Vatrushka
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5.0
3 reviews
Excellent
Vatrushka
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Vatrushka (plural vatrushki) is a brioche bun stuffed with tvaroh or cottage cheese flavored with vanilla or lemon.
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Ingredients
For the dough
- ¼ cup water (at 97 F / 36°C)
- 2 tablespoons caster sugar
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour , sifted
- 1 egg
- ¼ cup milk (at 97 F / 36°C)
- ⅓ teaspoon salt
For the brushing
- 3 tablespoons soft butter , melted (at room temperature)
For the filling
- 1 tablespoon unsalted butter , melted
- 1 lb tvaroh (or cottage cheese or ricotta)
- 1 egg
- 1 tablespoon caster sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon vanilla sugar (or 1 tablespoon sugar with ½ teaspoon vanilla extract)
Equipment
- Stand mixer
- Rolling pin
- baking sheet
- parchment paper
- pastry brush
- Cooling rack
Instructions
Dough
- In a bowl, pour the milk and add 1 tablespoon caster sugar, yeast and 2 tablespoons sifted flour. Mix well.
- Cover with a cloth and let rise in a warm place, away from drafts, for 1 hour.
- The mixture should foam and rise.
- Separate the egg.
- Pour the yeast mixture into the bowl of a stand mixer. Add the egg white and remaining sugar (reserve the egg yolk).
- Using the dough hook, start kneading, gradually adding the sifted flour.
- Knead for 1 minute then add the salt.
- Knead for 5 to 8 minutes until obtaining a soft and homogeneous dough that comes off the sides of the bowl.
- Cover the dough and let it rise in a warm place, away from drafts, for 1 hour or until it at least doubles in volume.
- Place the dough on a floured work surface and knead it.
- Cover it again with a cloth and let it rise again for 45 minutes in a warm place away from drafts.
Filling
- Mix all the ingredients needed for the filling.
- If using fresh cheese that contains a lot of water, such as cottage cheese, first drain using a very fine mesh strainer or cheesecloth.
Assembly
- On a floured work surface, roll out the dough into a sheet about ⅓ inch (8 mm) thick. Cut circles about 5 inches (12 cm) in diameter. Knead again to the remaining dough, and reuse it for other circles.
- Place the circles of dough, well spaced, on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for 20 minutes.
- When the dough discs have risen well, preheat the oven to 350 F (180°C).
- Use the bottom of a glass to form a hollow in the center of each disc, leaving at least ½ inch (1 to 1,5 cm) of border.
- Fill each trough with about a tablespoon of sweet cheese.
- Mix 2 tablespoons (25 g) of melted butter and the egg yolk. Beat the mixture.
- Using a pastry brush, carefully brush a thin layer of the egg yolk and butter mixture, first on the dough and then on the filling.
- Let the vatrushki sit for another 10 minutes and carefully pierce the top in 3 places with a fork without piercing to the bottom.
- Bake in the oven. Baking time varies, but it usually takes 15 to 25 minutes to get a smooth, golden crust.
- When baking is finished, immediately place the vatrushki on a cooling rack.
- Using a second, clean pastry brush, brush the vatrushki with the remaining melted butter.
- Let the vatrushki cool for at least 15 minutes before serving.
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Overall Rating
5.0
3 reviews
Excellent
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