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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- Make Streusel Topping: Pulse flour, sugar, and cold butter in a food processor until crumbly. Add cream slowly while pulsing until small crumbles form.
- Apply Egg Wash and Streusel: Brush dough around filling with beaten egg. Sprinkle streusel evenly over the filling and the tops of the buns.
- 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.
- 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.
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.
