Bread

We prepare the dough:

1. Heat the milk. In a bowl put flour, make a hole in the middle and put beaten eggs, sugar, salt, essences and yeast.

2. We start to knead and one by one add the warm milk, until it becomes a soft dough. At the end we put oil and knead until the dough is removed from the hands. Cover with a clean towel and let it grow until it doubles in volume, about 1 an hour and a half.

We prepare the filling:

1. Put the cheese in a bowl in which we add: eggs, sugar, vanilla essence, raisins and chew.

Assembly:

1. In a round pan grease oil and line with flour.

2. Put a little flour on the work table, take half of the dough and spread with the rolling pin. It must have a diameter of 5 cm more than the tray. (Eg: if the tray has a diameter of 25, 5 cm more).

3. Put the dough spread out in the tray (the 5 cm of dough must come out of the tray), add half of the cheese composition and close with the rest of the dough on the edge.

4. Let it rise in the pan for about 20 minutes. Grease with yolk and put the hot oven at 180 ° for about 40 minutes until it browns well.

5. Prepare the other dough with the dough and the remaining composition. Remove from the oven, the other dough, let it cool, take it out of the pan and powder it. Put the other dough in the oven.

Good appetite.


How to prepare Easter with sweet cheese and raisins & # 8211 traditional recipe

In the printable format below, I wrote the quantities needed for a small Easter, baked in a shape with a diameter of 18 cm.

The dough, as I told you, is a classic cake cake. Easter has a dough base, and all around a braided string also made of dough, as seen in the photos below.

The filling is made from greasy and very well drained cow's cheese. I first hydrated the raisins in warm water in which I put a rum essence. We left them to hydrate for about an hour, then we drained them very well because we don't want to bring extra liquid in the filling!

My filling was thick, almost solid, so I was able to put the cross in the dough from the beginning, before I put the Easter in the oven, without the risk of going to the bottom. If you use a wetter cheese and the filling is softer, more liquid, you risk sinking the cross into the filling. In this case, put the easter in the oven for 20 minutes, enough time for the filling to set, remove it, quickly mount the cross, grease it with egg and put it back in the oven.

Before putting the easter in the oven, grease it with egg yolk, both over the dough and over the filling.

This is what my Easter looked like when I took it out of the oven, red and golden. And how beautiful it smelled of rum and vanilla and cake! Wonderful!


How do we prepare the best Easter filling?

The Easter dough with cake dough can be kneaded on a robot, on a bread machine or by hand. For the filling you need some simple ingredients. The cottage cheese must be fat and very well drained of whey. The softer the cheese, the more the filling will sink into the dough. If the cheese is too watery, you can drain it in a sieve. Put it in the fridge the night before Easter. Gray also helps and absorbs excess fluid, so it's a good idea to use it. To flavor the filling I used lemon peel and vanilla pods, but you can also use orange peel or vanilla sugar. Sugar is added to taste, more or less.

Bake with cozonac dough at the right heat, 165-170 degrees until the dough is well baked and the filling is well bound. Before cutting it, it is good to let it cool completely. You can also serve it warm, but the filling will thicken a little. My mother likes to eat Easter with boiled egg on Easter morning, and I prefer it as a dessert, after dinner with Easter without dough. It lasts easily for at least 3-4 days, wrapped very well in plastic wrap or put in a very tightly closed paper bag. I sincerely hope you try it and enjoy it with the whole family. I am convinced that everyone will like it.


Easter with chocolate

For this delicious recipe we need: 300 g of cozonac dough
-250 g dark chocolate with at least 50% cocoa
-250 g mascarpone or a very thick homemade cream
-250 g butter with over 80% fat
-8 yolks
-150 g sugar
-30 ml fine brandy
-30 g starch.

We spread the dough on a very thin sheet, then we put it in a tray greased with butter. We will level well and cut the surplus. The dough should be 1 cm & icircn out of shape.

Now we will prepare the chocolate cream. Put icing butter, mascarpone and broken chocolate in a bowl. Then we put them on the fire to melt. We will mix until the chocolate is completely melted.

The operation can be done on a bain-marie, directly on the fire or in the microwave for three minutes. If it looks like the cream is being cut, we need to mix it with a whisk and it will bind.

Add sugar, brandy and egg yolks and mix well. Add the sifted starch and mix vigorously. If you want you can also put dried fruits, candied fruits, hazelnuts, walnuts, almonds.

We will pour the cream into the dough form, and the edges will roll inwards or we will make a pattern. We can make a braid, leaves, flowers, hearts.

Let it rise for another 20 minutes. Grease the edges with a beaten egg and put in the oven. We will bake at the right heat, at 175-180 degrees. After 40 minutes we check and we will try with a toothpick. If it is dry, Easter will be ready.

Leave the chocolate Easter in the fridge, then put it in the fridge for an hour. At this time the cream will soften well. It is a creamy butter with chocolate, and if it is not cooled completely it will flow. We will have a delicious Easter lava. We will cut it into slices, enjoy sports!


  1. Make sure that this dough composition without dough will grow, so do not fill the bowl until it refuses.
  2. The mixer speed must be low or medium.
  3. If you do not want to use sugar for Easter without dough, you can use a natural sweetener, for example stevia or erythritol, but the amount must be adjusted because they do not have the same sweetening power as sugar. Make sure that the packaging states that the sweetener can be cooked at high temperatures.

Easter without dough is crazy!

5 / 5 - 1 Review (s)

Easter without dough with many raisins

Easter without dough with many raisins is simple and very tasty, really worth preparing.

After Easter with stuffed dough and ricotta, this is one I do during the year. We really like sweets with cheese, and this wonderful and beautifully colored Easter without dough is creamy and full of raisins, as everyone likes.

I'm not saying it's done very quickly because the dough is missing and I think it's a good solution for a holiday meal if you don't have much time.


Low-carb Easter

The traditional Easter dish, now in the sugar-free, gluten-free and (much more) low-carbohydrate version.

  • for the dough:
  • 90 g butter
  • 90 g coconut flour
  • 1 or
  • 15 g of psyllium bran
  • ½ teaspoon baking powder
  • a pinch of salt
  • 1 tablespoon Green Sugar
  • vanilla
  • for the filling:
  • 550 g of greasy cottage cheese
  • 200 ml of sweet and sour cream
  • 4 eggs
  • 60 g Green Sugar
  • grated lemon peel

Mix the dough components in a bowl until it becomes a homogeneous mixture. In a tray with removable walls (diameter 24-25 cm), on baking paper greased with butter, spread the dough, forming a base and some edges of 2.5 cm.

Bake for a few minutes in the oven at 180 degrees C.

Meanwhile, prepare the filling.

Beat the eggs, add the crushed cottage cheese, cream, sweetener and vanilla, mix well. For a more homogeneous composition, the vertical mixer can be used. I like the coarse composition to remain.

Pour over the dough, bake at 170 degrees C until it catches the surface. Coconut flour tends to burn easily, especially on the edges of the tart. I noticed that a tray of water placed on the lowest shelf of the oven during baking helps. Also, it is good to cover the tart with aluminum foil for a while.

Easter is cut after complete cooling. Keep cool.

TOTAL: 1295 grams, 2985.7 calories, 139.4 protein, 236.6 fat, 73.6 carbohydrates, 28.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Easter recipes

Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to the church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).

In Bucovina, this bread, in the form of prescuri, is brought to church by women, on Good Friday, when the Holy Anointing is served. And in the Banat area, only one family brings it, on the Great Thursday, as alms for a relative who died last year, together with wine and dishes.

In other parts of the country, but especially in Moldova, women prepare wheat for Easter. It is kneaded from clean wheat flour, to which milk is added, sometimes eggs. Easter has a round shape because, among the people, it is believed that Christ's diapers were round. On the edges is placed a roll braided in three, and in the middle is made a cross of dough, symbolizing the cross on which Christ was crucified. Between the braids is salted or sweet cheese, kneaded with egg and raisins. Easter is adorned with dough ornaments - flowers, spirals, leaves, etc.

In some regions of the country, it is a simple, ornate and cross-dough bread or cake dough. Before Easter, women perform a certain ritual "take care of themselves, wash their heads, comb their hair, put on clean clothes, pray and then start plowing."

Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The lamb represents Jesus Christ, who accepts his sacrifice, the broken Passover and the poured wine signify the Christ sacrifice.

We present you some Easter recipes, the necessary ingredients for the dough and the filling, as well as the preparation method.


How to prepare Easter with sweet cheese and raisins - the traditional recipe

In the printable format below, I wrote the quantities needed for a small Easter, baked in a shape with a diameter of 18 cm.

The dough, as I told you, is a classic cake cake. Easter has a dough base, and all around a braided string also made of dough, as seen in the photos below.

The filling is made from greasy and very well drained cow's cheese. I first hydrated the raisins in warm water in which I put a rum essence. We left them to hydrate for about an hour, then we drained them very well because we don't want to bring extra liquid in the filling!

My filling was thick, almost solid, so I was able to put the cross in the dough from the beginning, before I put the Easter in the oven, without the risk of going to the bottom. If you use a wetter cheese and the filling is softer, more liquid, you risk sinking the cross into the filling. In this case, put the easter in the oven for 20 minutes, enough time for the filling to set, remove it, quickly mount the cross, grease it with egg and put it back in the oven.

Before putting the easter in the oven, grease it with egg yolk, both over the dough and over the filling.

This is what my Easter looked like when I took it out of the oven, red and golden. And how beautiful it smelled of rum and vanilla and cake! Wonderful!


Easter recipes

Prepared on the eve of the Resurrection, cut into small pieces, Easter goes to the church to be consecrated. In the church it is customary, on the night of the Resurrection, to sanctify the bread called Easter, either in the form of anaphora or anaphora mixed with wine (in the West of the country).

In Bucovina, this bread, in the form of prescuri, is brought to church by women, on Good Friday, when the Holy Anointing is served. And in the Banat area, only one family brings it, on the Great Thursday, as alms for a relative who died last year, together with wine and dishes.

In other parts of the country, but especially in Moldova, women prepare wheat for Easter. It is kneaded from clean wheat flour, to which milk is added, sometimes eggs. Easter has a round shape because, among the people, it is believed that Christ's diapers were round. On the edges is placed a roll braided in three, and in the middle is made a cross of dough, symbolizing the cross on which Christ was crucified. Between the braids is salted or sweet cheese, kneaded with egg and raisins. Easter is adorned with dough ornaments - flowers, spirals, leaves, etc.

In some regions of the country, it is a simple, ornate and cross-dough bread or cake dough. Before Easter, women perform a certain ritual "take care of themselves, wash their heads, comb their hair, put on clean clothes, pray and then start plowing."

Christians borrowed the custom of eating lamb and Passover at the Passover meal from the Jews. The lamb represents Jesus Christ, who accepts his sacrifice, the broken Passover and the poured wine signify the Christ sacrifice.

We present you some Easter recipes, the necessary ingredients for the dough and the filling, as well as the preparation method.


Recipes. Easter and cozonac, prepared at the Royal Castle from Săvârșin

For this year's Holy Easter, Her Majesty Margaret, together with the master chef Viorica Luciana Călin, offers two traditional recipes, Easter with cheese and walnut cake, prepared every year at Săvârșin Castle.

The recipes are kept from Dr. Gabriela Duda, the mother of Prince Radu.

"Gabriela" walnut cake

All products must have room temperature.

The cake has 391 kcal for 100 g.

  • 500 g quality white flour
  • 250 ml milk
  • 5 yolks
  • 200 g powdered sugar
  • 25 g butter
  • 125 ml of sunflower oil
  • 25 g of yeast
  • peel from 1 lemon and 1 orange
  • 25 g cream
  • 1/2 stick vanilla
  • 25 g raisins
  • A pinch of salt

Ingredients for the walnut filling:

  • 500 g ground walnut kernels
  • 100 g powdered sugar
  • 3 egg whites
  • 30 g cocoa
  • 75 ml milk
  • 3 small packets of vanilla sugar
  • peel from 2 oranges

Heat a third of the milk and add 6 tablespoons of flour, stirring constantly, so as not to make lumps. Allow to cool.

Dissolve the yeast in another third of lukewarm milk, adding a tablespoon of sugar.

Mix both compositions until small air bubbles appear. It is left to grow.

Beat the egg yolks with some of the powdered sugar.

The rest of the milk is boiled over low heat, adding the chopped vanilla stick and the rest of the sugar.

In the milk with sugar and vanilla slowly mix the beaten egg yolks, lemon and orange peel, a pinch of salt, raisins, as well as the first composition (milk, yeast, flour).

Pour everything into the large bowl of flour, then knead well, adding the sunflower oil from time to time.

The dough should stay overnight in the kitchen at room temperature for rising.

The next day the cake filling is prepared:

Put the milk with the cocoa powder on low heat, stirring constantly, so as not to make lumps.

Beat the egg whites with the powdered sugar and 3 sachets of vanilla sugar until a very thick meringue is obtained.

Put together, in a large bowl, the walnut kernels, beaten egg whites, cocoa concentrate and orange peel and mix well with a spoon until the composition becomes homogeneous.

The dough is divided into two equal lumps. Spread the first half of the dough on a wooden bottom the dough sheet should be thin and stretched enough to cover the composition with walnuts. Place half of the filling on the spread dough, smooth it with a spatula and roll until it takes the shape of a cylinder. Put it aside.

Spread the second part of the dough and place the second half of the walnut filling on it, smoothing with a spatula. It runs like a cylinder. Make sure that the edge of the dough sheet covers the walnut composition well.

The two cylinders intertwine with each other, maneuvering easily so that the filling does not come out. It is placed in the shape of a cake, greased with butter and lined with baking paper.

Over the cozonac dough, apply a glaze of 2 yolks, an egg white, 2 tablespoons of milk and a little sugar, using a brush.

Bake the cake for 1 hour at 180 degrees, but it should be checked from time to time, because not all ovens bake identically.

It is good for the cake to sit overnight in its baking tray before being placed on a serving platter.

Easter with "Gabriela" cheese

All products must have room temperature.

The cake has 178 kcal for 100 g.

For the countertop, use 300 grams of cake dough (next recipe).

  • 1 kg of cottage cheese
  • 8 yolks
  • 50 g raisins
  • 3 small packets of vanilla sugar
  • peel of 2 lemons and 2 oranges
  • 350 grams of powdered sugar
  • a cup of coffee with cream
  • 3 tablespoons flour
  • 150 g cherries or cherries preserved in sugar (optional)
  • 1 egg to grease the easter before baking

One day before preparation: Drain the cheese for 24 hours in a gauze placed on a layer of corn flour in a larger bowl.

The drained cheese is passed through a regular sieve, in order to be homogeneous and creamy. A metal spoon bottom can be used.

Rub the yolks well with powdered sugar and vanilla sugar until a creamy composition is obtained and the sugar has dissolved.

Mix the cheese, the beaten egg yolks, the lemon and orange peel, the raisins, the cream, the three tablespoons of flour. The result must be a homogeneous composition, which has the appearance of a thick and velvety cream.

If you have cherries or cherries preserved in sugar, put them in the composition so that they are found in the cake on each slice.

Place the composition in a round baking dish, lined with baking paper, over which was placed a thin layer of cake dough, both on the bottom of the form and on its walls.

Grease the surface of the cake with egg mixed with a little milk, using a kitchen brush.

Bake for 1 hour at 160 degrees Celsius. It is preferable for the Easter to remain in the form of baking overnight, and then to be placed on a plate.


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