Christmas Cottage Cheese Non-Yeast Cupcake Recipe
I love Christmas pastries for their flavor, for the fact that they can be baked in advance, and also they are perfect as a gift. You can start right now, so don't put it off until later. From the resulting amount of ingredients, we will get 1 cupcake weighing 700-750 g and measuring 9 * 20 cm. But I cook a double portion at once, so we never limit ourselves to one.
Servings 6
Cook Time 55 minutes
Ingredients
- 75 gram Dried fruits any (raisins, dried apricots, prunes, cherries, etc.)
- 50 gram Nuts any
- 150 ml Cognac any alcohol (except vodka)
- 150 gram Butter 125 g in the dough, 25 g for coating
- 125 gram Sugar
- 100 gram Cottage cheese fat
- 25 gram Sour cream (20-30%)
- 275 gram Flour wheat / Flour
- 5 gram Baking powder
- 2 teaspoons Orange zest
- 3 tablespoons Sugar powder
- 1 piece Chicken egg
Instructions
- You need to start with dried fruits. Do more, you won't regret it. It takes me about 125 g of the soaked mixture (dried fruits + nuts) for the cake. They are stored for a long time, so do it with a margin. Wash dried fruits, cut into large pieces. Wash the nuts, dry them in a dry frying pan and also chop them into small (but not into crumbs) pieces. Place it tightly in a jar and pour alcohol, almost leveled, and put it in the refrigerator for at least a day, preferably more.
- Whisk 125 g of butter at room temperature together with white sugar.
- Add the egg, without ceasing to beat. If you are preparing a double portion, add 1 egg after each whipping.
- Add cottage cheese with sour cream and zest.
- Add spices.
- Add the freshest flour. Mix it. You can already use the spatula. Set some dough aside. Add the soaked dried fruits and nuts to the rest.
- Mix it. The dough turns out thick. Put in the form for 2/3. Cover the top with the postponed dough (this is done so that the dried fruits that stick out a little do not burn) Bake in the "top-bottom" mode in a preheated 170 * C oven for about 50-60 minutes.
- Still hot, brush with melted butter and sprinkle with powdered sugar.
- Wrap the cooled cake in gauze soaked in alcohol. Cover the top with parchment paper. and we put it in a cool place (in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it in a cool place again.
- If you give it, warn that if you don't eat it right away, you should keep it in the refrigerator. Enjoy your meal.