Vatrushka Recipe

You'll love this Vatrushka recipe, classic Russian sweet buns filled with sweet cheese. Like a sweet cheese Danish, it's tasty baked treat perfect to enjoy with a cup of coffee or tea.

Vatrushka (pronounced Vat-roosh-ka) is one of my favorite Russian pastries from my childhood. A sweet yeasty bun that's filled with Tvorog, also known as Farmers Cheese or Quark. They look similar to Shanzehki (шанежки), except Shangi are savory and stuffed with mashed potatoes or savory cheese.

Why You'll Love This Recipe

• Fluffy Buns - these light and airy buns are delicious, the perfect base for the slightly tart and sweet cheese filling
• Culinary tradition - enjoyed in Russian and Eastern Europe for centuries, not something you can easily find out here
• Easier Than You Think - step by step instructions on how to make the yeast dough (including video), and how to make homemade Farmers Cheese
• Make It Your Way - customize the recipe, add fruit, choose between traditional dough recipe or use a bread. maker to knead it all for you

Ingredients

Sweet Yeast Dough

• Milk - lukewarm so the yeast activates
• Instant Yeast - or Active Dry Yeast
• Sugar
• Salt
• Flour - All Purpose or Baking Flour
• Eggs
• Melted Butter

Sweet Cheese Filling

• Tvorog - Farmers Cheese or Quark
• Vanilla Bean Paste - or use vanilla essence
• Egg
• Sugar
• Sour Cream (smetana)
• Egg Wash - 2 egg yolks whisked with 1 tablespoon heavy cream

How To Make Vatrushka Buns

Sweet Yeast Dough

1. Activate Yeast - mix yeast with ½ lukewarm milk with 1 tablespoon sugar. Whisk in ½ cup flour and allow to site for 15 minutes until it activates.
2. Mix - whisk 2 eggs, salt, sugar and melted butter together. Add rest of the milk. Pour into activated yeast mixture and slowly add flour until it forms.
3. Knead - on a floured surface knead for about 5 minutes until smooth and elastic
4. Rise - place in oiled bowl, cover with cling wrap and place in warm spot. Takes about 1½ hours to rise. Punch down and gently knead before using.

Making Vatrushki

1. Preheat - set oven to 350°F (180°C).
2. Make Cheese Filling - mix together Tvorog, Vanilla, Egg, Sugar and Sour Cream.
3. Prepare Dough - roll dough into a thick log and cut into 12 equal pieces. Using your palms, roll each piece into a round ball and place on parchment paper on a baking tray.
4. Fill - using the bottom of a drinking glass, press down in the middle of the dough ball, making an indentation (like a well) to hold the cheese filling. Spoon in the tvorog cheese to fill the pastry. The vatrushki will be around 4" round.
5. Rise - allow to rise in a warm place for about 15 minutes. Brush the edges of the Vatrushka Buns with the egg wash.
6. Bake - place in preheated oven for about 25 minutes until golden brown.

Bread Machine Dough

Don't be scared of making yeast dough. If you have a bread maker, it's super easy. Place the Sweet Yeast Dough ingredients in the order listed below and select the dough program. This will take around 90 minutes and you're ready.

• 1 cup milk lukewarm
• 2 medium eggs
• 7 tablespoons sugar
• pinch of salt
• 1 tablespoon sour cream room temp
• 4 tablespoons melted butter - using 15ml measure
• 1 teaspoon vanilla
• 3⅓ cups of flour
• 2 teaspoons bread machine yeast

Vatrushka Variations

• Strawberry Vatrushka - slice strawberries and place on top of the cheese filling before baking. To make the baked strawberries look nice, brush them with a sugar syrup glaze after taking them out of the oven.
• Raisin Vatrushka - mix in raisins or sprinkle on top of the cheese filling
• Berry Vatrushka - mix in cranberries, blueberries or lingonberries or sprinkle on top of the cheese filling
• Jam Vatrushka - dollop or swirl through the cheese with your favorite jam, like Apricot Jam, Raspberry Jam or Blueberry Jam

Recipe Tips and FAQs

• Don't Skip Activating Yeast - even though Instant Yeast can be added right into the mix, I always activate first. This ensures the yeast is alive and rises, saving you time and resources so you don't have to make it twice.
• Change the Flour - mix in some whole wheat flour, rye flour or buckwheat flour for a healthier version. The buns will be much denser, but still tasty.
• Don't Rush Proofing - take the time to proof the Vatrushki for at least 15 minutes before baking, this ensures a soft and fluffy bun
• Vanilla Bean Paste - that's the secret to the rich vanilla flavor, it's the beans. However you can substitute with vanilla essence

Tvorog Substitute Ideas

Tvorog can sometimes be hard to find, and has several variations and names. Sometimes called Cottage Cheese or Cheesecake Sweet Buns. Here are some cheese suggestions;

• Farmer's Cheese - an easy homemade cheese that's budget friendly
• Quark - a European soft cheese interchangeable with Tvorog
• Ricotta - has similar texture and has a mild flavor to Tvorog
• Cottage Cheese - can be a good substitute, might need to be strained or squeezed through cheesecloth before use

Reheating

Vatrushka is best served warm, right from the oven. To reheat, set oven to 350°F (180°C) and heat for 5-10 minutes until warmed through,

Storage

• Fridge - place in an airtight container and keep refrigerated. Best enjoyed within 3 days.
• Freezer - yes Vatrushka can be frozen. Place in a Ziploc bag, squeeze out the air and place in freezer. Enjoy within 2 months.

Sweet Yeast Recipes You'll Love

• German Plum Cake
• Apricot Jam Pirog
• Cinnamon Rolls
• Blueberry Piroshki
• Old Fashioned Blueberry Pie
• Apricot Piroshki
• Classic Sweet Yeast Dough for everything

Vatrushka Buns (Ватрушки) are a recipe that reminds me of babushka's house. Heartwarming and delicious, personalize it with your favorite fruit or enjoy the classic cottage cheese buns everyone love. Made with love. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted March 2018, updated March 2024