Raspberry mascarpone vatrushka from Crumb: The Baking Book (page 139) by Ruby Tandoh

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Notes about this recipe

  • Frenchfoodie on August 27, 2023

    Delicious and easy to make. Dough sticky at first but became smooth and elastic. Contrast of sweet ‘custard’and tangy rasberry was great. I live in a country (norway) very keen on such buns and these were better than I’ve bought.

  • anya_sf on December 17, 2018

    I didn't have quite enough mascarpone, so added 25 g cream cheese to the filling. Used a stand mixer to knead the dough, which was easy to work with. The buns baked up light and tender, not too sweet. I left them in the oven a few extra minutes to fully set the filling. If you want sweeter pastries, I imagine you could sprinkle them with superfine sugar before baking or glaze them with syrup or jam once baked. They'd be good with other fruit in place of the raspberries.

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