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.
Course Dessert
Cuisine Hungarian
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Time to rise the dough 1 hourhour20 minutesminutes
Servings 16pieces
Ingredients
for the dough
220mlmilk(lukewarm)
100gsugar
1egg + egg yolk(room warm)
30gbutter(melted and cooled to lukewarm or room warm)
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.