Vatrushka is cheese topped buns, one of the most popular breakfast item here in Tashkent. Every cafes and bakery section of super market here,you can see vatrushka. One among the snack/breakfast item they prepare using farmers cheese (tvorog). I have already shared some of the russian/uzbek recipes with farmers cheese. Vatrushka is cheesecake in soft and fluffy buns…..aren’t that sounds interesting??!! It really taste great and it makes a filling breakfast too.
All the ingredients are very easily available and can be prepared without much hard work.My friend Nazeema (hubby’s colleague’s wife) who shared this recipe with me (a bunch of recipes she shared with me actually), very long time ago. Was keeping on postponing it because hubby is not a big fan of yeast breads.
When I saw MFB challenge this month subject as “breakfast” item, did not think much. Every month used to try to participate for the challenge, but one or other reason, I fail to post anything on those days. I am glad that this month it’s up.
Usually cheese filling used to be plain, without any dry fruits addition. Lemme tell you, apricot very well take the cheese filling to the next level. They really complement each other. If you can’t find farmer’s cheese, cottage cheese or ricotta cheese can be substituted. Apricot can be substituted with raisins,dried cherries,cranberries etc.
You don’t need to wake up early morning to prepare Vatrushka. I have prepared the dough night before and refrigerated it. Only filling and assembling I did it on the next day.
Anyways lets see the recipe….
Serves – 6 buns
- Flour – 2 cup
- Milk Powder – 2 table spoon
- Sugar – 3 table spoon
- Salt – 1/3 tea spoon
- Instant dry yeast – 2 tea spoon
- Egg – 1
- Warm milk – 1/2 Cup
- Melted butter – 2 table spoon
- Farmers cheese (Tvorog) – 100g
- Egg – 1 small
- Corn flour – 1 tea spoon
- Condensed milk – 2 Table spoon (or to taste)
- Vanilla extract – 1 tea spoon
- Salt – to taste
- Apricot – 4 to 5
For egg wash
- Egg – half of one
- Milk – 1 tea spoon
- Take all dry ingredients in a bowl and just mix. (Refer note below)
- Add egg & melted butter and mix well. Slowly add in milk and make a smooth dough. You can either use dough hook of your stand mixer (kneed about 5 minutes) or use your hands. (You may need to add milk little less or bit more, it depend upon the flour used). Dough has to be soft and stretchy.
- Keep the prepared dough in a bowl, cover with cling wrap and keep aside in a warm place for about 2 hours or until triple in volume.
- Meanwhile, Prepare the filling. Take all the ingredients for the filling execpt apricot in a food processor. Process it until all the ingredients combined well and smooth.
- Chop the apricot into small pieces and add them to the cheese mixture and just mix.
- After that, divide the dough into 6 equal portion and make a smooth balls. Keep them in a parchment lined baking sheet.
- Using the back of a glass (ref pic), make a well shape by pushing the center of each dough.
- Put 2 tea spoon cheese filling (or as you prefer. But don’t over do the filling,it may spill out while baking) in the prepared well and keep them in warm place for another 20 to 30 minutes to proof again.
- Meanwhile, preheat your oven at 180 ° C.
- After buns has risen for 30 minutes, brush the buns with egg wash. (Mix egg and milk with a fork and apply them on the dough portion of the buns).
- Bake them in preheated oven for 20 to 25 minutes or buns become light brown.
- Serve them hot with your cup of coffee/tea.
- To prepare the dough night before :- Prepare the dough till step# 6 and keep them in the refrigerator. Next day morning keep the dough for 30 minutes in warm place, before you proceed with step#7. And continue the rest of the steps as instructed.
Tips & Tricks :-
- If you are using any other yeast other than “instant yeast”, Please give the time for the yeast to activate with sugar and warm milk. Since I used Instant yeast, added directly to the flour.
- Make sure your yeast is fresh to get good result.
- Dough proofing time may vary as per your kitchen temperature. So other than keeping eye on time specified, dough should triple in its volume. Dough should not keep for tooo long as well.
- Don’t use too hot milk while kneading the dough, it should be warm. Too much hot will kill the yeast.
- Your dough should not be soo dry. Yeast need enough moisture to do its work.
- Flour we get in different country is different, so while adding the milk you may need little more or less than specified in the above recipe.
- Make sure to kneed the dough well, it should be soft and pliable.
- Cottage cheese or ricotta cheese can be substituted with farmers cheese.
- Apricot can be substituted with raisins,dried cherries,cranberries etc. or dry fruits can be avoided completely.