Vatrushka (Cottage Cheese Buns)

For the Dough

• 135g warm milk
• 3g dry yeast
• 50g sugar
• 1 egg
• 1/4 tsp salt
• 300g all-purpose flour
• 20g softened butter

Black Currant Filling

• 130g black currants (fresh or frozen)
• 30g sugar

Cottage Cheese Filling

• 200g cottage cheese
• 90g sour cream
• 40g sugar
• 1 tsp vanilla paste
• 1 egg yolk

Egg Wash

• 1 egg
• 1 tsp milk

Directions

• Make the dough: mix the warm milk, yeast, and sugar; let sit 10 minutes until foamy. Add the egg, salt, and flour and mix until a dough forms. Add the softened butter and knead 8–10 minutes until smooth and elastic. Cover and let rise in a warm place 1–1.5 hours, until doubled.
• Black currant filling: combine the currants and sugar in a small saucepan and cook over medium heat 10–15 minutes, stirring, until thickened. Cool completely.
• Cottage cheese filling: blend the cottage cheese, sour cream, sugar, vanilla paste, and egg yolk until smooth and creamy.
• Shape: punch down the risen dough and divide into 12 pieces. Shape each into a ball, cover loosely, and rest 20–30 minutes.
• Press the center of each with the bottom of a glass or your fingers to make a well. Spoon in black currant filling, then top with cottage cheese filling.
• Bake: preheat the oven to 180°C (350°F). Brush the edges with egg wash. Bake 20–25 minutes until golden and cooked through.
• Cool slightly before serving. Enjoy warm or at room temperature.

Makes 12. From Santa (santaa_bakes) on Instagram.