Introduction
Vatrushka is a traditional Russian pastry made from yeasted dough and filled with a variety of fillings, most commonly cottage cheese, farmer’s cheese, or mashed potatoes. It is typically round in shape and has a star-shaped indentation in the center, which is filled with the chosen filling. Vatrushka can be served as a breakfast pastry, a snack, or a dessert, and pairs well with a cup of coffee or tea.
Ingredients
-1/2 cup (120 ml) lukewarm water
-1 teaspoon active dry yeast
-1/4 cup (50 grams) sugar
-1 teaspoon salt
-1 egg
-1/4 cup (60 ml) vegetable oil
-2 cups (240 grams) all-purpose flour
-1 cup (120 grams) cottage cheese, farmer’s cheese, or mashed potatoes (for filling)
Method
1. In a large bowl, combine the lukewarm water, yeast, sugar, and salt. Stir until the yeast has dissolved.
2. Add the egg and oil and stir to combine.
3. Add the flour, 1/2 cup at a time, and stir until a soft dough forms.
4. Turn out the dough onto a lightly floured surface and knead for 5-7 minutes.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours.
6. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a 12-inch (30 cm) circle.
7. Spread the filling evenly over the dough, leaving a 1-inch (2.5 cm) border.
8. Fold the edges of the dough up and over the filling, pleating as you go.
9. Place the vatrushka on a greased baking sheet and let rise for another 30 minutes.
10. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and bake the vatrushka for 25-30 minutes, or until golden brown.
Potential changes & improvements
-Try using a different filling, such as chocolate, fruit, or jam.
-Experiment with different shapes, such as a rectangle or oval.
-For a savory vatrushka, omit the sugar from the dough and use a savory filling, such as sauerkraut or mushrooms.
What other food it works well with
Vatrushka pairs well with a cup of coffee or tea. It can also be served with a dollop of sour cream or yogurt.
Common Mistakes
-Not kneading the dough long enough. Be sure to knead the dough until it’s smooth and elastic.
-Not letting the dough rise long enough. This will result in a denser, less fluffy vatrushka.
-Overfilling the vatrushka. This will make it difficult to fold the dough over the filling and could cause the filling to leak out during baking.
Nutritional Information
-1 vatrushka ( recipe makes 8-10):
-Calories:
-Fat:
-Saturated Fat:
-Cholesterol:
-Sodium:
-Carbohydrates:
-Fiber:
-Sugar:
-Protein:
Allergens
This recipe contains wheat, eggs, and dairy.