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
Scale
Dough
- 1 cup warm milk (about 100ËšF, 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 100ËšF) 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.
