Description
Blueberry Cheese Vatrushka Buns are traditional Eastern European sweet yeast buns filled with a creamy cheese mixture and topped with sweetened blueberries. Soft, fluffy, and bursting with tangy and sweet flavors, these buns make a perfect breakfast treat or a delightful dessert option.
Ingredients
Scale
For the dough:
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter (softened)
- 1 large egg
For the cheese filling:
- 1 cup farmer’s cheese or ricotta cheese
- 4 oz cream cheese (softened)
- 3 tablespoons granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
For the blueberry topping:
- ¾ cup fresh or frozen blueberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
For brushing:
- 1 egg (beaten with 1 tablespoon milk)
Instructions
- Activate the yeast: In a large bowl, combine warm milk, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready for baking.
- Make the dough: Add the softened butter, egg, salt, and flour to the yeast mixture. Mix and knead the ingredients together for about 8–10 minutes until a soft, smooth dough forms. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
- Prepare the cheese filling: While the dough rises, combine farmer’s cheese (or ricotta), softened cream cheese, sugar, egg yolk, and vanilla extract in a bowl. Mix thoroughly until the filling is smooth and creamy.
- Cook the blueberry topping: In a small saucepan, combine blueberries, sugar, and cornstarch. Heat over medium heat for 3–4 minutes, stirring occasionally until the mixture thickens. Remove from heat and allow it to cool.
- Preheat the oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the buns.
- Shape the buns: Punch down the risen dough and divide it into 10 to 12 equal pieces. Shape each piece into a ball, then press the center of each ball gently to form a well while leaving a border around the edges.
- Assemble the buns: Spoon about 1 tablespoon of cheese filling into each well, then add a small spoonful of the cooled blueberry topping on top of the cheese layer.
- Brush with egg wash: Brush the edges of each bun with the beaten egg mixed with milk to give the buns a golden, shiny finish after baking.
- Bake: Place the assembled buns on the prepared baking sheet and bake for 18–22 minutes, or until they turn golden brown on top.
- Cool and serve: Remove the buns from the oven and let them cool slightly before serving to enjoy their soft texture and delicious flavors.
Notes
- Farmer’s cheese can be substituted with well-drained cottage cheese if preferred.
- These buns are best enjoyed the day they are baked, but they can be stored in the refrigerator for up to 2 days and gently reheated before serving.
- For a bright twist, add lemon zest to the cheese filling for added freshness and flavor.
