These soft, sweet yeasted buns are filled with a wild blueberry sauce and a tangy ricotta cheese filling. If you have ever stood in a European bakery admiring those little round pastries with a jewel of fruit set into the middle, this is that same pleasure, made at home.
The cheese I reach for most often is ricotta, though quark works just as well. Quark is a German style soft, acid set fresh cheese with a tangy flavor, and it is said to resemble ricotta, cottage cheese, or farmer cheese.
That gentle tang against sweet, simmered berries is a pairing I never tire of. And here is the good news: wild blueberries are not required to make these Slavic inspired Vatrushka buns. Any blueberries you can find will do.
I cook from all over the map. Some weeks it is a bubbling pot of Italian ragù, other weeks a tray of British scones. But the recipes that pull hardest at me are the ones tied to my own family history.
For years I shared dishes inspired by British, Irish, Scottish, and some Scandinavian lineage, and I still love them. Yet more than half of my ethnic makeup comes from Poland, Lithuania, Russia, and the Baltics, and for a long time that half of me sat quietly in the background.
I do not have extended family left to ask about the old recipes. There is no grandmother’s index card to pull from a drawer. So I have been exploring that side of my history the only way I know how, through the food.
Working with dough, with cheese, with berries that stain my fingers purple, feels like reaching for something tangible. It is a way to connect to ancestry when the people who carried it are no longer at the table.
what are vatrushka buns?
Vatrushka is an Eastern European pastry built from a ring of sweet, soft dough that cradles a white cheese filling in the center. Picture a small, round pillow with a little nest pressed into the top.
The traditional filling is made with tvorog, a soft, lumpy, non liquid white fermented cheese. In my research I also kept running into versions made with quark, the German style soft cheese.
Both have a texture that sits close to ricotta or cottage cheese, which is why ricotta is such an easy stand in here.
The dough itself is a yeasted bread made with milk, sugar, and butter in the style of brioche. Vatrushka has Polish and Russian history, along with Ukrainian and Romanian connections, and honestly, the exact origin is hard to pin down.
That is part of what I love about it. This is a pastry that has traveled, changed hands, and been adapted in a dozen kitchens, and now it is being adapted in mine.
gathering ingredients to make Wild Blueberry Ricotta Sweet Buns:
One of the loveliest things about Vatrushka is how flexible it is. These buns can be sweet or savory. Some versions carry only a cheese filling, others get fruit like this one, and still others are filled with ground meat and onion.
The dough is interchangeable with all of them, so once you learn it, you have a whole family of pastries in your pocket.
Here is what I keep on hand and why.
Flour. All purpose flour gives these buns a tender crumb, and it is what I reach for most. Bread flour is also a good option if that is what you have.
Yeast. Active dry yeast is the yeast to use here.
Milk. Any milk works. I have used coconut milk as a replacement for cow’s milk and it performed nicely. If you would rather not use milk at all, the same amount of water will do the job.
Egg yolks. The yolks enrich the dough and give it a soft, golden crumb. Eggs also go into the cheese filling, where they add flavor and a little structure.
Butter. Butter goes in last, the way it does in brioche, and gets kneaded in for about 10 to 12 minutes until the dough turns smooth and elastic.
Blueberries. Any blueberries work, despite the wild blueberry name in the title. I live in Iowa and I do not know of a good local foraging spot, so I use a blueberry cultivar from the store. The buns do not suffer for it.
Cheese. Traditionally tvorog or quark, and ricotta works well if those are hard to find. Just drain it well.
Heavy cream. It enriches the cheese filling and also gets brushed on the outside of the buns, where it helps them bake to a deep golden color.
how to shape vatrushka buns:
This is the part that makes Vatrushka look like Vatrushka. You are not just rolling balls of dough. You are building a little bird’s nest, with a flat center and rounded sides that will hold the blueberry filling.
After the first rise, deflate the dough by hand. Divide it into 12 equal pieces. You can do this by eye, or weigh the whole mass of dough and divide the weight by 12 for accuracy.
A bench scraper or a serrated knife cuts cleanly through the dough without squashing it.
Shape each piece into a ball. Press it flat, bring the sides to the center, pinch the seam shut, then drag the ball across the counter to tighten the surface.
Cover the balls with plastic wrap or a warm, damp tea towel. Let them rise about 20 to 30 minutes, until slightly puffed. They will not fully rise the way other bread doughs do, and that is normal.
Press the center of each bun with the bottom of a small drinking glass or a canning jar. If the glass sticks, grease it lightly with cooking oil. Do not press so hard that you cut through the dough.
After you lift the glass, use a finger or thumb to flatten the indentation and shape a rounded border around it.
Fill the indentation with the filling of your choice.
A shallow nest holds the filling just as well as a deep one, and it keeps the base of the bun intact.
filling the vatrushka:
The filling for these buns is a creamy, sweet ricotta cheese filling. Traditionally Vatrushka are filled with tvorog, an Eastern European fresh cheese similar to German quark, ricotta, or cottage cheese, and any of those will work in this recipe.
The cheese gets whisked together with sugar, eggs, vanilla, cornstarch, and heavy cream. The cornstarch and cream are what help the filling thicken and set as it bakes, so it stays custardy rather than runny.
For the fruit sauce, any fruit can step in. Blueberries are a spring favorite in my kitchen, but strawberries or raspberries make a lovely swap when that is what the market has.
FAQs
What are vatrushka buns?
Vatrushka buns are Eastern European pastries featuring a ring of soft, sweet, yeasted dough surrounding a white cheese filling. They are traditionally made with tvorog or quark cheese, but ricotta is an excellent substitute. Vatrushka can be sweet or savory, often filled with fruit, or in savory versions with mashed potatoes or ground meat.
Can you use ricotta instead of quark for vatrushka?
Yes, ricotta cheese is a great substitute for quark in vatrushka buns. It is important to drain the ricotta thoroughly before use to remove excess moisture, which prevents a soggy filling. Place it in a fine-mesh strainer lined with cheesecloth over a bowl in the refrigerator for several hours or overnight.
How do you make vatrushka buns with blueberry filling?
To make wild blueberry ricotta sweet buns, first prepare a sweet yeasted dough using milk, butter, and egg yolks. After the first rise, shape the dough into balls and let them rise again briefly. Press a well into each bun, then fill with a mixture of drained ricotta, egg, sugar, and cornstarch, and top with a homemade blueberry sauce made from blueberries, sugar, and lemon juice. Bake at 350°F for about 20 minutes until golden brown.
How should I store and reheat leftover vatrushka buns?
Store leftover buns in an airtight container at room temperature for up to two days, or refrigerate for up to five days. For longer storage, freeze the cooled, unglazed buns wrapped tightly in plastic wrap and foil for up to three months. Reheat gently in a 300°F oven for 5-7 minutes to restore their soft texture.
final thoughts:
These sweet buns are, to me, a perfect breakfast. They are an Eastern European treat that should appeal to anyone who loves Danishes or brioche buns.
Vatrushka is a type of Pirozhki, and Pirozhki come with all sorts of fillings depending on the region and the cook.
I hope you make these and find your own reason to love them, whether that reason is heritage, curiosity, or simply a warm bun and a cup of coffee on a slow morning.
Wild Blueberry Ricotta Sweet Buns
Here is the full recipe, broken into its three parts: the Sweet Watruschka Dough, the Blueberry Sauce, and the Ricotta Cheese Filling. This makes 12 buns.
Plan on about 90 minutes of prep, 20 minutes in the oven, and roughly 1 hour 50 minutes from start to finish, most of which is rising time. Based on the source nutrition, each bun comes in around 342 calories.
Ingredients
Sweet Watruschka Dough
2 1/4 tsp (7 g) active dry yeast
2 tbsp (30 ml) warm water
1 cup (240 ml) milk
6 tbsp (75 g) granulated sugar
1 tsp kosher salt
2 egg yolks
4 cups (500 g) all purpose flour
7 tbsp (100 g) salted butter, softened
Egg Wash
1 large egg
2 tbsp (30 ml) heavy cream
Blueberry Sauce
2 cups (300 g) fresh blueberries
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) water
Ricotta Cheese Filling
1 cup (350 g) drained ricotta cheese or quark
1 large egg
2 tbsp (30 g) granulated sugar
1/2 tsp vanilla extract
3 tbsp (25 g) cornstarch
1 tbsp (15 ml) heavy cream
Instructions
Make the Sweet Watruschka Dough. In a small bowl, combine the yeast and the warm water, stirring gently. Let it sit for about 8 to 10 minutes to activate. It should begin to bubble and grow if the yeast is active.
In a small saucepan, combine the milk, sugar, and salt. Place it over medium low heat and warm the milk until it begins to steam, or reaches 110 F (43 C). Pour the warmed milk mixture into the bowl of an electric stand mixer fitted with a dough hook, along with the yeast mixture. Whisk to combine, then add the egg yolks.
Slowly incorporate the flour, about 1 cup (125 g) at a time, until the dough begins to form and no longer clings to the sides of the bowl. Add the softened butter and knead it into the dough for about 10 to 12 minutes on medium high speed, or until the dough becomes soft, elastic, and pillowy. You can also make this dough by hand or in a bread machine up until the first rise.
Once the dough is soft, smooth, and elastic, turn it out onto the countertop and shape it into a tight ball. Lightly grease a large bowl and place the dough inside. Cover with a warm, damp towel or plastic wrap and let it rise until doubled in size, about 1 hour.
Make the Blueberry Sauce. While the dough is rising, combine the blueberries, sugar, lemon juice, and water in a small saucepan. Place it over medium heat and bring the mixture to a boil.
Lower the heat to a simmer and cook for about 8 to 10 minutes, or until slightly thickened. Remove the saucepan from the heat and let the sauce cool while you continue with the rest of the recipe. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the sauce.
Shape the Buns. Once the dough has finished rising, gently deflate it with your hands. Divide it into 12 equal pieces and form them into balls, pinching the seam closed. Lightly grease 2 large baking sheets and arrange the buns about 4 inches (10 cm) apart. Cover with plastic wrap and let them rise for about 20 to 30 minutes. They will not be fully puffed like other bread recipes.
Make the Ricotta Cheese Filling. In a medium bowl, whisk together the ricotta or quark, egg, sugar, vanilla, cornstarch, and heavy cream until smooth with no large lumps. You want the sugar to be almost completely dissolved in the cheese, so an electric mixer is the quickest way to get there.
Preheat your oven to 350 F (180 C).
With the bottom of a drinking glass or a small canning jar, press firmly down on the center of each bun to make a well deep and wide enough to hold 2 tbsp (30 ml) of filling. Be careful not to press too hard and make a hole in the dough. It helps to spray the bottom of the glass with a light layer of cooking spray or oil so it does not stick. The well should look like a little nest with a flat bottom and rounded sides, and you can use your finger to press the indentation down more evenly.
Place 1 tbsp (15 ml) of the Cheese Filling into the well of each bun. Then place 1 tbsp (15 ml) of the Blueberry Sauce into the well of each bun.
In a small bowl, whisk together the remaining egg and the heavy cream for the egg wash. Brush it all along the sides of each bun. Bake the buns for about 20 minutes, or until golden brown. Serve warm or at room temperature.
Wild Blueberry Ricotta Sweet Buns: Slavic Inspired Vatruschka Buns These soft, sweet yeasted buns are filled with a wild blueberry sauce and a tangy ricotta cheese filling. If you have ever stood in a European bakery admiring those little round pastries with a jewel of fruit set into the middle, this is that same pleasure, made at home.
Ingredients
Scale
Sweet Watruschka Dough 2 1/4 tsp active dry yeast 2 tbsp warm water 1 cup milk 6 tbsp granulated sugar 1 tsp kosher salt 2 egg yolks 4 cups all-purpose flour 7 tbsp salted butter, softened 1 large egg 2 tbsp heavy cream
Blueberry Sauce 2 cups fresh blueberries 2 tbsp granulated sugar 1 tbsp fresh lemon juice 1 tbsp water
Ricotta Cheese Filling 1 cup drained ricotta cheese 1 large egg 2 tbsp granulated sugar 1/2 tsp vanilla extract 3 tbsp cornstarch 1 tbsp heavy cream
Instructions
To make the Sweet Watruschka Dough 1-Begin by making the Sweet Watruschka Dough: Begin by making the Sweet Watruschka Dough. In a small bowl, combine the yeast and warm water, stirring gently. Let this sit for about 8 to 10 minutes to allow the yeast to activate. It should begin to bubble and grow if it is active. 2-In a small saucepan, combine the milk,: In a small saucepan, combine the milk, sugar, and salt. Place it over medium-low heat, and warm the milk until it begins to steam, or reaches 110° F (43° C). Pour the warmed milk mixture into the bowl of an electric standing mixer fitted with a dough hook attachment along with the yeast mixture. Whisk to combine, then add the egg yolks. 3-Begin to slowly incorporate the flour, about: Begin to slowly incorporate the flour, about 1 cup (125 g) at a time until the dough begins to form and no longer clings to the sides of the bowl. Then, add the softened butter and knead it into the dough for about 10 to 12 minutes on medium-high speed or until the dough becomes soft, elastic, and pillowy. Alternately, you can make this dough by hand or in a bread machine up until the first rise. 4-Once the dough is soft, smooth, and: Once the dough is soft, smooth, and elastic bring it out onto the countertop and shape it into a tight ball. Lightly grease a large bowl and place the dough in the bowl. Cover the bowl with a warm, damp towel or plastic wrap and allow it to rise until doubled in size, about 1 hour.
To make the Blueberry Sauce 5-While the dough is rising, make the: While the dough is rising, make the Blueberry Sauce. In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Place the saucepan over medium heat and bring the mixture to a boil. 6-Lower the heat to a simmer and: Lower the heat to a simmer and continue to cook the sauce for about 8 to 10 minutes or until slightly thickened. Remove the saucepan from the heat and let the mixture cool while you continue with the rest of the recipe. 7-To prevent a skin from forming over: To prevent a skin from forming over the top of the sauce, you can place a piece of plastic wrap over it, touching the surface of the sauce.
Shaping the Buns 8-Now that the dough has finished rising,: Now that the dough has finished rising, gently deflate it with your hands. Divide the dough into 12 equal sized pieces.. Form the dough into balls, pinching the seam closed. Lightly grease 2 large baking sheets and arrange the buns on the sheets about 4-inches (10-cm) apart. Cover the buns with plastic wrap and let them rise for about 20 to 30 minutes. They will not be fully puffed like other bread recipes.
To make the Ricotta Cheese Filling 9-Meanwhile, make the Ricotta Cheese Filling: Meanwhile, make the Ricotta Cheese Filling. In a medium bowl, whisk together the ricotta or quark, eggs, sugar, vanilla, cornstarch, and heavy cream until smooth and there are no large lumps. You will want the sugar to be almost completely dissolved in the cheese, so an electric mixer would be the best option to mix this quickly!
To Bake the Buns 10-Preheat your oven to 350° F (180°: Preheat your oven to 350° F (180° C) 11-With the bottom of a drinking glass: With the bottom of a drinking glass or small canning jar, press firmly down on the center of each bun to make a well that is deep and wide enough to hold 2 tablespoons (30 ml) of filling. Be careful not to press too much and make a hole in the dough. It helps to spray the bottom of your glass with a light layer of cooking spray or oil so that it does not stick to the buns. It should look like a little nest with a flat bottom and rounded sides, and you can use your finger to press the indentation down more evenly. 12-Place 1 tablespoon (15 ml) of the: Place 1 tablespoon (15 ml) of the Cheese Filling into the wells of each bun. Then, place 1 tablespoon (15 ml) of the Blueberry Sauce into the wells of each bun. 13-In a small bowl, whisk together the: In a small bowl, whisk together the remaining egg and heavy cream for the egg wash. Brush this all along the sides of each bun. Bake the buns for about 20 minutes or until golden brown in the preheated oven. Serve the buns warm or at room temperature.
