The Fresh Loaf

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I HAVE YOUR VATRUSHKA BUNS, right here!

The Roadside Pie King's picture
The Roadside Pi...

I HAVE YOUR VATRUSHKA BUNS, right here!

So I found this volume measurement-based Cream cheese bun recipe. I set out to just covert the formula to mass measurements, However, I was slightly uncomfortable with the statement, "more flour may be needed." At that point, I set out to determine the baker percentage and hydration. At this point, it became crystal clear why the formula might need "more flour." I determined (if my mathematics and assumptions are correct) over 90% hydration. I tweaked this on the front side for a more manageable 61% hydration. Seeing as the recipe called for a yield of 30 buns. I am pretty sure the blogger (momsdish) was adding at least the same 2 1/2 cups of flour that I added. This yielded a respectable 57g size bun. There you have it, my riff, and now a replicable formula for Russian Cream Cheese Vatrushka Buns! 

 The buds are very good. Albite the pastry could do with a nice slow overnight ferment to add some depth of flavor. For the filling I used what I had on hand. one 8oz. package of cream cheese passed its best by date and a fresh 15oz. container of ricotta cheese. I am very happy with both the texture and flavor. Next time I will try the farmers' cheese recommended in the original recipe. 

 

  

 

 

Comments

Ilya Flyamer's picture
Ilya Flyamer

In my book this would be an adaptation of the formula, you didn't just get inspired by it but simply changed the hydration.

Interesting recipe, mayonnaise in the dough??? Very unusual (and not normally used in vatrushki). Also curious what kind of cottage cheese you are planning to use in the filling? In traditional recipes there is only tvorog (aka cottage cheese, aka curd cheese), no cream cheese.

The Roadside Pie King's picture
The Roadside Pi...

The original recipe calls for 1/2 cream cheese and 1/2 farmers' cheese, which is a simple curd cheese. She also notes that cottage cheese can be substituted for the farmers' cheese. Your question reminded me I have an unused 15oz. container of ricotta cheese. I may just sub that in. ( To further galvanize my adaptation!) Smile...

Ilya Flyamer's picture
Ilya Flyamer

Normally ricotta wouldn't work so well because it has very little fat, while you want the filling to stay moist and so one uses high fat curd cheese and/or it's mixed with sour cream. Perhaps the cream cheese here would help prevent that! Looking forward to your result, curious how it turns out, good luck!

suave's picture
suave

Mayo is cheap in Russia and people put it into everything.  There used to be a website cataloging all the horrid ways of using it.

Ilya Flyamer's picture
Ilya Flyamer

Yes, and it's very popular, with way more brands and varieties than I've seen in the UK or now in Switzerland. And imo it actually tastes better in Russia. But I've not heard of mayo in dough! But I guess a mildly flavoured one is basically eggs and oil, and would be very easy to incorporate, so why not...

Ilya Flyamer's picture
Ilya Flyamer

Nice looking buns, glad you liked them! I love a good vatrushka.

The Roadside Pie King's picture
The Roadside Pi...

The 24 oz. of combined cheese was the perfect amount for 30 buns. Regarding farmers', cheese is it exactly the same as cottage cheese? I was a little confused by your description of cottage cheese as high fat. I was remembering way back mom, and older sisters' diets, and fat-free cottage cheese. I am not even sure if I have ever seen a full-fat version offered. That being said, I never looked! The next version will be 24 oz. of farmers' cheese. additionally, 15 buns will be with raisins. That will allow the other 1/2 to be nicely covered using the same two jars of cherries. I will update the filling formula after the next round. Thanks again. 

 KInd regards,

 Will Falzon

AKA The Roadside PIe King

AKA The Brooklyn Maltese

Smile... 

Ilya Flyamer's picture
Ilya Flyamer

I am always confused about the naming of fresh cheeses in English and how it matches the typical Easter European tvorog/twarog. It's a fresh curd cheese, typically the milk is soured, then heated and strained. I think commercially special culture is inoculated, and rennet is also used, but when homemade it's just made from milk that has gone sour.

Regarding fat content, it can vary, and indeed getting the high fat version might be tricky, and then it's upped for the filling using some sour cream.

And yes, you can get low or even non-fat versions that are popular for dieting and sports people :)

The Roadside Pie King's picture
The Roadside Pi...

I actually once made farmers' cheese. I was under the impression you were American! Your English is very good. Maybe even better than mine! Enjoy the short video. On the subject of the mayonnaise, being that there are already eggs and oil in the dough, I am not sure how much the mayo actually adds to the mix. 

Farmers' cheese

suave's picture
suave

Farmers cheese is different from cottage cheese.  First of all it's plain - there's no salt in there.  Second, it uniform, as in no curds floating in liquid.   It can also have a very different feel depending on how it's made - from the spreadable paste with a consistency of ricotta or whipped cream cheese, all the way to dry crumbs, almost feta-like.