Vatrushka (curd cheese buns)

Vatrushka is a round yeast bun of Russian and Ukrainian origin with a soft curd cheese filling in the middle. It is loved at breakfast and for afternoon tea.

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Method

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1. Activate the yeast with the sugar in the lukewarm milk, add the egg, salt, butter and flour and knead a soft dough. Prove for 1 hour until doubled. ⏱ Timer: 1 h
2. Press the curd cheese through a sieve and mix with the yolk, icing sugar, vanilla sugar and sour cream. The filling should be thick.
3. Divide the risen dough into 8 equal balls and rest for 15 minutes. ⏱ Timer: 15 min
4. Flatten each ball, press a hollow into the centre with a finger or the back of a spoon and leave the rim high.
5. Spoon the curd filling into the hollow and brush the rim with egg.
6. Bake on a lined tray at 200 °C for 18-20 minutes until golden. ⏱ Timer: 18 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Drain the curd well, otherwise the filling runs during baking.
• Do not rush proving; the soft dough gains its flavour as it rises.
• Pull the rim up high so the filling does not run out.
• Add raisins or lemon zest to the curd if you like.

Frequently asked questions

Can the yeast be replaced?

It is not worth it, but a quick yoghurt-and-baking-soda dough works, though the result is different.

How long do they stay fresh?

Until the next day; warm them in the oven for 5 minutes.

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• Curd cheese yeast cake · Hungarian
• Eierschecke (Saxon quark, pudding and egg tray cake) · German
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• Curd cheese-filled puff pastry buns (bukta) · Hungarian

More russian ideas

• Bubliki (ring-shaped bread rolls with poppy seeds)
• Sharlotka (Russian apple cake)
• Jam pie with lattice top (pirog s varenyem)
• Poppy seed roll (makovy rulet)
• Goose-foot cookies (gusinye lapki)
• Vareniki with cherries
• Orekhi (walnut and condensed milk filled cookies)
• Sochnik (curd and honey flatbread)

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