Vatrushka with Sweet Cheese Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (120ml) milk, lukewarm 1/2 cup (120ml) milk, lukewarm
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 large egg 1 large egg
• For the filling: For the filling:
• 2 cups (450g) farmer's cheese or cottage cheese 2 cups (450g) farmer's cheese or cottage cheese
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 large egg yolks 2 large egg yolks
• For the glaze: For the glaze:
• 1 large egg, beaten 1 large egg, beaten
• 1 tablespoon milk 1 tablespoon milk

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 9g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.
3. 3.
   Add the yeast mixture and the egg to the flour mixture. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   In the meantime, prepare the filling by combining the farmer's cheese or cottage cheese, sugar, vanilla extract, and egg yolks in a bowl. Mix until well combined.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball.
9. 9.
   Flatten each dough ball into a disk and place a spoonful of the cheese filling in the center.
10. 10.
    Fold the edges of the dough over the filling, creating a round pastry with a small opening in the center.
11. 11.
    Place the pastries on the prepared baking sheet, leaving some space between them.
12. 12.
    In a small bowl, whisk together the beaten egg and milk. Brush the pastries with the egg wash.
13. 13.
    Bake for 20-25 minutes or until the pastries are golden brown.
14. 14.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Farmer's cheese or cottage cheese — Make sure to use well-drained cheese to avoid excess moisture in the filling.
• Active dry yeast — Check the expiration date and ensure the yeast is fresh for optimal rising of the dough.
• Lukewarm milk — The milk should be warm to the touch but not hot, as high temperatures can kill the yeast.

Tips & Tricks

• For a sweeter filling, you can add a tablespoon of honey or powdered sugar to the cheese mixture.
• If you prefer a more golden crust, brush the pastries with melted butter before baking.
• Serve the Vatrushka warm for the best taste and texture.
• You can sprinkle powdered sugar on top of the pastries for an extra touch of sweetness.
• Experiment with different flavors by adding a teaspoon of lemon zest or a sprinkle of cinnamon to the cheese filling.

Serving advice

Serve the Vatrushka as a delightful breakfast pastry or as a sweet treat with a cup of tea or coffee. It can be enjoyed warm or at room temperature.

Presentation advice

Arrange the Vatrushka on a serving platter, dust them with powdered sugar, and garnish with fresh berries or mint leaves for an elegant presentation.