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Loading...Vatrushka is a beloved Russian sweet bun featuring a soft, enriched yeasted dough wrapped around a generous center of sweetened cottage cheese. Each round bun bakes open-faced with a creamy tvorog filling that turns lightly golden on top. Traditionally enjoyed with hot tea, these buns make a perfect breakfast, snack, or dessert.
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Servings8
Yield8 buns
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 50 gCarbs
- 1.5 gFiber
- 15 gSugar
- 12 gProtein
- 210 mgSodium
- 145 mgPotassium
- 95 mgCalcium
- 2.2 mgIron
- 0.4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) all-purpose flour
- 3/4 cup warm whole milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp fine salt
- 2 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 tbsp vegetable oil for greasing
For the cottage cheese filling
- 2 cups (450 g) full-fat cottage cheese or farmer cheese (tvorog), well-drained
- 1 large egg yolk
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
For the egg wash and optional streusel
- 1 large egg yolk
- 1 tbsp whole milk
- 2 tbsp all-purpose flour
- 1 tbsp cold unsalted butter
- 1 tbsp granulated sugar
Directions
- Activate the yeast by combining warm milk, yeast, and 1 teaspoon of the sugar in a small bowl; let stand for 8 to 10 minutes until foamy and bubbly.
- In a large bowl, whisk together flour, remaining sugar, and salt. Add the eggs, softened butter, vanilla, and the yeast mixture, then knead by hand or with a dough hook for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- While the dough rises, prepare the filling by mashing the drained cottage cheese with a fork or processing briefly until smooth. Mix in the egg yolk, sugar, vanilla, sour cream, flour, and salt until creamy and uniform; refrigerate until ready to use.
- Punch down the risen dough and divide it into 8 equal portions (about 90 g each). Shape each portion into a smooth ball, then flatten into a round disc about 4 inches wide and 1/2 inch thick, placing them on parchment-lined baking sheets.
- Use the bottom of a floured glass or your fingers to press a deep well into the center of each disc, leaving a 1/2-inch rim around the edge. Spoon about 2 heaping tablespoons of filling into each well, spreading it just to the inner edge of the rim.
- Whisk the egg yolk with milk and brush the dough rims lightly (avoid letting wash drip into the filling). For the optional streusel, rub the flour, butter, and sugar together with your fingertips until crumbly and sprinkle around the filling.
- Cover the shaped buns loosely and let them rise for 20 to 25 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C).
- Bake for 20 to 24 minutes until the dough is deep golden and the filling is set with light golden spots on top. If the edges brown too quickly, tent loosely with foil.
- Cool the buns on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with hot tea or coffee.
Cook’s Notes
- For the best texture, use full-fat dry-curd cottage cheese or true tvorog; if using wet cottage cheese, drain it in cheesecloth for 30 minutes first.
- Do not overfill the wells or the cheese mixture will overflow during baking and stick to the pan.
- A second rise after shaping gives the buns their signature soft, pillowy crumb; do not skip it.
- Brushing only the dough rim (not the filling) with egg wash keeps the surface of the tvorog clean and pale.
- Store leftovers in an airtight container for up to 2 days and refresh in a 300°F oven for 5 minutes before serving.
