Vatrushka with tvorog (quark) is a popular in Ukraine, Belarus and Russia (Slavic) made from round soft sweet pastry buns that are open on top and filled typically filled with trovge in the middle, along with raisins or dried fruit. Tvorog (quark) is a type of fresh dairy product, dictionaries usually translate it as curd cheese, cottage cheese or sometimes farmer cheese. Vatrushka can also be stuffed with mashed potato or jam. Preparing vatrushka is very simple, the dough is usually sweet dough, but are also made with unsweetened dough. After forming each bun, put the filling in the middle and bake in the oven. Tvorog for vatrushka must be natural.
Serve vatrushka with tea or warm milk. My kids like to pour honey or a little syrup on the top.
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Vatrushka with Tvorog (Quark) and Raisins Recipe
By December 24, 2015Published:
- Yield: ~12
Vatrushka with tvorog (quark) is a popular in Ukraine, Belarus and Russia (Slavic) made from round soft sweet pastry buns that are …
- 1 cup milk warm, for the dough
- 10 g dry yeast for the dough
- 2-3 tbsp sugar for the dough
- 50 g butter for the dough
- 1 egg for the dough
- vanilla for the dough
- 0.5 tsp salt for the dough
- 400 g flour sieved, for the dough
- 2 egg yolks for the filling
- 2-3 tbsp sugar for the filling
- 350 g tvorog for the filling
- 1 lemon or orange zest, for the filling
- 2 tbsp sour cream for the filling
- vanilla for the filling
- 100 g raisins for the filling
- 2 tbsp milk
- 1 egg
- Add to the warm milk 1 tbsp of sugar, yeast and leave in a warm place for 5-10min.
- Put the melted butter, 1 egg, vanilla, salt, and remaining sugar for the dough together with the sifted flour in a bowl. Stir, add the milk with yeast, and knead the dough thoroughly so it will not stick to your hands. Cover the bowl with a towel and move it to a warm place for 1-2 hours. I usually put it in a slightly heated oven (35C/95F, not more!).
- To prepare the filling, combine 2 egg yolks, sugar, tvorog, zest, sour cream and vanilla in a bowl. Mix thoroughly. I usually lightly whip everything in a blender, then return the filling back in a bowl, add the raisins and stir with a spoon. Also, you can add a little cinnamon or diced dried apricots.
- Sprinkle lightly your working surface with flour, and divide the dough into balls the average size of an egg and leave for about 5 minutes. I usually get about 12 pieces.
- Slightly flatten the balls, and push a narrow drinking glass in the center of each piece to form a well.
- Lay a baking tray with a parchment paper, and place the dough evenly spaced from each other, they will increase in size during a cooking.
- Spread the filling in the center and let stay for about 15 minutes.
- Mix 1 egg with 2 tablespoons of milk and spread each of the buns. You can also sprinkle a little sugar on top.
- Bake the vatrushka in preheated oven for 25-30 minutes at 180'C, serve warm.
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