Breakfast · 90 min · russian

Vatrushka

This is the kind of Russian breakfast you’ll make on repeat — all-purpose flour and milk, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 3/4 cup Milk
• 1/4 cup Butter
• 2 tsp Active dry yeast
• 1 lb Tvorog
• 1/2 cup Sugar
• 2 Eggs
• 1 tsp Vanilla

Steps

1. Make a soft yeast dough with the flour, warm milk, melted butter, one egg, and a spoonful of sugar; rise 1 hour until puffy.
2. Press the tvorog with sugar, the remaining egg, and vanilla into a smooth, sweet filling.
3. Divide the dough into 6 balls, flatten, and press a deep well into the center of each with the bottom of a glass.
4. Fill the wells generously — the cheese should dome slightly above the rim.
5. Bake at 375 degrees 20 minutes until the buns are golden and the filling is just set.
6. Cool 10 minutes; the centers firm as they cool into a creamy, cheesecake-like bite.

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