Vatrushka

Ingredients

Instructions

1. 1

   Warm the oven to 200°C. Line a small baking tray with baking paper. In a bowl, combine the flour, yeast, sugar, and salt for the dough.

2. 2

   Add the warm milk, egg, and melted butter to the dry ingredients. Mix into a soft dough, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; if it clings heavily, dust your hands lightly rather than adding much extra flour.

3. 3

   Cover the dough and let it rest in a warm place for 15 minutes. This short rest helps the dough relax and rise enough for a quick version.

4. 4

   Meanwhile, make the filling. Mash or sieve the drained cottage cheese until fairly smooth, then mix with the sugar, egg yolk, vanilla, and flour. The filling should be thick and spoonable, not runny; draining the cheese well is important so the centers stay creamy instead of watery.

5. 5

   Divide the dough into 2 equal pieces and shape each into a tight ball. Place them on the tray, leaving space between them. Flatten each gently into a thick round about 9-10 cm wide, then use the bottom of a glass or your fingers to press a deep well in the center, leaving a raised rim.

6. 6

   Spoon the curd filling evenly into the wells. Whisk the egg white with the milk and brush the exposed dough rim lightly for shine and color.

7. 7

   Bake for 18-20 minutes until the rims are deep golden and the filling is just set with a slight wobble in the very center. If the tops color too fast, rotate the tray after 12 minutes for even baking.

8. 8

   Cool the vatrushki for 5 minutes before serving. They are best warm, when the dough is tender and the sweet curd filling is soft and fragrant.

Nutrition per serving

Notes

• •For a more traditional texture, use farmer's cheese or tvorog if available; if using cottage cheese, drain it thoroughly and mash well.
• •A little lemon zest can be added to the filling, though classic versions are often simply vanilla-scented.
• •Serve with tea, or dust lightly with icing sugar after cooling for a bakery-style finish.

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