Cottage cheese pastry (“Vatrushki”)

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Ingredients

4 servings

For the dough:

cooking yeast – 10 grams;

milk – 160 ml;

“Makfa” superior grade wheat flour – 370 grams;

sugar – 100 grams;

1 egg + 1 for smearing of the pastries;

butter – 80 grams;

salt – 1/2 teaspoon.

For the filling:

dry cottage cheese – 300 grams;

sour cream – 2 tablespoons;

2 eggs;

sugar – 70 grams;

“Makfa” superior grade wheat flour – 1 tablespoon.

Cooking
time 1 hour + 1 hour 20 minutes for the predough and dough to rest

Main
ingredient Wheat flour

Additional properties For kids

Cooking

1. Mix the yeast, warm milk and 150 grams of flour with 1/2 tablespoon of sugar. Leave in a warm place for 15–20 minutes.

2. Mix 1 egg, leftover sugar, salt and 60 grams of warm butter in a bowl, add this mixture to the predough.

3. Make a dent in the leftover flour heap and pour the resulting mixture into it. Mix a smooth dough, cover it with a towel and leave for 1 hour in a warm place. In 40 minutes, press it down.

4. Crumble the cottage cheese with sour cream, and eggs with sugar. Add flour and mix.

5. Divide the dough into tennis-ball sized balls and roll each into a 1 cm thick piece. Make a dent in the center of each piece and put 2 teaspoons of cottage cheese filling in it. Smear the edges with raw egg.

6. Put the pastries on the baking pan greased with leftover butter, heat the oven to 180°C and bake for 20 minutes. Serve hot or let cool.

Cuisine Russian cuisine

Dish type

Desserts and Baking