Description
Blueberry & cheese vatrushka buns transport Russian bakery magic straight to your kitchen, offering sweet-tangy comfort in every delightful bite. Homemade pastries weave rich cultural traditions with irresistible flavors you’ll crave again and again.
Ingredients
Scale
Yeast Dough Ingredients:
- 5 cups all-purpose flour
- 1 cup whole milk (heated to 120-130°F/48-54°C)
- 1 1/2 tablespoons dry active yeast
- 1/2 cup sugar
- 1 1/2 cups unsalted butter, melted and cooled
- 2 large eggs
- 2 egg yolks
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Cheese Filling Ingredients:
- 2 cups farmers cheese (tvorog)
- 8 ounces (226 grams) cream cheese, softened
- 1/4 to 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/3 cup blueberry preserves or other berry jam
Streusel Topping and Additional Ingredients:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, cubed and chilled
- 1 tablespoon cream
- 1 large egg, beaten (for egg wash)
Instructions
- Activate the yeast by gently warming milk to a tepid temperature, then whisk in sugar. Sprinkle yeast across the surface and allow it to bloom for 5 minutes until a frothy layer forms.
- Incorporate salt, vanilla, whole eggs, additional yolks, and melted butter into the activated yeast mixture. Thoroughly blend these wet ingredients until uniformly combined.
- Gradually fold in flour, mixing consistently to develop a cohesive dough. Knead the mixture vigorously until it transforms into a smooth, elastic texture – approximately 12-15 minutes when working manually or 20 minutes using a stand mixer.
- Transfer the kneaded dough into a spacious container, drape with a clean kitchen towel, and position in a draft-free, warm environment. Allow the dough to rise and expand, roughly doubling in volume over 1.5 to 2 hours.
- Gently divide the risen dough into 16 equal portions. Roll each segment into uniform spherical shapes, then arrange them carefully on a parchment-lined baking sheet.
- Using fingertips or the back of a spoon, create a gentle indentation in the center of each dough ball. Fill these wells with a generous spoonful of cheese mixture and a vibrant dollop of blueberry preserves.
- Prepare the streusel topping by combining flour, sugar, and chilled butter. Work the ingredients between fingertips until they resemble coarse crumbs. Introduce a touch of cream and lightly blend to create a crumbly texture.
- Allow the filled buns to undergo a secondary proofing, resting for 20-30 minutes. Simultaneously, preheat the oven to 375°F (190°C).
- Before baking, delicately brush the exposed edges of each bun with beaten egg. Sprinkle the prepared streusel generously over the fruit and cheese filling.
- Bake the vatrushka until they transform into a rich, golden-brown color, approximately 25-30 minutes.
- Remove from the oven and let the buns rest briefly, allowing them to cool and set. Serve either warmly or at ambient temperature for optimal enjoyment.
Notes
- Work with precise milk temperature to activate yeast perfectly, ensuring warm (not hot) liquid between 120-130°F prevents killing active yeast cultures.
- Knead dough thoroughly to develop gluten structure, creating soft and stretchy texture that provides excellent bread consistency.
- Use room temperature ingredients like eggs and butter to help dough rise evenly and incorporate smoothly without temperature shock.
- For gluten-free adaptation, replace wheat flour with a high-quality 1:1 gluten-free baking blend and add xanthan gum for structural support.
- Choose fresh, high-quality blueberry preserves with minimal added sugar to enhance natural fruit flavor and prevent excessive sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg