Yeast vatrushki with cottage cheese
Description
The pastry is prepared simply and quickly. Heat the milk to about 40–45 degrees, dissolve the sugar (2 tbsp) and yeast in it. Leave for about 10 minutes, until a “cap” appears on the milk. Add melted butter and salt to the yeast mixture, and sift in the flour. Knead into a smooth, elastic dough. Put it in a warm place to rise—the dough should double in size. When it rises, punch it down and let it rise again. Punch it down again, divide into 16 parts, place on a parchment-lined baking sheet, and let rise. While the balls are rising, prepare the filling. To do this, rub the cottage cheese through a sieve, mix with sugar (4 tbsp), sour cream, yolks, butter, flour, and vanilla. The amount of sugar can be varied to taste. You should end up with a fairly thick mixture. In the center of each ball, press an indentation with the bottom of a glass so that it forms a kind of little basket with a base and sides. Brush the edges with yolk mixed with milk, fill the centers with the filling. Bake the vatrushki at 200 degrees for 20–30 minutes (depends on the oven). It is better to place a container of water on the bottom of the oven.