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Strawberry Cheesecake Vatrushka Buns Recipe

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3.9 from 12 reviews

Strawberry Cheesecake Vatrushka Buns are soft, fluffy Russian-style sweet buns filled with a creamy sweetened cream cheese and a dollop of strawberry jam. Topped with a buttery streusel crumble and baked to golden perfection, these delightful treats combine a tender yeast dough with luscious creamy filling and fruity jam, making them perfect for breakfast, brunch, or a sweet snack.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 buns
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian

Ingredients

Dough Ingredients

  • 220ml / 1 cup warm milk (full fat or skimmed)
  • 7g / 1 tbsp active dried yeast
  • 1/2 tbsp granulated sugar
  • 85ml / 1/3 cup vegetable oil
  • 1 egg
  • 1/2 tsp salt
  • 400g / 3 cups + 2 tbsp bread flour

Filling Ingredients

  • 125g / 4 oz cream cheese (full fat)
  • 2 tbsp granulated sugar
  • 125ml / 1/2 cup strawberry jam (or any jam of your choice)

Streusel Topping Ingredients

  • 2 tbsp flour
  • 1 tbsp butter (firm but not fridge cold)
  • 1 tbsp granulated sugar

Additional

  • 1 egg for brushing

Instructions

  1. Bloom the yeast: In a small jar, combine the warm milk, active dried yeast, and 1/2 tablespoon sugar. Let the mixture sit for 5 minutes until the yeast blooms and becomes frothy.
  2. Prepare the liquid mixture: Add 1 egg and vegetable oil to the yeast mixture, mixing well with a fork until combined.
  3. Make the dough: In a large bowl or stand mixer bowl, combine bread flour and salt. Add the liquid ingredients. Using a dough hook attachment, mix on low speed for 1 minute, then increase speed and knead for 10 minutes until the dough is soft and pliable. Alternatively, knead by hand for about 15 minutes.
  4. First proofing: Remove the dough, lightly oil the mixing bowl, place the dough back, flipping it so the oily side is on top. Cover with a tea towel and let it proof in a warm spot for 1 hour or until doubled in size.
  5. Divide the dough: Weigh the dough and divide into 12 equal parts (~60g each). If no scale, divide into two equal parts, then each part into six.
  6. Shape the buns: Take each dough piece and tuck sides underneath to form a rough ball. Roll it on a lightly floured surface to tighten the ball. Place on parchment-lined baking pans spaced 3 inches apart. Cover with tea towel and let rise for 20–30 minutes until slightly puffed.
  7. Prepare the cream cheese filling: In a small bowl, combine cream cheese and 2 tablespoons granulated sugar. Mix until sugar dissolves and mixture is smooth.
  8. Make the streusel topping: In another small bowl, mix firm butter (not cold), flour, and sugar with a fork until the mixture has a sandy texture with clumps.
  9. Shape and fill buns: Press the center of each dough ball firmly with the bottom of a jar or fingers to create a well. Fill each well with 1 tablespoon of sweetened cream cheese, then make an indentation in the cream cheese with the back of a spoon. Top with a spoonful of strawberry jam.
  10. Brush and top: Brush the edges of each filled bun with beaten egg. Sprinkle the streusel topping evenly over the buns.
  11. Bake: Preheat the oven to 180°C (350°F). Bake the buns for about 20 minutes or until golden brown on top.

Notes

  • Ensure the milk is warm, not hot, to prevent killing the yeast and achieve proper proofing.
  • You can substitute strawberry jam with any other fruit jam based on preference.
  • For best results, proof the dough in a warm draft-free place.
  • If dough is too sticky, add a bit more flour little by little during kneading.
  • The streusel topping adds a delightful crunch but can be omitted if preferred.
  • Brush the buns gently with egg wash to achieve a glossy golden crust.
  • Use fresh, full-fat cream cheese for a richer filling.

Find it online: https://cheftinaskitchen.com/strawberry-cheesecake-vatrushka-buns-recipe/