Raspberry Vatrushka Buns Food

OLD FASHIONED RASPBERRY BUNS (SCOTTISH)

Steps:

• Set oven to 425 degrees F
• Grease and flour baking sheets.
• Sift the flour into a bowl and rub in the margarine.
• Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
• Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
• Make a small hole in the center of each ball and spoon in a little rasberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
• The buns should be light golden in color.
• Cool on a wire rack.

RASPBERRY VATRUSHKA BUNS

Steps:

• Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled, 2 hours or more.
• Beat butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
• Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel. Let the dough rise again for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Return the dough to a floured work surface. Press down lightly with your hands to deflate it, and use a knife to cut the dough into 8 pieces.
• Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel, and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes.
• Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
• Bake in the preheated oven until the buns are golden brown, about 25 minutes.

VATRUSHKA

Steps:

• In a bowl, pour the milk and add 1 tablespoon caster sugar, yeast and 2 tablespoons sifted flour. Mix well.
• Cover with a cloth and let rise in a warm place, away from drafts, for 1 hour.
• The mixture should foam and rise.
• Separate the egg.
• Pour the yeast mixture into the bowl of a stand mixer. Add the egg white and remaining sugar (reserve the egg yolk).
• Using the dough hook, start kneading, gradually adding the sifted flour.
• Knead for 1 minute then add the salt.
• Knead for 5 to 8 minutes until obtaining a soft and homogeneous dough that comes off the sides of the bowl.
• Cover the dough and let it rise in a warm place, away from drafts, for 1 hour or until it at least doubles in volume.
• Place the dough on a floured work surface and knead it.
• Cover it again with a cloth and let it rise again for 45 minutes in a warm place away from drafts.
• Mix all the ingredients needed for the filling.
• If using fresh cheese that contains a lot of water, such as cottage cheese, first drain using a very fine mesh strainer or cheesecloth.
• On a floured work surface, roll out the dough into a sheet about ⅓ inch (8 mm) thick. Cut circles about 5 inches (12 cm) in diameter. Knead again to the remaining dough, and reuse it for other circles.
• Place the circles of dough, well spaced, on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for 20 minutes.
• When the dough discs have risen well, preheat the oven to 350 F (180°C).
• Use the bottom of a glass to form a hollow in the center of each disc, leaving at least ½ inch (1 to 1,5 cm) of border.
• Fill each trough with about a tablespoon of sweet cheese.
• Mix 2 tablespoons (25 g) of melted butter and the egg yolk. Beat the mixture.
• Using a pastry brush, carefully brush a thin layer of the egg yolk and butter mixture, first on the dough and then on the filling.
• Let the vatrushki sit for another 10 minutes and carefully pierce the top in 3 places with a fork without piercing to the bottom.
• Bake in the oven. Baking time varies, but it usually takes 15 to 25 minutes to get a smooth, golden crust.
• When baking is finished, immediately place the vatrushki on a cooling rack.
• Using a second, clean pastry brush, brush the vatrushki with the remaining melted butter.
• Let the vatrushki cool for at least 15 minutes before serving.

RASPBERRY BUNS

Steps:

• oven on 190c.
• Rub margarine in to the flour to make breadcrumbs.
• mix in sugar.
• crack eggs into a bowl and mix together.
• add the egg to the flour mixture, a little at a time, using a table knife until the mixture forms s stiff dough.
• Turn out on to a clean surface. kneed lightly and make into a roll. Use a little flour if it sticks to the board.
• Divide into rounds equal pieces using a sharp knife.
• Shape into rounds, and place into cake case and into a bun tray.
• Make a well in the centre of each round and add a teaspoon of jam to each round.
• put in oven for 15min antill goldenbrown. When cooked put onto a cooling tray.