Vatrushka
Sweet Russian pastries made with a yeast dough and filled with cheese filling. You can use ricotta instead of the traditional farmers cheese (tvorog).
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
Step: 4
Grease a baking sheet with oil.
Step: 5
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.
Step: 6
Combine farmer’s cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
Step: 7
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.
Step: 8
Preheat oven to 400 degrees F (200 degrees C).
Step: 9
Bake in the preheated oven until golden, 15 to 20 minutes.
NUTRITION FACT
Per Serving: 213 calories; protein 8.5g; carbohydrates 23.2g; fat 9.4g; cholesterol 71.9mg; sodium 79.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.
