What is a Vatrushka and where does it come from?

A Vatrushka is a traditional Eastern European pastry, especially popular in Russia and Ukraine. It consists of a round yeast dough base filled with sweetened farmer’s cheese (tvorog), sometimes mixed with raisins or jam. This soft, slightly tangy cheese filling sets it apart from other pastries. Vatrushkas are often enjoyed as a breakfast item or a snack, reflecting simple, rustic flavors common in Slavic baking traditions.

How do I make Vatrushka dough from scratch?

Vatrushka dough is typically made using basic ingredients: flour, milk, yeast, sugar, butter, eggs, and salt. Begin by activating the yeast in warm milk with a bit of sugar. Then combine it with flour, melted butter, beaten eggs, and salt to form a soft, elastic dough. Let it rise for about 1–2 hours until doubled in size before shaping. This yeast dough creates a tender yet sturdy base that holds the cheese filling well.

What ingredients can I use for the traditional Vatrushka filling?

The classic filling for Vatrushka is a sweetened farmer’s cheese known as tvorog or quark. To make the filling, blend the cheese with sugar, vanilla, and sometimes an egg yolk to improve texture. Raisins, lemon zest, or sour cream can also be added for extra flavor and moisture. The filling should be creamy but firm enough to hold its shape when baked.

Can Vatrushka be made in a gluten-free or vegan way?

Yes, you can make Vatrushka gluten-free by substituting traditional flour with gluten-free blends designed for baking, ensuring the dough maintains the right consistency. For a vegan version, replace dairy milk with plant-based milk, use vegan butter or oil, and select vegan-friendly yeast. The cheese filling can be swapped with vegan cream cheese or a homemade cashew-based cheese mixed with sweeteners and flavorings to replicate the creamy texture.

How should I store Vatrushka to keep it fresh longer?

Store Vatrushka in an airtight container at room temperature if you plan to eat it within 1–2 days. For longer storage, refrigerate for up to 4 days; let it come to room temperature before serving. Vatrushkas also freeze well—wrap each one individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat in a low oven to restore softness. Avoid microwave reheating, which can make the dough chewy.

Vatrushka Recipe With Authentic Mom Style Dough And Filling

Name: Vatrushka
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Eastern European
Ingredients: 1 1/2 tablespoons yeast; 2 cups warm milk (110°F); 1/2 cup sugar, divided; 3 eggs; 2 tablespoons mayonnaise; 1 teaspoon salt; 5 cups all-purpose flour (may need more depending on brand); 3 tablespoons avocado or canola oil; 16 ounces cream cheese at room temperature; 16 ounces farmer’s cheese or cottage cheese; 2 eggs; 1/2 cup sugar; 1 cup golden raisins (optional, soaked in boiled water for 10-15 minutes then drained)

Description

🍞 Vatrushka Buns feature authentic mom-style dough and a rich, creamy cheese filling for a traditional Eastern European treat.
🧀 This recipe delivers soft, fluffy buns with a versatile filling that can be customized with fruits or zest for added flavor.

Ingredients

Scale

1 1/2 tablespoons yeast

2 cups warm milk (110°F)

1/2 cup sugar, divided

3 eggs

2 tablespoons mayonnaise

1 teaspoon salt

5 cups all-purpose flour (may need more depending on brand)

3 tablespoons avocado or canola oil

16 ounces cream cheese at room temperature

16 ounces farmer’s cheese or cottage cheese

2 eggs

1/2 cup sugar

1 cup golden raisins (optional, soaked in boiled water for 10–15 minutes then drained)

Instructions

1-First, gather all your ingredients and set up your workspace make sure any dairy items are at room temperature for smooth mixing. Combine yeast with warm milk and 1 tablespoon of sugar; let it rest for 10 minutes to activate, which helps the dough rise nicely. Then add eggs, mayonnaise, salt, and the remaining sugar, whisking everything together until it’s well blended.

2-Gradually mix in the flour, then stir in the oil to form a workable dough. Knead it with a stand mixer and dough hook for about 10 minutes until it’s elastic and soft but not sticky this step is crucial for the texture. Let the dough rise for 1 hour in a warm spot, giving it time to double in size for fluffy results.

3-After rising, divide the dough into 30 equal pieces and shape them into flattened balls. Place these balls 2 inches apart on parchment-lined baking sheets, cover them, and let them rise for another 30 minutes to ensure they puff up. Press the center of each ball with an oiled glass to make a hollow for the filling, and prepare the cheese mixture by whisking together cream cheese, farmer’s cheese or cottage cheese, eggs, sugar, and optional soaked raisins until smooth.

4-Spoon the filling into the hollows, slightly overfilling since it shrinks during baking. Preheat your oven to 350°F and bake the buns for 30 minutes or until they turn golden brown. Once done, let them cool a bit before enjoying this whole process takes about 3 hours total, with 30 minutes of active prep.

Notes

🧈 Use high-quality all-purpose flour to achieve the best dough texture.
🍽 Kneading with a stand mixer ensures the dough reaches the proper consistency.
🍋 Experiment with fillings by adding berries, jam, lemon zest, or lemon curd for variety.

Prep Time: 30 minutes
Rising time: 2 hours
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 1 bun
Calories: 224 kcal
Sugar: 11 g
Sodium: 206 mg
Fat: 9 g
Saturated Fat: 4 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 48 mg

Keywords: Vatrushka buns, Cheese-filled buns, Eastern European pastries, Traditional sweet buns