Browin Blog - Easter yeast cake with cheese and apricots

Easter yeast cake with cheese and apricots


A weaved yeast cake for Easter with a delicate and fluffy dough and a filling made of cottage cheese, apricots and orange peel is an excellent idea for a simple, quick, delightfully tasty and temptingly aromatic holiday delicacy. The recipe for this Easter “bread” comes from beyond our eastern border and is often used to make not only a cake, but also sweet rolls. We recommend making a larger portion right on the spot, so that no one runs out of sweetness during the coming Easter!

Recipe for yeast cake with cottage cheese and apricots


Ingredients - recipe for a single cake form:


  • 4 g baker’s yeast
  • 3 tbsp powdered sugar
  • 125 mL milk
  • 3 tbsp butter
  • 1 egg
  • a pinch of salt
  • 280 g flour


  • 250 g cottage cheese
  • 1 egg yolk
  • 50 g powdered sugar
  • 65 g chopped apricots
  • 2 tbsp grated orange peel

For brushing onto the cake:

  • 1 egg
  • 1 tsp water


Heat the milk up to 35-40⁰C, add a teaspoon of sugar and yeast. Mix everything and leave it for 10 minutes. Scramble 1 egg into a bowl, add the remaining sugar and salt and mix everything. Add melted butter (not hot!) and milk with yeast. Add flour to a large bowl, followed by wet ingredients. Mix it with a spoon and knead it manually for 10 minutes. The dough should be soft - it should not stick to hands. Form a ball, cover it with cloth and leave the dough to rise for 2 hours until it doubles in volume.

Meanwhile, prepare the cheese filling. In a bowl, fragment the cottage cheese, add powdered sugar and egg yolk. Mix everything. Add coarsely chopped apricots and orange peel.

Once the dough rises, move it onto a flour-sprinkled pastry board and roll it into a rectangle with size of 30×22 cm and thickness of about 0.5 cm. Smear the cheese filling on the dough, leaving 1.5 cm spacing from the edges. Roll the dough with filling tightly and then flatten it slightly on both ends and cut it along into two equal pieces. Join the pieces on one end of each and weave them in such a manner as to make sure that the cut side with filling is always facing up. Move the braid carefully to a paper-lined baking mould and smear it with egg whipped with 1 teaspoon of water. Put the dough into an oven heated up to 180⁰C and bake it for 35-40 minutes or until the tester stick is dry. Leave it for 5 minutes and then move it onto grating. You can additionally sprinkle the cake with powdered sugar.

Leave it to cool down fully. Then slice it and serve it!

...because homemade is better!