Name: Blueberry and Cheese Vatrushka Buns Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 3 h
Cuisine: Eastern European
Ingredients: 1 cup whole milk; 1 1/2 tbsp dry active yeast; 1/2 cup sugar; 1/2 tsp sea salt; 1 tsp vanilla extract; 2 large eggs, plus 2 egg yolks; 1 1/2 cups unsalted butter, melted; 5 cups all-purpose flour; 8 oz cream cheese, softened at room temp; 1 large egg; 1/4 to 1/2 cup sugar; 1/2 tsp salt; 2 tsp vanilla extract; 2 cups farmer’s cheese, tvorog; 1/3 cup blueberry preserves, or other fruit or berry jams; 1/4 cup all-purpose flour; 1/4 cup white granulated sugar; 2 tbsp unsalted butter, cubed & chilled; 1 tbsp cream; 1 large egg, well-beaten

Description

This recipe is for Blueberry and Cheese Vatrushka Buns, an Eastern European pastry filled with a mixture of cheese, sugar, and blueberry preserves, topped with streusel topping, and baked until golden brown.

Ingredients

Scale

For Yeast Dough:

1 cup whole milk

1 1/2 tbsp dry active yeast

1/2 cup sugar

1/2 tsp sea salt

1 tsp vanilla extract

2 large eggs, plus 2 egg yolks

1 1/2 cups unsalted butter, melted

5 cups all-purpose flour

For Cheese Filling:

8 oz cream cheese, softened at room temp

1 large egg

1/4 to 1/2 cup sugar

1/2 tsp salt

2 tsp vanilla extract

2 cups farmer’s cheese, tvorog

1/3 cup blueberry preserves, or other fruit or berry jams

For Streusel Topping:

1/4 cup all-purpose flour

1/4 cup white granulated sugar

2 tbsp unsalted butter, cubed & chilled

1 tbsp cream

Additional:

1 large egg, well-beaten

Instructions

Heat the whole milk in the microwave or on the stovetop until it reaches a temperature between 120 and 130 degrees Fahrenheit.
In a large mixing bowl, combine the milk, half a cup of white granulated sugar, and one and a half tablespoons of dry active yeast. Let this mixture sit for about five minutes to allow the yeast to proof.
Next, add half a teaspoon of sea salt, one teaspoon of vanilla extract, two eggs, and two egg yolks to the mixture. Pour in one and a half cups of melted unsalted butter and whisk until the eggs are well beaten.
Gradually add five cups of all-purpose flour to the mixture and whisk after each addition. Once a dough starts to form, switch to a spatula and continue to mix until the dough becomes soft and elastic.
Knead the dough for 12-15 minutes until it is no longer sticky. If you have a stand mixer, you can use the dough attachment and run it on the lowest speed for 20-25 minutes until the dough is smooth and elastic.
Place the dough back into the mixing bowl, cover it with a tea towel, and let it proof for 1.5-2 hours until it has doubled in size.
While waiting for the dough to proof, prepare the filling. In a mixing bowl, combine the softened cream cheese, one large egg, half a teaspoon of salt, a quarter to a half cup of white granulated sugar, and two teaspoons of vanilla extract. Mix well and then add two cups of farmer’s cheese or Quark.
Preheat your oven to 350 degrees Fahrenheit.
To make the streusel topping, combine the all-purpose flour, white granulated sugar, and chilled cubed unsalted butter in a small mixing bowl. Use a pastry cutter or your fingers to mix the ingredients until they form small pea-sized crumbs.
Roll out the dough into small circles and place them on a baking sheet lined with parchment paper.
Add a spoonful of the cheese filling to the center of each circle, then add a spoonful of blueberry preserves on top. Sprinkle some blueberries on top of the preserves and then add the streusel topping.
Bake the buns for 20-25 minutes until they are golden brown on the outside. Let them cool for a few minutes before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: DESSERT
Cuisine: Eastern European

Nutrition

Serving Size: 1bun
Calories: 509kcal
Sugar: 17g
Sodium: 342mg
Fat: 29g
Saturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 51g
Fiber: 1g
Protein: 51g
Cholesterol: 135mg