Easter cottage cheese muffins with raisins, zest and protein glaze

The bright holiday of Easter is just around the corner, and I want to please my family with delicious and fragrant pastries. You can do this without spending much effort and without experience in baking. Easter muffins are made from yeast-free curd dough. The dough is quickly kneaded, does not require proofing time. Cottage cheese cupcakes are soft and tender. Thick protein glaze freezes well, Easter muffins with glaze and bright sprinkles look very appetizing and festive.

Ingredients

• Curd (9%) - 400 g
• Flour - 390 g (3 cups with a volume of 200 ml) + for sprinkling raisins
• Milk - 250 ml
• Baking powder - 18 g
• Eggs - 3 pcs.
• Sugar - 300 g
• Butter (at least 72.5%) - 100 g
• Salt - 0.5 tsp
• Orange peel - 20 g
• Raisins - 100 g
• Vanilla sugar - 10 g
• For glaze:
• Egg white - 70 g (2 pcs.)
• Powdered sugar - 240 g
• Lemon (juice) - 1 tbsp. the spoon
• For decoration:
• Confectionery dressing - 3 tbsp. spoons (or to taste)

Directions

1. Take butter with a fat content of at least 72.5%. Melt it in the microwave and cool until warm.
2. I used frozen orange zest, after thawing it. You can independently remove the zest from an orange with a fine grater, or you can buy a dried one.
3. Raisins can be replaced with other dried fruits.
4. Carefully separate the egg whites from the yolks to prepare the glaze. Not a drop of yolk should get into the whites.
5. Pick up a large dish to prepare the dough. If you don't have a blender, run the curd through a sieve to remove any lumps and make it smoother. I didn't grind because I used an immersion blender.
6. Pour in the sugar.
7. Stir with a spoon until evenly distributed.
8. Pour in milk (any fat content) and melted butter.
9. Blend with an immersion blender until smooth and lump-free.
10. (If the cottage cheese was ground through a sieve, then at this stage the mass can be beaten with a mixer or simply mixed.)
11. Crack the eggs into a separate deep bowl. Pour in vanilla sugar.
12. Beat for about 1 minute with a mixer or use a hand whisk.
13. Combine the egg mass with the curd mass.
14. Stir with a mixer or spatula.
15. Sift flour into a separate bowl. Add salt and baking powder. Stir.
16. Add flour in several steps. Stir with a spatula after each flour addition.
17. The dough is quite thick and does not spread.
18. Rinse the raisins under running water and pat dry with a paper towel to remove excess moisture.
19. Dust the raisins with a little flour. Shake off excess flour. Thanks to this step, the raisins will not settle to the bottom.
20. Add raisins and orange zest to the batter.
21. Stir.
22. Turn on the oven to preheat to 180 degrees.
23. Prepare molds. I used silicone, which I put in a large iron mold. You can take paper. And if you use only iron molds, they need to be lightly greased with vegetable or butter. Fill the molds about half way with dough.
24. Send the forms to the oven preheated to 180 degrees for 30-40 minutes. Focus on your oven.
25. Let the cake cool slightly and remove from the molds. I got 29 cottage cheese muffins.
26. In the meantime, prepare the egg white frosting. It freezes well and looks beautiful.
27. Pour the chilled egg whites into a mixing bowl. The bowl and whisk must be clean and dry.
28. For whipping, I used a 500 watt mixer. Of the five speeds, I beat at the lowest speed for about 1 minute, until a stable thick foam.
29. Next, pour in the icing sugar sifted through a sieve in small portions, without ceasing to work with the mixer at the same low speed.
30. The protein mass has become very thick. It took me about 5 minutes to do this. Pour in the lemon juice.
31. Beat for another 8-10 seconds, until smooth. The result is a thick protein glaze that does not flow and does not fall out when the bowl is turned over.
32. Brush the tops of the cooled cottage cheese muffins with a spoon with egg white frosting and sprinkle with any topping you like. Leave for 3-5 hours for the glaze to completely harden. I left the muffins overnight, and in the morning the protein glaze froze well.
33. Easter cottage cheese muffins with raisins, orange zest and protein glaze are ready to serve.
34. Everyone will have their own individual portion of Easter pastries.) Children especially like small Easter cupcakes, it is convenient to give such pastries to loved ones.
35. Bon appetit!
36. Happy Easter!