Russian
Vatrushka
These Russian sweet cheese buns have a soft yeast dough rim and a tender tvorog filling in the center. They are best served warm, with tea, when the edges are golden and the curd is just set.
Watch it madeAllasYummyFood · 3:42
Ingredients
- All-purpose flour130g, plus extra for dusting
- Warm milk60ml
- Active dry yeast1/2 tsp
- Sugar2 tbsp, divided
- Fine salt1/4 tsp
- Large egg, beaten1, divided
- Unsalted butter, melted and cooled15g
- Tvorog or farmer cheese120g
- Sour cream1 tsp
- Semolina1 tsp
- Vanilla sugar1 tsp
- Raisins, soaked and drained1 tbsp, optional
Method
- Stir the warm milk with the yeast, 1 teaspoon of the sugar, and 1 tablespoon of the flour; let stand for 10 minutes until foamy.
- Add half of the beaten egg, the remaining sugar for the dough, the salt, and the rest of the flour; mix into a soft dough.
- Knead in the melted butter and continue kneading for 6 to 8 minutes, until the dough is smooth and lightly elastic.
- Cover the dough and let it rise in a warm place for 60 to 75 minutes, until doubled.
- Rub the tvorog through a sieve or mash it very finely, then mix it with 1 tablespoon of beaten egg, 1 tablespoon sugar, sour cream, semolina, vanilla sugar, and raisins if using.
- Divide the risen dough into 2 equal pieces, shape each into a round bun, and place them on a parchment-lined baking sheet.
- Cover the buns and let them proof for 20 minutes.
- Press a deep well into the center of each bun with the bottom of a floured glass, leaving a thick raised rim.
- Spoon the tvorog filling into the wells and smooth the tops gently.
- Brush the dough rims with the remaining beaten egg.
- Bake at 190°C for 18 to 22 minutes, until the rims are glossy golden and the filling is set.
- Cool for 10 minutes before serving so the curd filling firms slightly.
Common questions
Can I substitute farmer cheese for tvorog in vatrushka filling?
Yes. Farmer cheese works well if it’s dry and finely crumbled. If it seems wet, drain it in cheesecloth or a sieve for 20 to 30 minutes first, otherwise the filling can become loose and leak while baking.
How long does vatrushka dough need to rise and proof?
Expect about 60 to 75 minutes for the first rise, until doubled, then about 20 minutes after shaping. If your kitchen is cool, both stages may take longer; go by dough size, not the clock.
What are the most common mistakes when making vatrushka?
The main mistakes are adding too much flour, under-kneading, and making the center well too shallow. Also avoid overly wet filling. The dough should be soft, and the well should be deep enough to hold the cheese mixture.
How should I store leftover vatrushka, and can I freeze it?
Store cooled vatrushka in an airtight container in the refrigerator for up to 3 days. Rewarm briefly in a low oven. You can freeze baked vatrushka for up to 2 months; thaw at room temperature and warm before serving.
What is the best way to serve vatrushka?
Serve vatrushka warm or at room temperature, ideally the same day it’s baked. It works well for breakfast, tea, or dessert. A light dusting of powdered sugar is optional, but it’s usually served plain.