Vatrushka: Russian Sweet Cheese Buns Recipe

Sweet Cheese Filled Buns (Vatrushka Recipe) are freezer-friendly, soft and fluffy buns filled with a silky farmer’s cheese mixture. They’re at their best warm and fresh from the oven — once you try one, it’s hard to stop.

Vatrushki are a classic Eastern European pastry that can be filled with farmer’s cheese, potatoes, jam, cabbage or other savory or sweet fillings. They’re particularly popular in Ukraine and commonly sold at markets and bakeries.

My favorite version is filled with farmer’s cheese. This recipe comes from family traditions: after I married, my sister Alla shared our grandmother’s sweet-bun dough, and my sister Mariya suggested shaping the buns like mini pies. I adapted the dough slightly and paired it with a creamy farmer’s cheese filling. The result is tender, pillowy buns topped with a smooth, sweet cheese center.

Family Recipe for Sweet Cheese Buns

This recipe produces soft, fluffy buns but requires adequate rising time so the texture turns out light and airy. When we visited Ukraine, these buns were a market favorite—sold out quickly each morning—so I understand why they’re so beloved.

About the Dough

The dough uses simple pantry ingredients: warm milk, instant dry yeast, eggs, sour cream, oil, melted butter and all-purpose flour. The yeast is activated in warm milk with a bit of sugar. Sour cream and oil make the dough tender and elastic; the extra egg yolk enriches the dough for a soft crumb. Measure flour by spooning into the cup and leveling it for accuracy.

If you’re using a bread machine, you can add the hot melted butter right over the flour; if you mix by hand or with a stand mixer, allow the melted butter to cool slightly before adding it so you don’t cook the eggs or kill the yeast.

Cheese Filling

A blend of pressed farmer’s cheese and cream cheese yields a silky, flavorful filling. I prefer it on the sweeter side, so I add a generous amount of sugar and a touch of vanilla for depth. Pressing the farmer’s cheese through a strainer or sieve ensures a smooth texture that holds together while baking.

How to Make Vatrushki

Sweet Buns Dough (summary)

1. Combine 1 cup warm whole milk (about 100°F), 1 tablespoon instant dry yeast and 1/2 tablespoon sugar. Let sit 10–15 minutes until foamy and pour into the bread machine or mixing bowl.
2. Add 2 large eggs, 1 egg yolk, 1/3 cup sugar, 1 teaspoon salt, 3 tablespoons sour cream, 2 tablespoons oil and 4 cups all-purpose flour. Pour 2 tablespoons melted butter over the flour (cool slightly if mixing by hand).
3. If using a bread machine, set to the dough cycle. If mixing by hand or with a stand mixer, knead until smooth and elastic. The dough is ready when it no longer sticks to the bowl or machine paddle.
4. Turn dough onto a lightly floured surface, punch down and knead 1–2 minutes. Divide and shape into 16 equal pieces, form into balls, and place 8 per lined baking sheet about 2–3 inches apart. Cover with a clean cloth and let rise in a draft-free area 45–60 minutes until puffy.

Cheese Filling

1. Press 2 cups farmer’s cheese through a fine strainer to remove lumps.
2. In a bowl, beat together the pressed farmer’s cheese, two 8 oz packages cream cheese (room temperature), 3/4 cup granulated sugar and 1 teaspoon vanilla until smooth, about 2 minutes.

Assemble and Bake

1. Whisk 1 egg with 1/2 tablespoon milk to make an egg wash and set aside.
2. Press a 2/3 cup measuring cup or narrow glass into the center of each dough ball to form a well, then widen it with your fingers.
3. Spoon about 2 tablespoons of the cheese filling into each well, spreading it into the sides. Let the filled buns rise at room temperature for 20–25 minutes.
4. Preheat the oven to 360°F. Brush buns with egg wash and bake for 20–22 minutes, or until the tops are golden. Serve warm; store cooled buns at room temperature wrapped in plastic.

Tips for Working with Yeast Dough

Keep ingredients and environment warm but not hot — do not exceed about 100°F for liquids or rising spaces, or you risk killing the yeast. I prefer letting dough rise at room temperature; if you need to speed it up, a warm (not hot) oven set below 100°F works well.

Filling Variations

Choose fillings that are thick and not too runny. Ideas:

• Sweet cherries: pitted cherries with a pinch of sugar.
• Poppy seed: traditional option many enjoy.
• Preserves or jam: stir with a little cornstarch if needed to prevent leaking; use sparingly.
• Cheese and berries: sweet cream cheese filling topped with blueberries.

Do You Need a Bread Machine?

No. A bread machine is convenient for mixing and rising, but you can prepare the dough by hand or with a stand mixer. The important part is allowing sufficient rising time: about 2 hours in total with a bread machine or up to 2 hours at room temperature when made by hand. If rising in a warm oven, keep the temperature around 100°F for best results.

If you freeze baked buns, cool them completely, wrap individually in plastic wrap, place in a freezer bag or container, and freeze for 2–3 months. Thaw at room temperature or in the refrigerator — they regain a fresh-like texture when warmed.