Desserts
Raisin-Cottage Cheese Bundt Cake, with an Aroma That Lures You Into the Kitchen
Ingredients
30 dkg
flour
1 pinch
só
2 dl
Mizo milk (lukewarm)
5 dkg
powdered sugar
1,5 dkg
fresh yeast
1 pinch
vanilla
5 dkg
Mizo butter (soft)
50 dkg
Mizo cottage cheese
15 dkg
Mizo sour cream
10 dkg
powdered sugar
2
egg yolks
2 tbsp
cornstarch
1 pinch
vanilla
1
lemon zest
5 dkg
raisins
Instructions:
The magic of yeast dough is in the irresistible scent that fills the kitchen. Plus, there’s nothing better than slicing into a warm bundt cake, revealing its swirl of delicious cottage cheese filling.
Warm the milk with sugar. In a bowl, combine the flour and salt, then crumble in the fresh yeast. Add the sweetened milk, lemon zest, and vanilla. Start kneading the dough, and once it begins to come together, gradually add the soft butter. Knead until you achieve a soft, elastic dough.
Place the dough ball in a floured bowl, cover it, and let it rise in a warm place for 45 minutes.
While the dough is rising, prepare the filling by mixing the cottage cheese, sour cream, powdered sugar, egg yolks, cornstarch, vanilla, and lemon zest in a bowl.
Once the dough has risen, roll it out on a lightly floured surface into a rectangular shape. Spread the cottage cheese filling over it, sprinkle with raisins (you can omit them if you don’t like them), then tightly roll up the dough and pinch the edges.
Place the rolled dough into a buttered and floured bundt pan with the seam facing up. Let it rest for an additional 20 minutes.
Preheat your oven to 160°C (320°F) and bake for about 30-35 minutes. Once done, remove from the pan, dust with powdered sugar, and serve warm if desired.