Vatrushka

Name: Vatrushka
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: Milk ½ cup; Type 00 flour ½ cup; Sugar 2 ¾ tbsp; Fresh brewer's yeast 1 ½ tsp; Type 00 flour 3 ¼ cups; Milk 0.4 cup; Butter 3 ½ tbsp; Sugar 2 ½ tbsp; Eggs 1; Salt 1 pinch; Sunflower seed oil for greasing to taste; Quark 0.8 cup; Sugar 2 ½ tbsp; Eggs 1; Raisins 2 tbsp; Vanilla extract 1 tsp; Egg yolks 1; Milk 0.7 tbsp; Powdered sugar to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Makes: 6 pieces
Cost: Low
Note + the resting time of the pre-dough (15 min.) and the leavening of the dough (1 h)

PRESENTATION

Recipe by
Andriana Kulchytska

The vatrushka is a delightful treat from Eastern Europe, often enjoyed for breakfast or a little afternoon pick-me-up in places like Russia and Ukraine. And you know what? Its soft, round bread base—super fluffy thanks to yeast—sets it apart from other Eastern European desserts. Right in the middle, there's this creamy filling made with tworog, kinda like ricotta. Add a touch of vanilla and some raisins for that smooth, sweet kick with a fruity twist. While it may remind some folks of Italian pastries, the vatrushka recipe has its unique filling and, here's the deal, way quicker dough prep. It's seriously hard to resist when they’re warm from the oven—the smell alone gets everyone running to the kitchen.

In Eastern Europe, you’ll find plenty of treats with tvorog, like Syrniki and Vareniki, but Russian sweet cheese buns are something special. Each cottage cheese pastry has those golden edges and a tender center, making the pillowy bread and creamy filling so so irresistible. You might see them in bakeries or just chilling at home with a cup of tea. Plus, it's faster to make than other yeast dough pastries, which is great for a quick treat. Introducing friends to homemade vatrushka is a fun way to share this regional delight. Honestly, it pairs perfectly with other traditional snacks like Deruny or Khachapuri. The moist, rich center and subtle vanilla flavor mean these pastries disappear fast, especially when everyone’s all about grabbing one fresh from the oven. In this part of the world, it’s a comforting treat that adds joy to a typical morning or afternoon, making every bite feel kinda special. Really good stuff.

INGREDIENTS

For the Pre-dough: Milk ½ cup (100 g); Type 00 flour ½ cup (60 g); Sugar 2 ¾ tbsp (35 g); Fresh brewer's yeast 1 ½ tsp (7 g)

For the Dough: Type 00 flour 3 ¼ cups (400 g); Milk 0.4 cup (100 g); Butter 3 ½ tbsp (50 g); Sugar 2 ½ tbsp (30 g); Eggs 1; Salt 1 pinch; Sunflower seed oil to taste - for greasing

For the Filling: Quark 0.8 cup (200 g); Sugar 2 ½ tbsp (30 g); Eggs 1; Raisins 2 tbsp (20 g); Vanilla extract 1 tsp

For Brushing: Egg yolks 1; Milk 0.7 tbsp (10 g)

For Dusting: Powdered sugar to taste

Preparation

How to prepare Vatrushka

To prepare the vatrushka, first, soak the raisins in water to hydrate them. Meanwhile, activate the yeast: pour the milk, sugar 1, yeast 2, and flour 3 into a bowl.

Mix well 4 until you get a homogeneous mixture 5, then cover with plastic wrap 6 and let it rest in a warm place for 15 minutes.

In the meantime, melt the butter in a saucepan and let it cool slightly. After resting, take the pre-dough and transfer it to a larger bowl, then add the egg 7, warm milk 8, and sugar 9.

Add a pinch of salt 10 and the melted butter 11. Mix well with a whisk to combine the ingredients 12.

Now sift the flour into the bowl 13 and knead first with a fork and then with your hands 14 until you get a smooth and homogeneous dough 15. Put it back in the bowl, cover with plastic wrap and let it rest for an hour at room temperature.

Meanwhile, prepare the filling: place the tworog (or ricotta as an alternative) in a bowl, then add the egg 16, sugar 17, and vanilla extract 18. Blend with an immersion blender until you get a smooth cream.

Add the raisins 19 and fold them into the cream 20, then set aside. Take the dough and divide it into 6 equal pieces 21.

Fold the edges towards the center 22 and shape into balls 23. Place them on a baking sheet lined with parchment paper 34.

Grease the bottom of a glass with vegetable oil 25 and press into the center of each ball to create an indentation 26. Fill the indentations with the previously prepared cheese cream 27.

In a small bowl, mix an egg yolk and milk and use this mixture to brush only the dough 28. Bake in a static oven at 350°F for 25 minutes. Remove from the oven and finish with a dusting of powdered sugar 29. Your vatrushka is ready to be enjoyed 30!