Vatrushka

You are here:

Print to PDF

[X]

Print recipe

Vatrushka

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

8 piece(s)

Vatrushka

200 g Milk, full fat 200-220g
55 g Butter, softened
450 g Flour, Plain, bakers
7 g dried instant yeast
70 g caster sugar
1 pinches salt
1 egg, medium
1 egg, beaten for glaze
110 g curd cheese, or cottage cheese
40 g caster sugar

Add to shopping list

6

1h 10min

Preparation 50min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Dessert Russian

Recipe's preparation

making the dough

place softened butter and milk salt in bowl
Heat 37% 2 mins speed 1
add sugar and flour and then yeast and egg.
Mix 20sec speed 5
knead 5 mins
prove dough until doubled in size.

Make the filling.
Mill sugar 10 sec speed 9
place ricotta and cottage cheese and mix 7 secs speed 1.

Roll out the dough on floured surface and divide into eight equal pieces. Roll into a ball then roll into a disc about 9 cm wide. Place the disc on pepared trays cover and leave to prove for 45 mins

Form a hollow in the centre of each dough disc by pressing with a glass. Fill each disc with the filling. Brush the dough with the beaten egg and back 15 to 20 mins in the oven. The dough should be golden and risen around the filling.
Cool on a rack

Accessories you need

Spatula TM5/TM6
buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.