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Vatrushka
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Vatrushka

Fluffy yeast dough and moist tvorog filling – the sweet vatrushka is a heavenly treat in itself. Especially directly after baking it belongs to an aromatic seduction, which is guaranteed no one can resist. Airy, soft, creamy – the Russian sweet cheese buns are simply delicious. You can make them yourself using this recipe.
Course Breakfast, Dessert
Cuisine Russian
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Time to rise the dough 1 hour 50 minutes
Servings 12 pieces

Ingredients

for the dough

  • 125 ml milk (lukewarm)
  • 1 egg and white of 1 egg (room temperature)
  • 60 g sugar
  • 25 g butter (melted and cooled)
  • approx. 400 g flour
  • 25 g fresh yeast
  • 1 tbsp vegetable oil (neutral in taste)
  • 1/3 tsp salt
  • vanilla
  • vegetable oil to grease the hands

for the filling

  • 300 g tvorog
  • 60 g sour cream
  • 50 g sugar
  • 1 egg
  • vanilla

for coating

  • yolk of 1 egg (room temperature)
  • 1 tbsp milk (room temperature)

Instructions

Preparation of the dough

  • Dissolve 1 tablespoon of sugar (from the total amount given) and fresh yeast in lukewarm milk.
  • Add 120 g of flour, stir, cover with a towel and let the pre-dough rise in a warm place for 20 minutes.
  • Mix melted and cooled butter, the remaining sugar, egg and egg white, vanilla and salt, add it to the pre-dough and mix until homogeneous.
  • In portions, gradually add the remaining about 280 g of flour and and knead it into a soft, somewhat sticky dough.
  • Knead vegetable oil into the dough and then knead the dough for about 10 minutes.
  • Grease your hands with vegetable oil, form the dough into a ball, grease the mixing bowl also with vegetable oil, put the dough ball back into the bowl, cover it with a towel and let the dough rise in a warm place for 30 minutes. Then knead it briefly and let it rise for another 30 minutes.
  • Divide the dough into 12 equal pieces, shape each piece into a ball and roll each ball into a circle about 0.5 cm thick. Divide the dough circles between two baking sheets lined with baking paper (6 circles on each baking sheet), leaving enough space between them, and let them rise in a warm place for 30 minutes.

Preparation of the filling

  • Put tvorog, sour cream, sugar, egg and vanilla in a mixing bowl and mash it with a fork to a homogeneous mass.

Preparation of the vatrushki

  • First, take a baking tray with the dough circles and carefully make a hollow in each dough circle by pressing the dough with your fingers, leaving an edge about 1.5 - 2 cm wide.
  • Mix egg yolk with 1 tablespoon of milk and brush the edge of each piece of dough with it.
  • Put about 1 tablespoon of the tvorog filling into each cavity and bake the vatrushki in a preheated oven at 180 °C top and bottom heat for about 20 minutes.
  • While the vatrushki are baking on the first baking sheet, shape and fill the buns on the second baking sheet and then bake them in the same way as the ones on the first baking sheet.

Notes

  • Instead of fresh yeast you can also use dry yeast. For the recipe you need 8 g of it.
  • To give the dough the right consistency, add the last portion of flour little by little. The amount of flour may vary. The dough must be soft and somewhat sticky. It must not become too firm.
  • Instead of using your fingers, you can use a drinking glass to make indentations in the yeast dough when shaping the vatrushka.
  • Instead of tvorog, cottage cheese or curd can be used for the filling.
  • You can adjust the amount of sugar for the filling according to your taste.
  • Note the detailed tips and tricks for making the vatrushka at the top of the post.