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Raspberry Vatrushka Buns
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
280 minutes
Delicious Russian pastries filled with fresh raspberries on a soft yeast dough.
Ingredients:
  • 1 teaspoon active dry yeast
  • 0.25 cup warm milk (no more than 100 degrees F/38 degrees C)
  • 1 teaspoon all-purpose flour
  • 1.5 teaspoons castor sugar or superfine sugar
  • 1 cup sifted all-purpose flour
  • 3.5 tablespoons butter at room temperature
  • 2 tablespoons castor sugar or superfine sugar
  • 0.5 teaspoon salt
  • 2.5 cups fresh raspberries
  • 1 egg white, lightly beaten
  • 2 tablespoons white sugar, or to taste - divided
Instructions:
  • In a small bowl, combine 1/4 cup of warm milk with yeast. Add 1 teaspoon of flour and 1 1/2 teaspoon of caster sugar, stirring until dissolved. Allow the mixture to rest for about 5 minutes until the yeast softens and a creamy foam forms.
  • In a large bowl, mix 1 cup sifted flour and 1/4 cup warm milk. Add the yeast mixture and stir well until a sticky dough forms. Cover the bowl with plastic wrap followed by a clean kitchen towel. Allow the dough to rise in a warm place until doubled in size, at least 2 hours.
  • Cream together butter, egg yolk, and 2 tablespoons caster sugar using an electric mixer for 3 minutes until creamy. Mix in 1 cup flour and 1/2 teaspoon salt to the dough.
  • On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. Place it in a lightly greased bowl, cover with plastic wrap and a towel, then let it rise for 1 hour.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), and elegantly line a baking sheet with parchment paper.
  • Place the dough on a floured work surface and gently press it down to deflate. Using a knife, divide the dough into 8 pieces.
  • Form each piece into a ball and place on the lined baking sheet. Use two glasses to prop up a towel over the rolls to keep them moist. Allow to rise for 30 minutes.
  • Remove the towel and glasses. Dip the bottom of a 2-inch glass or jar in flour and gently press down in the center of each bun to create a hollow. Fill the buns with the raspberries, then brush the beaten egg white on the edges and sprinkle each bun with about 1 1/2 teaspoons of sugar.
  • Simply bake the buns in the preheated oven until they turn a beautiful golden brown, for about 25 minutes.

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