📝 About This Recipe
Vatrushka is a beloved staple of Russian tea culture, featuring a halo of soft, pillowy yeast dough surrounding a creamy, sun-like center of sweet farmer's cheese. These individual open-faced pastries have been a comforting fixture in Slavic homes for centuries, offering a perfect balance of airy bread and tangy, vanilla-scented quark. Whether enjoyed as a nostalgic breakfast or a mid-afternoon treat, these golden rounds represent the pinnacle of traditional Russian home baking.
🥗 Ingredients
For the Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (warm, about 105°F)
- 7 grams Active dry yeast (one standard packet)
- 100 grams Granulated sugar
- 80 grams Unsalted butter (melted and cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
For the Quark Filling
- 500 grams Quark or Farmer's Cheese (well-drained; Tvorog)
- 1 large Egg yolk
- 3-4 tablespoons Granulated sugar (adjust to taste)
- 1 teaspoon Vanilla extract (or vanilla sugar)
- 1 tablespoon Sour cream (full fat)
- 50 grams Golden raisins (optional, soaked in warm water)
For the Egg Wash & Finish
- 1 large Egg (beaten with 1 tbsp water)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 10-15 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the egg, remaining sugar, salt, and melted butter until well combined.
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3
Pour the yeast mixture into the egg mixture and stir. Gradually add the sifted flour, mixing with a wooden spoon or a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5-7 minutes in a stand mixer until it is smooth, elastic, and no longer sticks to your fingers. It should be soft and supple.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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6
While the dough rises, prepare the filling. Press the quark or farmer's cheese through a fine-mesh sieve into a bowl to ensure a smooth, creamy texture.
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7
Mix the sieved cheese with the egg yolk, sugar, vanilla, and sour cream. If using raisins, drain them well and fold them in. Keep the filling refrigerated until needed.
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8
Punch down the risen dough to release air. Divide it into 12 equal portions (approx. 70-80g each) and roll them into smooth balls.
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9
Place the balls on two parchment-lined baking sheets, spacing them at least 3 inches apart. Cover with a light towel and let them rest for 20-30 minutes for a second rise.
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10
Preheat your oven to 375°F (190°C). Use the bottom of a small glass (about 2 inches in diameter) to press a deep indentation into the center of each dough ball, leaving a raised border.
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11
Prick the bottom of the indentation with a fork to prevent it from rising too much, then fill each cavity with a generous tablespoon of the quark mixture.
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12
Brush the exposed dough borders with the egg wash for a beautiful golden shine.
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13
Bake for 20-25 minutes, or until the pastry edges are a deep golden brown and the cheese filling is set but still slightly soft to the touch.
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14
Transfer to a wire rack to cool slightly. Dust with powdered sugar if desired before serving warm or at room temperature.
💡 Chef's Tips
Ensure your milk is warm but not hot; anything over 115°F can kill the yeast. If your farmer's cheese is very wet, wrap it in cheesecloth and squeeze out the excess moisture before mixing. Sieving the cheese is the secret to the professional, silky texture found in Russian bakeries. Don't skip the second rise after shaping the balls; it's essential for that 'cloud-like' texture. If you can't find Quark, a mixture of 2 parts Ricotta and 1 part Greek yogurt works as a substitute.
🍽️ Serving Suggestions
Serve warm with a cup of strong black Russian Caravan tea and a spoonful of honey. Pair with a side of 'Smetana' (Russian sour cream) and fresh raspberry jam. Enjoy as a classic breakfast alongside a platter of fresh seasonal berries. For a cozy snack, serve with a glass of cold milk or a warm chicory drink. These are excellent the next day if lightly toasted in the oven to refresh the crust.