Russian & Ukrainian Cuisine - Vatrushka

Vatrushka is a traditional Eastern European pastry that has its roots in Russian and Ukrainian cuisine. The name "vatrushka" is derived from the Russian word "vatra," which means "fire" or "flame." This pastry has been enjoyed for centuries and has evolved over time.

The basic vatrushka consists of a round piece of yeast dough that is typically filled with various sweet or savory fillings. The most common sweet filling is cottage cheese mixed with sugar, eggs, and sometimes raisins. Other sweet variations may include fruit preserves, berries, or poppy seeds.

On the savory side, vatrushkas can be filled with ingredients like mashed potatoes, meat, cabbage, or mushrooms. The choice of filling often depends on regional preferences and individual tastes.

Vatrushka is known for its distinctive appearance, with the dough forming a ring or border around the filling in the center. It is often baked until golden brown, and the result is a delicious combination of flaky crust and flavorful filling.

This pastry has deep cultural and historical significance in Eastern European countries, often being associated with festive occasions and holidays. It has become a symbol of traditional baking and is cherished as a comfort food.

Over time, variations of vatrushka have spread to other Slavic and Eastern European countries, each putting its own spin on the recipe. While the core elements remain consistent, the specific ingredients and techniques can vary from region to region.

Vatrushka continues to be a beloved treat, enjoyed by people not only in Eastern Europe but also by those around the world who appreciate the rich culinary heritage of the region.

Sweet Vatrushka with Cottage Cheese Filling Recipe;

Ingredients:

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup warm milk (about 110°F/43°C)
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs

For the Filling:

• 2 cups cottage cheese (drained if too wet)
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• Optional: raisins, fruit preserves, or berries for extra flavor

Instructions:

Prepare the Dough:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center.
3. Add the yeast mixture, softened butter, sugar, and eggs to the well.
4. Mix the ingredients until a dough forms.
5. Knead the dough on a floured surface until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Prepare the Filling:

1. In a mixing bowl, combine the cottage cheese, sugar, vanilla extract, and egg. Mix until well combined.
2. If you're using additional ingredients like raisins, gently fold them into the cottage cheese mixture.

Assemble and Bake:

1. Preheat your oven to 350°F (175°C).
2. Punch down the risen dough and divide it into equal portions.
3. Roll each portion into a round disc (about 4-6 inches in diameter) on a floured surface.
4. Place the dough discs on a baking sheet lined with parchment paper.
5. Spoon the cottage cheese filling into the center of each dough disc, leaving a border around the edges.
6. Optionally, you can fold the edges of the dough over the filling, creating a rustic, free-form border.
7. Bake for about 20-25 minutes, or until the edges of the dough are golden brown.
8. Allow the vatrushkas to cool slightly before serving.

Enjoy your homemade sweet vatrushka! Feel free to get creative with the fillings and make this traditional Eastern European pastry your own.

Vatrushka Recipe Videos;

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References;

1.  "Vatrushka | Traditional Sweet Pastry From Russia | TasteAtlas". www.tasteatlas.com. Retrieved 2023-03-23.
2. Ekaterina & Lludmila Bylinka (2011). Home Cooking From Russia: A Collection of Traditional, Yet Contemporary Recipes. Bloomington, Indiana: AuthorHouse. p. 94. ISBN 9781467041362. Retrieved 30 November 2012.
3. Tatiana Smorodinskaya; Karen Evans-Romaine; Helena Goscilo, eds. (2013). Encyclopedia of Contemporary Russian Culture. Routledge. p. 136. ISBN 9781136787850.
4. Brovkina, Olga (August 26, 2021). ""Korolevskaja Vatrushka", il dolcetto russo che ha origini popolari ma un nome da re". Russia Beyond IT (in Italian). Retrieved 2023-03-23.
5. Vasmer, Maksimilian Romanovich (1973) [1958]. Etimologichesky slovar russkogo yazyka (Этимологический словарь русского языка) [Etymological Dictionary of Russian Language] (in Russian). Moscow: Progress.
6. Shanskiy, N. M.; Bobrova, T. A. (2004). Shkolny etimologichesky slovar russkogo yazyka. Proiskhozhdenie slov (Школьный этимологический словарь русского языка. Происхождение слов) [Etymological School Dictionary of Russian Language] (in Russian). Moscow: Drofa.

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