Vatrushka Food

VATRUSHKA

Steps:

• Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
• Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
• Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
• Grease a baking sheet with oil.
• Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
• Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
• Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 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.

VATRUSHKA SWEET BUNS (Ватрушки)

Steps:

• Place the Sweet Yeast Dough ingredients in the order listed up until the yeast into your bread machine and select the dough program. This will take around 90 minutes.
• Pour yeast, ½ of the lukewarm milk in a bowl and 1 tablespoon sugar. Whisk together and mix in ½ cup of flour. Allow to site for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
• In a bowl, mix together 2 eggs, 1 teaspoon salt, 5 tablespoons sugar, 5 tablespoons oil. Mix in the remaining milk. Pour into the yeast mixture and slowly add the remaining flour until it forms a dough ball. Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic.
• Place back into bowl, cover with cling wrap. Place in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and you are ready to use.
• Preheat oven to 350°F/180°C.
• To make the cheese filling, Mix together the tvorog, vanilla bean paste, egg, sugar and sour cream.
• When the dough is ready, cut into 12 even pieces. Using your palms, roll each piece into a round ball. Place on parchment paper on a baking tray.
• Using the bottom of a drinking glass, press down in the middle of the dough ball, making an indentation like a well, to hold the tvorog cheese filling. Spoon in the tvorog cheese to fill the pastry. The vatrushki will be around 5" round. Allow to rise in a warm place for about 15 minutes. Make an egg wash with one egg and 2 tablespoons milk. Brush the edges of the vatrushka with the egg yolk.
• Bake in the preheated oven for about 20 minutes until golden brown.

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.