Blueberry & Cheese Vatrushka Buns (video)

1 prep + 30 cook + 2 30 Proofing Time

buns

The most delicious Ukrainian blueberry and cheese vatrushka buns, made with a soft yeast dough, cheese filling, and berries!

Heat the milk in the microwave or on the stovetop until it’s between 120°F and 130°F. Pour the milk into a large mixing bowl, whisk in the sugar, then sprinkle the yeast over the top, mixing it lightly with the milk. Allow the yeast to proof for about 5 minutes, until it’s bubbly and foamy.
Next, add in the salt, vanilla, eggs and egg yolks, and the melted butter, cooled. Whisk until the mixture is uniform. Gradually begin adding in the flour, whisking well after each addition. Switch to a spatula once the dough starts to pull together.
Sprinkle your work surface with flour, then turnout the dough. Knead and add in the rest of the flour. Knead for 12 to 15 minutes, until the dough is smooth and elastic; about 20 minutes using a mixer.
Place the kneaded dough back into your mixing bowl for proofing.

Find a small pot and fill it halfway with boiling water. Make sure the bottom of your bowl doesn’t touch the water! Place a towel over the dough, then let it proof in a warm corner of the kitchen for 1 ½ to 2 hours, until doubled in size. Replace the water every 30 minutes, keeping the dough warm.
I like to keep my dough next to the stove where it’s nice and warm, especially if I am using the oven.

In a large mixing bowl, beat the softened cream cheese for a minute, until it’s smooth. Add in the egg, vanilla, sugar, and salt next. You can use between ¼ and ½ cup sugar; adjust to taste. Mix these all together.
Next, add in the tvorog or farmer’s cheese. Beat again until a uniform, creamy mixture forms.
Need to use cottage cheese? Line a large strainer with a cheesecloth and add about 3 cups of small or large curd cottage cheese. Rinse the curds with cold water, then let the liquids drain. To ensure the curds are extra dry, wring the cheese inside the cheesecloth.

Gently turn the proofed dough out onto a clean work surface. Using a table scraper or a sharp knife, divide the dough into 16 equal pieces. Gently shape each piece into a ball, without over-kneading the dough!
Line two, large baking sheets with parchment paper or silicon mats. Evenly space out each ball a few inches apart.
Next, make hollows for the filling. Use the bottom of a glass or jar (about 1 ½ to 2 inches in diameter) and press into the center of each ball. This will flat the dough and create a space in the center.
Pierce the hollow with a fork, then fill it to the top with the cheese filling. Add a teaspoon of preserves on top.

Preheat the oven to 350°F. Place your sheet pans with the buns onto the stove top where it’s nice and warm. Proof the buns for 30 to 45 minutes, until the dough is fluffy.
For the streusel, place the flour, sugar, and cold butter into a food processor. Pulse until fine crumbs form. You can also do this step using a pastry blender.
Slowly add in the cream, a few teaspoons at a time with the processor running. Add just enough cream for the flour and butter to form small crumbles.
Use a pastry brush to gently apply the beaten egg onto the dough, around the filling. Sprinkle the prepared streusel topping over the filling and the top.

Bake the blueberry and cheese vatrushka buns at 350°F for 30 to 35 minutes, until they’re a rich, golden-brown color. To bake the two pans at the same time, space out your oven racks and stagger the pans so they’re not on top of each other. This will allow for more even baking.
If you don’t have two oven racks, place the second pan into the refrigerator to keep the dough from over-proofing.
Once the buns are done, remove them onto a wire rack to cool for at least 20 minutes. The cheese filling will be very hot at first!

You can enjoy these delicious cheese buns while they’re warm with a cup of coffee or tea. Once they’re cooled, place the buns into a sealed container or closed bag. Store these at room temperature for up to 2 days, then in the refrigerator for up to a week.