airy, very tasty dish of the Easter table. We have all the cooking secrets!

• 1 kg cottage cheese
• 3 egg yolks
• 150 g sour cream 30%
• 1 cup of sugar
• a pinch of salt
• 1-1.5 cups raisins
• dried apricots and prunes for decoration

Wipe the curd.

In a separate bowl, add sugar to the egg yolks.

Grind sugar with yolks, add salt.

Add the egg mass to the curd, mix.

Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.

Rinse the raisins, let them dry a little. Combine with curd.

Stir until smooth.

Get ready for Easter. You can use any dish that has a hole for draining excess liquid.

Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.

Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.

Put the entire curd mass on cheesecloth, smooth the top.

Cover Easter with gauze.

Place a press on top.

Put Easter to drain in the cold for several hours (or a day). Open gauze.

Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.

Decorate Easter with dried apricots and prunes.

Recipe 2: cottage cheese Easter with boiled condensed milk

• cottage cheese - 400 gr
• butter - 150 gr
• sour cream - 150 gr
• boiled condensed milk - 400 gr
• raisins - 100 gr

Pour hot water over raisins and leave for 10-15 minutes.

Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.

Beat with a mixer until smooth.

Rinse the raisins and add to the curd mass.

Line a pasochnik, bowl, colander or sieve with gauze in several layers.

Put the curd mass in cheesecloth.

Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.

Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Bon appetit!

Recipe 3: cream cheese Easter

Very simple and fast enough recipe.

• cottage cheese 1 kg
• granulated sugar 200 g
• egg yolks 4 pcs.
• homemade cream half liter jar
• additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
• you can add berries, bananas, oranges, kiwi, peach whatever you like
• butter 300 grams
• sachet of vanillin or vanilla sugar

Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.

Rub the cottage cheese through a sieve.

Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.

Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.

Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.

Add the butter mass and vanilla sugar to the mashed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.

Stir again so that they are evenly distributed throughout the curd mass.

Line the molds with damp gauze.

Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.

After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.

Recipe 4: cottage cheese Easter with dried apricots and candied fruit

• cottage cheese - 1.5 kg;
• sugar - 1 kg;
• eggs - 10 pcs.;
• butter - 200 grams;
• sour cream 25% fat (it is better to use homemade) - 0.5 liters;
• vanilla sugar - 1 pack;
• raisins - 2 cups (more can be - for an amateur);
• dried apricots, candied fruits.

Rub the cottage cheese on a coarse grater or through a sieve until smooth.

We beat the eggs into a separate container.

Add sugar to the eggs, beat with a whisk until smooth.

The resulting mass is added to the curd.

Mix well.

Melt the butter in a water bath or in the microwave, add to the cottage cheese.

Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.

After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).

Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.

We spread the cottage cheese Easter in a vase in layers, alternating with raisins.

The top layer of Easter is raisins. Add dried apricots and candied fruits.

Curd Easter is ready to eat! It must be stored in the refrigerator.

Recipe 5: Easter with Custard Fudge (Step by Step Photos)

• 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
• 3 eggs,
• 1 cup of sugar,
• 200 ml cream
• juice of half a lemon
• vanillin,
• raisin,
• dried fruits,
• candied fruit,
• 100 g butter

Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind the cottage cheese for Easter with a blender to a paste-like state.

Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.

Add dried fruits, candied fruits, raisins and lemon juice to the grated cottage cheese.

We mix everything.

For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We put on a water bath or just on a slow fire. Add vanilla, about one small bag.

Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.

Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.

We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.

We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.

We turn the cottage cheese Easter on a dish and decorate.

You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.

Recipe 6: royal curd Easter (with photo)

• 0.5 kg cottage cheese
• 100 gr butter
• 2 chicken eggs
• 3 tablespoons sour cream
• 100 gr sugar
• A pinch of salt
• 1 packet vanilla sugar
• ¼ cup raisins
• ¼ cup walnuts
• Lemon and orange peel

Grind half a kilogram of fresh good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.

Tip: Be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.

Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.

Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.

Add whipped butter with vanilla sugar. Mix again.

Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.

Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.

Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.

Recipe 7: simple cottage cheese Easter (step by step with photo)

The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.

• Cottage cheese - 450 grams;
• Butter - 200 grams;
• Sugar - 170 grams (or to taste);
• Yolks - 3 pcs;
• Cream - 200 ml;
• Candied fruits - 30 grams;
• Raisins - 70 grams;
• Vanilla sugar - 1 sachet.

Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.

Beat the yolks with a little sugar until white.

Add softened butter, sugar and beat everything together again until smooth.

Combine the whipped mass with mashed cottage cheese.

Separately, whip the cream to stiff peaks.

Add cream to curd mixture, stir until smooth.

Add washed and dried raisins and candied fruits.

Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.

Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.

Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.

Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.

Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.

Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.

Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.

After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!

Recipe 8: Easter cottage cheese with candied fruits

• Curd - 500 g
• Eggs (only yolks) - 2 pcs.
• Sugar - 125 g
• Butter - 100 g
• Sour cream (cream) - 100 g
• Vanilla sugar - 1 sachet
• Dried fruits (candied fruits) - 100 g

Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.

Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.

Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.

Then let it cool and mix with cottage cheese and candied fruits.

Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.

Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.

Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.

Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.

Recipe 9: Easter cottage cheese with poppy seed filling

The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.

• Cottage cheese - 400 g (fatty)
• Cream - 200 ml (33-35%)
• Gelatin - 9 g (powdered)
• Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
• Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
• Poppy - 300 g
• Milk - 120 ml
• Raisins - 100 g
• Nuts - 100 g
• Lemon zest - 1 tsp (can be excluded)
• Water - 50 ml and a little more for gelatin

Soak the raisins in warm water to swell a little. Chop nuts into small pieces. Remove the zest from the lemon with a fine grater.

Grind poppy seeds, you can do it with a coffee grinder, pour milk, add sugar, vanilla sugar, zest, raisins and nuts. Mix the mass thoroughly, then heat.

Set the poppy seed mixture aside for 30 minutes to ripen.

For cooking Easter, it is better to use fatty cottage cheese. First, using a hand blender, grind it to a smooth, homogeneous state, and then add sugar, vanilla sugar and mix.

Gelatin pour 50 ml of water. As soon as the gelatin swells, add a little more warm water. On low heat, heat the gelatin until it is completely dissolved, then strain the liquid.

Whip cream until stiff peaks.

Add gelatin and whipped cream to the prepared cottage cheese, gently mix everything with a silicone spatula.

You can use a special form for Easter (pasochnik). In this case, using a pastry bag, distribute the curd mass in shape, leaving the middle unfilled. Put the poppy seed filling in the center, you can spread another curd layer on top, level it. Send Easter in the refrigerator for a day.

If there is no special form, then take a colander, line it with gauze. Put the colander itself on a pan of a suitable size. Pour ¾ of the curd mass into an improvised form. Put the poppy seed filling in the center of the mold. Since it is heavier than cottage cheese, it will sink a little. Top the poppy seeds with a layer of cottage cheese. Carefully level the surface. Send to freeze in the refrigerator for a day.

Preparations for Bright Sunday take several days. It's time to put in order all life - and the house, and thoughts, and soul. You need to paint eggs, bake Easter cakes, cook Easter from cottage cheese, and, if possible, bless the treat in the church. Easter is the most important and solemn Christian holiday. Easter is celebrated every year at different times and is a movable feast. The Sunday of the Lord must be met with a good heart, pure thoughts, a smile on the face.

Easter cake symbolizes the presence of God in the world and human life. It has baking, and sweetness, and nuts, and raisins. It is believed that a properly prepared Easter cake does not spoil for 40 days.

Curd Easter has the shape of a truncated pyramid, symbolizing the coffin in which the greatest miracle of the Resurrection of the Lord took place. On the festive table, Easter replaces the Old Testament lamb and reminds us that the time for Old Testament sacrifices has passed.

I have prepared the best Easter recipes, with simple ingredients available.

Rules for preparing for Easter

First and most important: Easter should be celebrated with peace in the heart. If there are old grievances, it is best to reconcile. But if you don’t have such an opportunity, then forgive this person at least with your heart. Forgive and pray for him.

Easter dishes should be symbolic. Think over the Easter menu with traditional dishes: Easter, Easter eggs, Easter cake. The Easter table should not be a "belly feast".

In the first half of Holy Week, put your house in order so that you do nothing in the last days before the holiday.

On Maundy Thursday, cook a festive cake and paint eggs.

On Saturday morning, start preparing Easter cottage cheese.

The consecration of Easter treats is held in Orthodox churches on Great Saturday after the liturgy.

No one forces you to consecrate food for the Easter table - this is a pious tradition. Easter cakes are placed on a dish, tray or in an Easter basket, in the center of each is a festive church candle made of red wax, which burns during the entire prayer.

Easter eggs are laid around the Easter cake, they put a plate with Easter. You can also place a candle in the curd hill of Easter. Napkins with Easter symbols look very festive.

As soon as the table is full, the priest begins to read a prayer, walks around the table and sprinkles everything that is on it with holy water. Believers fall under sprinkling, receiving a blessing.

The best Easter cake recipe according to an old recipe

Take:

• 1.5 kg flies
• 3 packs of dry yeast
• 10 egg yolks
• 8 egg whites
• 500 ml milk
• 750 g sugar
• 500 g butter
• 2g vanillin
• 150 g raisins
• Nuts, candied fruits to taste
• 5 g salt

For glaze:

• 2 squirrels
• 1.5 cups powdered sugar
• 1 st. l. lemon juice.

Dissolve the yeast in warm milk, adding a little sugar and a pinch of salt. Melt the butter in a water bath until warm.

Beat the yolks with sugar. Mix milk with yeast and beaten yolks, mix well. Add separately whipped proteins and mix again. Then gradually knead the dough, adding alternately flour (two thirds of the total volume) and butter. Mix everything well, put in heat, cover with a clean towel. When the dough has doubled in size, add the vanilla and the rest of the flour.

Cover with a towel, leave to approach. When the dough rises 2 times, add pre-steamed with boiling water and washed raisins. You can add nuts. Divide the dough into buttered molds (two-thirds full) and leave to rise.

Bake for 40-50 minutes at 180 degrees.

For the glaze, beat two egg whites, gradually adding powdered sugar to stable peaks, add lemon juice. Spread the finished cake.

The best recipe for Easter orange cake in a slow cooker

Prepare:

• 500 g flour
• 25 g dry yeast
• 2 eggs
• 200 ml milk
• 150 g butter
• 100 g candied citrus fruits
• 3 g salt
• 1 g vanillin

For syrup

• 2 oranges
• 100 g sugar

Dissolve yeast in warm milk with a spoonful of sugar and salt. Add 4 tbsp. l. flour, cover for 15 minutes.

Grind the eggs with sugar, add melted butter, vanillin, orange zest, candied fruits, mix, pour into the dough. Then add flour. Knead the dough with your hands and leave warm for 3 hours.

Put the risen dough into the multicooker and turn on the "Heating" for 15 minutes, then turn off the multicooker and leave for 30-40 minutes. Bake 30-40 minutes. Cool Easter cake and soak with orange syrup made from orange juice and 100 g of sugar.

The best recipe for Easter monastery cake

• 1 kg flour
• 400 ml milk
• 12 g dry yeast
• 2 eggs
• 150 g butter
• 200 g sugar
• 400 g dried cranberries and raisins
• pinch of cardamom
• pinch of cinnamon

For glaze:

• 2 egg whites
• 300 g powdered sugar
• 1 st. l. lemon juice.

Soak cranberries and raisins in water, dry, mix with flour.

In the evening, knead the dough from all the ingredients, cover with a towel and leave until morning.

Knead the dough well in the morning.

Divide the finished dough into parts, spread on greased forms with vegetable oil, the dough should double in size.

Lubricate the Easter cakes with yolk, diluted with a teaspoon of water, and bake in the oven at a temperature of 180 degrees.

For the glaze, lightly beat the yolks, gradually add powdered sugar to them and mix until a glossy white mass is formed. Lastly, stir in the lemon juice.

Ready Easter cakes to cool and cover with glaze.

The best recipe for Easter cake royal

Prepare:

1.2 kg flour

• 50 g yeast
• 10 yolks
• 200 g sugar
• 2 cups cream
• 200 g butter
• 10 cardamom grains
• Crushed nutmeg
• 50 g chopped almonds
• 100 g candied fruit
• 100 g raisins
• 1 st. l. crushed crackers.

• 2 squirrels
• 1.5 cups powdered sugar
• 1 st. l. lemon juice.

Dissolve the yeast in a glass of warm cream, add half the flour.

When the dough has risen, add the yolks mashed with butter and sugar into it, add the remaining flour, cream, crushed cardamom, crushed nutmeg, almonds, finely chopped candied fruit and washed, dried raisins.

Knead the dough well and leave to rise for one and a half to two hours. Then knead the dough again, put it in a greased and sprinkled with crushed breadcrumbs form, filling it in half. Let the dough rise again to ¾ of the height of the mold and place in the oven at 180 degrees.

Easter cakes from such a dough are best baked in small forms.

The best Polish Easter cake recipe

Products:

• 1.5 kg flour
• 50 g yeast
• 10 eggs
• A glass of milk
• 2 cups cream
• 600 g sugar.

Mix hot milk (leave 100 ml for dough) and cream in a bowl, add flour, mix thoroughly, let cool.

Dissolve yeast in a little milk. When foamy, add them and two eggs to the dough, mix, cover and put in heat. In the risen dough, add the remaining yolks, pounded white with one half of the sugar, and the whites, whipped with the other half of the sugar into a thick foam.

Mix the mass gently (from top to bottom), adding the remaining flour, and let the dough rise again. Then knead the dough thoroughly and place in a greased and floured form, filling up to half.

Let the dough rise again. Bake until done at 180 degrees. This is the best Easter recipe that is popular with Poles.

The best Easter Baba recipe

Take:

• A glass of flour
• 6 eggs
• 3 yolks
• Half lemon for zest
• 1 tsp vanilla sugar
• 100 g sugar
• 100 g melted butter
• 100 g powdered sugar
• 100 ml of water.

Beat eggs with yolks and powdered sugar in a steam bath.

After increasing several times and thickening, remove from heat and beat until cool.

Stir in flour, vanilla sugar, zest, oil. Stir gently and knead the dough.

Pour the batter into an oiled mold. Bake at 180 degrees for 30 minutes.

Get the finished woman, turn over and leave to cool.

Dissolve sugar in water, boil the syrup over low heat.

Remove the cooled baba from the mold, pour over the syrup.

The best recipe for Easter rum baba with candied fruit

• Half glass of milk
• 2 cups of flour
• 2 eggs
• 50 g candied fruits
• 50 g raisins
• 100 g figs
• 8 g dry yeast
• 5 g vanilla sugar
• 1 st. l. Sahara
• 3 art. l. butter
• 1 tsp lemon peel
• 1 tsp salt
• 50 g of rum or cognac
• Powdered sugar for decoration.

Mix warm milk, a tablespoon of flour, sugar, yeast. Put on 30 minutes.

Mix the dough with the remaining flour, beaten eggs, salt, zest, vanilla.

Knead the dough. Pour in the melted butter, add the rum, candied fruit, raisins and chopped figs.

Mix again and put in heat.

When the dough has doubled in size, fill small molds by a third, put in for proofing.

Bake the risen dough for 15-20 minutes at a temperature of 180 degrees.

Pour ready-made hot women with syrup.

1. How to check readiness? With a thin wooden needle, pierce the woman to half. If the needle is dry, the woman is ready.
2. To preserve airiness and porosity, put the baked baba in the form upside down on a pillow (on baking paper) and leave until completely cooled. Turn carefully until completely cool. Then extract.
3. If desired, the baba can be decorated with various glazes: chocolate, cranberry, lemon, mint, sea buckthorn.
4. Sprinkle walnut kernels, candied fruits on top, garnish with raisins, prunes, dried apricots.

The best recipe for Easter monastery Easter

Take:

• 800 g cottage cheese
• 2 eggs
• 200 g sour cream 20%
• 2 cups sugar
• 200 g butter
• 0.5 tsp salt
• A teaspoon of vanilla sugar
• A pinch of cinnamon.

Mix cottage cheese, eggs, sour cream, sugar, salt, oil with a blender.

Put on the stove on a small fire. Stirring constantly, heat until the first bubbles.

Cool, add vanilla sugar and cinnamon.

Line the inside of the mold with damp gauze, put the top down in a bowl or saucepan so that the top does not touch the bottom.

Pour the curd mixture into the mold. Close the top with the ends of gauze.

Place a load on top. Leave for 12 hours.

Cover the finished Easter with a dish and quickly turn over, freeing from the form.

As a form, you can use plastic mayonnaise buckets by making holes in the bottom.

The best Easter egg recipe with walnuts and whipped cream

Products:

• 600 g cottage cheese
• 200 g sugar
• 100 g walnut kernels
• 3 yolks
• 50 g whipped cream
• 2 g grated lemon zest
• Vanillin on the tip of a knife.

Chop the walnut kernels. Rub the cottage cheese through a sieve, add sugar, whipped cream, vanillin, yolks.

Beat well.

Combine all the ingredients, add the zest, mix well.

Put in a form lined with gauze, turn over, put in a container to drain the liquid.

Place a load on top. Leave overnight.

Decorate the finished Easter with halves of nuts.

Useful tips.

1. If raisins are put on Easter, then they need to be washed well, sorted out, and dried on a napkin.
2. In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
3. Sour cream should be chosen fat, thick.
4. In order not to wipe the cottage cheese through a sieve, you can pass it through a meat grinder twice.
5. Easter must be kept under yoke for at least 12 hours.
6. Candied orange should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
7. Cottage cheese should be fatty and not sour.

Best Easter Cream Recipe

For curd mass:

• 400 g sour cream 20%
• 1.5 kg cottage cheese
• 1 g vanillin
• 200 g raisins
• 150 g sugar
• A pinch of salt

For cream "Plombir":

• 250 ml milk
• 120 g sugar
• 2 eggs
• 2 tbsp. l. flour
• A pinch of salt
• 250 g butter (82%)
• 1 g vanillin
• 1 st. l. cognac.

For cream, combine sugar, half milk, eggs, flour, salt. Whisk thoroughly. Bring the remaining milk almost to a boil. Pour the mixture into the milk in a thin stream, stirring all the time. Reduce heat when thickened, boil, stirring for 2 minutes.

Cover the cream with foil. Cool to room temperature. Beat softened butter with vanilla for 4 minutes until whitened. Enter the cream on a spoon. Pour cognac - the cream is ready. Add sugar to sour cream, wait for it to melt. Add cottage cheese, salt, vanilla.

Rub the curd mass through a sieve 2 times.

Add cream and stir with a whisk.

Add washed and dried raisins.

Transfer the cream-curd mass with a “slide” into a mold lined with damp gauze without folds.

Fold up the edges of the gauze. Put the mold in a container where excess liquid will drain. Put oppression for a day and from time to time drain the liquid.

Carefully turn the finished Easter, remove the form, gauze. Decorate.

Everyone will choose the best recipe for Easter cakes and Easter cakes for themselves, and remember, you need to bake in a great mood, with a soul, then the success of your baking is guaranteed.

Sincerely, Olga.

This page contains a lot Easter cottage cheese recipes. In 2019, the Orthodox Church celebrates Easter on April 28.

I cook many of these recipes easter for many years. , also traditionally, Easter cakes are baked on the Easter holiday. It is desirable to have a special form for Easter, but not required.

How to put Easter in shape?
Take a clean napkin made of soft thin fabric, moisten it with water, lay it in even folds in a mold and fill it with the prepared mass. From above, first cover with the edges of the napkin, then with a lid, apply light pressure and put in a cold place (but not on ice) for a day. Unscrew the edges of the napkin, tip into the mold on a plate or dish, carefully remove the mold and napkin.

Easter Recipe Ingredients:
2 kg. cottage cheese
1 cup sugar and raisins
200 g butter
5 boiled eggs yolk only
some vanilla.

Pass cottage cheese through a meat grinder and add sugar and softened butter. Rub the yolks on a grater, add vanilla, raisins and mix it all well. Put in gauze and put on oppression for a day to glass the liquid. Then remove the gauze and put Easter on a plate, Easter is ready and you can eat it.

Easter cream tender

Necessary:
2 liters of milk
400 g sour cream
3 eggs,
200 g butter,
200 g sugar
raisins, vanilla sugar.

Easter preparation:
Boil two liters of milk over low heat. Pour 400 grams of sour cream into boiling milk in a thin stream, previously mixed until smooth with three whole eggs. Let it boil a little so that it gurgles a few times. Let stand for an hour, and then strain through a four-layer gauze. You will get a curd mixture. Separately, take 200 grams of natural butter and 200 grams of granulated sugar or powder, and grind well. Butter should not be melted, but soft. Then combine both parts together, mix and beat for an hour in a food processor until fluffy. Next, add raisins, vanilla to taste, give the shape of a pyramid and place in the cold.

Easter ordinary

There are many pounds in different countries. 1 Russian pound = 0.40951241 kg

Since everything Easter is getting ready from fresh pressed cottage cheese, you need to take 7 pounds of cottage cheese, put under pressure for 12 hours, then rub through a sieve or sieve with 1 cup sour cream, 1/2 pound butter, 2 teaspoons salt, 1/2 cup sugar, mix. Add almonds, vanilla, lemon zest or raisins to cottage cheese. Mix everything and fold into a dish with a napkin. Put a plank on top, a heavy load of 20-30 kg. In Easter, instead of sweets, you can add dill, cumin.

Easter boiled

Ingredients and preparation:
Prepare Easter as described above, add 4-5 eggs, 1/2-1 cup of sugar, 1 cup of raisins, stir, put in a saucepan, heat until hot (stirring), place in a mold under the load.

Easter boiled

Ingredients and preparation:
Easter in a different way, boiled.
Prepare Easter in the same way as above, add only 4-5 raw eggs, a little sugar, 1/2 or 1 cup of good raisins, stir, put in a saucepan, put on the stove, heat to the hottest state, stirring constantly; you can even boil it once, cool it down, put it in a wooden form, etc.

boiled easter

Ingredients:
cottage cheese 2 kg.
sour cream 1.5 kg.
oil 1.5 kg.
eggs (yolks) 12 pcs.
sugar 1.5 kg.
vanilla

Cottage cheese pass through a meat grinder twice or wipe through a metal colander. Sour cream, butter, raw yolks grind with half a glass of sugar. Mix everything together in a saucepan, put on fire and stir. When the mass is melted, add the rest of the sugar, stirring, bring to a boil, but not to boil. Pour in vanilla. Cool down. Put everything in gauze and hang to glass the liquid. It is better to do this at night. In the morning, transfer the paster into the mold and press down with a press. The dish is laborious - it is better to prepare it in advance.

almond easter

Rub 3 pounds of pressed cottage cheese with 2 bottles of cream, put in a napkin, let the whey drain. Crush 2 cups of sweet almonds and 10 bitter almonds with 1 cup of sugar, mix with cottage cheese. Further as usual.

Easter Royal 1

Ingredients:
Cottage cheese 1 kg, eggs 5 pieces, butter 200 g, sour cream 300-400 g, sugar - 200-400 g, raisins - 1 cup.


Cottage cheese wipe, add softened butter, raw eggs, sour cream, stir and bring to a boil, stirring with a wooden spatula. When the first bubble appears, stop heating and stir until the mass cools down. Then put vanillin, sugar, candied fruits or raisins and, stirring, form Easter in the form of a pyramid. Easter must be laid out in a special form in the form of a pyramid, or in a colander, after putting gauze in 2-3 layers, and put oppression on top. Put all this structure in the refrigerator for a day, you need to put some dishes under the form, because. whey will be released from Easter, which can then be used for baking pies, etc.

Easter Royal 2

Passover Ingredients:
Put in a saucepan 5 pounds of grated cottage cheese with 10 eggs and 1 pound of butter, 2 pounds of sour cream, put on the stove, stirring with a spatula, bring to a hot state, stir until cool. Put 1-2 pounds of sugar with vanilla, 1/2 cup of sweet almonds, 1/2 cup of raisins into the curd-egg mass, stir, put in a beaker under the load.

Easter Royal 3

Ingredients:
1 kg cottage cheese
5 eggs
200 gr butter
400 gr sour cream - not sour
sugar - to taste: 2 - 4 cups
vanillin, raisins, cinnamon, crushed almonds

Cottage cheese, eggs, butter and sour cream are placed in a thick-walled saucepan and boiled with continuous stirring (it is better to stir with a wooden spatula). As soon as at least one bubble appears on the surface of the mass, it is removed from the fire and cooled without interrupting stirring. After cooling, spices and raisins are added. Then do as usual.

Easter Royal 4

Ingredients:
1 kg of cottage cheese, 400 g of butter, 200 g of cream, 5 yolks, 2 stacks. sugar, 1.5 stack. candied fruits or raisins, vanilla. Rub the butter until white, rub the yolks with sugar and vanilla, combine everything. Mix well, add grated cottage cheese, mix. Then add whipped cream, mix gently, add candied fruits. Submit to the form.

Easter Royal 5

Ingredients:
2 l milk, 100 g cream, citric acid, 50 g butter, 50 g sugar, vanilla, 3 eggs, 200 g cottage cheese, 100 g dates, 100 g cherries.

Cooking method.
First, boil the milk, set aside on the edge of the stove, add citric acid to it. When the milk curdles and curd forms, take a napkin, put the mass there and let the whey drain. When the cottage cheese is ready, rub the butter with sugar, adding vanilla and eggs. Now mix cottage cheese with butter and put dates, cherries and whipped cream. Mix everything gently and pour into molds.

Easter

Ingredients:
250 g of cottage cheese, rubbed through a sieve, then Easter will be more tender. Beat 1 yolk and 50 g of sugar until white, add 50 g of soft butter, 40 g of sour cream, a little salt to taste, beat everything, mix well with cottage cheese (so that there are no lumps), add raisins or candied fruits, put everything in a dish and put in the refrigerator overnight. Top can be decorated with raisins, candied fruits and almonds.

Curd Easter

Traditional Easter must have the shape of a four-sided pyramid with a truncated top. Since such ready-made forms cannot be found, you will have to make do with some kind of auxiliary means.

Cottage cheese for Easter is better to buy by weight - it is drier. If this is not possible, then the cottage cheese must be pressed under pressure before cooking.

Sugar must be as fine as possible.

All Easters at the end of preparation for several hours (from 2 to 5 - depending on the dryness of the cottage cheese) are placed under the press - that is, the form is filled with the curd mass, oppression is on top. Easter must lie down and compact before serving on a dish. It is necessary to keep Easter under pressure in the cold.

In 800 g of cottage cheese rubbed through a sieve (preferably home or market), add a quarter pack of softened butter and 1-2 tbsp. sour cream, sugar to taste. In a separate saucepan, beat 5 yolks and 5 tbsp. sugar, pour in a bag of cream (~ 250 ml), and put on fire, stirring continuously until thickened. Allow to cool slightly and mix with curd. Add raisins (pre-soaked), nuts, candied fruits. Press firmly into shape. If there is no special Easter form, then a bowl or a bowl can be completely dispensed with without any fuss. On Easter morning, turn the bowl over onto a dish, carefully remove Easter. It would be nice to pour sweet creamy sauce (for 1 glass of cream - 1 tbsp sugar and 1 tbsp starch, thicken over low heat), and decorate with the remaining nuts, candied fruit, raisins.

Raw Easter with candied fruits
1 kg cottage cheese, 1.5 stack. sugar, 300 g plums. butter, 3 eggs, stack. candied fruits, vanilla.

Rub cottage cheese and butter through a sieve, then combine. Separately grind white yolks with 1/2 stack. sugar and beat egg whites. Combine everything, add the remaining sugar, vanilla, chopped candied fruits. Put in the form and under oppression. Refrigerate for 2 days.

Easter from ryazhenka
2 l ryazhenka, 2 l milk, 100 g butter, 300 g sour cream, 6 yolks, 1.5 stack. sugar, vanilla.
Combine Ryazhenka with milk and sour cream, add yolks mashed with sugar, bring to a boil with constant stirring for several. boil for minutes until the whey is gone. Cool down. Suspend in gauze for 2 hours to make the serum glass. Rub the mass through a sieve, add plums mashed with sugar. butter, vanilla, mix well. Submit to the form.

chocolate milk easter
3 liters of milk, 0.5 kg of sour cream, 6 eggs, 1 cup of raisins, 1 cup of granulated sugar, 200 g of butter, 0.5 cup of peeled walnuts, 50 g of chocolate.

We mix milk, sour cream, eggs and put in the oven in a large fire-resistant saucepan so that the milk does not run away, over medium heat for 2.5-3.0 hours until whey appears. We discard this case on gauze and hang it up so that the glass. Further, without removing it from the gauze, put it under pressure in the refrigerator to remove the remaining moisture (for three hours). The resulting cottage cheese, together with butter, is passed through a meat grinder. In the resulting mass, add granulated sugar, raisins, grated nuts and chocolate. All this is thoroughly mixed so that the granulated sugar is dispersed. Arrange in jars and put in the refrigerator.

pink easter
Take 2 pounds of pureed cottage cheese, mix with 1/2 cup of thick raspberry jam, add 1/2 cup of sugar, 3 eggs, 1/4 pound of butter, 2-3 cups of sour cream, grind, pour into a mold under the load. Such Easters are made in small molds such as a truncated pyramid. You can sprinkle Easter with colored powder, dyed millet, almonds, pour glaze.

Easter pink
800 g cottage cheese
200 g jam - not very liquid, the less syrup, the better
100 g butter
2-3 cups fresh thick sour cream, natural
sugar - to taste
Everything is mixed, and the form should be laid out with a thin napkin before filling.

Easter creamy
7 pounds of squeezed cottage cheese, 1 pound each of butter and sugar, 2-3 egg yolks, 1/2 bottle of cream, vanilla and zest from 1 lemon stir, pour into the form under the load.

Easter creamy
Mix 5 cups of heavy cream, 5 cups of sour cream, 2 cups of milk, put in a cooling oven for 10 hours or in an oven + 65-35 C, after the formation of cottage cheese, drain the whey in the cold, beat in 1 egg, grind without lumps, put on a napkin into the form, add the prepared cottage cheese and put under the press. Sugar add 1/2-1 cup.

red easter

Pour 3 bottles of milk into a pot and put in the oven, brown until red, cool to 35 C, pour in 4 cups of sour cream, stir, let sour. After the formation of curd, drain the whey in the cold. Rub cottage cheese with 3 eggs, salt, add 1/2 cup sugar to taste, put in a mold under the press, put in a cold place.

Easter red
1.5 liters of village (whole) milk, 1.5 liters of curdled milk, 3 thin tea glasses of sour cream, 1 yolk, sugar, vanillin - to taste
The milk is heated until red hot (in an oven, on a small fire, in a thick-walled dish, it takes 2-3 hours, depending on the quality of the milk), it cools down. Sour cream, curdled milk, yolk are poured in there, and everything is boiled over low heat until the whey is gone (as in the preparation of homemade cottage cheese). Then strain through a napkin, rub what remains in the napkin through a sieve, add vanillin and sugar, fill in the molds.

Easter with pistachios
To regular cottage cheese add 1 cup vanilla sugar, 4 raw eggs, 1/2 lb butter, 1/2 lb chopped pistachios, and 4 cups cream.

Little Russian Easter
The highest form, the pinnacle of the culinary art of the pious Little Russians, was bread with a lot of eggs, butter, sugar, spices - this is Easter. Easter with eggs is a favorite food of believers and atheists.

Cossack Easter.
Steam 3 cups of flour with 2 cups of cream (sour cream), mix well. Drive 50 yolks to turn white in a saucepan (put the saucepan in warm water). Take 1/4 lb. (100 g) of yeast, dissolve in 3/4 stack. milk and pour into the yolks. Mix it all up and pour into a bowl. Let the dough rise. Add 1 teaspoon salt, 3 stacks. flour and knead the dough for 30 minutes, then pour 1 stack. warm butter, 1 cup. sugar, 2-3 grains of crushed cardamom, 2-3 pcs. cloves, a pinch of cinnamon and knead again. Let rise a second time. Put a little less than half into the mold, when it rises, spread with an egg, put the oven in the oven for 1 hour. Then let it cool down a bit, smear with colored glaze, sprinkle with multi-colored powder (such as sago, boiled millet, sugar balls).

Southern Easter with rum
3 stack. flour is brewed in 5 cups of milk, grind, let cool and pour in 3/4 stack. thick yeast in milk. Let rise. Pour 12 yolks, 2 tsp. spoons of salt and spices. Knead a fairly thick dough, pour 3 cups of warm oil and 1 glass of rum into it. Knead for 2 hours, put in a mold for 1/4 volume, let rise to the top, bake in the oven for 1.5 hours. Then cook like a Cossack Easter.

Easter Centenary
Steam 8 cups of flour in 2 cups of milk, grind. Cool to + 45-55 C, pour 1.5 stack. thick yeast (100 g: 100 ml of milk). Let rise, pour in 30 yolks, 15 beaten eggs, 8 stacks. flour. Knead until it pulls away from your hands. Pour in 3 stacks. sugar, 3 stacks warm oil, a spoonful of salt, spices, knead the dough well. Then add 1 1/2 lb. (500 g) grated almonds, 8 lots (102 g) bruised almonds, 1 lb. raisins, 2 stacks crushed candied oranges. Knead. Let rise. Further as the previous Easter.

Easter Mazovia
Dissolve 2 stack. sugar in 12 stacks. milk, heat white 60 yolks, mix with milk. Add 1 f. sweet, 1/4 f. bitter almonds, 1 f. raisins, spices, 1.5 cups of yeast, flour, knead not very steep dough. Beat 30 proteins, mix with the dough, let it rise. Put in the form to half. Put in the oven for 1-1.5 hours.

Easter Podolsk
Mix 2 cups cream and 1 stack. hot butter with 4 cups flour, pour in 1 egg and 1 stack. yeast. Knead the dough, put in a warm place for 1-2 hours, until the dough rises. Add to the dough 8 mashed yolks, 2 f. (800 g) sugar, 5 f. (2 kg) flour. Knead again, keep warm for 2 hours, beat with your hands and put in a foma sprinkled with breadcrumbs and carefully place in the oven. Easter petty-bourgeois Mix 2 f. flour with 1/2 tbsp. butter, 1/3 tbsp. sugar and 1 stack. milk, knead, pour 1/2 stack. yeast, let rise. Then add 3 yolks, 3 proteins and 1 stack. raisins, knead, put in a mold, let rise, put in the oven.

Easter varied
cottage cheese
Required: 200 g of cottage cheese, 3 eggs, 1 tbsp. sugar, 1 tbsp. milk, 50 g butter.
Cooking method.
Stir the eggs and sugar until the mixture thickens. Then add butter and cottage cheese to this mixture and stir until a uniform mass.

Hussar
Required: 200 g cottage cheese, 300 g butter, 200 g sour cream, 200 g sugar, vanilla, cinnamon, almonds to taste.
Cooking method.
Mix everything and leave overnight. Pour into molds in the morning and refrigerate. You can use cream instead of sour cream.

banners
Required: 3 liters of milk, 2 tbsp. sour cream, 2 eggs, 50 g sugar.
Cooking method.
Put the milk in the oven and let it simmer until it turns red. To do this, lower the foam down more often. Then take the milk out of the oven, cool it down and pour in the sour cream. Leave them in a warm place for about one hour to soured. As soon as the serum appears, pour everything into a napkin and hang it in a cold place to glass the serum. Now add two eggs and sugar. Your Easter is ready.

fellow villagers
Required: 2 tbsp. cream, 2 tbsp. sour cream, 2 tbsp. milk, 1 egg, sugar to taste.
Cooking method.
Mix sour cream, cream and milk and put in the oven. When the mixture has curdled, pour it into a paper towel and let it drain. Grind the resulting mass well, add sugar and salt to taste to it.

Easter chick
Required; 200 g cottage cheese, 100 g butter, 100 g sugar, 2 boiled eggs, vanilla.
Cooking method.
Grind the cottage cheese through a sieve, mix butter, vanilla and sugar separately. Now mix everything, gradually adding egg yolks, put in a mold.

Zest
Required: 200 g cottage cheese, 50 g butter, 2 tbsp. sugar, 200 g raisins.
Cooking method.
First, combine the butter and sugar and grind them. Now add cottage cheese and raisins to this mass, mix everything thoroughly.

black women
Required. 1 st. sour cream, 1/2 tbsp. sugar, 50 g butter, 3 eggs, chocolate bar, vanilla.
Cooking method.
Rub the eggs with sugar, add vanilla and grated chocolate. Put this mixture on the stove and heat until the chocolate melts. After cooling the mass, mix it with sour cream; butter and cottage cheese. Put Easter in the refrigerator to cool down.

Crescent
Required: 400 g cottage cheese, 100 g butter, 3 eggs, 100 g sugar, vanilla, 1/2 tbsp. cream.
Cooking method. Mix cottage cheese, butter, eggs and sugar thoroughly and put under a press. When the whey is gone, add fresh cream and vanilla. Put Easter on a plate and form it in the form of a crescent.

Buds
Required: 200 g cottage cheese, 50 g butter, 100 g raspberries or 50 g raspberry jam, 1/2 tbsp. sugar, 1 egg, 1/2 tbsp. sour cream. Cooking method. Grind cottage cheese with sugar, butter and sour cream. Then add egg and raspberries. Raspberries make a gorgeous pink Easter color.

Walnut with almonds
Required: 400 g of cottage cheese, 2 tbsp. cream, 1 tbsp. almonds, 1 tbsp. Sahara.

Cooking method.
Grind the cottage cheese well, add cream, lie down under the press and let the whey drain. Peel the almonds, grind so that there are no grains, adding a little water. Add sugar to the crushed almonds, grind and put the whole mixture under oppression. Your Easter will be ready in 10 hours.

Oriental sweets
Required: 400 g cottage cheese, 100 g sugar, 3 eggs 50 g butter, 1 tbsp. pistachios, 1 tbsp. cream, vanilla.

Cooking method.
Press the cottage cheese, combine it with sugar and vanilla. Then add butter, 1 egg, pre-chopped pistachios. Mix the whole mass well, put in a dish and pour over sour cream.

bulk apples
Required: 300 g cottage cheese, 50 g butter, 1 egg, vanilla, 2 apples, 1/2 tbsp. Sahara.

Cooking method.
Grind cottage cheese with butter and sugar, add egg, vanilla and grated apple.

Flight
Required: 1 kg of cottage cheese, 1 tbsp. sour cream, 200 g butter, 2 tsp. salt, 1/2 tbsp. sugar, zest of one lemon, vanilla, almonds.

Cooking method.
Grind the cottage cheese through a sieve, add sour cream, butter, salt, sugar to it. Mix everything well, so that there is not a single lump, fold it into a napkin and put it under a press. After a day, put on a dish and add lemon zest, vanilla and almonds.

orange explosion
Required: 500 g cottage cheese, 200 g sugar, 4 eggs, 100 g butter, 1 orange and 50 g raisins.

Cooking method.
First, grind the cottage cheese, add a little powdered sugar to it, then butter and sour cream. Grind the main part of the sugar with whites until white. Combine sugar-egg mixture with curd-butter. Now add raisins and grated orange.

Snowflakes
Required: 1 kg of cottage cheese, 5 eggs, 1 tbsp. sugar, 1/2 tbsp. milk, 200 g butter, raisins.

Cooking method.
Pound the eggs white with sugar, dilute with milk, put the vanilla and heat, stirring, until the hottest state, but not to a boil. Pour into another bowl, immediately add to the mixture, while it has not cooled, cold butter, cut into pieces, and raisins. All this is mixed with cottage cheese, which is well rubbed.

fashionable
Required: 100 g butter, 500 g cottage cheese, 3 tbsp. l. sour cream, 50 g raisins, 1/2 tsp. salt, 50 g sugar, vanillin.

Cooking method.
Beat the butter so that it becomes white and fluffy, add sugar, vanillin and salt. Adding sour cream to the cottage cheese in small portions, grind it, and at the very end add raisins. Fold the finished mass into a napkin and put it under pressure overnight, in the cold. Place on a plate in the morning.

Easter with cardamom
Required: cottage cheese - 2 kg, eggs - 5 pcs., small raisins - 100 g, cardamom - 5 grains, butter - 200 g, sugar - 600 g, lemon.
Leave the cottage cheese overnight under pressure. In the morning rub it thoroughly, add a little salt, eggs, raisins, cardamom, butter, sugar and lemon zest. Moisten the form for Easter with water, line it with thin muslin, lay out the cottage cheese, press it on top with a press. By evening, transfer from the mold to a dish. Then it is recommended to consecrate.

Easter
Prepare a colander, line it with gauze in one layer. 1 kg. fold the cottage cheese (preferably from the market) onto cheesecloth, press it with something for 3 hours so that excess whey comes out. Then transfer to an enameled pan, add 1 cup of granulated sugar, mix.
Beat 5 eggs separately. Put the cottage cheese on a low fire or better in a steam bath so that it does not burn. As soon as the cottage cheese begins to warm up, gradually introduce the beaten eggs. Whisking constantly, bring to "pops". Remove from fire. Then add 200 g of butter, washed and steamed raisins, vanillin. Mix everything well and cool, stirring. Throw it in a colander with gauze, press down with a yoke. When excess moisture flows out, carefully transfer to plates or molds.

Easter is cottage cheese pasta.
Easter can also be baked, so it can be considered a pie with some stretch.

This is one of the traditional dishes of Russian cuisine. There are two main types of Easter - raw and brewed or heated. There is another variety - confectionery, it is just baking. The main products for Easter: cottage cheese, butter, sour cream, cream, sugar, eggs. Additional: nuts, candied fruits, raisins, spices, these are mainly vanilla and lemon zest. Raw Easter is easy to make - just all the components are mixed, but in strict sequence. It is difficult to stir it, as it is required to stir it until the lumps disappear. Other times it may take an hour. Brewed after mixing, boil over low heat for an hour. Confectionery Easter also includes those where only cottage cheese and baked goods are cooked. Confectionery baked Easters, moreover, are never pressed, like raw and custard ones.

Confectionery Easter
800 g of cottage cheese, 6 egg yolks, 1-1.5 cups of sour cream, 1 cup of sugar, 2 teaspoons of cinnamon, 4 teaspoons of zest, 1 cup of raisins, 0.5-0.75 cups of flour, 0.25 teaspoons of baking powder

Combine all the products and knead a thick dough, grease the form with oil, put the dough into it, brush with a beaten egg on top and bake. If you do not add yolks to the dough, but whole eggs, then Easter will acquire a somewhat rubbery consistency. You can add cocoa, although this is not traditional.

Required ingredients:
1 kg cottage cheese,
500 g sugar
400 g butter
5 eggs
raisin,
vanillin.

1. Pass cottage cheese and butter through a meat grinder or through a sieve;
2. beat egg whites with sugar,
3. and grind the yolks with sugar separately.
Now combine everything, add raisins and vanilla, mix with a mixer and put under oppression for a day.

Easter boiled with raisins and almonds

Passover ingredients and preparation:
Mix 1.6 kg of squeezed cottage cheese mashed through a sieve with 1 cup of sour cream, 4 cups of granulated sugar, 9 eggs, 200 g of butter, 1 cup of raisins, 100 g of chopped almonds. Warm up all this mass on fire until hot, but do not need to boil, then put it into a prepared form and put it for a day in a cold place under oppression.

Easter custard with yolks

Required: 2.8 kg of cottage cheese, 10 yolks, 2 cups of fine sugar, 1.5 cups of milk, 400 g of butter, zest from one lemon or vanilla.

Grind the yolks until white with sugar, dilute with milk, put the zest or vanillin and heat to the hottest state (only so that the mixture does not boil), pour into a soup bowl, stir, cool, gradually put the cottage cheese rubbed through a sieve, mix everything and put into a mold .

Easter custard

Ingredients:
1.5 kg fresh pressed cottage cheese, 7-8 egg yolks, 450 g sugar. sand, half of them crushed, 600 g sour cream, 300 g softened fresh butter, vanillin on the tip of a knife, 1/3-1/2 cup crushed almonds, 1/2-3/4 cup pitted raisins, citrus zest: lemon or an orange.

Cooking:
Rub cottage cheese through a sieve or pestle through a colander. Grind the yolks with half the sugar with a wooden spoon or a mixer until white, combine with grated cottage cheese, add sour cream, butter, mix until a homogeneous consistency. Put on a small fire or in a water bath. Heat until the first bubble, stirring constantly, then put on ice or in a sink filled with cold water and stir until cool. Add the second half of crushed sugar, zest, raisins and almonds, mix well. Put on a damp gauze or linen rag and put in a mold, under a small load. Leave for a day in the refrigerator.

Easter with chocolate

Ingredients and preparation:
Grind 1.2 kg of dry grated cottage cheese with 400 g of fresh butter until smooth. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind everything until smooth. Fill in the mass form and put for a day in a cold place.

Easter cheese with chocolate

Ingredients and preparation:
Puree 5 hard-boiled yolks, 1/2 lb (200 g) oil for 30 minutes. Add 1 pound (400 g) grated cheese, rub again, pour in 1/4 cup heavy cream, 1/2 pound sugar, vanilla, 1/8 pound (50 g) chocolate powder. Knead, let rise, put in a mold and bake in the oven.

Easter simple

Ingredients:
1 kg. cottage cheese
1 cup thicker cream
5 egg yolks
200 gr granulated sugar
200 gr butter
vanillin, nuts, seedless raisins

Cooking:
Cottage cheese rub through a sieve, pour in the cream, stir. Grind the white yolks with sugar, carefully add to the curd mass, stirring constantly, warmed, but not melted butter, nuts, raisins and vanillin are gradually added there. Everything is mixed so that cottage cheese there were no lumps in the mass. Then everything is placed very tightly in the form, covered with a linen napkin and left under pressure.

Easter with cool yolks

3 lbs is approximately 1 kg 200 g pureed cottage cheese, mixed with 1 lb, that's about 400 g, butter, 15 hard-boiled egg yolks. Mix the mass well, pour in 4 cups of cream, grind again. Put in a mold under the press.

1 Russian pound = 0.40951241 kg

Curd balls

Ingredients:
200 g cottage cheese
50 g butter
3 tablespoons of grated cheese and ground crackers
salt, spices and pepper to taste

Cooking:
Rub the cottage cheese through a sieve or pass through a meat grinder, stir with butter, grated cheese, salt and season with spices. From the resulting mass, roll into balls the size of a walnut and roll them in breadcrumbs.

Country Weed Recipes