- 1 cube of fresh yeast
- 2 tbs water, lukewarm
- 80 g sugar
- 500 g flour
- 220 ml milk, lukewarm
- 2 egg yolks
- 1 ts salt
- 100 g butter, softened
- sunflower seed oil for brushing
- 250 g extra-creamy quark
- 1 egg
- 30 g sugar
- 1 ts vanilla extract
- 25 g cornstarch
- 1 egg yolk
- 2 tbs milk
1. Mix yeast with water and sugar. Mix with the remaining ingredients – butter last – until a soft and smooth yeast dough forms. Knead well for around 10 minutes.
2. Form the dough into a ball and brush with a little oil, then let the dough rise, covered, for about 60 minutes until the mixture has visibly increased in bulk.
3. Stir all the ingredients into a smooth mixture.
4. Divide the dough into portions weighing about 70 g and form dough portions into balls. Mix the egg yolk with the milk for the egg wash.
5. Using a floured bottom of a glass, press a round well into the dough balls and brush the edges of the dough pieces with egg yolk mixture.
6. Cut out a circle of baking paper with the help of a 24 cm lid.
7. Place the pot on the Navigenio, switch to “A” and heat up until the roasting window is reached. Place the pot in the inverted lid.
8. Place the baking paper in the pot and place four vatrushkas on the baking paper, evenly spaced.
9. Fill the vatrushkas with a little of the quark mixture (this is easiest to do with a small measuring cup). Place the Navigenio overhead and prebake for around 5 minutes, using only the residual heat. Then switch to the low level to finish baking, for approx. 10 minutes.
10. Place the pot on the Navigenio once again, remove the baking paper and cover with the lid. Switch the Navigenio to level 6 and heat the pot for about 1 minute.
11. Bake the rest of the vatrushkas as described in points 8, 9 and 10.
This recipe has been tested and approved by AMC.