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Vatrushka Recipe (Sweet cheese and apricot filled buns)

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Ingredients

Adjust Servings:
For the Bun
2 cup All purpose flour
2 table spoon Milk powder
3 table spoon Sugar
1/3 tea spoon Salt
2 tea spoon Instant dry yeast
1 Egg
1/2 Cup Warm milk
2 table spoon Melted Butter
For filling
100g Farmers cheese
1 small Egg
1 tea spoon Corn flour
2 Table spoon (or to taste) Sweetened Condensed milk
1 tea spoon Vanilla Extract
Salt - to taste
4 to 5 Apricot
For egg wash
Egg - half of one
1 tea spoon Milk

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Vatrushka Recipe (Sweet cheese and apricot filled buns)

Ingredients

  • For the Bun

  • For filling

  • For egg wash

Directions

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Health Tips  :-

  • Farmers cheese/cottage cheese are rich in calcium, which is much needed for the healthy bone and teeth.
  • They are high in protein, which is essential for building, maintaining lean muscles and repairing injured one.
  • They are rich in mineral such as iron, magnesium, potassium and also healthy fatty acids.
  • If you are watching sodium in you diet, like kidney or heart patient…. try to use low sodium cheese or use in moderation.

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Steps

1
Done

Prepare the Bun dough

  1. Take all dry ingredients in a bowl and just mix. (Refer Tips & Tricks below)
  2. Add egg & melted butter and mix well. Slowly add in milk and make a smooth dough. You can either use dough hook of your stand mixer (kneed about 5 minutes) or use your hands. (You may need to add milk little less or bit more, it depend upon the flour used). Dough has to be soft and stretchy.
  3. Keep the prepared dough in a bowl, cover with cling wrap and keep aside in a warm place for about 2 hours or until triple in volume.
2
Done

To Prepare the filling

  1. Take all the ingredients for the filling except apricot in a food processor. Process it until all the ingredients combined well and smooth.
  2. Chop the apricot into small pieces and add them to the cheese mixture and just mix.
3
Done

Assemble and bake

  1. divide the dough into 6 equal portion and make a smooth balls. Keep them in a parchment lined baking sheet.
  2.  Using the back of  a glass (ref pic), make a well shape by pushing the center of each dough.
  3. Put 2 tea spoon cheese filling (or as you prefer. But don’t over do the filling,it may spill out while baking) in the prepared well and keep them in warm place for another 20 to 30 minutes to proof again.
  4. Meanwhile, preheat your oven at 180 ° C.
  5. After buns has risen for 30 minutes, brush the buns with egg wash. (Mix egg and milk with a fork and apply them on the dough portion of the buns).
  6. Bake them in preheated oven for 20 to 25 minutes or buns become light brown.
  7. Serve them hot with your cup of coffee/tea.
4
Done

If you would like to prepare the dough night before :- 

  1. Prepare the dough as per step# 1 and divide them into 6 equal portion, then cover and keep them in the refrigerator. Next day morning keep the dough for 30 minutes in warm place, before you proceed with step#3 . And continue the rest of the steps as instructed.
5
Done

Tips & Tricks :-

  • If you are using any other yeast other than “instant yeast”, Please give the time for the yeast to activate with sugar and warm milk. Since I used Instant yeast, added directly to the flour.
  • Make sure your yeast is fresh to get good result.
  • Dough proofing time may vary as per your kitchen temperature. So other than keeping eye on time specified, dough should triple in its volume. Dough should not keep for tooo long as well.
  • Don’t use too hot milk while kneading the dough, it should be warm. Too much hot will kill the yeast.
  • Your dough should not be soo dry. Yeast need enough moisture to do its work.
  • Flour we get in different country is different, so while adding the milk you may need little more or less than specified in the above recipe.
  • Make sure to kneed the dough well, it should be soft and pliable.
  • Cottage cheese or ricotta cheese can be substituted with farmers cheese.
  • Apricot can be substituted with raisins,dried cherries,cranberries etc. or dry fruits can be avoided completely.

Nadishaf

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