Vatrushka

Name: Vatrushka
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 3 cups all-purpose flour; 1 cup whole milk, warmed; 2 1/4 tsp active dry yeast; 2 tbsp granulated sugar; 1/2 tsp salt; 4 tbsp unsalted butter, softened; 2 large eggs, beaten; 8 oz farmer's cheese (for tvorog), mashed; 1/4 cup granulated sugar (for filling); 1/2 tsp vanilla extract; 1/4 cup golden raisins

Vatrushka are soft yeast buns with a sweetened farmer cheese filling and a few raisins in the center, baked golden. Plan ahead: let the dough rise about 1 1/2 hours in total.

60 minMediumServes 6540 cal/serving

UkrainianBreakfastOvenVegetarian

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Ingredients

3 cups all-purpose flour
1 cup whole milk, warmed
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
1/2 tsp salt
4 tbsp unsalted butter, softened
2 large eggs, beaten
8 oz farmer's cheese (for tvorog), mashed
1/4 cup granulated sugar (for filling)
1/2 tsp vanilla extract
1/4 cup golden raisins

Instructions

1

Stir 2 1/4 tsp active dry yeast and 2 tbsp granulated sugar into the warm whole milk. Let it foam for about 5 minutes.
2

Mix 3 cups all-purpose flour and 1/2 tsp salt into the milk. Beat in 2 beaten large eggs and softened unsalted butter, then knead 8 minutes until smooth.
3

Cover the dough and let it rise in a warm place until doubled, about 1 hour.
4

Mix 8 oz mashed farmer's cheese (for tvorog), 1/4 cup granulated sugar (for filling), 1/2 tsp vanilla extract, and 1/4 cup golden raisins until combined.
5

Divide the dough into pieces about the size of a lemon. Press each into a round, pressing the center down to form a shallow well.
6

Fill each well with a spoonful of the cheese filling and pinch the edges up around it, leaving the filling exposed. Rise on a parchment-lined sheet for 20 minutes.
7

Bake at 375°F for 18 to 22 minutes, until golden at the edges.

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Questions

What is Vatrushka?

Vatrushka are soft yeast buns with a sweetened farmer cheese filling and a few raisins in the center, baked golden. Plan ahead: let the dough rise about 1 1/2 hours in total. This reference files it under Ukrainian breakfast: made in the oven, rated medium and about 60 minutes start to finish.

What temperature do I cook Vatrushka at?

For Vatrushka, the oven is set to 375 F (about 190 C) in step 7. The longest stretch at that heat is 22 minutes, in step 7.

Is there a substitute for yeast in Vatrushka?

The entry for Vatrushka calls for 2 1/4 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Vatrushka dairy-free?

Not cleanly. Here the dairy (1 cup whole milk, warmed, 4 tbsp unsalted butter, softened, 8 oz farmer's cheese (for tvorog), mashed) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

Can I start Vatrushka the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover the dough and let it rise in a warm place until doubled, about 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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