Baking and desserts
Vatrushki tvorog buns
Many Russians remember vatrushki from kindergarten and school canteens: a soft, enriched bun with a golden cottage cheese centre, eaten with warm tea. They are easy to make at home if you are patient while the dough rises. The yeast dough is made with warm milk, butter and egg, and the filling is tvorog (Russian farmer's cheese) with egg yolk, sugar and vanilla. To keep the filling from spreading, use dry, firm tvorog or squeeze it through muslin. This makes 12 large buns that keep well and are perfect for snacks.
Method
Tap a step to mark it done.
Warm the milk to 37-38°C and stir in the yeast and 1 tablespoon of sugar. Leave for 10 minutes until foamy.
Add 60 g of sugar, a pinch of salt, 1 egg and the melted, cooled butter. Mix well.
Gradually add the sifted flour and knead into a soft, slightly sticky dough. Knead for 7-8 minutes until it no longer sticks to your hands.
Put the dough in an oiled bowl, cover with cling film and leave somewhere warm for 1-1.5 hours until doubled.
Make the filling: mix the tvorog with the yolk of the second egg, the remaining sugar and the vanilla sugar until smooth.
Knock back the dough and divide into 12 pieces. Roll into balls, set them 4-5 cm apart on a lined baking tray and leave to rise for 20 minutes.
Dip the base of a glass in flour and press a deep hollow into each ball, leaving a rim of about 1.5 cm.
Fill the hollows with the tvorog mixture. Brush the dough with the third egg beaten with the leftover white.
Bake in an oven heated to 180°C for 20-25 minutes until golden. Cool on a rack under a tea towel.
Tips for success
- The milk should be warm, not hot; above 45°C the yeast dies.
- Don't add all the flour at once; how much you need depends on the flour and the size of the eggs.
- If the tvorog is moist, add 1 tablespoon of semolina or cornflour to the filling.
- Covering the hot buns with a tea towel keeps the crust soft.
Serving and storage
Serve warm or at room temperature with tea, milk or cocoa.
Keep in a bag at room temperature for up to 2 days or in the fridge for up to 4 days. Freeze for up to 1 month.
Variations
- With raisins: add 50 g of soaked raisins to the filling.
- With jam: put a teaspoon of thick jam in the centre of each filling.
- Royal vatrushka: one large crumbly shortcrust pie with a tvorog filling.
Calories and macros
Per serving (about 126 g):
Per 100 g: 235 kcal, P 9.8, F 7.1, C 32.6. An estimate based on average ingredient values. Your daily calories ›
