Cheese-filled vatrushki on sour cream-yeast dough
Description
The pastry is simple and quick to prepare. Make the filling just before adding it to the dough. There's no need to let the shaped vatrushkas rise, as they will have enough time to rise slightly while sitting in the cold oven.
Instructions
- 1
Step 1
1. To prepare the sponge, add dry yeast to warm water and mix. Let stand for 5-6 minutes.
- 2
Step 2
2. Then add a little flour from the total amount (about 120 grams) to achieve a dough consistency similar to thick sour cream. Place the sponge in a warm spot for half an hour.
- 3
Step 3
3. Add softened butter, salt, sugar, and sour cream to the sifted flour. Rub everything together into crumbs.
- 4
Step 4
4. Mix the "ripe" starter with the dough. Add more flour or water if necessary. Knead the dough and let it rest for 20 minutes.
- 5
Step 5
5. When the dough has "rested," place it on a floured surface and knead vigorously by hand for at least 5 minutes until smooth and uniform. Transfer to a bowl, cover, and set in a warm place to rise until doubled or tripled in volume, for at least one hour.
- 6
Step 6
6. For the filling, mix the cottage cheese, eggs, and sugar. Rub them together thoroughly.
- 7
Step 7
7. The risen dough needs to be kneaded, then press out balls from it for future vatrushkas.
- 8
Step 8
8. Stretch the balls into a flat shape with your fingers, make two cuts, and place the filling in the center. Then thread the edges of the vatrushka through the opposite slit.
- 9
Step 9
9. Place the vatrushkas on parchment paper and brush them with beaten egg. Put the baking sheet in a cold oven, set the temperature to 180 degrees, and bake for about an hour.
- 10
Step 10
10. The vatrushkas are ready and will go perfectly with tea or coffee.