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Hungarian vatrushka – recipe for aromatic lemon cheese buns

Hungarian vatrushka – recipe for aromatic lemon cheese buns

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Heavenly fluffy yeast dough and incredibly airy cheese filling with aromatic lemon make these sweet buns uniquely delicious. They taste so soft and light that they practically melt in your mouth after each bite. What’s more, you can make the lemon cheese buns yourself without much effort with a few ordinary ingredients. They are perfect for dessert or breakfast. You can find a detailed recipe for Hungarian vatrushka with exact quantities and step-by-step instructions here at the very bottom.

Airy dough and even airier filling

Hungarian vatrushka is made from a very fluffy yeast dough. However, the cheese filling tastes no less fluffy. This is due to the way it is made. The whipped egg whites are folded into the cheese mixture before the dough is filled with it. This is what makes the cheese filling so fluffy after baking.

Lemon cheese buns

Refreshingly aromatic thanks to lemon

Hungarian watrushka has an additional fresh, aromatic note thanks to lemon. The cheese filling is mixed with both lemon zest and lemon juice. If you like your cheese buns less lemony, you can simply reduce the amount of lemon juice in the recipe below.

For breakfast or dessert

You can serve Hungarian vatrushka for dessert with coffee or tea. It is also perfect for snacking in between meals or to take away. You can also serve the sweet cheese buns with lemon for breakfast. They remain fluffy, fresh and delicious for several days. Store them in an airtight container in the refrigerator.

Hungarian vatrushka

These lemon cheese buns are

  • fluffy,
  • soft,
  • airy,
  • fresh,
  • aromatic,
  • delicious,
  • easy to make with common ingredients,
  • ideal for dessert or breakfast.

Hungarian vatrushka recipe

The recipe for Hungarian lemon cheese buns is quite simple. Only you need to allow some time for making, so that the yeast dough can rise in peace. Here you can get a rough idea of how the making works and what you need for the recipe. You can find the exact quantities and step-by-step instructions on how to make Hungarian vatrushka yourself in the recipe box below.

For the yeast dough you need

  • lukewarm milk,
  • room warm eggs,
  • sugar,
  • melted and slightly cooled butter,
  • flour
  • and yeast.

For the filling you need

  • room warm tvorog,
  • room warm sour cream,
  • wheat semolina,
  • room warm egg whites,
  • sugar,
  • lemon zest and freshly squeezed lemon juice
  • and vanilla.

How to make Hungarian vatrushka: here’s how to do it (Check out the detailed recipe at the bottom.)

  1. First, knead all the ingredients into a soft yeast dough and let it rise for 1 hour.
  2. For the filling, blend all the ingredients together, except the egg whites and sugar, until creamy. Then add the beaten egg whites and sugar to the mixture.
  3. Now roll out the dough, cut it into small squares, spread the filling on them and glue the corners of each square in the middle. Let the cheese buns rise for about 20 minutes and then bake them at 180 °C for about 15 minutes. Done!

How to make lemon cheese buns

How to make lemon cheese buns: tips and tricks

  • You can adjust the amount of sugar for the dough as well as for the filling according to your taste.
  • Instead of fresh yeast you can use dry yeast for the dough. For the recipe below you will need 7 g of it.
  • The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be very soft, not mushy and not too firm.
  • It is important that all ingredients for the dough, the filling and for coating the rolls are at room temperature or lukewarm.
  • Be sure to knead the dough for about 10 minutes to make it pliable.
  • Instead of tvorog, you can use curd for the filling. In this case, omit sour cream.
  • You can reduce the amount of lemon juice for the filling to your liking.
  • Instead of 16 you can make more or less buns.

Have you made Hungarian vatrushka according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the lemon cheese buns.

Got an appetite for more sweet buns? Also try:

Hungarian vatrushka – recipe for aromatic lemon cheese buns

Hungarian vatrushka (lemon cheese buns)

Heavenly fluffy yeast dough and incredibly airy quark filling with aromatic lemon make these sweet buns uniquely delicious. They taste so soft and light that they practically melt in your mouth after each bite. What's more, you can make the lemon cheese buns with the recipe yourself without much effort with a few ordinary ingredients. Hungarian vatrushka is perfect for dessert or breakfast.
Prep Time 45 mins
Cook Time 15 mins
Time to rise the dough 1 hr 20 mins
Course Dessert
Cuisine Hungarian
Servings 16 pieces

Ingredients
  

for the dough

  • 220 ml milk (lukewarm)
  • 100 g sugar
  • 1 egg + egg yolk (room warm)
  • 30 g butter (melted and cooled to lukewarm or room warm)
  • approx. 480 g flour
  • 20 g fresh yeast
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • 600 g tvorog (room warm)
  • 80 g sour cream (room warm)
  • 2 egg whites (room warm)
  • 100 g sugar
  • 30 g wheat semolina
  • 50 ml lemon juice (freshly squeezed)
  • zest of 1 organic lemon
  • vanilla

for coating

  • 1 egg yolk (room warm)
  • 1 tbsp milk (room warm)

for dusting

  • powdered sugar

Instructions
 

Making the dough

  • Dissolve fresh yeast and sugar in lukewarm milk.
  • Add egg, egg yolk, melted and cooled butter and salt and mix.
  • Add flour in batches and knead into a soft, somewhat sticky dough. Then knead the yeast dough for 8 - 10 minutes and let it rise covered in a warm place for 1 hour.

Making the filling

  • Put tvorog, sour cream, wheat semolina, lemon juice, lemon zest and vanilla in a mixing bowl and blend everything into a homogeneous creamy mass.
  • Beat egg whites with sugar to soft peaks and fold into the tvorog mixture.

Making the cheese buns

  • Dust the work surface with flour. Roll out the dough to a large square about 3 - 4 mm thick and cut the large square into 16 small squares.
  • Spread the filling over the center of each of the 16 dough squares.
  • Fold the four corners of each square to the center and glue them in the center.
  • Spread the cheese buns on two baking sheets lined with baking paper, leaving enough space between them, and let them rise, covered, in a warm place for about 20 minutes (then a little longer on the second baking sheet).
  • Mix egg yolk with 1 tablespoon of milk.
  • First coat the cheese buns on the first baking sheet with the egg yolk-milk mixture and bake them in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Repeat the same with the cheese buns on the second baking tray.
  • Let the lemon cheese buns cool down and dust them with powdered sugar.

Notes

  • You can adjust the amount of sugar for both the dough and the filling according to your taste.
  • Instead of fresh yeast you can use dry yeast for the dough. For the recipe you need 7 g of it.
  • The amount of flour given may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft, not mushy and not too firm.
  • Instead of tvorog, you can use curd for the filling. In this case, omit sour cream.
  • You can reduce the amount of lemon juice for the filling to your liking.
  • Note the detailed tips and tricks for making Hungarian vatrushka above in the post.
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