Introduction
Vatrushka, also known as vatruska, is a popular Russian sweet bun filled with a creamy cheese mixture. These buns are a staple in Russian bakeries and can also be found in other Eastern European countries. They are perfect for breakfast, lunch, or as a snack, and can be enjoyed on their own or with your favorite toppings.
In this recipe, we will guide you through the steps of making delicious and authentic Vatrushka from scratch. With a few simple ingredients and a little effort, you can enjoy this classic Russian pastry in the comfort of your own home.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm milk (110-115°F)
- 1/4 cup unsalted butter, softened
For the cheese filling:
- 1 lb farmer's cheese
- 1 egg
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Steps
Prepare the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm milk and softened butter and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Make the cheese filling: While the dough is rising, prepare the cheese filling. In a medium bowl, combine the farmer's cheese, egg, sugar, vanilla extract, and salt. Mix well until the filling is smooth and creamy.
Assemble the Vatrushka: Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Roll out each piece into a circle, about 4 inches in diameter. Place a spoonful of the cheese filling in the center of each circle.
- Bake the Vatrushka: Place the Vatrushka on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the buns are golden brown and the cheese filling is set. Let the Vatrushka cool slightly before serving.
Tips
- For a richer flavor, use a tangy farmer's cheese, such as Russian tvorog.
- You can add other ingredients to the cheese filling, such as dried fruit, nuts, or raisins.
- If you don't have farmer's cheese, you can use ricotta cheese as a substitute.
- Vatrushka can be frozen for up to 2 months. Thaw them overnight in the refrigerator before serving.
- To make Vatrushka ahead of time, bake them as directed and let them cool completely. Store them in an airtight container at room temperature for up to 3 days, or freeze them for later.
FAQ
Q: What is the origin of Vatrushka?
A: Vatrushka originated in Russia and is a popular pastry in many Eastern European countries.
Q: What does Vatrushka mean?
A: Vatrushka means "little vat" in Russian, referring to the small indent in the center of the bun that is filled with cheese.
Q: Can Vatrushka be made with a different type of cheese?
A: Yes, you can use ricotta cheese, cottage cheese, or any other type of soft cheese.
Q: Can I use a different flour for the dough?
A: Yes, you can use bread flour or whole wheat flour instead of all-purpose flour.
Q: How can I store Vatrushka?
A: Vatrushka can be stored at room temperature for up to 3 days, or frozen for up to 2 months.
