Classic Russian Vatrushka Pastries Recipe

In a large mixing bowl, combine the warm milk and sugar. Add the dry yeast and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active.

Next, add the melted butter, eggs, and salt to the mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Place it in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, prepare the filling. In a mixing bowl, combine the farmer's cheese or ricotta with sugar, egg, vanilla extract, and lemon zest. Mix until smooth and creamy.

Set the filling aside, allowing the flavors to meld as the dough continues to rise.

Once the dough has risen, punch it down and divide it into equal portions, about the size of a tennis ball. Roll each portion into a round shape.

On a floured surface, flatten each round slightly and create a well in the center for the filling. Make sure the edges are slightly higher to hold the filling.

Place the prepared dough rounds on a baking sheet lined with parchment paper. Spoon the cheese filling into the center of each well. Make sure not to overfill to prevent spillage.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Allow the pastries to rise for another 20-30 minutes before baking. Then, bake for 20-25 minutes or until golden brown and puffed up.

Once baked, remove the vatrushkas from the oven and let them cool slightly on a wire rack. These pastries are best enjoyed warm, but they can also be stored in an airtight container for later.

Serve them as a delightful snack or dessert, and enjoy the nostalgic flavors of these classic Russian treats!