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Vatrushka with strawberry-cottage cheese filling



1 hours


12 pcs



Vatrushka is an open filling bun made of yeast dough and filled with various fillings (they may be salted or sweet). Vatrushka is usually made with cottage cheese filling. 


I offer you to make cream cheese and strawberry confit vatrushkas to get an even more creamy taste. You can substitute strawberry confit with any other berry confit. 

Ingredients for the dough



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Method of cooking

Put all the ingredients, except butter, in the bowl of a mixer.

Start kneading the dough, and when the ingredients are combined, pour in the butter.

Continue kneading until the dough has a homogenous, elastic structure.

When kneading by hand, dissolve the yeast in warm milk. Add sugar, egg, butter and gradually add flour.

Put the dough in a  large bowl and cover with a towel.

Put it to rise in a warm place for 1 hour.

Divide the dough into 12 equal parts. Form into balls.

Transfer to a baking sheet lined with baking parchment. The dough balls must be at some distance from each other.

Leave to rise for 30 minutes.

Grease the dough with a mixture of an egg yolk + 15 gr of milk.

Using a small jar, make indentations in the balls. Lower the jar into the flour every time, so it does not stick to the dough.

Place the filling in the cavity using a pastry bag.

Bake at 180°C for 30 minutes. Watch the buns, as you may need less or more time to bake. They must bet ruddy.

Vatrushka filling

Method of cooking

Grind all the ingredients with a silicone spatula.

If you use cottage cheeses, add one egg yolk.

Strawberry confit

Method of cooking

Blend the strawberries with an immersion blender. Heat in a pan with sugar.

Pour in the starch diluted with water.

Bring the mix to a boil and cook for 1 minute. Be sure to stir constantly.

Pour into a bowl, cover with food film and refrigerate.

Shake the finished vatrushkas with powdered sugar.


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