Blueberry & Cheese Vatrushka Buns Recipe

There is something truly magical about the harmony of sweet blueberries and creamy cheese nestled inside soft, tender dough, and that’s exactly what makes the Blueberry & Cheese Vatrushka Buns Recipe such a standout treat. These buns combine the delicate crumb of yeast dough with a luscious cheese filling and a burst of fruity blueberry preserves, all topped with a crumbly streusel that adds just the right amount of crunch. Whether you’re looking for a comforting breakfast, an afternoon snack, or a charming dessert, these vatrushka buns offer a delightful experience that feels like a warm hug straight from the oven.

Ingredients You’ll Need

Gathering simple, high-quality ingredients is essential for achieving the perfect balance of flavor, texture, and aroma in this Blueberry & Cheese Vatrushka Buns Recipe. Each component plays a vital role: the yeast creates a fluffy dough, the cheeses bring creaminess and tang, and the blueberries add a naturally sweet pop of color and taste.

• Whole milk: Warmed to activate the yeast and provide moisture for a soft dough.
• Dry active yeast: The magic ingredient that makes the dough rise beautifully.
• Sugar: Adds sweetness and helps the yeast bloom properly.
• Sea salt: Balances sweetness and enhances flavor complexity.
• Vanilla extract: Offers a warm, aromatic note that complements the cheese and berries.
• Large eggs and egg yolks: Bring richness and structure to the dough and filling.
• Unsalted butter: Melted and chilled cubes add tenderness to the dough and crispness to the streusel.
• All-purpose flour: The foundation for the dough and the streusel topping.
• Cream cheese: Softened to creamy perfection for the filling’s silky texture.
• Farmer’s cheese (tvorog): Adds a tangy depth and authentic texture to the filling.
• Blueberry preserves: Deliver a fruity burst to brighten each bite.
• White granulated sugar: Used in the filling and streusel to provide just the right amount of sweetness.
• Unsalted butter (for streusel): Cold and cubed to create crumbly topping bits.
• Cream (for streusel): Helps bind the streusel crumbs just enough for a perfect topping.
• Beaten egg (for brush): Gives the buns a beautiful golden sheen.

How to Make Blueberry & Cheese Vatrushka Buns Recipe

Step 1: Preparing the Yeast Dough

Start by warming the milk to just the right temperature between 120°F and 130°F — perfect for waking up the dry active yeast. Pour it into a bowl with sugar and sprinkle the yeast on top, letting it bubble up for about five minutes. This proofing stage is crucial because a lively yeast means light, airy buns. Next, whisk in salt, vanilla, eggs, yolks, and the cooled melted butter until well combined. Gradually add the flour, mixing with a spatula as it thickens. Turn the dough onto a floured surface and knead it for 12 to 15 minutes until smooth and elastic, which gives the buns that perfect chew.

Step 2: First Proofing of the Dough

Pop your kneaded dough into a bowl and cover it with a towel. To keep the dough warm and cozy, set the bowl near a pot of boiling water (but make sure it doesn’t touch!). Let the dough rise for 1.5 to 2 hours until it’s doubled in size. This slow, gentle rise is what gives the dough a fluffy, tender crumb.

Step 3: Crafting the Cheese Filling

While the dough is proofing, it’s time for the luscious filling. Beat the softened cream cheese until smooth, then stir in an egg, sugar (adjust amount to your taste), vanilla, and salt until creamy and uniform. Add the farmer’s cheese (or well-drained cottage cheese) and continue beating until beautifully combined. This creamy cheese filling is what makes these buns so irresistibly rich.

Step 4: Assembling the Buns

Once the dough has doubled, turn it out gently onto a floured surface and divide it into 16 equal pieces. Shape each piece into a ball and place them spaced apart on parchment-lined baking sheets. Use the bottom of a glass to press a hollow into the center of each ball—this is where your cheesy, blueberry filling will nestle. Pierce the dough holes with a fork, then spoon in the cheese mixture and top with a teaspoon of blueberry preserves for that sweet surprise.

Step 5: Second Proofing and Adding Streusel Topping

Allow the buns to proof a second time for about 30 to 45 minutes in a warm spot, letting them rise and puff up wonderfully. Meanwhile, prepare the streusel by pulsing flour, sugar, and chilled butter in a food processor until coarse crumbs form. Slowly add cream until the streusel holds together in small clumps. Brush each bun’s dough edge with beaten egg for shine, then sprinkle the crumbly streusel generously on top.

Step 6: Baking to Golden Perfection

Bake the assembled buns at 350°F for 30 to 35 minutes until golden and fragrant. If baking two trays at once, stagger them on different rack levels for even heat distribution, or refrigerate the second batch to keep them from over-proofing. Once out of the oven, cool on wire racks for 20 minutes to let the cheese filling settle, but still enjoy warm for that melty goodness.

How to Serve Blueberry & Cheese Vatrushka Buns Recipe

Garnishes

A simple dusting of powdered sugar adds an elegant, snowy finish that contrasts beautifully with the golden streusel. For an extra touch, drizzle a light vanilla glaze or scatter fresh blueberries for that vibrant freshness and pop of color.

Side Dishes

Serve these buns alongside a steaming mug of coffee, tea, or even a chilled glass of milk to complement the richness. A light fruit salad or a dollop of whipped cream can also elevate the experience and balance the sweetness.

Creative Ways to Present

Arrange the buns on a rustic wooden board for a charming brunch vibe, or pack them individually into small boxes for an impressive homemade gift. You can even slice larger buns to create mini sandwiches with a smear of additional blueberry jam and a sprinkle of lemon zest for a creative twist.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, place any leftover buns in an airtight container or resealable bag to keep their tenderness intact. They will stay fresh at room temperature for up to 2 days, but storing them in the refrigerator will extend their life up to a week without losing much flavor.

Freezing

To enjoy these buns later, wrap each one tightly in plastic wrap and then foil before placing them in the freezer. They freeze wonderfully for up to 2 months. When ready to eat, thaw them overnight in the fridge for best texture and flavor retention.

Reheating

Warm your buns gently in a preheated oven at 300°F for about 10 minutes or microwave them for 20 to 30 seconds. This brings back that fresh-out-of-the-oven softness and revives the melted-cheese sensation that makes the Blueberry & Cheese Vatrushka Buns Recipe so delightful.

FAQs

Can I substitute cream cheese with another type of cheese?

Yes, you can use ricotta or mascarpone as alternatives, but cream cheese offers the best creamy texture and flavor balance for this filling. If substituting, choose fresh, mild cheeses that complement the sweetness of the blueberries.

Is it possible to make the dough without yeast?

The traditional fluffy texture of vatrushka buns relies on yeast fermentation, so skipping it will change the texture drastically. If pressed for time, consider using a fast-rising yeast, but opting for no yeast will not produce the same lightness.

Can I use fresh blueberries instead of preserves?

Absolutely! Fresh blueberries work wonderfully if they are ripe and juicy. Just sprinkle a few into the cheese filling before baking, but be mindful that fresh berries might release more juice, potentially softening the dough edges slightly.

How long do the buns take to prepare overall?

The Blueberry & Cheese Vatrushka Buns Recipe takes about 1 hour and 30 minutes from start to finish, including dough proofing, assembling, and baking. The reward is those perfectly baked, irresistibly tasty buns worth every minute.

Why is the streusel topping important?

Streusel adds a delightful contrast in texture and a buttery sweetness to the buns. Without it, the buns feel less festive and miss that crunchy top that makes each bite more exciting and satisfying.

Final Thoughts

Making the Blueberry & Cheese Vatrushka Buns Recipe is truly a joyful experience, from the first scent of yeast blossoming to the final bite of warm, cheesy, fruity goodness. It’s a recipe that comforts and excites all at once. I hugely encourage you to give it a try — your kitchen will fill with incredible aromas and your taste buds will thank you for this delightful treat!

Blueberry & Cheese Vatrushka Buns Recipe

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• Author: admin
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 30 minutes
• Yield: 16 servings
• Category: Baking
• Method: Baking
• Cuisine: Eastern European
• Diet: Vegetarian

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Description

These Blueberry & Cheese Vatrushka Buns are soft, sweet yeast buns filled with a creamy mixture of cream cheese and farmer’s cheese, topped with fruity blueberry preserves and a buttery streusel. Perfectly proofed and baked to golden perfection, these Eastern European-inspired treats make an irresistible breakfast or dessert option.

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Ingredients

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Yeast Dough

• 1 cup whole milk
• 1 1/2 tbsp dry active yeast
• 1/2 cup sugar
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 2 large eggs + 2 egg yolks
• 1 1/2 cups unsalted butter, melted and cooled
• 5 cups all-purpose flour

Cheese Filling

• 8 oz cream cheese, softened at room temperature
• 1 large egg
• 1/4 to 1/2 cup sugar (adjust to taste)
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 cups farmer’s cheese (tvorog) or well-drained cottage cheese

Blueberry Topping

• 1/3 cup blueberry preserves or other fruit/berry jams

Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup white granulated sugar
• 2 tbsp unsalted butter, cubed and chilled
• 1 tbsp cream
• 1 large egg, well-beaten (for brushing)

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Instructions

1. Making the Yeast Dough: Heat milk to 120°F-130°F. Combine milk and sugar in a large bowl, sprinkle yeast over the top, gently mix, and let proof 5 minutes until bubbly and foamy.
2. Mix Dough Ingredients: Add salt, vanilla, eggs, egg yolks, and melted butter to the yeast mixture. Whisk until uniform. Gradually incorporate flour, whisking after each addition, switching to a spatula when the dough begins to form.
3. Knead the Dough: Turn dough onto floured surface. Knead in remaining flour for 12-15 minutes until dough is smooth and elastic (or about 20 minutes using a mixer).
4. First Proofing: Place dough in a bowl, set it over a pot of boiling water (bowl bottom not touching water), cover with towel, and proof in a warm spot for 1 ½ to 2 hours or until doubled in size. Replace water every 30 minutes to maintain warmth.
5. Prepare Cheese Filling: Beat softened cream cheese until smooth. Add egg, vanilla, sugar, and salt, mixing well. Stir in farmer’s cheese or well-drained cottage cheese until creamy and uniform.
6. Divide and Shape Dough: Turn proofed dough onto a floured surface. Divide into 16 equal pieces, shaping each into a ball without over-kneading. Place balls on parchment-lined baking sheets spaced apart.
7. Create Hollows and Fill: Using the bottom of a glass or jar, press into the center of each dough ball to make a 1 ½ to 2-inch hollow. Pierce the bottom with a fork, fill with cheese mixture, then top with a teaspoon of blueberry preserves.
8. Second Proofing: Preheat oven to 350°F. Place baking sheets on the stove or in a warm spot to proof buns for 30-45 minutes until puffy and airy.
9. Make Streusel Topping: Pulse flour, sugar, and cold butter in a food processor until crumbly. Add cream slowly while pulsing until small crumbles form.
10. Apply Egg Wash and Streusel: Brush dough around filling with beaten egg. Sprinkle streusel evenly over the filling and the tops of the buns.
11. Bake: Bake buns at 350°F for 30-35 minutes until golden brown and rich in color. If baking two pans at once, stagger racks for even heat. Cool on wire racks for at least 20 minutes before serving.
12. Storage: Enjoy warm or store cooled buns in a sealed container at room temperature for up to 2 days, then refrigerate for up to a week.

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Notes

• Use well-drained farmer’s cheese or cottage cheese for the best filling consistency.
• Proof dough in a warm, draft-free location to achieve proper rise.
• Adjust sugar in the filling to suit your sweetness preference.
• Ensure the streusel topping has chilled butter for optimal texture.
• Allow buns to cool sufficiently before storing to prevent sogginess.