Sweet Cheese Buns

Ingredients

• 240 ml (1 cup)warm milk
• 1 tbspyeast
• ½ tbspsugar
• 540 g (4½ cups)plain flour
• 80 g (⅓ cup)sugar
• 1 tspsalt
• 2eggs
• 60 ml (¼ cup)sour cream
• 60 ml (¼ cup)oil
• 340 g (1½ cups)cottage cheese, drained and rinsed
• 454 g (16 oz)cream cheese, softened
• 150 g (¾ cup)sugar
• 30 ml (2 tbsp)milk, for brushing the buns

Instructions

1. 1

   Proof the yeast

   Whisk together the warm milk, yeast and ½ tablespoon of sugar. Set the mixture aside.

2. 2

   Mix and knead

   Meanwhile, put the remaining dough ingredients in a KitchenAid mixer bowl in the order listed. Stir in the yeast mixture, then knead on medium-high for 7 minutes. Lightly oil the dough, cover it and leave it to rise for 35 minutes.

3. 3

   Shape the buns

   Cut the dough in half, then cut each half into 8 pieces. Shape all 16 pieces into balls and place them 5 cm (2 inches) apart on a lined baking tray. Leave to rise for 25 minutes.

4. 4

   Mix the filling

   Mix the cottage cheese, cream cheese and sugar until fluffy. Set the filling aside.

5. 5

   Fill and prove

   Make an indentation in each risen dough ball, leaving a 2.5 cm (1-inch) border. Add 2 heaped tablespoons of filling to each bun, then leave them to rise for a final 20 minutes.

6. 6

   Brush and bake

   Brush the dough tops with 30 ml (2 tablespoons) of milk. Bake in an oven preheated to 175°C (350°F) for 22 minutes.

What are vatrushka buns?

Vatrushka are round Eastern European pastries with a sweet cheese filling in the middle. They are associated with Ukrainian and Russian baking traditions, and are often made from yeast dough.

This version uses a soft, enriched dough and a combination of cottage cheese and cream cheese. The dough rises around the filling, leaving a tender rim and a creamy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 9g protein, 44g carbs, 16g fat.

The flour and added sugar provide most of the carbohydrates, while the oil, sour cream and cream cheese contribute much of the fat. Eggs and the two cheeses add protein; serve a bun with fruit or another fresh side to round out the plate.

The dough and its rise

Yeast mixture: Whisk the warm milk, yeast and small amount of sugar together, then give the mixture time to stand while you gather the other dough ingredients.

Kneading: The recipe calls for 7 minutes at medium-high speed, followed by a 35-minute rise. Lightly oiling the dough and covering it helps keep the surface from drying out.

A creamy cheese centre

Cottage cheese: Draining and rinsing it before mixing helps keep excess moisture out of the filling.

Cream cheese: Softened cream cheese blends more readily with the cottage cheese and sugar. Mix the filling until fluffy, as directed, before portioning it into the buns.

Shaping and filling

Even portions: Divide the dough into 16 pieces so the buns are similar in size and can bake together on one tray.

Indentations: Press the centre of each risen ball while leaving a 2.5 cm (1-inch) border. The border forms the raised edge around the filling; avoid pressing through the base.

Rising and baking cues

Final rise: Once filled, the buns rise for another 20 minutes. Keep them spaced apart on the lined tray as they expand.

Bake: The recipe gives a temperature of 175°C (350°F) and a baking time of 22 minutes. The dough should be baked through while the cheese filling remains soft.

When to serve them

These buns are suited to breakfast, an afternoon snack or a shared spread of pastries. Let them cool enough for the filling to settle before serving.

For a simple plate, pair a bun with fresh fruit or serve it alongside unsweetened tea or coffee.

Recipe notes & tips

• Measure the flour consistently so the dough does not become too dry.
• Use softened cream cheese to make the filling easier to mix until fluffy.
• Drain and rinse the cottage cheese before adding it to the filling.
• Keep the buns about 5 cm (2 inches) apart on the lined tray.
• Leave the 2.5 cm (1-inch) border intact when making each indentation.

Variations

• Citrus note: Add a little lemon zest to the cheese mixture for a brighter flavour.
• Vanilla: Stir vanilla into the filling for a gentle aromatic note.
• Fruit topping: Add a few berries to the centre of each bun before baking.
• Savoury finish: Leave the sugar out of the filling and add chopped herbs for a savoury take.
• Smaller buns: Divide the dough into more pieces and adjust the filling amount to suit each one.

Common mistakes to avoid

• Skipping the first rise: Give the covered, lightly oiled dough the full 35 minutes to rise.
• Wet cottage cheese: Drain and rinse it before mixing so excess moisture does not loosen the filling.
• Overworking the indentations: Press a centre without breaking through the dough base.
• Filling unevenly: Use 2 heaped tablespoons per bun so the portions are consistent.
• Crowding the tray: Leave 5 cm (2 inches) between dough balls so they have room to rise.

How to store

Once cool, store the buns in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven until warmed through, or serve chilled.

Frequently asked questions