New recipes

Basques with sweet cheese and raisins

Basques with sweet cheese and raisins


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Dough: 550 g flour
  • 35 g fresh yeast
  • 100 g sugar
  • 2 eggs
  • 60g butter
  • 200 g yogurt
  • 1/2 teaspoon salt
  • orange peel
  • 3 tablespoons milk
  • Filling:
    • 500 g of cottage cheese
    • 1 or
    • 2 teaspoons gray
    • 5 tablespoons sugar
    • raisins
    • esenta de rom
    • Orange peel

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Bascute with sweet cheese and raisins:


  1. Put sifted flour in a bowl.

  2. Mix the yeast with 2 tablespoons of sugar and 3 tablespoons of slightly warm milk, cover the bowl with a clean towel and let it sit for 10 minutes.

  3. In the bowl with flour we make a hole where we put the rest of the sugar, eggs and yogurt.

  4. Add the yeast, which has swelled in the meantime and knead.

  5. Add melted butter and orange peel.

  6. Knead until it sticks to your hand.

  7. Leave to rise in a warm place without electricity, cover the dish with a clean towel.

  8. While the dough is fermenting, prepare the filling.

  9. Mix the cheese with the sugar, egg, semolina, essences, orange peel and raisins.

  10. Sprinkle the flour on the table and knead the dough to get the air out.

  11. We break from the dough pieces the size of a tangerine.

  12. Spread it in a round shape and put 1-2 tablespoons of filling.

  13. Tighten the edges to the center so that the filling is not visible.

  14. Put the cheeses in the tray lined with baking paper and let them rise for another 12-14 minutes.

  15. Grease them with yolk and put them in the hot oven, at the right heat, until they turn brown.

  16. Let them cool and we can powder them with sugar.

  17. Let them cool a bit and then powder them with sugar


Delicious Easter with sweet cheese and raisins is a traditional and delicious homemade cake. Make a yeast mayonnaise, 1 tablespoon of flour and 100 ml of warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with a pinch of salt until they turn white.

Put the milk to boil together with the sugar and let it boil for the first time, then let it cool. When warm, add 1 ampoule of rum essence, egg yolks and grated lemon peel.

In a tall bowl we put sifted flour 2-3 times, this way it will be looser, and the cake will grow nicely. Make a hole, add mayonnaise and warm milk. Knead until all the liquid is incorporated. Heat the butter a little and gradually incorporate it. Knead vigorously until the dough no longer sticks to your hands. Add the raisins kept in rum and knead until you incorporate all the raisins.

Cover the dough and leave it to rise, about 40-45 minutes, in a warm place, until it doubles in volume.

Meanwhile, mix the cheese with the sugar, sour cream, lemon peel and raisins kept in rum. Divide the dough into two parts. In turn, the pieces are further divided into two.

We spread a part of the dough and put it in a round cake shape. Spread the second half in a long roll and twist it. Add it on the edge and let it rise again, until it doubles in volume.

Put the cheese filling in the middle and put it in the preheated oven until it browns nicely on top. Do the same with the remaining dough.
Let the Easter with sweet cheese and raisins cool before cutting.


Easter in 10 steps with sweet cheese and raisins

1. Easter is prepared from a cake dough and various fillings, especially sweet cheese filling with raisins. For its success, the piece must be well heated and all ingredients must be kept warm for a few hours before use. The oven is heated first over low heat to maintain a higher temperature in the kitchen, then over high heat for baking. The tray in which the Easter will be baked is greased with grease and lined with baking paper.
2. Use good quality white flour, dried and stored in the heated kitchen for at least 3-4 hours before use. During this time it can be sifted 2-3 times. The brewer's yeast must be fresh within the warranty period indicated on the packaging. Boil the milk and leave to cool until warm, on the grill of the stove. Rub the butter until it softens or melts hot, and the raisins are washed, cleaned and sprinkled with rum.

3. Dissolve the brewer's yeast, a teaspoon of grated sugar and a yolk in 2-3 tablespoons of lukewarm milk. Rub until smooth, then mix with 1-2 tablespoons of flour until a creamy composition is obtained. Cover and leave in a warm place, leavened for 5-10 minutes. Meanwhile, the sugar dissolves in the skimmed milk and is flavored with the vanilla sugar, and an egg white is whipped with a pinch of salt.

4. The raised mayonnaise is mixed with the rest of the sifted flour, the lukewarm milk, two egg yolks, half of the melted butter and the beaten egg whites. Knead vigorously until detached from the bowl or mix until a homogeneous dough is obtained. Cover with a kitchen towel and leave to rise in a warm place away from electricity. Leave to rise for about 30 minutes. The dough is well raised when it doubles in volume.

5. In order to obtain a very good dough, with a fine texture that will unravel into strips, it is good to knead once more. To the raised dough add the grated peel of a lemon, the soaked raisins and the chopped walnuts. Knead by adding a little butter, until the raisins and nuts are evenly distributed. If the dough is kneaded once, then all the ingredients are added to the first kneaded.
6. Add the last part of melted butter. Now it is no longer kneaded, but folded, raising the dough from the edge to the middle, beating the dough with the back of the hand until all the butter is incorporated. Repeat this operation and rotate the bowl in which we knead, so that the dough stretches in all directions. Cover with a towel and leave to rise again in a warm, dry place. The dough will rise faster in just 15-20 minutes.
7. Meanwhile, in a separate bowl, beat the eggs with the sugar and vanilla sugar in another bowl until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently so as not to drop and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder. vanilla, until all the sugar has dissolved. Then add the grated lemon peel and the raisins soaked in rum. Stir gently so as not to drop and set aside. The sweet cheese is passed and mixed with the semolina, and the flour is mixed with the baking powder.
8. To the egg cream add the sweet cheese, flour and butter rubbed butter. Mix lightly with a wooden spoon until a homogeneous cream is obtained. The raised dough is divided into two. Then stretch two round sheets the size of the tray. One of the sheets is placed in the tray lined with baking paper, and the other sheet is left on the plate sprinkled with a little flour. Leave to rise again for 10 minutes.
9. Pour the cream cheese into the pan, over the raised dough. Place in an even layer, taking care not to press on the raised dough. Cover with the other sheet and press on the edges to join the two sheets. Grease with egg, sprinkle with almonds and bake in a hot oven at the right heat for 55-65 minutes. Allow to cool, then remove from the pan and dust with sugar.


Noodle pudding with cheese and raisins

I have many sweet memories of my mother's kitchen, but the noodle pudding with cheese and raisins is the most vivid of all. We loved this simple and quick dessert, and Mum knew that and made it for me and my brother very often.

In summer we ate a piece of cold pudding from the fridge, and in winter, after we returned from the sleigh, the noodle pudding was waiting for us on the table, slightly warm, and we ate it with honey or a little grated chocolate on top.

At the invitation of LaDoiPasi, I thought of going back to my childhood and preparing this sweet pudding with pasta. In Transylvania I ate something similar, Vargabéles, which, unlike noodle pudding, has the filling covered with thin sheets of pie, and the noodles are replaced with broad pasta, tagliatelle type.

The ingredients for the pudding are available to anyone, it is important to be of the best quality. I used fresh cow's milk, cream, country eggs, nest noodles and FineLife golden raisins (products you can find in LaDoiPasi stores across the country).

This pudding turned out so tasty that I ate two pieces from a fire!

What pasta do we use for the pudding?

I use thin noodles, but Mommy makes pudding with wide noodles. In my opinion, thin noodles are much more suitable for this recipe, the slices are cut perfectly and, besides the delicious taste, they look very beautiful. When I don't have time to make noodles at home, I buy them. This time I used noodle nests from FineLife, they were excellent for this pudding recipe.

What cheese do we use for noodle pudding?

Beef cheese is the first choice for this recipe, but, to be honest, I prefer sweet pasta pudding with creamy urda or ricotta. So, if you don't have cottage cheese, or you don't like its slightly sour taste, you can replace it with urda or ricotta.

Noodle pudding with cheese and raisins & # 8211 Ingredients (tray 25 & # 21520 cm)

  • 500 g cow's cheese / urda / ricotta
  • 4 eggs
  • 100 g FineLife golden raisins
  • 150 g of FineLife nest noodles
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 1 lemon (grated peel only)
  • 2 tablespoons breadcrumbs + 25 g butter (to cover the pudding)
  • breadcrumbs + butter (for wallpaper tray)
  • rom / esenta de rom
  • ¼ small teaspoon of salt

Pasta pudding with cheese and raisins & # 8211 Step by step preparation

I invite you on the LaDoiPasi website for the preparation, step by step, of the pudding recipe with noodles and raisins.

CLICK HERE for the complete recipe

Other practical and simple ideas for home, recipes and useful tips are waiting for you on the LaDoiPasi website.


Easter with sweet cheese and raisins - the traditional recipe

Dough preparation.Put the yolks in a bowl, add the sugar over them and rub lightly. Over this composition add warm milk, salt powder, vanilla essence and grated lemon peel. Mix well until the ingredients are well mixed. Separately in another deep bowl sift the flour, make a small hole in the middle of the flour where you add the dry yeast and pour the liquid egg and milk composition over the yeast. Knead the composition by hand or you can mix it with the help of a food processor. .Mover the melted and cooled butter over the dough and knead until it is well incorporated into the dough. Cover the bowl with a kitchen towel and set aside for about 1 hour, in a warm place until it grows and doubles in volume.

After the dough has risen, divide it into two equal parts. Part of the dough is shaped into a circle and carefully placed in a round baking dish with a diameter of 25 cm. Before putting the dough in the form, line it with baking paper and grease with a little oil or butter baking.

The remaining part of the dough is divided into 3 strips, roll each strip until we get a roll and then knit a loaf that we will place on the edge of the dough put in the form of baking. Leave the tray aside, covered with a kitchen towel, until you prepare the filling.

Preparation of the filling.The raisins are hydrated by putting them in hot water with rum essence for 1 hour. After 1 hour, drain well. In a bowl put the sweet cottage cheese, add over the raisins, beaten eggs, sugar, sour cream, vanilla essence, grated lemon peel and mix well. We will get a slightly thick filling.


Easter with sweet cheese and raisins

Preheat the oven to 180 degrees. The raisins are soaked in 2 tablespoons of rum. Sift flour.

Heat the milk together with the sugar and vanilla. Melt the butter separately.

Take a few tablespoons of the milk prepared earlier, let it cool a bit and mix with the yeast.

Make a hole in the middle of the flour, pour the mayonnaise and cover with a handful of flour. Leave to rise, in a warm place, 10-15 min.

Separate the egg whites from the yolks. Mix the yolks with the salt and lemon peel.

Over the mayonnaise, add the rest of the milk and the yolks, mixing lightly by hand. Gradually add a little warm melted butter and continue kneading the dough.

When all the ingredients have been homogenized, set aside until it doubles in volume, in a warm place, away from currents.

Preparation of the filling

Strain the cottage cheese well and mix with the eggs, caster sugar and powder, lemon peel, a pinch of salt and the raisins soaked in rum. Homogenize and set aside.

After the dough has doubled in volume, take a piece and shape the base of the cake. Spread part of the dough and put it in a round cake shape, lined with baking paper.

The remaining dough can be spread on a sheet, which will be mounted over the cheese filling, or divided into three large rolls for braiding on the edge of the cake and two smaller rolls for the cross in the middle of the cheese composition.

Put the form in the oven for 10 minutes or enough to catch a crust.

Remove the tray, sprinkle a little breadcrumbs inside the cake and pour the cheese composition. Place the braid on the edge of the cake and mount the dough cross.

Grease the Easter egg yolk diluted with 1 tablespoon of milk and bake until golden brown.


How to make Cozonac with cheese and raisins rope recipe?

How to prepare the dough for fluffy cake?

For the dough, mix the yeast, sugar and milk, sprinkle 200 g of flour on top and leave on the table for 10 minutes.

Then add the rest of the ingredients and knead the dough on the robot or by hand. Kneading takes 12-15 minutes to help form the gluten network.

Leave the dough to rise until it doubles, placed in a bowl and covered with plastic wrap (or put completely in the big bag). For me it lasted an hour but it depends on the ambient temperature.

How to make the cake filling with cheese and raisins?

The cheese filling is very simple. Mix all ingredients. The cheese must be drained of whey. If it is more watery, you can add 2-3 tablespoons of breadcrumbs.

How to fill and roll the cake with cheese?

The dough is spread on the lightly floured table so as to obtain a rectangle. Spread the filling on top. Roll everything carefully and press the ends and edges carefully (pinch the dough a little) so that the filling does not come out.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

In a long form of cake or cake put baking paper (you can use the usual oven tray, especially if you make several cakes, 2-3 at a time) and place the roll. Leave to rise in the bag for approx. 30 minutes.

After fermentation, grease with beaten egg and sprinkle with almonds (optional).

How to bake cheese rope?

Bake this cheese cake in the preheated oven at 180 ° C (top + bottom function + ventilation or medium stage in gas ovens) for 30 minutes. If necessary, after 20 minutes it can be covered with baking paper. Then reduce the temperature to 170 ° C and bake for another 10 minutes. The cheese rope must be brown and floury!

After baking, the cake is removed from the mold and left to cool on a wire rack. It must be ventilated, not condensed. Only after complete cooling can we slice the rope with cheese.

How soft and nice this cake with cheese is !! It melts in your mouth! The dough is fluffy and the filling is very fragrant with vanilla and lemon peel.

Another old recipe from grandma is Pie and raisin cheese pie & # 8211 can be found here.

It is worth trying this recipe too cake with cheese and raisins rope recipe!


Dough ingredients

25 gr fresh yeast (or 8 dry yeast)

115 gr butter (82% fat in my case)

1 tablespoon lemon peel

2 sachets of vanilla sugar

2 sachets of vanilla sugar

1 teaspoon free of rum

100 gr semolina (depending on the cheese)

INSTRUCTIONS

  • Knead the dough, as you can see in the video recipe. Leave to rise for about an hour until it doubles in volume.
  • Prepare the cheese.
  • Spread a large sheet with a thickness of 0.5 mm and divide into 9 or 12 pieces. It depends on how big you want to make the pies.
  • Fill with cheese and leave to rise for 30 minutes.
  • Grease with egg yolk and bake for 30 minutes in the preheated oven at 180ºC, top and bottom temperature without ventilation. (in my case)

Recipe Video & # x1f449POALE-N BRAU

Argument

For a long time you asked me to publish the recipe for cheeses with sweet cheese and raisins. Today it's time and I presented you step by step how I prepare this Moldovan recipe (Poale-n Brau)

In order to enjoy other pastry recipes, I recommend the Turkish Açma recipe


EASTER BUDDCA WITH SWEET CHEESE AND GRAPES

24.04.2010 - is the date when this pudding was made. It's an older recipe, from the missing blog and because I love sweet cheese pudding, I said I have to refill it. First of all, there is no cheese "like at home", that's why this recipe is special for me and reminds me of my native Romania.
The recipe is taken from his blog Gourmandine, blog where I found many authentic Romanian recipes. I thank the distinguished lady for using me as a source of inspiration.

INGREDIENT: 400 g paste
600 g sweet cottage cheese
15 tablespoons caster sugar
3 eggs
rum to taste
150 g raisins
3 sachets of vanilla sugar
3 tablespoons gray
3 tablespoons sour cream
grated peel of a lemon
butter for greased tray

Put water in a pot, add a pinch of salt and bring to the boil. When it starts to boil, add the pasta and let it boil for 10 minutes. After boiling, put the pasta in a strainer.

In a large bowl we put the cottage cheese, vanilla sugar, sugar, semolina, eggs, sour cream, a pinch of salt, grated lemon peel and raisins soaked with the rum in which they stayed.
Stir until smooth and when we have a homogeneous composition,

add the cooked and drained pasta. Stir to incorporate these as well.
Grease a glass bowl or a tray with butter and pour the composition into it.

Level the surface nicely and put the pudding in the oven until lightly browned.
Remove the pudding from the oven and serve it hot or cold, plain or with jam, syrup or fruit.


Bascute with sweet cheese and raisins - Recipes

Easter with sweet cheese and raisins this year I had a great time! Sweet, fragrant, soft and fluffy. Super good.

But first to give the recipe in the rows below, I must also tell you that after I started kneading the dough by hand, I became lazy and panicked specific to the pre-holiday days, so I turned the dough out of the bowl. directly in the pan of the bread machine, I set it on the kneading & ampdospit program and I forgot it. In its own way.

Around 9.30 pm, when my car made specific sounds announcing that it was ready, Miruna started screaming: dwarfs! nani! & # 8230 so what could i do but leave the car alone and take the baby & # 8217 to nani. That means we get in bed and for about an hour we talk, we sing, she drinks some milk while I think & # 8230 what the hell is going on with that dough? & # 8230. finally put the eyelash on the eyelash and escape to sleep. It's already about 22.45, hmm & # 8230 I'm even lazier & # 8230 I'm taking a book, I'm trying to read something & # 8230 But, sleep.

Around 2.30 at night I wake up & # 8230 baths, my dough !, but I immediately realize that it doesn't make sense to get out of bed, smoke a coffee and get into a soft and sticky dough. I close my eyes happy that Miruna is sleeping, telling me that & # 8230 deh, this is & # 8230 tomorrow I do another one, I have all the time in the world.

And so the next morning, still sleepy and clearing from a coffee, I glanced out the window of the bread machine. Astonishment: Do you know the lava on Mount Etna? Well, that's how my dough was wrapped. Olecutica still had and was safe outside.

And in a labor drive like hey-rup hey-rup, I gave the child some food (don't ask me what now, because I don't remember) and then I planted it at Tzitzi, Mani and company ( that is, Michey Mouse Clubhouse) and I turned the dough over on the board. The rest is history.

AndIngredients for Easter with sweet cheese and raisins

  • 600 gr flour
  • 20 gr yeast
  • 260 ml milk
  • 80 gr sugar
  • 70 gr butter
  • 2 yolks
  • 1/2 teaspoon salt
  • grated lemon and orange peel
  • 500 gr cow's cheese
  • 3 eggs
  • 2 teaspoons food starch
  • 80 gr raisins
  • 100 gr sugar
  • esenta de rom
  • 1 sachet of vanilla sugar

Preparation for Easter with sweet cheese and raisins

First I rubbed the yeast with a spoonful of sugar and mixed it with a little flour, then left it to rise in a warm place, away from the current and covered with a clean towel. About half an hour. I melted the butter and mixed it with warm milk and lemon and orange peel. In a bowl I put flour with salt and poured the mixture of milk and butter. I put the yolks, the leavened yeast, and began to knead. When they were all incorporated, I started to sprinkle the sugar and keep kneading. Around here I got bored, panicked, stressed and threw him in the bread machine. You don't do like me! Either knead it well and then leave it to rise for an hour or two in a warm place, or put the ingredients in the bread machine and relax.

When the dough grew, I disassembled it on the work surface and divided it into two parts. From one I made a round sheet, which I put in a 26cm shape, greased with butter and lined with flour. From the other smaller piece, I made three strings. I stacked two of them on top of each other, forming a twisted string, which I put around the round shape. With a spoon I put the filling made of the ingredients given above. Over the stuffing put a cross made of the third string. I greased it well with a broken egg yolk in a few tablespoons of milk and put the tray in the oven. Be sure to heat the oven well before inserting the tray. I baked Easter for about 45-50 minutes, at 180 degrees, depending on the oven.


Video: Το γλυκό των Βάσκων. Ώρα για φαγητό με την Αργυρώ. 19032021 (June 2022).


Comments:

  1. Brando

    what would we do without your brilliant idea

  2. Tojakus

    A very useful thing, thank you !!



Write a message