Vatrushki with vanilla curd
12 servings
25 minutes
Vatrushki with vanilla cottage cheese are a traditional pastry of Russian cuisine that delights with its tender dough and aromatic cheese filling. The roots of this recipe trace back to ancient Rus, where vatrushki were a symbol of home comfort and hospitality. Their soft, airy dough with a light sweetness pairs perfectly with the velvety filling enriched with vanilla aroma. These vatrushki are often served with tea or milk, creating an ideal morning or evening treat. The simplicity of preparation makes them accessible even for beginner cooks, while their taste remains consistently loved by many generations.
1
For the test, warm the milk (it should not be too hot). Add 1 tablespoon of sugar and yeast. Add 150 g of flour and mix.
- Milk: 200 ml
- Sugar: 190 g
- Dry yeast: 10 g
- Wheat flour: 450 g
2
Place the dough in a warm place (I pour hot water into a bowl and put the container with the dough in it). Let the dough rise well (this will take about 15 minutes).
3
Mix the starter and eggs (2 pieces). Add butter and mix. Add sugar (100 g) and salt, mix. Add flour, knead the dough, and place it in a warm place.
- Chicken egg: 3 pieces
- Butter: 100 g
- Sugar: 190 g
- Salt: 0.5 teaspoon
- Wheat flour: 450 g
4
Let the dough rise (it will take about 30 minutes). Knead the dough, place it back in a warm place, and let it rise.
5
For the filling, mix cottage cheese with sugar (90 g) and vanilla sugar. Add sour cream and mix.
- Curd cheese (tvorog): 500 g
- Sugar: 190 g
- Vanilla sugar: 2 teaspoons
- Sour cream: 100 g
6
Shake the egg.
- Chicken egg: 3 pieces
7
Grease the baking tray with oil or line it with parchment paper.
- Butter: 100 g
8
Shape the dough into flatbreads and place them on a baking sheet. Brush with egg.
- Chicken egg: 3 pieces
9
Make a dent in each flatbread. Add the filling.
- Curd cheese (tvorog): 500 g
10
Place in a preheated oven at 180 degrees. Bake for 20-25 minutes.
