Easter cakes. Easter cakes with interesting filling.

New! This is the secret to moist, stringy dough you need to know! This simple recipe makes the most delicious cakes! Easter cakes with a simple recipe. My Easter cakes are never dry. Easter cake recipe.
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Shapes: height 8 cm, diameter 14 cm
Can be prepared in any form.
Write in the comments, we will calculate the weight for any shape, any diameter.
Easter cake weight ~ 620g.
Dough weight without filling ~ 960g
Weight of dough with filling ~ 1410g
All products should be at room temperature.
Easter cakes can be stored at room temperature for up to 3 days. I usually store cakes in pans with a lid.
Happy baking everyone!
Dough:
- 140ml milk
- 150g sugar
- 2 eggs
- 2 tbsp vegetable oil (20ml)
- 70g butter
~ 450-480g flour
- 25g fresh yeast (8-10g dry)
-1 tsp honey
- 1/4 tsp each salt and vanillin
- 1/4 tsp. turmeric for color (optional)
- lemon zest
Secret "disappearing" filling:
- 260g cottage cheese
- 40g sugar
- 1 tbsp. starch
- 1/2 egg
- 120g raisins
- a pinch of salt, vanillin
Bake the cakes in a well-heated oven at 180°C for ~ 40-50 minutes. Readiness must be checked with a wooden stick. It should be completely dry. Such fragrant downy cakes do not go stale for a long time. A tasty, rich, fragrant, sweet Easter cake will never linger on your Easter table.