Sweet and Savory Vatrushka: A Step-by-Step Guide

A Vatrushka for our afternoon tea at home. Vatrushka is a little Eastern European pastry, very common in Russia and Ukraine.

It’s made with a soft, slightly sweet dough brioche, shaped into a round bun with a dip in the middle. That dip is filled with a creamy mix of farmer’s cheese (tvorog), I used Ricotta cheese for my recipe, sugar, and egg. Sometimes people add vanilla or a few raisins.

Some versions are savory, with potato, cabbage, or meat instead of cheese, and others have jam.

They’re soft like little clouds and not too sweet. At home, we love them . Sometimes I also make Koláče, the cousins of Vatrushka.

Ingredients:

1. 400g of flour
2. 18g of fresh yeast (If you’re using another type of yeast, just follow the instructions on the package), I always use fresh yeast for my recipes.
3. 50g of caster sugar
4. 2 small eggs
5. 180ml of full fat milk
6. 50g of unsalted butter

For the cheese filling:

1. 350g of Tvorog cheese, for me ricotta cheese
2. 30g of sugar (more if you like sweeter)
3. 3 egg yolk
4. Apricots (half only), you can use berries, jam or marmalade or whatever topping you like

Method:

1. In the mixing bowl of the stand mixer add the flour and the sugar.
2. In the middle, add the 2 eggs,
3. On one side add the fresh yeast, and on the other side add the salt (never add the yeast beside the salt).
4. Start to mix the all the ingredients with the hook of your stand mixer on a medium speed (during 5 minutes).
5. Pour the milk slowly.
6. Add the butter (cut into small cubes) and mix on a high speed until the dough becomes soft and detaches from the bowl (about 10 minutes or more depending on the mixing bowl).
7. Transfer the dough into a floured bowl.
8. Cover with a plastic wrap and set aside for 1 hour.
9. After 1 hour, punch down to deflate dough completely.
10. Divide the dough into 10–12 equal small balls or 8 medium balls.
11. Flatten each brioche and make a whole in the center with the help of a glass, (this will flat the dough and create a space in the center).
12. Place on a baking sheet lined with parchment paper.
13. In a bowl, mix the cheese, the sugar, and 1 egg yolk until the mixture becomes smooth.
14. Fill it to the top with the cheese filling.
15. Place half an apricot on top of the cheese.
16. Proof the buns for 45 minutes, until the dough is fluffy.
17. Brush the edges of each Vatrushka with egg yolk and bake for 25 to 30 minutes in the oven at 180°C or until they are golden brown.
18. Remove from the oven and enjoy with a good cup of tea.

Bonne dégustation!