Braided with cheese

First prepare the cheese and put it in a bowl with an egg, salt, sugar, raisins and lemon peel. The thawed dough is placed on the work table and cut into 6 pieces. Divide the cheese on each piece of dough and knead them then put them in a stove tray on which I put baking paper. Heat the oven to 200 degrees and grease with beaten egg and bake until golden brown.

Good appetite,

Moldovan Easter with cheese

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. Separate the egg whites from the yolks. The milk boils. Heat the oil and margarine to 35-40 ° C. Raisins are cleaned of stalks, washed and allowed to drain. Candied orange peels, cut into cubes.

Preparation of mayonnaise

The yeast is mixed with the sugar until a fluid composition is obtained, then it is dissolved in warm milk (35-40 ° C) and the flour is gradually added. The mayonnaise is obtained, over which a little flour is sprinkled and it is left to ferment (leavened) at a temperature of 35-40 ° C, until it increases its volume 2-3 times.

Flouring the flour

In the hot milk (90-95 ° C) gradually add the flour, stirring constantly so as not to form agglomerations. The obtained composition is allowed to cool to a temperature of 35-40 ° C.

Preparation of the yolk composition

In warm milk (35-40 ° C), dissolve half the amount of sugar, add the egg yolks, lemon zest, vanillin and mix for homogenization. The obtained composition is kept warm at a temperature of 35-40 ° C.

Preparation of egg whites

Beat the egg whites, gradually add the remaining sugar, continuing to beat until completely dissolved.

Dough preparation

The leavened mayonnaise is mixed with the scalded flour composition and the egg yolks, then the egg whites are added and mixed gently until uniform. Gradually add the flour until the whole amount is incorporated, then gradually add the heated fat (35-40 ° C) and knead until air bubbles appear on the surface, and the dough comes off the walls of the bowl.

After kneading, grease the dough with oil, grease the walls of the vessel and leave to ferment (leavened) with the vessel covered, at a temperature of 35-40 ° C, 60-90 minutes.

During leavening, the dough is kneaded 2-3 times by inserting its edge inwards.

Preparation of the filling

Mix the cottage cheese with the eggs, raisins, orange peel, vanillin, flour and sugar until smooth.

Dividing and shaping the dough

The leavened dough is divided into 10 or 20 equal pieces, depending on the size of the cake circles. About 1/4 of each piece of dough is retained to make the edge of the product and the decoration.

Each piece of dough is spread on a plate greased with oil, in a sheet about 1 cm thick. On each sheet is placed a circle of cake lined with greased paper.

From the pieces of dough stopped for the edges of the product and decoration, wicks made in two or three are made, which are placed on the edge inside the circle. Leave to rise at a temperature of 35-40 ° C, 20-30 minutes, then place the cheese filling in an even layer, decorate with pieces of dough, according to the imagination of the worker, grease the surface with egg yolk.

Bake the pasca at a low temperature at the beginning, about 120 ° C for 10-15 minutes, to allow the product to grow, then at a high temperature (250-220 ° C), in order to achieve the browning of the surfaces, after which the temperature is reduced to 200 -180 ° C, to achieve uniform baking. The duration of the baking process is 40-50 minutes.

After baking, remove the pasca from the circle, remove the paper and allow to cool.