There is something truly delightful about Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe that instantly brightens up any kitchen and lifts your spirits. These tender, fluffy buns are generously filled with juicy, sweet cherries, creating a perfect harmony between soft dough and luscious fruit filling. The balance of sweetness and a hint of buttery richness makes this traditional Eastern European treat a crowd-pleaser for family breakfasts or an afternoon teatime indulgence. If you love a warm, comforting pastry that’s bursting with natural fruit flavor, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
The magic behind these buns lies in a handful of simple, wholesome ingredients that come together to create that perfect texture and taste. Each element has a special role, from the warmth of the milk fostering the yeast’s rise to the burst of flavor from fresh cherries.
- 1 cup warm milk: Use milk at about 100˚F to activate the yeast without killing it.
- 1/2 Tbsp active dry yeast: The essential leavening agent that ensures your buns become light and airy.
- 4 Tbsp granulated sugar (divided): Adds sweetness and helps the yeast ferment properly.
- 3 1/4 cups all-purpose flour (divided, plus more for dusting): The structure of your dough, balanced for tenderness and elasticity.
- 1 egg (room temp): Binds the dough and adds richness—make sure it’s at room temperature for smooth blending.
- 1 Tbsp unsalted butter (melted): Gives the dough a silky texture and richness.
- 1/2 tsp salt: Enhances flavor and balances the sweetness.
- 1 egg (beaten): Used as an egg wash for that golden, glossy finish.
- 1 lb sweet red cherries (pitted): The star of the filling, bringing juicy sweetness and vibrant color.
- 1/4 cup granulated sugar: Sweetens the cherry filling perfectly.
- 4 Tbsp unsalted butter (cold, diced): Creates a crumbly, rich topping for added texture contrast.
- 1 Tbsp sugar: Used in the topping for a light crunch and extra sweetness.
- 1/2 cup all-purpose flour: Combines with cold butter and sugar to create the delicious crumb topping.
How to Make Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe
Step 1: Activate the yeast and mix the dough
Begin by dissolving the yeast along with 1 tablespoon of sugar in the warm milk. Let it sit until bubbly and frothy—this means your yeast is awake and ready! In a large bowl, mix 2 1/2 cups of flour, the remaining sugar, salt, egg, and melted butter. Then, pour in the yeast mixture and gently combine everything until you have a soft dough. This initial step sets the foundation for soft and pillowy buns bursting with flavor.
Step 2: Knead and proof the dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You’ll feel the dough spring back, signaling that the gluten structure is ready. Place the dough into a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size—usually about 1 to 1.5 hours. This patient waiting rewards you with buns that are airy and tender.
Step 3: Prepare the cherry filling and crumb topping
While the dough is proofing, pit your sweet red cherries and toss them with 1/4 cup sugar. This sweetens the fruit and helps draw out some juice for a luscious filling. For the crumb topping, combine the cold diced butter, sugar, and flour in a bowl and rub them together with your fingertips until the mixture is crumbly but holds together. This topping will provide a delightful texture contrast atop each bun.
Step 4: Shape the buns and add the filling
Once the dough has doubled, punch it down gently and divide it into 16 equal pieces. Roll each piece into a ball and flatten it slightly on a baking sheet lined with parchment paper. Using your fingers, create a well in the center of each bun—this is where the sweet cherry filling goes. Spoon a generous amount of the cherry mixture into each indentation and then sprinkle the crumb topping over the cherries for an irresistible finish.
Step 5: Final proof and bake
Brush the edges of the buns with beaten egg for that signature golden sheen. Cover the buns lightly and allow them to rise again for about 20-30 minutes. This final proof helps the buns become fluffy and soft. Bake the buns at 375˚F (190˚C) for 20-22 minutes or until the tops are beautifully golden and the crumb topping is slightly crisp. The aroma will fill your kitchen with a warm, comforting scent that signals they’re ready to enjoy.
How to Serve Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe
Garnishes
For a final touch, dust your buns lightly with powdered sugar or drizzle with a simple vanilla glaze. Fresh mint leaves or a sprinkle of chopped nuts add an elegant flair and complement the fruity center wonderfully.
Side Dishes
These buns shine on their own, but pairing them with a cup of freshly brewed coffee, black tea, or even a glass of cold milk makes for a comforting and balanced snack or breakfast. A bowl of Greek yogurt or light cream cheese on the side can add a lovely creamy contrast.
Creative Ways to Present
Arrange your buns on a rustic wooden board or a pretty cake stand for a charming presentation. Create a mini brunch spread with fresh berries, jams, and honey nearby—guests will love assembling their own combination of flavors. For a special occasion, add edible flowers around your display to elevate the experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container at room temperature for up to two days. This helps maintain their softness without drying out. You can also wrap them tightly in foil to lock in moisture.
Freezing
Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe freeze wonderfully. Once cooled, wrap each bun individually in plastic wrap and place them in a freezer-safe bag or container. They can stay fresh for up to 2 months frozen, ready to thaw whenever that craving hits.
Reheating
To reheat, place the bun on a baking sheet and warm in a 350˚F oven for about 10 minutes. This brings back the fresh-baked softness and revives the crumb topping’s texture. Avoid microwaving as it can make the bun soggy.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work well as a filling, but be sure to thaw and drain them properly to avoid excess moisture that might make the dough soggy.
What if I don’t have all-purpose flour? Can I use another type?
All-purpose flour strikes the perfect balance in texture for these buns. While bread flour will make them chewier and cake flour more tender, substitutions can work but may slightly change the final result.
Can I make the dough in a stand mixer?
Yes, using a stand mixer with a dough hook can make kneading easier and quicker. Mix on low to medium speed to develop the dough’s elasticity properly.
Is there a way to make these buns vegan?
You can replace the egg with a flax egg or applesauce and use plant-based milk and butter substitutes. Keep in mind this might slightly alter the texture and color but will still yield delicious buns.
How do I know when the buns are fully baked?
The buns should be golden brown on top and sound hollow when tapped underneath. The crumb topping should be lightly crisped and the cherry filling bubbling slightly around the edges.
Final Thoughts
If you’re looking to bring a little joy and warmth into your kitchen, this Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe is an absolute must-try. The love and simple goodness baked into every bite promise to become a beloved part of your baking repertoire. I encourage you to whip up a batch and enjoy the cozy comfort these buns bring to any occasion.
Print
Sweet Cherry Filled Buns (Vatrushki Recipe) Recipe
- Prep Time: 140 minutes
- Cook Time: 22 minutes
- Total Time: 162 minutes
- Yield: 16 buns
- Category: Baking
- Method: Baking
- Cuisine: Eastern European
Description
Sweet Cherry Filled Buns, known as Vatrushki, are a delightful Eastern European pastry featuring a soft, slightly sweet yeast dough filled with fresh sweet red cherries. These buns are perfect for breakfast or as a tasty snack, combining tender dough with a luscious, fruity center and a buttery crumb topping.
Ingredients
Dough
- 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)
- 1 egg (room temperature)
- 1 Tbsp unsalted butter (melted)
- 1/2 tsp salt
Egg Wash
- 1 egg (beaten with fork)
Filling
- 1 lb sweet red cherries (pitted)
- 1/4 cup granulated sugar (divided, approximately 1/2 tsp per bun)
Crumb Topping
- 4 Tbsp unsalted butter (cold, diced)
- 1 Tbsp sugar
- 1/2 cup all-purpose flour
Instructions
- Activate yeast: In a small bowl, combine warm milk (about 100˚F) with 1/2 tablespoon active dry yeast and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy and activated.
- Prepare dough: In a large bowl, whisk together 3 cups of the all-purpose flour with salt. In a separate bowl, beat the room temperature egg and mix with melted butter. Add the yeast mixture, egg, and butter to the flour mixture. Stir to combine, then slowly add the remaining flour until a soft dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5 hours or until doubled in size.
- Prepare crumb topping: In a small bowl, mix cold diced butter, 1 tablespoon sugar, and 1/2 cup flour with your fingers to create crumbly topping. Set aside.
- Prepare cherries: Pit the sweet red cherries and toss them with 1/4 cup granulated sugar. Set aside.
- Shape buns: Once the dough has risen, turn it out onto a floured surface and gently roll or pat it into a rectangle about 1/2 inch thick. Cut into 16 equal pieces.
- Form buns: Roll each piece into a ball and place on a baking sheet lined with parchment paper. Using your fingers or thumb, create a shallow well or indentation in the center of each bun to hold the cherry filling.
- Add filling: Spoon the sugared cherries into each indentation evenly, then sprinkle a small amount of sugar (about 1/2 tsp) over the cherries in each bun.
- Apply egg wash: Brush the edges of each bun with the beaten egg to help them brown beautifully during baking.
- Add crumb topping: Sprinkle the prepared crumb topping generously over each bun, focusing on the edges and the filling area to add texture and flavor.
- Second rise: Cover the buns loosely with a clean towel and let them rise for another 30 minutes until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the buns on the middle rack for 20-22 minutes until the tops are golden brown and the crumb topping is crisp.
- Cool and serve: Remove the buns from the oven and let them cool on a wire rack for at least 10 minutes before serving. Enjoy warm or at room temperature.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- Use fresh sweet cherries when possible for the best flavor; frozen cherries can be used but drain excess liquid to avoid soggy buns.
- The crumb topping adds a buttery, sweet crunch—do not skip it.
- These buns can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- For a dairy-free version, substitute butter with a plant-based alternative.
