Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 cup cottage cheese
- 1 egg yolk
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, melted butter, and beaten egg. Mix well.
3. Add the yeast mixture to the flour mixture and mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.
6. Preheat the oven to 375°F.
7. In a separate bowl, mix together the cottage cheese, egg yolk, sugar, and vanilla extract until smooth.
8. Divide the dough into 8 equal pieces and roll each piece into a ball.
9. Flatten each ball into a disk and place them on a baking sheet lined with parchment paper.
10. Spoon the cottage cheese mixture onto the center of each disk, leaving a 1-inch border around the edges.
11. Fold the edges of the dough over the filling, pinching the corners together to create a square shape.
12. Brush the edges of the dough with beaten egg.
13. Bake the vatrushka for 20-25 minutes, until golden brown.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 34g
- Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ricotta cheese can be used instead of cottage cheese.
Variations:
- Add fruit preserves or fresh fruit to the cottage cheese mixture for a sweeter filling.
- Use savory fillings such as spinach and feta cheese or ground meat and onions.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and fluffy texture.
- Let the dough rise in a warm place to help it rise properly.
- Brushing the edges of the dough with beaten egg will give it a shiny and golden brown finish.
Storage instructions:
- Store leftover vatrushka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the vatrushka in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the vatrushka warm with a dollop of sour cream or whipped cream on top.
Garnishes:
- Sprinkle powdered sugar on top for a sweeter finish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a side of roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth and elastic.
- If the dough doesn't rise properly, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover vatrushka in the refrigerator to prevent spoilage.
Food history:
- Vatrushka is a traditional Russian pastry that originated in the rural areas of the country.
Flavor profiles:
- The vatrushka has a soft and fluffy texture with a slightly sweet and tangy filling.
Serving suggestions:
- Serve the vatrushka as a breakfast pastry or as a dessert.
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Region: Russian