Sweet Cherry Filled Buns (Vatrushka Recipe) (2024)

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Vatrushka buns are very popular in Russia and Ukraine. Vatrushki aresoftsweet buns that aretypicallyfilled with farmers cheese, but I had cherries so I used ’em. These cherry filled buns were fun to create and you won’t believe how fluffythey are! They aren’t difficult to make but there is a good amount of rising time involved so get started early in the day.

My husband and son ate an entire pan between the two of them; well, technically they saved 1 for me ;). These are bestwhen they are warm from the oven. They kind of melt in your mouth and you won’t be able to stop at just one.

Tips for working with yeast doughs:

A good rule of thumb is never tolet the dough or yeast get too hot during therising process or you will kill the yeast. I try not to let the mixture get warmer than100˚. This means your milk can’t be too hot and your proofing oven temperature can’t be above 100˚F or you will ruin the dough. I’ve done it and I’d love to save you the same heartache. P.S. If it’s warm outside, you can letyour dough rise outdoors in the shade.

Cherry Filled Buns Recipe:

1 cup warm milk (about 100˚F, not hot!)
1/2 Tbsp active dry yeast
4 Tbsp granulated sugar, divided
3 1/4 cups all purpose flour, divided, plus more for dusting *measured correctly
1 egg, room temp (take it out of the fridge at the start of the recipe)
1 Tbsp unsalted butter, melted
1/2 tsp salt
1 egg , beaten with fork (for egg wash)

For the Simple Cherry Filling:

1lb sweet red cherries, pitted
1/4cup granulated sugar (1/2 tsp for each bun)

Crumb Topping Ingredients:

4 Tbspbutter, cold, diced
1 Tbspsugar
1/2 cup all-purpose Flour

How to Make Cherry Filled Buns – Vatrushki:

Preheat the oven to 360˚F at step 8.
1. In the bowl of an electric mixer, add 1 cup warm milk and sprinkle the top with 1/2 Tbsp yeast and let sit 5-7 minutes for the yeast to activate.

2. Stir in 1/2 cup flour and 2 Tbsp sugar and whisk until blended, then let rise in a warm 100˚F oven for 20 minutes (or at room temp 30-45 mins).

3. Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt. Now using the dough hook, add remaining 2 3/4cups flour, 1 cup at a time, allowing it to fully incorporate between each addition. Add the last bit of flour slowly. You know the dough is perfect when it is no longer sticking to the walls of the mixer. Do not add more flour past this point.

Note: not all flour is createdequal so add flour until it’s not sticking to the mixing bowl.Continue mixing your dough with the dough hook on low speed 15 minutes.

4. Cover your mixing bowl with plastic wrap and let it rise in a warm 100˚F oven for 1 hour (or at room temp 2 hours) . Be patient and your dough should triple in volume.

5. Transfer the dough to a good non-stick surface and cut it in half. Working with one pieceat a time, cut each piece in half, then in half again. Repeat with the rest of the dough to make a total of 16 pieces from the entire dough. Shapethe dough into balls.

6. Butter a baking dish (either 2 round cake pans, or one(9×13) rimmed baking pan). Place balls of dough ,evenly spaced in your baking dish(es). Push a narrow drinking glass or a small ramekin over the center of each dough round to make a well in the center.

7. Place 4 cherries into each well and sprinkle each bun with 1/2 tsp sugar.Let rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes at room temp).

8. Make the Crumb Mixture:Combine crumb mixture ingredients in a medium bowl and use a pastry cutter or rub together with your fingers until small crumbs form.

9. Brush the buns with egg wash and sprinkle the tops generously with the crumb mixture.Bake at 360˚F for 20-22 min or until tops are golden brown.

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