Blueberry Vatrushki
Description
Perfect with tea and coffee. Dry the blueberries well before cooking so they don’t run and ruin everything. If you don’t have starch, replace it with flour. You can add more sugar if the berries are sour or if you like it sweeter. Be sure to use good-quality, very thick sour cream, otherwise the filling may curdle or run out.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making blueberry vatrushki. Sort the blueberries, rinse them, and pat them dry.
- 2
Step 2
Warm the milk slightly, crumble the yeast, add it to the milk, and stir.
- 3
Step 3
Sift the flour into a bowl, add the salt and sugar, and mix.
- 4
Step 4
Crack the egg into the bowl with milk and mix everything until smooth.
- 5
Step 5
Pour the milk mixture into the flour mixture and knead into a smooth dough.
- 6
Step 6
Pour vegetable oil into the dough and knead it thoroughly until smooth and tender. Knead the dough for at least 10 minutes, placing it on the table.
- 7
Step 7
Place the dough back in the bowl and set it in the multicooker at 40°C to proof for 40 minutes, with the lid closed.
- 8
Step 8
Divide the dough into equal pieces, and roll them into balls.
- 9
Step 9
Line a baking sheet with parchment paper and grease it with oil; place the dough balls on it, leaving space between them. Cover and let stand for 15–20 minutes to rise.
- 10
Step 10
Using a regular glass, make indentations in the dough balls.
- 11
Step 11
Distribute the sour cream into all the indentations and smooth it out.
- 12
Step 12
Mix blueberries with starch.
- 13
Step 13
Arrange the blueberries over the vatrushkas and sprinkle with sugar. Cover and let rise for 15–20 minutes in a warm place.
- 14
Step 14
Brush the vatrushki with milk and bake in a preheated oven at 180°C for 15–20 minutes. Remove from the oven, brush with butter, and cover with a clean towel for 10–15 minutes.
- 15
Step 15
The pastry is ready. Serve with tea.