Cheese-filled buns made from yeast dough
Description
There's no need to let the dough for vatrushkas rise. It rises perfectly during baking. Place the vatrushkas directly into the oven immediately after shaping. Vatrushkas remain soft and delicious even on the second day. Intrigued? Then don't waste any time and read on. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
To prepare the dough for vatrushki, we need to sift the flour twice. This will make the dough light and airy, and it will rise faster.
- 2
Step 2
Dissolve one tablespoon of dry yeast in warm kefir. Use yeast without a heap, exactly 11 grams. Add sugar and salt to the kefir. Let the yeast activate.
- 3
Step 3
Knead the dough by pouring the kefir mixture into the flour. At the end of kneading, add 6 tablespoons of vegetable oil and knead again. I use a mixer with dough hooks. For me, the kneading process takes 7-10 minutes.
- 4
Step 4
Cover the bowl with plastic wrap and place it in a warm, quiet spot to let the dough rise. In summer, it's enough to leave the dough in the covered bowl right on the counter. In winter, preheat the oven to 40°C, turn it off, then place the dough into the warm oven. The dough will rise in 1.5 to 2 hours.
- 5
Step 5
Divide the dough into small pieces. Roll each piece into a ball and slightly flatten.
- 6
Step 6
Transfer the dough rounds to a baking sheet. Place them at a distance from each other.
- 7
Step 7
Moisten the bottom of the glass in vegetable oil and use the glass to make indentations in each patty.
- 8
Step 8
Place the cottage cheese mixed with sugar and sour cream into the indentations.
- 9
Step 9
Press the raisins into the cottage cheese. This is more of a decoration than a filling for the vatrushka. Brush the edges of the vatrushka with beaten egg yolk.
- 10
Step 10
Bake the vatrushkas in a preheated oven at 200 degrees for 15-20 minutes until done.