Sweet cheese and raisin pie

Sweet cheese and raisin Easter bread: a traditional and delicious recipe

Sweet cheese and raisin Easter bread is an emblematic dessert, lovingly prepared in many homes during the holiday season. This cake is not only a symbol of joy and reunion but also a perfect combination of flavors and textures that entice with every slice. Whether you enjoy it with family or give it as a gift, the Easter bread will bring a smile to the faces of your loved ones. In the following, I will guide you step by step to achieve a perfect Easter bread.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Servings: 12

Ingredients:

*For the dough:*
- 500 g wheat flour
- 200 g sugar
- 2 eggs + 1 for brushing
- 200 ml lukewarm milk
- 100 g melted butter
- 25 g fresh yeast
- 2 tablespoons rum essence
- Grated zest of ½ lemon and ½ orange
- A pinch of salt

*For the filling:*
- 500 g sweet cheese (preferably cow cheese)
- 150 g sugar
- 4 eggs
- 1 tablespoon rum essence
- Grated lemon and/or orange zest
- 150 g raisins
- 3 tablespoons sour cream
- 2 tablespoons semolina

Preparing the dough:

1. Activating the yeast: Start by dissolving the fresh yeast in 100 ml of lukewarm milk, adding a teaspoon of sugar and letting the mixture sit for 10-15 minutes until it becomes frothy. This will ensure a good rise of the dough.

2. Mixing the ingredients: In a large bowl, sift the flour. Add the sugar, salt, and grated lemon and orange zest. Make a well in the center of the flour and add the yeast mixture, eggs, melted butter, and rum essence.

3. Kneading the dough: Start mixing the ingredients with a spatula or your hands. Knead the dough well for about 10 minutes until it becomes elastic and smooth. If necessary, gradually add the remaining milk until you achieve the right consistency.

4. Let the dough rise: Cover the bowl with a clean towel and let the dough rise for 1-1.5 hours or until it doubles in volume. Place it in a warm spot, away from drafts.

Preparing the filling:

1. Preparing the cheese: In another bowl, crumble the sweet cheese with a fork. Make sure it is well-drained of liquids to avoid a too-wet filling.

2. Mixing the filling ingredients: Add the sugar, eggs, rum essence, grated lemon and orange zest, raisins, sour cream, and semolina. Mix well until you obtain a homogeneous composition.

Assembling the Easter bread:

1. Preparing the pan: Line a 26 cm diameter pan with baking paper to prevent the Easter bread from sticking.

2. Shaping the dough: After the dough has risen, divide it into three parts. Roll out 1/3 of the dough into a round sheet and place it at the bottom of the pan. From the remaining dough, shape 2 or 3 thin rolls, which you will braid and place around the edge of the pan. Use the remaining dough to create a cross or any other shape you desire in the center.

3. Second rising: Let the Easter bread rise in the pan for another 30 minutes, covering it with a towel.

4. Adding the filling: Once the dough has risen again, carefully pour the cheese filling into the center of the Easter bread. If you have shaped a decoration, place it on top of the filling.

5. Brushing with egg: Beat the remaining egg and brush the Easter bread with it to achieve a beautifully golden crust.

6. Baking: Preheat the oven to 180°C and place the Easter bread inside. Bake for about 60 minutes, or until golden and a knife inserted in the center comes out clean.

Finalizing the Easter bread:

1. Cooling: Allow the Easter bread to cool in the pan for 15 minutes, then transfer it to a rack to cool completely.

2. Decorating: If desired, before serving, you can brush the Easter bread with a little warm honey to give it a shiny appearance and a delicious taste.

Practical tips:

- Choosing the cheese: Use quality cow sweet cheese, ideal for achieving a creamy filling. You can replace part of the cheese with ricotta for a finer texture.
- Raisins: If you wish, soak the raisins in a little rum or warm water before adding them to the filling. This will make them softer and more flavorful.
- Semolina: Semolina helps absorb excess moisture from the filling, but you can also use breadcrumbs or almond flour for a more gourmet version.
- Variations: Experiment with flavors by adding cinnamon or vanilla to the filling. You can also replace the raisins with dried fruits or nuts for a different texture.

Delicious combinations:

Sweet cheese and raisin Easter bread pairs perfectly with a cup of fruit tea or a glass of sweet wine. Additionally, a serving of sour cream or Greek yogurt alongside will add a pleasant contrast to the sweet taste.

Nutritional benefits:

This Easter bread provides a good dose of protein from the cheese and eggs, as well as carbohydrates from the flour and sugar. When consumed in moderation, it can be part of a balanced diet. However, being a dessert, it is best enjoyed in moderation.

Frequently asked questions:

- Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but you will need about 10 g. Activation is done the same way, in lukewarm milk.

- How can I store the Easter bread? An Easter bread keeps well in the refrigerator, covered with plastic wrap, for 3-4 days. You can freeze it for longer periods, but it is recommended to consume it fresh.

- Can it be made without raisins? Absolutely! If you are not a fan of raisins, you can omit them or replace them with other dried fruits or nuts.

Personal note:

This sweet cheese and raisin Easter bread recipe reminds me of childhood when my mother prepared it with great love for the holidays. Every bite is a sweet memory, full of warmth and joy. I encourage you to try it and share it with your loved ones! Enjoy every moment of cooking and don’t forget to savor the final result! Bon appétit!

 Ingredients: Dough (for a 26 cm diameter pan) 500 g flour 2 eggs + 1 for greasing 200 g sugar 200 ml milk 100 g melted butter rum essence (2 tablespoons) grated zest from 1/2 lemon and 1/2 orange 1 pinch of salt 25 g fresh yeast Filling: 500 g sweet cheese 150 g sugar 4 eggs 1 tablespoon rum essence grated lemon and/or orange zest 150 g raisins 3 tablespoons sour cream 2 tablespoons semolina

 Tags:  cheese pie easter recipes