School Curd Cheesecakes

Ingredients

Water 130 ml

Dry yeast 1 tsp

Sugar 1 tbsp

Salt 1/2 tsp

Butter 20 g

Flour 250 g

Jam

Egg yolk

Dissolve the yeast and sugar in warm water, let sit for 10 minutes, then add the salt, melted butter, and flour. Knead into a soft dough and place in a bowl. Cover with a towel and set in a warm place for 2 hours until well risen.

Divide the dough into 12 balls, place them on a parchment-lined baking sheet, and press the center of each ball down firmly. Top with 2 tsp of jam.

Cover the curd cheesecakes with a towel and let rise for 15-20 minutes. Then brush the vatrushki with a mixture of egg yolk and 1 teaspoon of butter and bake in an oven preheated to 200-220°C for 15-20 minutes. Transfer the finished vatrushki to a plate, cover with a towel, and let them cool.

Enjoy!