Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 1 cup warm whole milk (240 ml), 2¼ tsp active dry yeast (7 g), 1/3 cup sugar (60 g), 1 large egg, 4 tbsp unsalted butter melted & cooled (60 g), 1/2 tsp fine salt, 3 1/3 cups all-purpose flour (420 g)
- Filling: 1 lb tvorog/farmer’s cheese (450 g), 6 tbsp sugar (75 g), 1/4 cup sour cream (60 g), 1 egg yolk, 1 1/2 tsp vanilla extract, 1 tsp lemon zest, pinch salt, 1/2 cup raisins (60 g, optional)
- Finish: 1 egg + 1 tbsp milk (egg wash), 1 tbsp melted butter
Do This
- 1) Activate yeast: whisk warm milk (105–110°F/40–43°C), sugar, and yeast; stand 5–10 minutes until foamy.
- 2) Make dough: add egg, butter, salt, then flour; knead 8–10 minutes until smooth. Rise covered 75 minutes until doubled.
- 3) Filling: blend tvorog, sugar, sour cream, yolk, vanilla, lemon zest, salt. Soak raisins 5 minutes, dry, and fold in (optional).
- 4) Divide dough into 12 pieces (~70 g each), roll into balls, rest 10 minutes.
- 5) Shape rings: flatten each ball; press a deep 2 1/2-inch/6 cm well with a floured glass, leaving a thick rim.
- 6) Fill each well with about 2 tbsp filling; brush rims with egg wash; proof 30 minutes.
- 7) Bake at 375°F/190°C for 16–18 minutes until richly golden; brush hot rims with melted butter; cool 10 minutes.
Why You’ll Love This Recipe
- Pillowy, buttery buns with a tender ring that cradles a creamy, tangy vanilla–tvorog center.
- Clear shaping method so your wells stay deep and the filling doesn’t spill.
- Optional raisins add burst-of-sweet bites without overwhelming the cheese.
- Freezer-friendly and perfect for teatime, brunch, or lunchbox treats.
Grocery List
- Produce: 1 lemon (for zest), optional raisins
- Dairy: Whole milk, unsalted butter, eggs, sour cream, tvorog (or farmer’s cheese)
- Pantry: All-purpose flour, granulated sugar, active dry yeast, vanilla extract, fine sea salt
Full Ingredients
For the Sweet Yeast Dough
- Whole milk, warm (105–110°F / 40–43°C): 240 ml (1 cup)
- Granulated sugar: 60 g (1/3 cup)
- Active dry yeast: 7 g (2¼ tsp)
- Large egg: 1
- Unsalted butter, melted and cooled: 60 g (4 tbsp)
- Fine sea salt: 1/2 tsp
- All-purpose flour: 420 g (3 1/3 cups), plus a little extra for dusting
For the Vanilla–Tvorog Filling
- Tvorog or farmer’s cheese: 450 g (1 lb), well-drained if moist
- Granulated sugar: 75 g (6 tbsp)
- Sour cream: 60 g (1/4 cup)
- Egg yolk: 1
- Pure vanilla extract: 1 1/2 tsp
- Finely grated lemon zest: 1 tsp
- Fine sea salt: pinch
- Raisins (optional): 60 g (1/2 cup), soaked 5 minutes in hot water, drained and patted dry
For Egg Wash & Finish
- Large egg: 1
- Milk or water: 1 tbsp
- Unsalted butter, melted (for brushing baked buns): 1 tbsp
- Optional: 1–2 tbsp coarse sugar or a light dusting of powdered sugar to finish
Step-by-Step Instructions
Step 1: Proof the yeast
In a mixing bowl, whisk the warm milk (105–110°F / 40–43°C) with the sugar and yeast. Let stand for 5–10 minutes until a creamy foam forms on top. If no foam appears, the yeast may be inactive; start again with fresh yeast and confirm your milk temperature.
Step 2: Mix and knead the dough
Whisk in the egg, melted butter, and salt. Add the flour in 2–3 additions, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and just slightly tacky (or knead 6–7 minutes on medium speed in a stand mixer with a dough hook). Shape into a ball.
Step 3: First rise
Place the dough in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled in size, about 75 minutes. Meanwhile, line two baking sheets with parchment paper.
Step 4: Make the filling
In a medium bowl, stir together the tvorog, sugar, sour cream, egg yolk, vanilla, lemon zest, and a pinch of salt until smooth and creamy. If your cheese is very coarse, mash with a fork or pulse briefly in a food processor. Fold in the drained raisins if using. Cover and refrigerate until needed.
Step 5: Divide and shape the rings
Turn the risen dough onto a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Roll each into a tight ball, cover, and rest for 10 minutes so the gluten relaxes. Working one at a time, flatten each ball to a 3 1/2–4 inch (9–10 cm) round. Using the floured base of a small glass (about 2 1/2 inches/6 cm diameter) or your fingertips, press a deep well in the center, leaving a thick, raised rim all around—think of a soft ring enclosing a bowl-shaped center. Transfer to the prepared sheets, spacing 2 inches (5 cm) apart.
Step 6: Fill, proof, and egg wash
Spoon about 2 tablespoons (30–35 g) of filling into each well and smooth the tops. Whisk the egg with 1 tablespoon milk or water. Brush only the exposed dough rims with egg wash (avoid the cheese). Loosely cover and proof until slightly puffy, 30 minutes.
Step 7: Bake to buttery gold and finish
Preheat the oven to 375°F (190°C). Bake the vatrushki for 16–18 minutes, rotating the pans halfway through, until the rims are a deep golden color and the filling is set but still creamy. Immediately brush the hot rims with melted butter. Cool on the sheets for 10–15 minutes before serving. Dust lightly with powdered sugar if you like.
Pro Tips
- Keep the milk in the 105–110°F (40–43°C) window; cooler won’t activate yeast well, hotter can kill it.
- For a pronounced ring shape, press the well deeper than you think—you want a thick rim so it won’t spring back closed.
- If using cottage cheese or very moist farmer’s cheese, drain through a fine sieve or cheesecloth 30 minutes to prevent the filling from weeping.
- Use a scale for the flour (420 g) to avoid a dry dough. The dough should feel soft and slightly tacky, not stiff.
- Shine and color come from egg wash; brush only the dough, not the filling, for clean edges.
Variations
- Raisin-studded classic: Soak golden raisins in hot tea or water, drain, and fold into the filling for sweet pops of fruit.
- Streusel-topped: Rub 2 tbsp cold butter with 3 tbsp flour and 3 tbsp sugar to coarse crumbs; sprinkle lightly over the cheese before baking for a bakery-style finish.
- Jam swirl: Marble 1 tsp apricot or raspberry jam into the cheese in each bun with a toothpick before baking.
Storage & Make-Ahead
Store cooled vatrushki airtight at room temperature for 1 day or in the refrigerator up to 3 days. Rewarm at 325°F (165°C) for 8–10 minutes to refresh. Freeze baked buns up to 2 months; thaw at room temp, then reheat at 325°F (165°C) for 10–12 minutes. For make-ahead dough, after the first knead, cover and refrigerate overnight (8–12 hours), then bring to room temp, shape, fill, proof, and bake. Filling can be mixed up to 2 days ahead and chilled.
Nutrition (per serving)
Approximate per bun (with raisins): 320 kcal; Fat 12 g; Carbohydrates 40 g; Sugar 16 g; Protein 10 g; Fiber 1 g; Sodium 160 mg.
