Vatrushka, Sweet Russian Cottage Cheese Buns

Home 9 Enriched Dough 9 Vatrushka, Sweet Russian Cottage Cheese Buns

The use of cottage cheese or curd cheese in baked goods is common across Europe.

It is a delicious add on. Often flavoured with citrus and with added dried fruit like raisins or currants. You could replace it with mascarpone or ricotta, just make sure it is not too wet.

These vatrushkas are super sweet and soft. Make sure to let them proof properly before you bake them. This will ensure that they are nice and fluffy. If you have to, then let them ferment for longer than the given time, as conditions in your kitchen may be different from my kitchen. Fermentation times in any bread recipe should be taken with a grain of salt.

This recipe makes 6 large vatrushkas. If you would like to make more, then just double or triple the amount of ingredients. Or if you want more smaller ones then divide the dough into more pieces.

Watch the video down below for detailed instructions.

Ingredients

For the dough

250g (8.8oz) strong white bread flour

1 whole egg

30g (1oz) soft butter

5g (0.17oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

20g (0.7oz) sugar

100g (3.5oz) milk at around 8C (46F) if your kitchen is 20 – 23C (68-73F)

To learn more about dough temperature control click here.

 

For the filling

250g (8.8oz) cottage cheese (curd cheese)

1 egg white

20g (0.7oz) sugar

30g (1oz) currants or raisins

1 egg yolk mixed with 1 teaspoon of milk for glazing

Method

  1. In a bowl add the milk, yeast, salt, sugar, and egg. Mix well to dissolve the sugar & hydrate the yeast.
  2. Add the flour and mix until no dry flour left.
  3. Tip the dough out on the table and knead for 3 minutes. Add the butter and knead for 3 – 4 minutes. Desired dough temperature 25 – 26C (77-79F). If your dough is cooler, then it may take longer to ferment. If it is warmer, then it may take less time. Keep an eye on it.
  4. Cover & proof for 1 hour.
  5. Fold.
  6. Proof for 1 hour.
  7. Divide into 6 equal pieces. Preshape.
  8. Rest for 15 minutes.
  9. Shape into balls again.
  10. Final proof 1 hour or until the dough balls have doubled in size. Preheat your oven to 160C (320F) fan on.
  11. Shape the vatruskas and fill with the cottage cheese filling. Brush with the egg + milk glaze.
  12. Bake for 25 minutes.

Let them cool down slightly & enjoy!

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

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