These soft, sweet yeasted buns are filled with a luscious wild blueberry sauce and tangy quark, a German-style fresh cheese that’s similar to ricotta, cottage, or farmer cheese. Quark is an acid-set cheese that gives a delightful tang, which pairs perfectly with the sweet, fresh blueberries. While you don’t need to forage for wild blueberries to enjoy these Russian-inspired buns, you can certainly indulge in the fantasy of wandering through an enchanted forest as you savor each heavenly bite!
INGREDIENTS
Sweet Watruschka Dough:
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (30 ml) warm water
- 1 cup (240 ml) milk
- 6 tbsp (75 g) granulated sugar
- 1 tsp kosher salt
- 2 egg yolks
- 4 cups (500 g) all-purpose flour
- 7 tbsp (100 g) salted butter, softened
- 1 large egg + 2 tbsp (30 ml) heavy cream, for egg wash
Blueberry Sauce:
- 2 cups (300 g) fresh blueberries
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) water
Ricotta Cheese Filling:
- 1 cup (350 g) drained ricotta cheese or quark
- 1 large egg
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp vanilla extract
- 3 tbsp (25 g) cornstarch
- 1 tbsp (15 ml) heavy cream
INSTRUCTIONS
To Make the Sweet Watruschka Dough:
- In a small bowl, combine the yeast and warm water, stirring gently. Let it sit for about 8 to 10 minutes to activate the yeast, which should begin bubbling.
- In a saucepan, heat the milk, sugar, and salt over medium-low heat until the milk steams or reaches 110° F (43° C). Pour the warmed milk mixture into the bowl of an electric mixer fitted with a dough hook, along with the yeast mixture. Whisk to combine, then add the egg yolks.
- Gradually add flour, about 1 cup (125 g) at a time, until the dough forms and no longer sticks to the sides of the bowl. Add the softened butter and knead for about 10 to 12 minutes on medium-high speed until the dough becomes soft, elastic, and pillowy. Alternatively, make the dough by hand or in a bread machine until the first rise.
- Once the dough is smooth, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a damp towel or plastic wrap and let it rise until doubled in size, about 1 hour.
To Make the Blueberry Sauce:
- In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Bring to a boil over medium heat.
- Reduce heat to a simmer and cook for 8 to 10 minutes, or until the sauce thickens slightly. Remove from heat and allow it to cool. To prevent a skin from forming, place plastic wrap directly on the surface of the sauce.
To Shape the Buns:
- Once the dough has risen, deflate it gently. Divide the dough into 12 equal portions and shape them into balls, pinching the seams closed.
- Grease 2 large baking sheets and place the buns 4 inches (10 cm) apart. Cover with plastic wrap and let them rise for 20 to 30 minutes. They will not be fully puffed.
To Make the Ricotta Cheese Filling:
- In a medium bowl, whisk together the ricotta (or quark), egg, sugar, vanilla, cornstarch, and heavy cream until smooth. Use an electric mixer for a quicker, lump-free result.
To Bake the Buns:
- Preheat the oven to 350° F (180° C).
- Press the bottom of a glass or small canning jar into the center of each bun to create a well deep enough to hold 2 tablespoons (30 ml) of filling. Be careful not to press all the way through the dough. A light coating of cooking spray on the glass will help prevent sticking.
- Spoon 1 tablespoon (15 ml) of the ricotta filling into each well, then add 1 tablespoon (15 ml) of the blueberry sauce on top.
- In a small bowl, whisk together the remaining egg and heavy cream for the egg wash. Brush the mixture over the sides of each bun.
- Bake for about 20 minutes, or until golden brown. Serve warm or at room temperature.
Nutrition Facts
Calories: 342
