My Man Godfrey: William Powell's Vatrouskis (Vatrushki)

adapted from a recipe by Mr. Powell in Famous Recipes By Famous People, compiled & edited by Herbert Cerwin

Yields 12 pastries

for the Dough:

1/2 cup warm water

1 packet active dry yeast (always use the freshest yeast)

1/4 teaspoon sugar

4 cups all-purpose flour

4 tablespoons sugar

1 large egg

1/2 cup warm milk

1/2 teaspoon salt

for the Filling:

1 pound large curd cottage cheese (or farmers or whole-milk ricotta cheese)

1/2 cup sour cream

1 tablespoon butter, melted

3 tablespoons sugar

1 large egg

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup raisins, soaked in warm water for 10 minutes

1/2 teaspoon cinnamon

1 large egg - for egg wash

Pour cheese into cheese cloth and squeeze excess liquid out.

Mix water, yeast, and 1/4 teaspoon of sugar in a small bowl or measuring cup. If yeast doesn't start bubbling after five minutes, get fresh yeast and start again.

In a mixing bowl or processor with a dough hook, add flour, warm milk, 1 egg, salt, sugar, and yeast mixture. Pulse or stir to combine. When dough forms into a wet ball (you may need to add a drop more flour if it's too wet - if it sticks to your hands, that means it's too wet), cover and let rise until it doubles in size (30-40 minutes).

Meanwhile, in a separate bowl add 1 egg, cheese, sour cream, melted butter, sugar, salt, vanilla, and raisins. Stir to combine. Refrigerate until ready to use..

Preheat over to 400*F.

When dough is ready, divide into twelve pieces and roll them into balls. Place on a nonstick (or greased) baking pan. Slightly flatten out each dough ball into something resembling a hockey puck. Put a pinch of flour in the center of each puck, then using the bottom of a regular sized drinking glass (make sure the bottom is flat not indented), make a deep depression in each (careful not to cut the dough apart - if that happens, simply re-roll into ball and start over). Now fill the depression with some cheese mixture (don't overstuff).

Brush the edges of each with the egg wash then bake for 25-30 minutes until golden.

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