Vatrushka
Vatrushka (ватрушка): round open yeast bun with a sweet tvorog cheese centre
RussianBakery counters from Moscow to small Ryazan towns stack these golden rounds beside the tea urn, and a warm one with a glass of milk is the classic after-school snack. The soft, lightly sweet enriched dough is pressed into a deep well and filled with tvorog beaten with yolk, sugar and vanilla, which bakes into a set, creamy centre with a gentle tang. Tvorog is usually acid-set, but check the label if you need it rennet-free; a well-drained curd cheese works too. The usual slip is a wet filling: watery curd bubbles over the rim and leaves a hollow bun, so drain it well and add the spoon of semolina. Chef's tip: press the well with the base of a small floured glass, so the walls stay even and the rim rises tall around the cheese.
- Total time
- 117 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 cup whole milklukewarm
- 2 ⅛ oz caster sugar
- 1 eggbeaten
- 2 ⅛ oz unsalted buttermelted and cooled
- ½ tsp salt
For the filling
- 14 oz tvorog (farmer's cheese)well drained
- 1 egg yolk
- 2 ⅛ oz caster sugar
- 1 tbsp fine semolina
- 1 tsp vanilla extract
- 2 tbsp sour cream
To finish
- 1 eggbeaten with 1 tbsp water
- 1 tbsp icing sugar (optional)for dusting
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Method
0/8 doneStep 1: Stir the ¼ oz fast-action dried yeast and a teaspoon of the ¼ oz caster sugar into the warm 1 cup whole milk and leave for 10 minutes, until a foamy head forms.
10 minStep 2: In a large bowl mix the 1 ⅛ lb plain flour, ½ tsp salt and the rest of the 1 ⅞ oz caster sugar. Add the yeasty milk, the 1 egg and the 2 ⅛ oz unsalted butter and knead for 8–10 minutes, until the dough is smooth, springy and only slightly tacky.
10 minStep 3: Cover the bowl and leave in a warm place for about 1 hour, until the dough has doubled in size.
60 minStep 4: Meanwhile press the 14 oz tvorog (farmer's cheese) through a sieve, then beat in the 1 egg yolk, 2 ⅛ oz caster sugar, 1 tbsp fine semolina, 1 tsp vanilla extract and 2 tbsp sour cream until you have a thick paste that holds its shape on a spoon. Chill until needed.
5 minStep 5: Knock back the dough, divide it into 12 pieces and roll each into a smooth ball. Space them on two lined baking trays, cover and prove for 20 minutes, until puffy.
20 minStep 6: Heat the oven to 375°F (350°F fan). Press a deep well into each bun with the floured base of a small glass, leaving a 1 cm rim, and spoon a heaped tablespoon of filling into each well.
5 minStep 7: Brush the dough rims with the 1 egg and bake for 20–22 minutes, until the buns are deep golden and the filling is set with only a slight wobble and a few browned freckles.
22 minStep 8: Cool on a rack for 10 minutes and dust with 1 tbsp icing sugar before serving warm or cold.
10 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vatrushka take?
- About 117 minutes in total: 95 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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