Recipe for Strawberry Vratrouchka (Russian brioche filled with cream cheese)

The dough In the bowl of your mixer, mix the yeast with the warm cream and 90 g of flour. Cover and leave in a warm place for about 30 minutes. The mixture should double in volume. Then add the remaining flour, salt, eggs, and 60 g of sugar. Knead with the hook for 5 minutes. Then add the softened butter and knead to incorporate the butter well. Knead for another 5 minutes. Then shape the dough into a ball. Place it in a floured bowl. Cover and leave in the refrigerator for 6 hours or overnight.

Strawberry Compote
Put the strawberries in a saucepan with 3 tablespoons of sugar, the zest, and the juice of a lemon. Cook over low heat, stirring regularly, until everything is jam-like (about 15 minutes of cooking). Mash with a fork (add the pectin mixed with a teaspoon of sugar), let boil for 1 minute, then reserve in a bowl covered with plastic wrap. Place in the refrigerator.

Shaping the dough Once the dough has doubled in size, divide it into 12 equal balls. Cover and let rest for 5 minutes. On a floured surface, flatten each ball of dough with the palm of your hand, then using a glass, create a hollow to place the filling. Arrange on baking sheets lined with parchment paper or silicone mats and let rise for 30 to 45 minutes.

Cheese Filling Mix the cream cheese or ricotta with the 3 additional tablespoons of sugar, cream powder or cornstarch, and the seeds from the vanilla pod in a bowl. Cover with plastic wrap and set aside at room temperature.

Shaping
Once the dough balls have risen, lightly create a hollow using a ramekin or a glass, then fill the center with a tablespoon of sweet cream cheese. Next, make a slight indentation in the middle of the cream cheese filling with the back of a spoon to create space for the compote. Then, place a spoonful of strawberry compote on top. Brush the sides of each brioche with a beaten egg mixed with milk and then sprinkle with crushed green pistachios.

Baking and finishing Bake in a preheated oven at 180°C (fan heat) for 15 minutes or until the small buns are well golden. Let cool slightly before dusting with powdered sugar and topping with fresh strawberries.