Blueberry & Cheese Vatrushka Buns

Introduction

When I made these Blueberry & Cheese Vatrushka Buns, they became an instant family favorite. The soft and pillowy dough, combined with the creamy cheese filling and the sweetness of the blueberry preserves, created a perfect balance of flavors. The buttery streusel topping added just the right amount of crunch, making these buns a delightful treat for both breakfast and dessert. My kids couldn’t stop sneaking extras, and even my picky eater asked for seconds. They’re a labor of love, but the result is well worth it!

Why You’ll Love Blueberry & Cheese Vatrushka Buns

• Unique flavor combination: The tangy cheese filling pairs beautifully with the sweetness of the blueberry preserves.
• Perfect texture: Soft, airy dough with a crumbly, buttery streusel topping.
• Versatile treat: These buns can be served for breakfast, dessert, or even as a snack.
• Customizable: Swap the blueberry preserves with your favorite jam or add fresh fruit.
• Impressive presentation: These buns look bakery-worthy but are made from scratch in your kitchen.

Ingredients

Makes 16 Buns

For the Yeast Dough:

• 1 cup whole milk (heated to 120°F–130°F)
• 1 1/2 tbsp dry active yeast
• 1/2 cup sugar
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 2 large eggs + 2 egg yolks
• 1 1/2 cups unsalted butter, melted and cooled
• 5 cups all-purpose flour

For the Cheese Filling:

• 8 oz cream cheese, softened
• 1 large egg
• 1/4 to 1/2 cup sugar (adjust to taste)
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 cups farmer’s cheese (tvorog)
• 1/3 cup blueberry preserves or other berry jam

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, cubed and chilled
• 1 tbsp cream

Additional:

• 1 large egg, beaten (for egg wash)

Instructions

1. Make the Yeast Dough:
   • Heat milk to 120°F–130°F and pour into a large mixing bowl. Whisk in sugar and sprinkle yeast on top. Let proof for 5 minutes until foamy.
   • Add salt, vanilla, eggs, egg yolks, and melted butter. Whisk until combined.
   • Gradually add flour, mixing after each addition. Knead the dough on a floured surface for 12–15 minutes (or about 20 minutes with a stand mixer) until smooth and elastic.
2. First Proofing:
   • Place the dough in a large bowl, cover with a towel, and let proof in a warm spot for 1 ½ to 2 hours until doubled in size.
3. Shape the Buns:
   • Divide the proofed dough into 16 equal portions and roll into smooth balls. Arrange on a parchment-lined baking sheet.
4. Prepare the Cheese Filling:
   • In a bowl, mix softened cream cheese, egg, sugar, salt, vanilla extract, and farmer’s cheese until smooth.
5. Fill the Buns:
   • Press a well into the center of each bun using your fingers or a spoon. Fill each well with cheese mixture and a dollop of blueberry preserves.
6. Make the Streusel:
   • Combine flour, sugar, and chilled butter in a bowl. Use your fingers to create a crumbly texture. Add cream and mix lightly.
7. Second Proofing:
   • Let the filled buns proof for 20–30 minutes while preheating the oven to 375°F (190°C).
8. Bake:
   • Brush the edges of the buns with beaten egg, sprinkle streusel over the filling, and bake for 25–30 minutes until golden brown.
9. Cool and Serve:
   • Allow buns to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts (Per Serving)

• Servings: 16 buns
• Calories: 320 kcal
• Sugar: 14g
• Sodium: 170mg
• Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
• Carbohydrates: 33g
  • Fiber: 1g
• Protein: 7g
• Cholesterol: 85mg

Preparation Time

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes

How to Serve

• Breakfast: Pair with a cup of coffee or tea for a luxurious morning treat.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Snack: Enjoy as an on-the-go pick-me-up.
• Brunch: Impress guests by including these buns in your brunch spread.
• Gifting: Wrap in parchment paper and tie with a ribbon for a homemade gift.

Additional Tips

1. Keep the dough warm: To ensure proper proofing, place the bowl in a warm spot or over a pot of simmering water.
2. Use fresh ingredients: Fresh cheese and jam will enhance the flavor.
3. Adjust the sweetness: Taste the cheese filling and streusel before assembling to ensure it suits your preference.
4. Avoid overfilling: Too much filling may overflow during baking, so use moderate amounts.
5. Cool completely before storing: Allow buns to cool to avoid condensation and soggy bottoms.

FAQ Section

1. Can I use store-bought dough?
Yes, but the homemade dough provides a softer, more authentic texture.

2. What can I use instead of farmer’s cheese?
Ricotta or cottage cheese (well-drained) are great substitutes.

3. Can I freeze the buns?
Yes, freeze them after baking and cooling. Reheat in an oven before serving.

4. How long do the buns stay fresh?
They stay fresh for 2–3 days when stored in an airtight container at room temperature.

5. Can I use other jams?
Absolutely! Raspberry, strawberry, or apricot jams work wonderfully.

6. Can I make the dough ahead of time?
Yes, refrigerate the dough after the first proofing and use it the next day.

7. How do I prevent the dough from sticking?
Flour your hands and the surface lightly when shaping the buns.

8. Can I make mini versions?
Yes, divide the dough into smaller portions and adjust the baking time.

9. Can I skip the streusel topping?
Yes, but the streusel adds a delightful crunch. You can replace it with a light sugar sprinkle.

10. Is this recipe suitable for beginners?
While it involves several steps, the recipe is beginner-friendly with patience and attention to detail.

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