Vatrushki Yeast Buns with Sweet Farmer Cheese
Soft Eastern European yeast buns filled with sweetened farmer cheese.
Vatrushki are soft yeast buns with an open centre filled with lightly sweetened farmer cheese. The source title repeats cottage cheese awkwardly and does not specify bun size, so this version shapes eight round buns with a shallow well for the filling. Drain wet cottage cheese before mixing it with egg, sugar and vanilla. Press the centres firmly but avoid tearing the dough, then brush the edges with egg wash. Bake until the buns are golden and the cheese filling is set, and cool briefly before serving. Combine flour, yeast, 50 g sugar and salt. Add lukewarm milk and egg; mix until a dough forms. Knead in softened butter and continue 8 minutes until smooth.
Recipe card
Vatrushki Yeast Buns with Sweet Farmer Cheese
Equipment: Stand mixer or bowl, kitchen scale, drinking glass, baking tray, pastry brush
Ingredients
Instructions
Make dough
Combine flour, yeast, 50 g sugar and salt. Add lukewarm milk and egg; mix until a dough forms. Knead in softened butter and continue 8 minutes until smooth.
First rise
Cover and rise 60 to 90 minutes until doubled.
Prepare filling
Mix farmer cheese, remaining 30 g sugar, egg, vanilla and raisins if using. If cottage cheese is wet, drain it first.
Shape buns
Divide dough into 8 pieces and roll into balls. Place on lined trays, cover and rest 15 minutes. Press a deep well into each centre with the bottom of a glass.
Fill and proof
Spoon filling into each well. Cover loosely and proof 20 to 30 minutes until puffy. Heat oven to 180°C (350°F).
Bake
Whisk yolk with milk and brush dough edges. Bake 20 to 25 minutes until golden and filling is set.
Cool
Cool on a rack at least 15 minutes before serving.
How to tell when it is ready
Bun edges are golden and the cheese centre is set, not liquid; dough is baked through.
Tips
- Drain cottage cheese well.
- Let dough rise until doubled.
- Press wells after the short bench rest.
- Do not overfill each bun.
Troubleshooting
- If filling leaks, make deeper wells and avoid overfilling.
- If dough is slow to rise, allow more time in a comfortably warm place.
Substitutions
- Use lactose-free farmer cheese if available.
- Use plant milk and butter for dough, but a separate dairy-free filling is needed.
Variations
- Add lemon zest to the cheese.
- Use dried cranberries instead of raisins.
Serving suggestions
- Serve with tea or coffee.
- Add a spoonful of sour cream.
- Dust with icing sugar.
- Serve with fresh berries.
Make ahead
Prepare suitable components ahead and store them safely. Store covered in the refrigerator up to 3 days because of the cheese filling. Rewarm briefly in a low oven.
Storage
Store covered in the refrigerator up to 3 days because of the cheese filling. Rewarm briefly in a low oven.
Food safety
Keep dairy filling refrigerated; cool buns promptly and refrigerate within 2 hours.
Frequently asked questions
Can I make the dough ahead?
Yes. Refrigerate after kneading overnight, then let it warm until pliable before shaping and proofing.
How should I store vatrushki with sweet farmer cheese?
Store covered in the refrigerator up to 3 days because of the cheese filling. Rewarm briefly in a low oven.
Serve with tea or coffee. Store covered in the refrigerator up to 3 days because of the cheese filling. Rewarm briefly in a low oven.
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