Ingredients
Dough
- 1 1/2 tbsp active dry yeast
- 2 cups warm milk (110°F)
- 1/2 cup sugar (divided)
- 3 eggs
- 2 tbsp mayonnaise
- 1 tsp salt
- 5 cups all-purpose flour (may need more depending on brand)
- 3 tbsp oil (avocado or canola)
Filling
- 16 oz cream cheese (room temperature)
- 16 oz farmer’s cheese or cottage cheese
- 2 eggs
- 1/2 cup sugar
- 1 cup golden raisins (optional, soaked)
Instructions
- Combine Yeast Mixture: In the bowl of your stand mixer, combine the active dry yeast, warm milk at about 110°F, and 1 tablespoon of sugar. Allow this mixture to rest on the counter for 10 minutes until it becomes foamy, signaling that the yeast is active.
- Add Wet Ingredients: To the yeast mixture, whisk in the 3 eggs, 2 tablespoons mayonnaise, 1 teaspoon salt, and the remaining sugar. Mix until all ingredients are fully combined.
- Add Flour and Oil, Knead Dough: Gradually add the flour to the wet ingredients using a spatula to mix in. Once all flour is incorporated, add the oil last to improve dough texture. Attach the dough hook to your stand mixer and knead the dough for at least 10 minutes until it is elastic, soft, and no longer sticky.
- First Rise: Cover the dough and let it rise in the bowl for about 1 hour, or until doubled in size.
- Shape Buns: After the dough has risen, divide it into 30 equal pieces using a dough scraper or bench knife. Shape each piece into a flattened ball and arrange them on parchment-lined baking sheets, spacing them 2 inches apart. Cover with a towel and let rise for an additional 30 minutes.
- Prepare Centers for Filling: Once risen, press the center of each bun gently with the bottom of a glass to create a hollow space for the filling. Ensure buns are spaced apart so they do not touch during baking. Use two baking sheets if needed.
- Make Filling: In a bowl, whisk together cream cheese, farmer’s cheese or cottage cheese, 2 eggs, and 1/2 cup sugar until smooth. If using raisins, soak them in boiling water for 10-15 minutes, drain well, and fold into the cheese mixture.
- Fill Buns: Spoon the cheese filling into the center of each prepared bun, filling the hollow indentations evenly.
- Bake: Preheat your oven to 350°F (175°C). Bake one tray at a time for about 30 minutes or until the buns are golden brown. Let the other tray rest at room temperature while baking the first batch.
- Serve and Enjoy: Once baked, remove the buns from the oven and allow them to cool slightly before serving. Enjoy these delightful traditional Vatrushka buns warm or at room temperature.
Notes
- Ensure milk temperature is around 110°F to activate the yeast properly without killing it.
- Adding oil last to the dough helps create a soft and tender texture.
- If using raisins, soaking them in hot water before adding prevents them from being dry and helps them blend smoothly into the filling.
- You may need to adjust the flour amount slightly depending on humidity and flour brand to get a dough that is soft but not sticky.
- Using a stand mixer with a dough hook significantly eases the kneading process but kneading by hand is also possible, just increases kneading time.
- For best flavors, allow dough to rise fully and do not rush the resting periods.
- You can store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
