Buns With Farmer Cheese Top – Vatrushki

The world’s best vatrushki does my grandmother. She is an amazing woman, a real Russian Woman. She easily kept farmhouse and then a city apartment. Could cope with the Russian stove, but easily use mobile phone. As a result of the accident she lost all  fingers on her right hand, but it does not stop her. She cooks the best piroshki and borscht, makes great sauerkraut and pickles. Once she even had a great braid to the waist, and I have my snub nose from her… I always wish her more health and long life.

The name vatrushka comes from the Ukrainian word “vatra” that means “fireside”, “bonfire”. Usually it’s sweet yeast dough buns in circle shape with farmer cheese filling (tvorog) on top, in ring of dough.

Buns With Farmer Cheese Top – Vatrushki

Yield 10 buns

For dough:

1/3 cup of milk
1/3 cup of boiled water
1 tbsp. unsalted butter
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dry yeast
1 1/3 cups all-purpose flour

For filling
1 cup farmer cheese or ricotta cheese
1-2 tbsp. sugar
1 egg white + 1 egg yolk for brushing
1/2 tsp. vanilla extract

Mix boiled water and butter, let butter dissolve, add salt and sugar. Pour the mixture into a mixer bowl, add milk (cold from fridge),  flour and yeast and knead the dough 10 minutes until smooth and elastic.

Let rise in double, covered, about 1 hour.

Meanwhile whip egg white with sugar, mix with vanilla extract and farmer cheese or ricotta (cream cheese works too). Some melted butter, or sour cream, or raisins can be added.

Punch dough down, and turn out onto a lightly floured surface; divide for 10 pieces, form the balls, in the center of each ball make indent to obtain a shell with a bottom and edges (I used wood mortar’s pestle, but glass shots bottom works too), brush edges with egg yolk, add cheese filling, cover with kitchen towel and let rise about 45 minutes.

Bake in preheated 350 F oven about 20 minutes. Remove from oven, cover with towel and let cool and soften.

1 bun is about 109 calories

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