Simple Dough Recipe Without Sponge Starter

Ingredients:

For the Dough:

• Flour – 450-500 g (about 3 ½ – 4 cups)
• Instant yeast – 7 g (1 packet, Dr. Oetker or similar)
• Warm milk – 200 ml (about ¾ cup)
• Egg – 1 large
• Salt – ½ teaspoon
• Sugar – 2 tablespoons
• Vegetable oil – 3 tablespoons

For the Filling:

• Cottage cheese (curd cheese) – 400 g
• Egg yolk – 1 large
• Vanilla sugar – 1 packet (8 g)
• Cornstarch or potato starch – 1 tablespoon
• Sour cream – 2 tablespoons (any fat content, 20% recommended)
• Sugar – 2 tablespoons
• Pinch of salt

For Glazing and Topping:

• Egg – 1 large (for brushing the buns)
• Milk – 1 tablespoon
• Powdered sugar – For dusting (optional)

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Activate the Yeast: In a large bowl, combine 200 ml of warm milk (make sure it’s not too hot, around 37°C/100°F) with 2 tablespoons of sugar and 7 g of instant yeast. Let the mixture sit for 5-10 minutes until bubbles form, indicating the yeast is active.
2. Mix the Dough: In the same bowl, add 1 egg, 3 tablespoons of vegetable oil, and ½ teaspoon of salt to the yeast mixture. Gradually add in the flour, starting with 450 g, and mix with a spoon or spatula. Once the dough starts coming together, switch to using your hands and knead the dough on a lightly floured surface. If the dough is too sticky, gradually add the remaining flour, kneading until you have a smooth, elastic dough. Knead for about 7-10 minutes.
3. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.

Step 2: Prepare the Cottage Cheese Filling

1. Mix the Filling: In a medium-sized bowl, combine 400 g of cottage cheese, 1 egg yolk, 8 g of vanilla sugar, 1 tablespoon of cornstarch, 2 tablespoons of sour cream, 2 tablespoons of sugar, and a pinch of salt. Mix everything together until smooth and well combined. Set the filling aside.

Step 3: Shape the Vatrushki

1. Punch Down the Dough: Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and divide it into equal portions, around 12-15 pieces, depending on how large you want the buns to be.
2. Form the Buns: Roll each portion of dough into a ball, flatten slightly with your hand, and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each bun as they will expand while rising.
3. Create the Wells: Using the back of a spoon or your fingers, press down in the center of each dough ball to create a well for the filling. Be careful not to press too hard, as you don’t want to make a hole through the dough. The well should be about 1-2 cm deep.
4. Fill the Buns: Spoon a generous amount of the prepared cottage cheese filling into each well, filling them to the brim.

Step 4: Final Rise and Egg Wash

1. Let the Buns Rise Again: Cover the buns loosely with a kitchen towel and let them rise for another 20-30 minutes while you preheat the oven to 180°C (350°F).
2. Prepare the Egg Wash: In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the tops and edges of the dough with the egg wash. This will give the buns a beautiful golden color when baked.

Step 5: Bake the Vatrushki

1. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the vatrushki are golden brown and the edges are firm.
2. Cool and Dust with Powdered Sugar: Once the buns are baked, remove them from the oven and let them cool on a wire rack. If desired, dust the vatrushki with powdered sugar before serving for an extra touch of sweetness.

Cooking Tips:

• Choosing the Flour: You may need to adjust the amount of flour slightly based on the humidity and the type of flour you’re using. Start with 450 g and only add more if the dough is too sticky.
• Room Temperature Ingredients: For the best results, make sure that your milk, eggs, and other ingredients are at room temperature before you start preparing the dough. This helps the yeast activate properly and ensures a better rise.
• Preventing Cracks: When forming the wells for the filling, make sure not to press too hard, as this can cause the dough to tear or crack, resulting in the filling leaking out during baking.
• Variations: You can get creative with the filling by adding raisins, chopped dried fruit, or even a spoonful of jam on top of the cottage cheese for a fruity twist.

Storage:

• Refrigeration: Store leftover vatrushki in an airtight container in the refrigerator for up to 3 days. Reheat them slightly in the oven or microwave before serving to restore their softness.
• Freezing: Vatrushki can also be frozen. Once cooled, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month. To reheat, thaw them in the refrigerator overnight and warm them in the oven.

Nutritional Facts (Per Vatrushka, Based on 12 Servings):

• Calories: 250-280 kcal
• Protein: 8-10 g
• Fat: 8-10 g
• Carbohydrates: 35-40 g
• Sugar: 10-12 g
• Fiber: 1-2 g
• Sodium: 200-300 mg

These homemade vatrushki are a delicious treat that provides a good source of protein from the cottage cheese and eggs. The balance of carbohydrates and fats makes them a satisfying snack or breakfast option.

Frequently Asked Questions (FAQs):

1. Can I use another type of cheese for the filling? Yes, you can use ricotta or farmer’s cheese if you don’t have cottage cheese. Just make sure to blend it well to get a smooth filling.

2. How can I make the dough fluffier? To make the dough fluffier, ensure that your yeast is fresh and that you allow the dough to rise properly. A warm, draft-free area is best for letting the dough rise.

3. Can I make these vatrushki without eggs? Yes, you can make an egg-free version by using a milk or plant-based milk wash for the dough and omitting the egg from the filling.

4. Can I prepare the dough in advance? Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Just take it out and let it come to room temperature before shaping the buns.

5. How do I keep the vatrushki soft after baking? To keep vatrushki soft, store them in an airtight container or wrap them in a clean kitchen towel once they have cooled down. This will help retain their moisture.

Conclusion:

These Vatrushki with Cottage Cheese are a traditional, soft, and delicious pastry that’s perfect for any occasion. The combination of a tender, slightly sweet dough and a creamy, rich cottage cheese filling makes for an irresistible treat that’s simple to make and even easier to enjoy. With no need for a sponge starter, the dough is quick and beginner-friendly, making this recipe perfect for those who want a straightforward yet impressive dessert. Whether served with tea, coffee, or as a breakfast pastry, vatrushki are sure to become a family favorite. Enjoy baking these delightful buns and see how fast they disappear!