From Newsgroup: rec.food.cooking

🥮 Yogurt (Cottage Cheese)-based Yeast-free Easter Bread

" Ingredients:
Butter - 120 g
Brick-shaped cottage cheese - 120 g
Sugar - 120 g
Egg - 1 piece
Flour - 300 g
Raisins - 50 g (you can use dried cherries instead)
Candied fruits - 85 g (it's better to soak them first)
Zest of 1 orange
Orange juice - 50 ml
Baking powder - 10 g
Salt - a pinch

" Preparation:
1. Beat the softened butter with sugar until it turns white, add the egg and beat until it's fluffy. Add the orange zest and juice, then the cottage cheese and beat again.
2. Sift the flour with salt and baking powder into the mixture and mix well. Add the candied fruits and raisins. The dough should be soft and slightly sticky to the hands.
3. Divide it into 4 parts and distribute it into molds (or one large mold), bake at 180°C for 30-35 minutes. Check the readiness with a toothpick. You can make any glaze for the Easter bread to your liking, for example, 1 egg white + icing sugar.

Despite the word yogurt in the original title, this recipe actually uses cottage cheese, not yogurt.

In American English, this is closer to a quick Easter sweet bread than a traditional yeast bread.

The brick-shaped cottage cheese refers to a firmer, drier style of cottage cheese or farmer cheese. If using American cottage cheese, drain it well first so the dough is not too wet.

Soaking the candied fruit and raisins helps keep them soft and prevents them from drying out during baking.

After soaking, dry the fruit well with paper towels before adding it to the dough.

Fresh orange zest and juice give the bread a brighter flavor and a more fragrant aroma.

Do not overmix after adding the flour, or the bread may turn out dense.

The dough should be soft and slightly sticky, not firm like classic bread dough.

Fill the molds only partway, since the batter will rise during baking.

Baking time may vary depending on the size and material of the molds, so start checking a little early.

The bread is ready when a toothpick inserted in the center comes out clean.

Let the Easter bread cool before glazing, or the glaze may melt and run off.

A simple glaze of egg white and powdered sugar works, but lemon glaze or condensed milk glaze can also be used.

This bread is softer and more cake-like than traditional yeast-based Easter bread.

This recipe is more like a sweet Easter quick bread or a festive cake-like loaf than a classic yeast-raised holiday bread.

Photo and video below


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