Easter Cake with Cottage Cheese

Description
In Romanian: Pasca cu brinza de vaca

Sweet bread dough or Russian Sweet Bread

 * 2 lbs / 1 kg flour
 * 10 oz / 300 g sugar
 * 1½ cups milk
 * 6 eggs
 * 2 oz / 50 g yeast
 * 7 oz / 200 g butter
 * 2 tablespoons oil
 * vanilla stick
 * salt

Filling

 * 1 lb / 500 g cottage cheese
 * 4 oz / 100 g raisins
 * 3 - 4 eggs
 * 1 tablespoon butter
 * sugar to taste
 * a little grated lemon peel
 * salt

Sweet bread dough

 * 1) Make a starter from yeast and a teaspoon of sugar.
 * 2) Mix until the consistency of sour cream, add 2 – 3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise.
 * 3) Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
 * 4) Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously.
 * 5) Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time.
 * 6) Then add 3 whipped egg whites. When you finish this step, start kneading.
 * 7) Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms.
 * 8) Cover with a cloth and then something thicker (like a blanket).
 * 9) Leave in a warm place to triple in bulk.
 * 10) If during kneading the dough seems too hard, you may add a little milk.
 * If, on the contrary, the dough seems too soft, you may add a little flour.
 * 1) When the dough has risen well, take a piece of it, place on the floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the baking pan previously greased with butter.
 * 2) Let rise some more in the pan in a warm place.

Assembly

 * 1) Mix the filling ingredients for filling to obtain a homogeneous paste.
 * 2) Roll a pencil thick sheet out of the sweet bread dough (or Russian Sweet Bread). Place in a baking pan.
 * 3) From another piece of dough form a long, finger thick roll and arrange it around the sheet, sticking to the walls of the pan.
 * 4) Place the filling within, without covering the roll on the edges.
 * 5) Make two more such dough rolls and place them over the filling in an X shape.
 * 6) After the cake has risen a bit in a warm place, use a little egg wash over the dough rolls.
 * 7) Set in the oven to bake. Remove from the pan when it is cold.