Name: Vatrushka Buns (Mom’s Recipe) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Eastern European
Ingredients: 1 1/2 tbsp active dry yeast; 2 cups warm milk (110°F); 1/2 cup sugar (divided); 3 eggs; 2 tbsp mayonnaise; 1 tsp salt; 5 cups flour (more as needed depending on brand); 3 tbsp oil (avocado or canola); 16 oz cream cheese (room temperature); 16 oz farmers cheese or cottage cheese; 2 eggs; 1/2 cup sugar; 1 cup golden raisins (optional, soaked in boiled water for 10-15 minutes and drained if used)

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Introduction

Vatrushka buns are soft, fluffy pastries filled with a sweet and creamy cheese mixture, a beloved treat from Eastern Europe. This recipe, inspired by a mom’s classic method, yields tender buns perfect for breakfast or dessert. Their delightful texture and mildly sweet filling make them an irresistible homemade delight.

The image shows five round sweet buns placed closely together on a white wooden board. Each bun has a golden-brown top crust with a thick, soft texture. In the center of each bun is a thick pale yellow cream filling with small dark raisin pieces scattered inside. The buns have a shiny surface and slightly raised edges that hold the creamy filling. The white wooden board is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tbsp active dry yeast
2 cups warm milk (110°F)
1/2 cup sugar, divided
3 eggs
2 tbsp mayonnaise
1 tsp salt
5 cups flour (adjust as needed depending on brand)
3 tbsp oil (avocado or canola)
16 oz cream cheese, room temperature
16 oz farmers cheese or cottage cheese
2 eggs
1/2 cup sugar
1 cup golden raisins (optional)

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast with warm milk and 1 tablespoon of sugar. Let it rest at room temperature for 10 minutes until it becomes frothy.
Step 2: Add 3 eggs, mayonnaise, salt, and the remaining sugar to the yeast mixture and whisk to combine thoroughly.
Step 3: Gradually add the flour with a spatula to the wet ingredients until incorporated. Then, add the oil last to improve dough texture.
Step 4: Using a dough hook on your stand mixer, knead the dough for at least 10 minutes until it is elastic, soft, and no longer sticky.
Step 5: Cover the dough and let it rise for about one hour until doubled in size.
Step 6: Divide the risen dough into 30 equal pieces and shape each into a flattened ball. Arrange them 2 inches apart on parchment-lined baking sheets and cover with a towel. Let rise for 30 minutes.
Step 7: After the second rise, press the center of each bun gently with the bottom of a glass to create a hollow space for the filling. Use two baking sheets if needed to prevent them from touching.
Step 8: In a bowl, whisk together cream cheese, farmers or cottage cheese, 2 eggs, and 1/2 cup sugar until smooth. If using raisins, soak them in boiled water for 10–15 minutes, drain well, and fold them into the cheese filling.
Step 9: Spoon the cheese filling into the hollow centers of each bun evenly.
Step 10: Preheat the oven to 350°F. Bake one tray of buns at a time for about 30 minutes or until golden brown. Let the second tray rest at room temperature while baking the first.
Step 11: Remove from oven and enjoy warm or at room temperature.

Tips & Variations

Adding the oil last to the dough helps create a soft and tender texture.
If you prefer a milder filling, use all cream cheese instead of mixing with farmers cheese.
For extra flavor, sprinkle a little cinnamon or lemon zest into the cheese filling.
Raisins are optional but soaking them beforehand keeps them plump and soft inside the buns.
Use a dough or bench scraper to divide the dough evenly for consistent bun size.

Storage

Store baked vatrushka buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. To reheat, warm in a 300°F oven for 5–7 minutes or microwave briefly until soft and warm.

How to Serve

The image shows soft round buns with a golden brown crust and a creamy pale yellow filling in the center, dotted with small dark raisins. One bun is cut open to reveal the inside, where the filling looks fluffy and slightly crumbly, spread thickly across the soft white bread inside. The buns are placed on a white plate with a textured rim, set on a white marbled surface. The close-up view highlights the contrast between the smooth, dense bread and the creamy filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 15 minutes until it becomes elastic and soft. It may take a bit more effort but works well.

What can I substitute for farmers cheese?

If farmers cheese is unavailable, use well-drained cottage cheese or ricotta as a substitute. Make sure to drain excess moisture for the best filling consistency.