Ingredients
Equipment
Method
Activate the Yeast
- Pour the warm milk into a medium bowl. Add the yeast and 1 teaspoon of sugar. Whisk them together gently to dissolve the yeast completely. Set this mixture aside for about 10 minutes, until a lovely foam forms on top.
Prepare the Dough
- Sift the all-purpose flour into a separate, large bowl. Make a well in the center. Into this well, add the remaining granulated sugar, sea salt, room temperature eggs, sour cream, softened unsalted butter, pure vanilla extract, and your bloomed yeast-milk mixture. Stir all these ingredients together until they form a cohesive, soft, and pliable dough ball.
First Rise
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (around 70-75°F / 21-24°C) for 45-50 minutes. The dough should become visibly puffed and approximately doubled in size.
First Stretch & Fold
- Using your fingers, gently lift up one edge of the dough and pull it over the dough ball towards the other side. Repeat this process six times, working your way around the dough. The dough will deflate slightly. Gently form the dough into a smooth ball again and place it back into the bowl. Cover it with the towel.
Second Rise
- Let the dough rise in a warm place again for 25-30 minutes, until it's puffed and doubled in size once more. While the dough rises, prepare the cheese filling, streusel topping, and egg wash.
Prepare the Cottage Cheese Filling
- Combine the pressed cottage cheese, granulated sugar, grated lemon zest, potato starch, egg yolk, sour cream, pure vanilla extract, and sea salt in a large bowl. For a super smooth filling, blend the mixture with an immersion blender (or regular blender) until thick and mostly smooth, scraping down the sides as needed. If you prefer a slightly grainier texture, simply mix with a spoon.
- Add a few drops of orange blossom water (or rose water, if you prefer) to the filling mixture and stir well. Start with a small amount and add more to taste.
Prepare the Streusel Topping (Optional)
- In a flat dinner plate, combine the all-purpose flour, granulated sugar, softened butter, and sea salt. Use the back of a fork to flatten the butter into the flour until the mixture resembles crumbles without any dry bits of flour (a coarse meal).
Prepare the Egg Wash
- Crack the large egg into a medium bowl, add the tablespoon of milk, and whisk them together until well combined. Set this aside in the fridge.
Second Stretch & Fold
- Once the dough has completed its second rise, repeat the stretch and fold process. Lift one edge of the dough and fold it over the rest, repeating another five times. The dough should feel stretchy and buttery and should not stick to your fingers.
Divide and Shape the Dough
- Lightly grease a clean work surface with some neutral oil. Gently dump the dough out onto the prepared surface. Use a knife to cut the dough ball in half. Roll out each half into a log, then cut each log into 5 equal pieces, giving you a total of 10 pieces of dough.
- Shape each piece of dough into a smooth ball by rolling them lightly on the work surface. Then, place your hand over the ball and drag the bottom on the work surface in a circular motion to create a tight, tense surface for a smooth, perfectly round bun.
Third Rise & Oven Preheat
- Place the dough balls, smooth side up, onto large, parchment-lined baking sheets, spacing them about 4 inches apart. Let the dough balls rise on the baking sheets for 15 minutes. In the meantime, preheat your oven to 355°F (180°C).
Create Filling Wells
- Find a glass with a flat bottom approximately 2.5 inches in diameter. Lightly grease the bottom of the glass with neutral oil. Once the dough has completed its 15-minute rise, gently but firmly push the bottom of the greased glass into the middle of each dough ball, pressing down hard to create a deep well for the filling.
Egg Wash Application
- Using a pastry brush, gently brush the prepared egg wash over the surface and edges of each bun.
Fill the Buns
- Divide the cottage cheese filling evenly amongst the dough balls, placing generous scoops into the center of each well. The dough will expand around the filling as it rises further and bakes.
- Optional: Add about a teaspoon of jam or lemon curd into the center of the filled buns and swirl it gently with a toothpick. You can also dot the filling with fresh or frozen berries, like raspberries.
Bake the Vatrushka
- If using the streusel, sprinkle the crumbles onto the edges of the buns now (it will stick to the egg wash). Bake the buns in the center of your preheated oven for 17 to 20 minutes, until they have a golden brown crust and a toothpick inserted into the crust comes out clean. Another way to apply the floral twist is to make a light glaze with powdered sugar and a few drops of orange blossom water or rose water, and drizzle it over the buns immediately after they come out of the oven.
Nutrition
Notes
Pro Tips: Use a kitchen scale for accurate flour measurement. Ensure yeast is active and pressed cottage cheese is used to avoid a runny filling. Allow sufficient time for all rises and shape dough balls with a tight, tense surface. When adding orange blossom water, start with a few drops and taste, as its flavor is potent. Storage: Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. They freeze well for 1-2 months. Unbaked dough can be refrigerated overnight after the first or second rise. Reheating: Reheat in a 300°F (150°C) oven for 5-10 minutes or microwave individual buns for 15-30 seconds until warm and soft. Nutrition information is estimated based on common ingredients and serving sizes and may vary.