📝 About This Recipe
A beloved staple of Eastern European tea tables, Vatrushka are pillowy soft yeast buns with a crater of sweet, creamy farmer's cheese at their center. These 'sun-shaped' pastries offer a delightful contrast between the airy, brioche-like dough and the dense, tangy richness of the dairy filling. Perfect for breakfast or a mid-afternoon treat, they embody the comforting warmth of traditional Slavic home baking.
🥗 Ingredients
The Enrichment Dough
- 3.5 cups All-purpose flour (sifted)
- 1 cup Whole milk (lukewarm, about 105°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1/3 cup Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
The Cheese Filling
- 18 ounces Farmer's cheese or Tvorog (well-drained; can substitute with dry ricotta)
- 1 large Egg yolk (for richness and binding)
- 1/4 cup Granulated sugar (adjust to taste)
- 1 teaspoon Vanilla extract (high quality)
- 1 tablespoon Sour cream (full fat)
- 1/4 cup Golden raisins (optional; soaked in warm water then dried)
The Finish
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the activated yeast mixture with the remaining sugar, melted butter, egg, and salt. Whisk until well combined.
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3
Gradually add the sifted flour, one cup at a time. If using a stand mixer, use the dough hook attachment on low speed. If by hand, use a sturdy wooden spoon.
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4
Knead the dough for 8-10 minutes (5-7 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers. If too sticky, add flour 1 tablespoon at a time.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. If the farmer's cheese is very chunky, press it through a fine-mesh sieve for a smoother texture. Mix the cheese with the egg yolk, sugar, vanilla, and sour cream until uniform. Stir in raisins if using.
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7
Once the dough has risen, punch it down gently to release air. Turn it out onto a lightly floured surface and divide it into 12 equal-sized pieces (about 70-80g each).
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8
Roll each piece into a smooth ball and place them on two parchment-lined baking sheets, spacing them at least 3 inches apart. Cover and let rise for another 20-30 minutes.
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9
Preheat your oven to 350°F (175°C). Take a small glass with a flat bottom (about 2 inches in diameter), dip the bottom in flour, and press it firmly into the center of each dough ball to create a deep well.
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10
Spoon about 1.5 to 2 tablespoons of the cheese filling into each well, smoothing the top. The dough borders should act as a frame for the cheese.
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11
Brush the exposed dough edges with the egg wash to ensure a beautiful golden-brown shine after baking.
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12
Bake for 20-25 minutes, rotating the pans halfway through, until the pastry edges are golden and the cheese filling is set and slightly puffed.
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13
Transfer to a wire rack to cool slightly. Dust with powdered sugar before serving warm or at room temperature.
💡 Chef's Tips
If using Ricotta instead of Farmer's cheese, strain it through cheesecloth for at least 4 hours to remove excess moisture. Avoid over-flouring the dough during kneading; a slightly tacky dough results in a much softer, fluffier pastry. For a professional look, use the bottom of a spice jar or a small measuring cup to make the indentation for the cheese. Ensure your milk isn't too hot (above 115°F), or it will kill the yeast and the dough won't rise. Store leftovers in an airtight container in the fridge; they reheat beautifully in a low oven or microwave.
🍽️ Serving Suggestions
Serve warm with a dollop of high-quality raspberry or strawberry jam on the side. Pair with a cup of strong black tea (traditionally served with a slice of lemon). Enjoy alongside a glass of cold milk for a classic children's afternoon snack. Top with fresh seasonal berries just before serving for a modern, fresh twist. Serve as part of a brunch spread with other savory Eastern European dishes like blini.