Vatrushka: Sweet Russian Buns
User Reviews
5
Vatrushka: Sweet Russian Buns
Description
Vatrushka combines a yeast-raised dough made from spelt or all-purpose flour, yeast, milk, sugar, butter, and egg yolk with a rich filling of farmer's cheese, egg, honey, vanilla, and assorted berries like lingonberries and cranberries. The dough is prepared by activating the yeast in milk with sugar, then incorporating the remaining ingredients and allowing it to rise until doubled in size. After shaping into balls and rolling out, the dough is filled with the cheese mixture and berries before baking.
The resulting buns have a slightly sweet, tender dough that forms a golden crust around the soft, creamy cheese filling, which is complemented by the tartness of berries. The texture contrasts between the bread and moist center make these buns a comforting treat.
Vatrushka buns are traditionally enjoyed warm or cold and work well for breakfast, dessert, or with tea. They can be conveniently stored in the refrigerator in an airtight container for up to three days.
Ingredients
For the dough:
- 2 cups or 250 g spelt flour or all-purpose flour
- 1 teaspoon instant yeast or 3 teaspoons fresh yeast
- 1/2 cup or 120 ml milk (you can also use your favorite nut milk)
- 1/4 cup or 45 g demerara sugar divided
- 3 tablespoons butter or coconut oil
- 1 egg yolk
For the filling:
- 10 oz or 300 g farmer's cheese
- 1 egg
- 1 tablespoon vanilla extract
- 3 tablespoons honey
- 8 tablespoons cranberries You can also use cranberry sauce, apple sauce or jam for the topping
- 8 tablespoons lingonberries
- 8 tablespoons berries
Instructions
Make the dough:
- Sift the flour into a large bowl and create a well in the middle. Mix yeast with milk and 1 tablespoon of demerara sugar and pour the mixture into the well. Let rest covered for 10 minutes or until the surface is bubbly.
- Add the rest of sugar, butter and egg yolk and knead until smooth. Let rest for 30 more minutes.
Make the filling:
- You want your cottage cheese to be as dry as possible. If yours is rather creamy, wrap it in a cheese cloth and hang over a sink or a big bowl to strain the liquid. You can use it afterwards instead of milk for pancakes for example.
- Meanwhile, prepare the filling. Mix farmer's cheese with egg, honey and vanilla extract.
Roll the dough:
- When the dough has doubled in size, knead it once again and divide into 8 balls. To do this, you can cut the dough ball in halves with a very sharp knife, then in quarters and then in eighths. Form eight balls. Preheat the oven to 390 F or 200 C.
- Using a rolling pin, roll each ball, working from the center - outwards, until it is about 16 cm or 6 inches in diameter. Fold the edges inwards to form a well in the middle for the filling. Transfer to a baking sheet lined with parchment paper.
Assemble and bake:
- Add the filling into the wells, one tablespoon at a time. Sprinkle with cranberries, lingonberries or other berries. You can also use cranberry sauce, apple sauce or jam for the topping.
- Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool and enjoy with tea!
Notes
- Store Vatrushka buns refrigerated in an airtight container for up to 3 days to maintain freshness.
- These buns can be served warm or cold depending on preference.
- For drier cheese filling, strain moist farmer's cheese in cheesecloth before use to avoid soggy dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 200mg | 8% |
| Potassium | 63mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
