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Vatrushka
Vatrushka is a traditional Russian sweet cheese pastry, often found in bakeries. These open-faced buns feature a delightful tvorog (quark) filling nestled in a soft, yeasted dough.
๐ง ์ฌ๋ฃ
- 600 g Yeast dough(Can be homemade or store-bought. Ensure it's at room temperature and ready for shaping.)
- 400 g Tvorog (quark)(Full-fat tvorog or quark is recommended for the best flavor and texture. If unavailable, ricotta can be a substitute, though the flavor will be milder.)
- 2 Eggs(One for the filling, one for egg wash.)
- 80 g Granulated Sugar(Adjust to taste. You can also use caster sugar for a finer texture in the filling.)
- 50 g Raisins(Optional. Soaked in warm water for 10 minutes and drained, or omitted.)
- 1 teaspoon Vanilla Extract(Optional, for added flavor to the filling.)
- 1 Egg yolk(For egg wash, mixed with 1 tablespoon of milk or water.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: If using homemade dough, ensure it has completed its first rise. If using store-bought, let it come to room temperature. Lightly flour a clean work surface and gently punch down the dough. Divide the dough into 12 equal portions (about 50g each). Roll each portion into a smooth ball.
โฑ๏ธ 15 minutes - 2
Shape the Vatrushki: Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Using the bottom of a glass or your fingers, gently press down into the center of each dough ball to create a well, being careful not to pierce the dough all the way through. The edges should remain slightly raised.
โฑ๏ธ 15 minutes - 3
Prepare the Tvorog Filling: In a medium bowl, combine the tvorog (or quark), 1 whole egg, sugar, and vanilla extract (if using). Mix well until smooth and creamy. If using raisins, gently fold them into the filling.
โฑ๏ธ 10 minutes - 4
Fill the Vatrushki: Spoon the tvorog filling generously into the wells of the shaped dough. Do not overfill, but ensure the filling reaches the edges of the indentation.
โฑ๏ธ 5 minutes - 5
Second Rise: Cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Let the shaped and filled vatrushki rise in a warm place for about 30-45 minutes, or until they look slightly puffy. This second rise is crucial for a light texture.
โฑ๏ธ 30-45 minutes - 6
Preheat Oven and Egg Wash: While the vatrushki are rising, preheat your oven to 190ยฐC (375ยฐF). In a small bowl, whisk together the egg yolk with 1 tablespoon of milk or water to create an egg wash. Gently brush the raised edges of the dough with the egg wash. Avoid getting egg wash on the filling.
โฑ๏ธ 5 minutes - 7
Bake: Bake the vatrushki in the preheated oven for 20-25 minutes, or until the dough is golden brown and the filling is set and lightly golden. The exact baking time will depend on your oven.
โฑ๏ธ 20-25 minutes - 8
Cool: Remove the vatrushki from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed fresh, slightly warm or at room temperature.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the tvorog filling is not too wet, as this can make the dough soggy.
- โFor a richer filling, you can add a tablespoon of sour cream or heavy cream.
- โThe indentation in the dough should be deep enough to hold the filling securely but not so deep that it breaks the dough's structure.
- โVatrushki are a beloved bakery staple in Russia, perfect for breakfast, a snack, or dessert.
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- Savory Vatrushka: Omit sugar from the filling and add mashed cooked potatoes, sautรฉed onions, or herbs.
- Jam Vatrushka: Replace the tvorog filling with a thick fruit jam or preserves.