There’s something unmistakably comforting about baking with yeast—the slow rise, the smell of warm dough in the kitchen, and that soft, fluffy texture you only get from homemade bread. And when it comes to traditional Eastern European baking, Vatrushka buns are a nostalgic favorite that bring together everything we love about sweet pastries: pillowy dough, a creamy cheese center, and a golden, bakery-style finish.
Growing up, these buns were a staple in many Slavic households, especially during weekend gatherings or holidays. My grandmother always made them during the colder months, and just the smell alone would draw everyone into the kitchen. She’d always say that the heart of the home lives in the oven—and with these buns, it’s easy to believe her. The word “vatrushka” might not roll off the tongue easily at first, but once you’ve had a taste, you won’t forget it.
Vatrushka buns are traditionally made with a sweet yeast dough and filled with a soft, lightly sweetened cheese filling—often farmer’s cheese or ricotta. You’ll find variations across Russia, Ukraine, and neighboring countries, with some adding fruit preserves or raisins. But the cheese version is a true classic. Warm from the oven, with their creamy centers and golden edges, they’re pure joy in every bite.
Whether you’re baking these for a cozy weekend brunch, a holiday treat, or just because you want something a little special with your coffee or tea, these cheese vatrushka buns will make your kitchen smell like a dream and fill your home with warmth.
Why You’ll Love This Recipe:
- Soft, fluffy dough: Enriched with eggs and butter, this dough is wonderfully tender and rises beautifully.
- Creamy cheese center: Lightly sweetened and perfectly balanced—not too rich, just right.
- Versatile treat: Great for breakfast, brunch, or dessert. Serve warm or at room temp.
- Freezer-friendly: Make a big batch and freeze extras for a quick treat later.
INGREDIENTS YOU’LL NEED:
For the Dough:
- 1 cup whole milk, warm
- 1 tablespoon dry active yeast
- 1/2 cup white granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups all-purpose flour
For the Cheese Filling:
- 1 1/2 cups ricotta cheese or farmer’s cheese
- 4 ounces cream cheese, softened
- 1/3 cup white granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For Egg Wash:
- 1 large egg
- 1 tablespoon milk
Optional Toppings:
- Powdered sugar, for dusting
- Fresh fruit or preserves
HOW TO MAKE CHEESE VATRUSHKA BUNS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Activate the yeast
Start by warming your milk to about 110°F—not too hot! You want it just warm to the touch. Pour it into a large mixing bowl and sprinkle the yeast over the top. Add a tablespoon of sugar (from your measured amount), stir gently, and let it sit for 5–10 minutes. It should turn foamy—that’s your sign it’s alive and well.
Tip from grandma’s kitchen: Always make sure your yeast is fresh. Nothing’s more frustrating than waiting for dough that never rises.
Step 2: Make the dough
Once your yeast is activated, whisk in the rest of the sugar, eggs, melted butter, and salt. Mix until smooth. Begin adding the flour one cup at a time, stirring as you go. When it becomes too tough to stir, switch to kneading by hand or use a stand mixer with a dough hook.
Knead for about 6–8 minutes until the dough is soft, elastic, and slightly tacky, but not sticky. Form it into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 3: Make the cheese filling
While the dough rises, make the filling. In a mixing bowl, combine the ricotta (or farmer’s cheese), cream cheese, sugar, egg yolk, and vanilla extract. Mix until smooth and creamy. You want it thick enough to scoop, but still spreadable.
Optional: If you’re using farmer’s cheese and it’s a bit crumbly, give it a quick blitz in a food processor for a smoother texture.
Step 4: Shape the buns
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Now comes the fun part: Press down the center of each dough ball with the bottom of a glass or your fingers, creating a wide indentation for the cheese filling. Don’t press all the way through—just enough to form a little nest.
Step 5: Fill and rest
Spoon about 1 to 1½ tablespoons of cheese filling into the center of each bun. Cover the tray loosely with a clean towel and let the buns rest for another 20–30 minutes. This final proof gives them a soft, pillowy finish.
Step 6: Brush and bake
Preheat your oven to 350°F (175°C). Whisk together the egg and milk for your egg wash, then gently brush the edges of the buns—avoid the filling! Bake for 20–25 minutes, or until golden brown around the edges and slightly puffed.
Let them cool for about 10 minutes before digging in. Dust with powdered sugar if you like, or enjoy as is.
HELPFUL TIPS:
- Proofing tip: If your kitchen is chilly, pop your dough in the oven with just the light on—it creates a warm environment perfect for rising.
- Don’t overfill: The cheese filling should sit neatly in the center. Too much and it’ll spill over during baking.
- Make-ahead option: You can prepare the dough the night before and let it rise slowly in the fridge overnight. Just bring it to room temp before shaping.
DETAILS:
- Prep Time: 30 minutes + rise time (1.5 to 2 hours)
- Cook Time: 25 minutes
- Total Time: About 2.5 to 3 hours
- Yield: 12 buns
- Category: Baked Goods / Pastry
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
NOTES:
- Ricotta makes a great substitute if farmer’s cheese is hard to find.
- These are best enjoyed the same day, but they reheat beautifully in the oven or toaster oven.
- You can add a small spoonful of fruit preserves (like apricot or cherry) on top of the cheese filling before baking for a fruity twist.
NUTRITIONAL INFORMATION: (Per bun – approx)
- Calories: 280
- Fat: 12g
- Carbohydrates: 34g
- Protein: 7g
- Sugar: 10g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I freeze vatrushka buns?
Yes! Bake them completely, let them cool, and freeze in an airtight container. Reheat in the oven at 300°F for about 10 minutes.
Can I use cream cheese only for the filling?
You can, but combining it with ricotta or farmer’s cheese gives a lighter, more traditional texture.
Can I make them savory instead?
Absolutely. Skip the sugar in the filling and add fresh herbs, garlic, or sautéed spinach for a savory version.
STORAGE INSTRUCTIONS:
Store cooled buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Warm them slightly in the oven or microwave before serving for that fresh-from-the-oven feel.
Related Recipes
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CONCLUSION
Cheese vatrushka buns are more than just a treat—they’re a warm, nostalgic hug from Eastern Europe. They bring people together, fill the house with the kind of scent that makes everyone smile, and leave you with a little moment of joy in each bite. Whether you’re new to baking or already a seasoned home baker, this recipe is a lovely one to try. So roll up your sleeves, warm up that oven, and let the magic begin—your kitchen is about to smell incredible.
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Cheese Vatrushka Buns
Description
There’s something unmistakably comforting about baking with yeast—the slow rise, the smell of warm dough in the kitchen, and that soft, fluffy texture you only get from homemade bread. And when it comes to traditional Eastern European baking, Vatrushka buns are a nostalgic favorite that bring together everything we love about sweet pastries: pillowy dough, a creamy cheese center, and a golden, bakery-style finish.
Growing up, these buns were a staple in many Slavic households, especially during weekend gatherings or holidays. My grandmother always made them during the colder months, and just the smell alone would draw everyone into the kitchen. She’d always say that the heart of the home lives in the oven—and with these buns, it’s easy to believe her. The word “vatrushka” might not roll off the tongue easily at first, but once you’ve had a taste, you won’t forget it.
Vatrushka buns are traditionally made with a sweet yeast dough and filled with a soft, lightly sweetened cheese filling—often farmer’s cheese or ricotta. You’ll find variations across Russia, Ukraine, and neighboring countries, with some adding fruit preserves or raisins. But the cheese version is a true classic. Warm from the oven, with their creamy centers and golden edges, they’re pure joy in every bite.
Whether you’re baking these for a cozy weekend brunch, a holiday treat, or just because you want something a little special with your coffee or tea, these cheese vatrushka buns will make your kitchen smell like a dream and fill your home with warmth.
Ingredients
For the Dough:
- 1 cup whole milk, warm
- 1 tablespoon dry active yeast
- 1/2 cup white granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups all-purpose flour
For the Cheese Filling:
- 1 1/2 cups ricotta cheese or farmer’s cheese
- 4 ounces cream cheese, softened
- 1/3 cup white granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For Egg Wash:
- 1 large egg
- 1 tablespoon milk
Optional Toppings:
- Powdered sugar, for dusting
- Fresh fruit or preserves
Instructions
Start by warming your milk to about 110°F—not too hot! You want it just warm to the touch. Pour it into a large mixing bowl and sprinkle the yeast over the top. Add a tablespoon of sugar (from your measured amount), stir gently, and let it sit for 5–10 minutes. It should turn foamy—that’s your sign it’s alive and well.
Tip from grandma’s kitchen: Always make sure your yeast is fresh. Nothing’s more frustrating than waiting for dough that never rises.
Once your yeast is activated, whisk in the rest of the sugar, eggs, melted butter, and salt. Mix until smooth. Begin adding the flour one cup at a time, stirring as you go. When it becomes too tough to stir, switch to kneading by hand or use a stand mixer with a dough hook.
Knead for about 6–8 minutes until the dough is soft, elastic, and slightly tacky, but not sticky. Form it into a ball and place it in a lightly oiled bowl. Cover with a towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
While the dough rises, make the filling. In a mixing bowl, combine the ricotta (or farmer’s cheese), cream cheese, sugar, egg yolk, and vanilla extract. Mix until smooth and creamy. You want it thick enough to scoop, but still spreadable.
Optional: If you’re using farmer’s cheese and it’s a bit crumbly, give it a quick blitz in a food processor for a smoother texture.
Once the dough has risen, punch it down gently and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Now comes the fun part: Press down the center of each dough ball with the bottom of a glass or your fingers, creating a wide indentation for the cheese filling. Don’t press all the way through—just enough to form a little nest.
Spoon about 1 to 1½ tablespoons of cheese filling into the center of each bun. Cover the tray loosely with a clean towel and let the buns rest for another 20–30 minutes. This final proof gives them a soft, pillowy finish.
Preheat your oven to 350°F (175°C). Whisk together the egg and milk for your egg wash, then gently brush the edges of the buns—avoid the filling! Bake for 20–25 minutes, or until golden brown around the edges and slightly puffed.
Let them cool for about 10 minutes before digging in. Dust with powdered sugar if you like, or enjoy as is.
Notes
- Ricotta makes a great substitute if farmer’s cheese is hard to find.
- These are best enjoyed the same day, but they reheat beautifully in the oven or toaster oven.
- You can add a small spoonful of fruit preserves (like apricot or cherry) on top of the cheese filling before baking for a fruity twist.