Easter cottage cheese cake

Make the dough. Dissolve the yeast in warm water, add a tablespoon of sugar to the total amount. Stir gently.

Add three tablespoons of flour from the total amount.

Stir.

Cover with a towel or cling film and put the dough in a warm place for 15-20 minutes until it slightly increases in volume.

Prepare the raisins: rinse with water and dry with a towel. Cut into smaller pieces if necessary.

Place the cottage cheese in a separate container.

Add milk. Blend with an immersion blender until smooth. If you don't have a blender, strain the cottage cheese through a sieve first.

Add eggs to the curd mass.

Add sugar, vanilla sugar and salt.

Blend with a blender.

Add softened butter to the mixture. Blend again.

While the dough base was being prepared, the dough rose.

Transfer the dough mixture to the pastry base. Mix.

Gradually add flour. Knead. First with a spoon, then with your hands, for 10-15 minutes. The dough will be very sticky at first, but don't add any more flour. As you knead, it will stop sticking to your hands and the surface.

Stir raisins into the dough.

Place the dough in a deep bowl. Cover with cling film and leave in a warm place until risen (1-1.5 hours).

Punch down the risen dough. Fill the molds, filling no more than halfway. Cover the molds and let them rise for another half hour.

Place the risen pieces in the oven at 180 degrees for 25-30 minutes.