French: petit pain
Ватрушки (vatrushki) are delicious Russian yeast buns, filled usually with fresh cheese, but also with jam, millet, potato puree or apple filling. This is the first of three sweet yeast buns recipe which I just baked: Russian cheese buns, Polish custard buns and Belarussian sour cream buns :)
(to make 8 buns)
400 gr flour
60 gr butter
60 gr sugar
yeast (25 gr fresh or 7 gr dried)
1/2 teaspoon salt
125 ml milk
1 teaspoon mayonnaise
250 gr fresh curd cheese (twaróg)
2 eggs (1 yolk separately)
25 gr icing sugar
1 pack vanilla sugar
1 tablespoon butter
1 tablespoon flour
1. Add yeast to warm milk. Set in a warm place for a short time (until it bubbles). After that, sieve flour and add the rest of the ingredients (all of them should be of a room temperature, that is imprescindible when you make a yeast dough!!!) and knead or put them in a bread machine (which I did).
If you do the dough with your own hands, knead until it is homogeneous and elastic. Set in a warm place until it doubles its surface and knead again.
2. Prepare the filling: press the cheese through a sieve, beat eggs with sugar and vanilla sugar (1 yolk waits separately!), add very soft butter, sieve flour and mix everything together.
3. Form apple-size buns. Press each bun with a bottom of a glass (previously, deep it in flour). Leave them for some time to grow again, spread with the resting yolk, fill with cheese and bake (about 20 minutes in 180C oven). Eat warm with a glass of milk.