Vatrushka — Sweet Tvorog Cheese Buns
Soft yeast buns with a well of sweet tvorog cheese in the center — a beloved Slavic bakery classic our babushkas made on weekends. Honey-sweetened, protein-rich.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- A genuine hit of protein
- Makes enough for 10
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 cups (360 g) whole-wheat bread flour
- 3/4 cup (180 ml) warm milk
- 2 1/4 tsp active dry yeast
- 3 tbsp raw honey
- 3 tbsp softened butter
- 1 egg, 1/2 tsp salt
- 1 1/2 cups (340 g) tvorog / dry farmer's cheese
- 1 egg yolk
- 2 tbsp raw honey
- 1 tsp vanilla, zest of 1/2 lemon
What goes into Vatrushka — Sweet Tvorog Cheese Buns
This one comes together in two parts, each doing its own job:
- Dough. Built from 3 cups (360 g) whole-wheat bread flour and a few others.
- Filling. Built from 1 1/2 cups (340 g) tvorog / dry farmer's cheese and a few others.
How to make it
Foam yeast and 1 tsp honey in warm milk (10 min). Mix in honey, butter, egg, salt and flour to a soft dough; knead 8 minutes. Rise 1 hour.
Mash filling ingredients smooth; chill.
Divide dough into 10 balls; place on a lined tray. Press a wide well into each with a floured glass. Rise 20 minutes.
Spoon filling into each well.
Bake at 350°F (175°C) for 18–22 minutes until golden. Brush edges with a little honey while warm.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Vatrushka — Sweet Tvorog Cheese Buns really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Vatrushka — Sweet Tvorog Cheese Buns keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Vatrushka — Sweet Tvorog Cheese Buns make?
This makes enough for 10. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Vatrushka — Sweet Tvorog Cheese Buns
Soft yeast buns with a well of sweet tvorog cheese in the center — a beloved Slavic bakery classic our babushkas made on weekends. Honey-sweetened, protein-rich.
Ingredients
- 3 cups (360 g) whole-wheat bread flour
- 3/4 cup (180 ml) warm milk
- 2 1/4 tsp active dry yeast
- 3 tbsp raw honey
- 3 tbsp softened butter
- 1 egg, 1/2 tsp salt
- 1 1/2 cups (340 g) tvorog / dry farmer's cheese
- 1 egg yolk
- 2 tbsp raw honey
- 1 tsp vanilla, zest of 1/2 lemon
Instructions
- Foam yeast and 1 tsp honey in warm milk (10 min). Mix in honey, butter, egg, salt and flour to a soft dough; knead 8 minutes. Rise 1 hour.
- Mash filling ingredients smooth; chill.
- Divide dough into 10 balls; place on a lined tray. Press a wide well into each with a floured glass. Rise 20 minutes.
- Spoon filling into each well.
- Bake at 350°F (175°C) for 18–22 minutes until golden. Brush edges with a little honey while warm.
