Vatrushka

Russian cottage cheese⏱ 55 min⚡ Vegetarian

Vatrushka is a soft, lightly sweet yeast bun with a golden rim and a creamy curd center. This small-batch version delivers tender dough and a rich, vanilla-scented filling in a practical weeknight timeframe.

Nutrition · per serving

554kcal

24gProtein

59gCarbs

24gFat

2gFiber

2 servings

Ingredients

14 items

Dough

strong white flour160 g

instant yeast4 g

fine sugar20 g

fine salt2 g

warm milk60 ml

egg1 medium

unsalted butter, melted and cooled20 g

Curd filling

cottage cheese, well drained180 g

fine sugar25 g

egg yolk1

vanilla extract2 ml

strong white flour8 g

Glaze

egg white1

milk5 ml

Tips

•For a more traditional texture, use farmer's cheese or tvorog if available; if using cottage cheese, drain it thoroughly and mash well.
•A little lemon zest can be added to the filling, though classic versions are often simply vanilla-scented.
•Serve with tea, or dust lightly with icing sugar after cooling for a bakery-style finish.

Steps

1
Warm the oven to 200°C. Line a small baking tray with baking paper. In a bowl, combine the flour, yeast, sugar, and salt for the dough.
160 g strong white flour4 g instant yeast20 g fine sugar2 g fine salt
2
Add the warm milk, egg, and melted butter to the dry ingredients. Mix into a soft dough, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; if it clings heavily, dust your hands lightly rather than adding much extra flour.
60 ml warm milk1 medium egg20 g unsalted butter, melted and cooled
3
Cover the dough and let it rest in a warm place for 15 minutes. This short rest helps the dough relax and rise enough for a quick version.
4
Meanwhile, make the filling. Mash or sieve the drained cottage cheese until fairly smooth, then mix with the sugar, egg yolk, vanilla, and flour. The filling should be thick and spoonable, not runny; draining the cheese well is important so the centers stay creamy instead of watery.
180 g cottage cheese, well drained25 g fine sugar1 egg yolk2 ml vanilla extract8 g strong white flour
5
Divide the dough into 2 equal pieces and shape each into a tight ball. Place them on the tray, leaving space between them. Flatten each gently into a thick round about 9-10 cm wide, then use the bottom of a glass or your fingers to press a deep well in the center, leaving a raised rim.
6
Spoon the curd filling evenly into the wells. Whisk the egg white with the milk and brush the exposed dough rim lightly for shine and color.
1 egg white5 ml milk
7
Bake for 18-20 minutes until the rims are deep golden and the filling is just set with a slight wobble in the very center. If the tops color too fast, rotate the tray after 12 minutes for even baking.
8
Cool the vatrushki for 5 minutes before serving. They are best warm, when the dough is tender and the sweet curd filling is soft and fragrant.

Origin & History

Vatrushka is a classic East Slavic enriched bun known for its open center filled most often with sweetened tvorog, a fresh curd cheese. It has long been a staple of Russian home baking and bakery counters, prized as both a breakfast pastry and a teatime treat.

russian pastry cottage cheese vegetarian baking tea time

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Steps

Warm the oven to 200°C. Line a small baking tray with baking paper. In a bowl, combine the flour, yeast, sugar, and salt for the dough.

160 g strong white flour4 g instant yeast20 g fine sugar2 g fine salt

Add the warm milk, egg, and melted butter to the dry ingredients. Mix into a soft dough, then knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; if it clings heavily, dust your hands lightly rather than adding much extra flour.

60 ml warm milk1 medium egg20 g unsalted butter, melted and cooled

Cover the dough and let it rest in a warm place for 15 minutes. This short rest helps the dough relax and rise enough for a quick version.

Meanwhile, make the filling. Mash or sieve the drained cottage cheese until fairly smooth, then mix with the sugar, egg yolk, vanilla, and flour. The filling should be thick and spoonable, not runny; draining the cheese well is important so the centers stay creamy instead of watery.

180 g cottage cheese, well drained25 g fine sugar1 egg yolk2 ml vanilla extract8 g strong white flour

Divide the dough into 2 equal pieces and shape each into a tight ball. Place them on the tray, leaving space between them. Flatten each gently into a thick round about 9-10 cm wide, then use the bottom of a glass or your fingers to press a deep well in the center, leaving a raised rim.

Spoon the curd filling evenly into the wells. Whisk the egg white with the milk and brush the exposed dough rim lightly for shine and color.

1 egg white5 ml milk

Bake for 18-20 minutes until the rims are deep golden and the filling is just set with a slight wobble in the very center. If the tops color too fast, rotate the tray after 12 minutes for even baking.

Cool the vatrushki for 5 minutes before serving. They are best warm, when the dough is tender and the sweet curd filling is soft and fragrant.