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Blueberry Brioche Buns

Cheese Vatrushka Buns

Bakery-style Blueberry Brioche Buns: ultra-fluffy, lemon-cardamom kissed brioche with jammy blueberry filling, optional streusel + cream cheese glaze.
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Course: Breakfast, Dessert
Cuisine: Eastern European
Keyword: cheese buns, Russian pastry, sweet yeast buns, vatrushka
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Servings: 12 buns

Equipment

  • Stand mixer with dough hook (or large mixing bowl)
  • Baking sheet and parchment paper

Ingredients
  

Yeast Dough

  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp fine sea salt

Sweet Cheese Filling

  • 8 oz farmer cheese (farmer's cheese), well drained
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest optional
  • 1/3 cup raisins optional

To Finish

  • 1 large egg, beaten with 1 tbsp milk or water (egg wash)
  • 2 tbsp coarse or granulated sugar, for sprinkling

Instructions

  • Warm the milk to about 110°F. In the bowl of a stand mixer (or a large bowl), whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 to 10 minutes, until the mixture is foamy.
  • Add the remaining sugar, egg, melted butter, vanilla, and salt. Mix to combine. Add 3 cups of the flour and mix on low until a shaggy dough forms. Add the remaining 1/2 cup flour a little at a time until the dough is soft, smooth, and just slightly tacky.
  • Knead the dough for 6 to 8 minutes (stand mixer on medium-low or by hand) until elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 60 minutes.
  • Meanwhile, make the filling: In a mixing bowl, beat together the farmer cheese, cream cheese, sour cream, sugar, egg yolk, and vanilla until creamy and smooth. Stir in lemon zest and raisins if using. Refrigerate until needed.
  • Line a baking sheet with parchment. Turn the risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a smooth ball and arrange on the sheet, spacing evenly. Loosely cover and rest for 15 minutes.
  • Use the bottom of a floured glass or your fingers to press a deep well in the center of each bun, leaving a thick border. Spoon 2 to 3 tablespoons of the cheese filling into each well, smoothing the top. Cover and let the buns puff slightly, 20 to 30 minutes. Preheat the oven to 350°F.
  • Brush the exposed dough with egg wash and sprinkle the borders with sugar. Bake for 22 to 25 minutes, until the buns are golden and the filling is set around the edges.
  • Cool on the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Farmer cheese gives the best texture, but well-drained ricotta can stand in if needed. For extra shine, brush the hot buns lightly with melted butter. Store covered at room temperature for 1 day or refrigerate up to 4 days; rewarm before serving. Baked buns freeze well for up to 2 months—thaw and reheat in a 300°F oven until warmed through.
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