Soft & Sweet: Cream Cheese Vatrushka Buns - A Taste of Comfort

There are some bakes that just feel like a warm hug. These Cream Cheese Vatrushka Buns are definitely one of them for me. The soft, slightly sweet dough, cradling a creamy, tangy filling – it’s a combination that’s simply irresistible. Growing up, I remember the aroma of these buns filling our kitchen. My babushka (grandmother) would often bake them, and the anticipation of that first warm, pillowy bite was always a highlight of my day. Now, every time I make them, it’s like stepping back into her cozy kitchen, filled with love and the sweet scent of baking.

Vatrushka (plural: Vatrushki) are traditional Eastern European buns, typically made with a yeast dough and a sweet or savory filling. This version focuses on a delightful cream cheese filling, making them a perfect treat for breakfast, brunch, or an afternoon snack. They are surprisingly easy to make, and the result is a batch of incredibly soft and flavorful buns that will disappear quickly!

So, if you’re looking for a baking project that’s both comforting and rewarding, look no further. Let’s get started on making these Soft & Sweet Cream Cheese Vatrushka Buns!

Yields: Approximately 12 buns Prep time: 30 minutes (plus 1-2 hours for rising) Cook time: 15-20 minutes

Ingredients:

For the Dough:

  • 1 cup (240ml) lukewarm milk (about 105-115°F / 40-46°C)

  • 2 ¼ teaspoons (1 packet) active dry yeast

  • ¼ cup (50g) granulated sugar, plus 1 teaspoon for the yeast

  • 1 large egg, at room temperature

  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled

  • ½ teaspoon salt

  • 3 – 3 ½ cups (360-420g) all-purpose flour, plus more for dusting

For the Cream Cheese Filling:

  • 8 ounces (227g) cream cheese, softened

  • ¼ cup (50g) granulated sugar

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 1 tablespoon all-purpose flour

  • Optional: Zest of ½ lemon or orange

For the Egg Wash:

  • 1 large egg, beaten with 1 tablespoon milk or water

Instructions:

1. Activate the Yeast:

  • In a large mixing bowl or the bowl of a stand mixer, warm the milk to the specified temperature. Sprinkle the 1 teaspoon of sugar over the milk, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, until the yeast is foamy. This indicates that the yeast is active.

2. Combine Wet Ingredients:

  • Once the yeast is foamy, add the remaining ¼ cup of granulated sugar, the large egg, melted and slightly cooled butter, and salt to the bowl. Whisk everything together until well combined.

3. Gradually Add Flour:

  • Gradually add the flour, starting with 3 cups. If using a stand mixer, use the dough hook attachment and mix on low speed until the dough starts to come together. If mixing by hand, use a wooden spoon or spatula to mix until a shaggy dough forms.

  • Continue to add the remaining flour, a little at a time, until the dough is soft, slightly sticky, and pulls away from the sides of the bowl. You may not need all of the flour.

4. Knead the Dough:

  • Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth and elastic. If using a stand mixer, continue kneading with the dough hook on medium-low speed for the same amount of time.

  • The dough should be soft and pliable but not overly sticky. If it is too sticky, add a little more flour, a teaspoon at a time.

5. First Rise:

  • Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap.

  • Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. The rising time will depend on the temperature of your environment.

6. Prepare the Cream Cheese Filling:

  • While the dough is rising, prepare the cream cheese filling. In a medium bowl, combine the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and flour. If using, add the lemon or orange zest.

  • Beat with an electric mixer or whisk vigorously until the filling is smooth and creamy. Set aside.

7. Shape the Vatrushki:

  • Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

  • Divide the dough into 12 equal pieces (about 50-60g each).

  • Shape each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.

  • Using the bottom of a glass or a small jar (about 2-2.5 inches in diameter), lightly floured, press down in the center of each dough ball to create a well for the filling, leaving a raised edge of about ½ inch. Be careful not to press all the way through the dough.

8. Fill the Vatrushki:

  • Spoon about 1-2 tablespoons of the cream cheese filling into the center of each indentation.

9. Second Rise:

  • Cover the baking sheet with a clean kitchen towel and let the filled vatrushki rise in a warm place for another 20-30 minutes. They should look slightly puffy.

10. Preheat Oven and Egg Wash:

  • Preheat your oven to 375°F (190°C) about 15 minutes before the end of the second rise.

  • In a small bowl, whisk together the egg and milk or water for the egg wash.

11. Bake the Vatrushki:

  • Gently brush the raised edges of the vatrushki with the egg wash.

  • Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown and the filling is set.

12. Cool and Enjoy:

  • Once baked, carefully transfer the vatrushki to a wire rack to cool slightly.

  • They are best enjoyed warm or at room temperature. You can sprinkle them with a little powdered sugar before serving, if desired.

Tips for Success:

  • Use warm milk: The temperature of the milk is crucial for activating the yeast properly. If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate.

  • Don't add too much flour: Add the flour gradually to avoid a dry and tough dough. The dough should be soft and slightly sticky.

  • Ensure cream cheese is softened: Softened cream cheese will blend smoothly into the filling without any lumps.

  • Warm place for rising: A warm environment helps the yeast to work efficiently, resulting in a light and airy dough. You can use a slightly warm oven (turned off!), a sunny spot, or a proofing drawer if you have one.

  • Gentle handling: Be gentle when shaping and handling the dough to maintain its airy texture.

  • Adjust baking time: Oven temperatures can vary, so keep an eye on the vatrushki and adjust the baking time as needed to ensure they are golden brown.

  • Storage: Leftover vatrushki can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently before serving if desired.

These Soft & Sweet Cream Cheese Vatrushka Buns are a delightful treat that’s perfect for sharing with family and friends. I hope you enjoy making and savoring every bite of these little pockets of comfort! Let me know in the comments if you try this recipe – I’d love to hear how they turn out for you!