Yeast cottage cheese cake

Ingredients

• 140 ml of milk;
• 11 g dry yeast;
• 200 g of sugar;
• 800 g of flour;
• 3 eggs;
• 3 egg yolks;
• ½ tsp salt;
• vanilla sugar - to taste;
• 450 g of cottage cheese;
• 100 g butter ;
• raisins or other dried fruits - to taste.
  
  

Cooking

Into the warm milk, pour in the yeast, 1 tablespoon of sugar and 5 tablespoons of flour. Stir to a smooth consistency and put in a warm place. Opara should increase in volume by 2–3 times.

Mix eggs, yolks, remaining sugar, salt and vanilla sugar with a mixer.

Put the curd and bring to homogeneity. Mix the mass with softened butter. Continue to beat, add the dough, and then some flour.

Pour the rest of the flour in pieces and knead the dough with your hands. The dough should grab, but remain slightly sticky. Wrap it in a bag or cling film.

The dough can be removed in the refrigerator for 12 hours or left in a warm place under a towel for a couple of hours, then knead and let it go for about 2 more hours.

Lightly roll the dried fruit into the flour and knead them in the dough. Spread the mass in the molds and cover with a towel.

Wait until the dough rises almost to the top. Bake cakes in the oven preheated to 170 ° C for 40–50 minutes.

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