Vatrushki
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Cooking Time:
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Ingredients
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1 Cup milk (250 ml)
2.5 cups (250 gr ) all purpose flour
1/2 stick (50 gr) melted butter
2 eggs
1/2 cup (100 gr) sugar
2 tbsp sour cream
1 pack (7 gr) dry fast action yeast
2 tsp of oil
1/2 tsp of salt
For the filling :
250 gr farmers cheese/ tvorog - dry cottage cheese or ricotta cheese
250 gr cream cheese
1 egg
1 tbsp vanilla extract
2-3 tbsp of sugar
1-2 tbsp of flour
raisins ( optional)
Directions
Add dry yeast to luke warm milk with sugar and mix well. Set aside for 15 min for the yeast to activate.
Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half the flour. Mix the dough and then add the rest of the flour with salt. Add flour onto working surface, kneading the dough. If too wet, add more flour. Place the dough back into a lightly oiled bowl. Cover with towel and allow to rise and double in size for an hour or more.
Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling.
Once your dough has risen, place in onto a floured surface, pinch a small ball and roll into a flat shape. Place them onto a baking sheet. Using a cup press onto each dough to create a whole in the middle. Fill each hollow with filling. Leave to raise for another 30 minutes
Glaza dough with egg wash all around.
Bake in preheated oven at 180 C/ 350F for about 30 minutes or until golden brown. Enjoy hot or cold.
