Description
A vatrushka is a Russian open-faced pie or tart. Made with various doughs and pastries and dozens of fillings, vatrushki are a traditional tea-time treat. The most popular type is a yeast bun topped with sweet cottage cheese filling. This is a summer version, filled with fragrant fresh raspberries. The dough rises three times, a lengthy but time-proven method for a unique smoothness.
Ingredients
- 1 teaspoon active dry yeast
- ¼ cup warm milk (no more than 100 degrees F/38 degrees C)
- 1 teaspoon all-purpose flour
- 1 ½ teaspoons castor sugar or superfine sugar
- 1 cup sifted all-purpose flour
- ¼ cup warm milk (no more than 100 degrees F/38 degrees C)
- 3 ½ tablespoons butter at room temperature
- 1 egg yolk
- 2 tablespoons castor sugar or superfine sugar
- 1 cup sifted all-purpose flour
- ½ teaspoon salt
- 2 ½ cups fresh raspberries
- 1 egg white, lightly beaten
- 2 tablespoons white sugar, or to taste – divided
Instructions
- Sprinkle yeast over 1/4 cup of warm milk in a small bowl. Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar; stir to dissolve. Let stand until the yeast softens and begins to form a creamy foam
- about 5 minutes.
- Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl. Pour in the yeast mixture and mix well to form a sticky dough. Cover the bowl with plastic wrap
- and cover the plastic-wrapped bowl with a clean kitchen towel. Let the dough rise in a warm place for until doubled
- 2 hours or more.
- Beat butter
- egg yolk
- and 2 tablespoons caster sugar with an electric mixer until creamy
- about 3 minutes. Add the butter mixture to the dough; pour in 1 cup flour and 1/2 teaspoon salt.
- Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic
- about 10 minutes. Place the dough into a lightly greased bowl
- cover the bowl with plastic wrap
- and top it with the towel. Let the dough rise again for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Return the dough to a floured work surface. Press down lightly with your hands to deflate it
- and use a knife to cut the dough into 8 pieces.
- Shape each piece into a ball and arrange them on the prepared baking sheet. Place two glasses on the baking sheet to hold up the towel
- and arrange the towel over the rolls to prevent them from drying out. Let rise for 30 minutes.
- Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow. Fill the buns with the raspberries. Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
- Bake in the preheated oven until the buns are golden brown
- about 25 minutes.
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 4 hrs 40 mins
Servings: 8