Vatrushki/Very soft/One of the best options/Technique, recipe, recommendations

Aug 8, 2026
RECIPE
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FOR THE DOUGH

sponge
_350 ml warm milk
_1 tbsp yeast (10 g)
_1 tbsp sugar
_5 tbsp flour

main dough
_sponge
+
_1 egg and 1 yolk
_4 tbsp sugar (the dough is not sweet, you can add 3 more tbsp if desired)
_4 tbsp vegetable oil
_approximately 550 g flour (total weight, including the spongy dough)
_1 tsp salt
_60 g melted warm butter butter

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FOR THE FILLING

2 packs of cottage cheese blocks (180 g each)
1 egg
1-2 tablespoons sour cream
vanilla
3 tablespoons sugar
1 tablespoon starch

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FOR THE KHORIZ (crumbs)

Approximately
_40 g thick butter (soft or melted)
_40 g flour, or adjust accordingly until you get crumbs
_40 g sugar
_vanilla

Greased with egg yolk. It took 2 egg yolks and 2-3 teaspoons of milk. You can also use 1 whole egg and milk.

My pan is slightly larger than usual (40x45 cm).
This Armenian cook demonstrates a professional technique for working with yeast dough to achieve maximum softness and airiness in baked goods. During the preparation process, the author shares the nuances of kneading, using the dough, and preparing the curd-berry filling with traditional butter crumble topping.
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Armenian Cuisine
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