I asked my husband to write down some of the recipes he misses from his childhood in Estonia. He wrote Vatrushka on our family message board and it was there for over a year. I am on the third version and we are all happy with how it came out.  My starting point was a recipe from the website, Russian Recipe Book.

I wanted a whole grain version. My husband was really happy and my girls were excited with the raspberry flavor. For me, I added lavender. It is a great feeling to try to recreate flavors and dishes from his childhood. I am able to connect to some of the stories he has told me.

RECIPE: Vatrushka, Russian Tea-Time Snack

INGREDIENTS: for the dough add to the mixer or by hand:

• 1 cup of Whole Wheat pastry flour
• 1 cup of White Whole Wheat flour
• 2 Tbsp. sugar
• 1/4 cup water, 110F
• 1/4 cup milk, 110F
• 2 tsp active dry yeast
• 1/4 tsp. salt
• 1 tablespoon butter
• 1 egg

• Mix for about 7 minutes:

• place dough in a cooler, cover and let it double:

• The dough one hour later:

• cut circles:

• Fold dough back and then pinch the sides to create a wall to hold the ricotta mix:

INGREDIENTS: For the filling mix

• 1 Tbsp. unsalted butter
• 1 cup of ricotta cheese
• 1 egg
• 2 Tbsp sugar
• 1 Tbsp. White Whole Wheat flour
• 1/4 tsp. salt
• raspberry collie and lavender to decorate if desired

• Add one tablespoon of ricotta mix to each round, decorate with jam or lavender if desired:

• Bake Vatrushka at oven 425 for 10-12 minutes:

• Enjoy!