Sweet Cherry Filled Buns (Vatrushki)

A delightful combination of soft yeast dough, juicy cherry filling, and buttery crumb topping, these traditional Russian vatrushki buns are perfect for breakfast, tea time, or dessert. With simple ingredients and straightforward steps, this recipe yields a batch of golden, fruit-filled pastries that are irresistibly fluffy and flavorful.

Ingredients

For the Yeast Buns:

• 1 cup warm milk (about 100˚F)
• 1/2 tablespoon active dry yeast
• 4 tablespoons granulated sugar, divided
• 3 1/4 cups all-purpose flour, divided (plus extra for dusting)
• 1 egg, at room temperature
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon salt
• 1 egg, beaten (for egg wash)

For the Cherry Filling:

• 1 pound sweet red cherries, pitted
• 1/4 cup granulated sugar (1/2 teaspoon for each bun)

For the Crumb Topping:

• 4 tablespoons unsalted butter, cold and diced
• 1 tablespoon granulated sugar
• 1/2 cup all-purpose flour

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Instructions

Prepare the Dough:

1. In the bowl of an electric mixer, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–7 minutes until frothy.
2. Stir in 1/2 cup flour and another tablespoon of sugar. Mix until smooth, then let rise in a warm place (100˚F oven for 20 minutes or at room temperature for 30–45 minutes).
3. Add the egg, remaining sugar, melted butter, and salt. Mix to combine.
4. Attach the dough hook to your mixer and gradually add the remaining 2 3/4 cups of flour, 1 cup at a time. Mix on low speed until the dough is smooth and no longer sticky. Continue kneading with the mixer for 15 minutes.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or at room temperature for 2 hours, until it triples in volume.

Shape the Buns:

6. Transfer the dough to a lightly floured surface. Divide it into two halves, then divide each half into 8 pieces, making 16 pieces in total. Shape each piece into a ball.
7. Butter a baking dish (two round cake pans or one 9×13-inch rimmed pan). Arrange the dough balls evenly in the dish, leaving space between them.
8. Use the bottom of a narrow glass or a small ramekin to press into the center of each dough ball, creating a well.

Assemble the Filling:

9. Place 4 pitted cherries into each well and sprinkle with 1/2 teaspoon of sugar. Cover the dish with a cloth and let the buns rise in a warm place for 20 minutes (or 30–45 minutes at room temperature) until puffy.

Prepare the Crumb Topping:

10. Combine cold butter, sugar, and flour in a bowl. Use a pastry cutter or your fingers to blend until small crumbs form.

Bake the Buns:

11. Preheat your oven to 360˚F. Brush the tops of the buns with the beaten egg wash. Generously sprinkle the crumb topping over each bun.
12. Bake for 20–22 minutes, or until the tops are golden brown.

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Why You’ll Love This Recipe

These cherry-filled buns are a perfect balance of soft, airy dough and juicy, fruity filling. The crumb topping adds a buttery crunch, making these buns an elegant treat for any occasion.

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Tips

• Ensure the milk is warm (not hot) to activate the yeast properly.
• Use fresh cherries for the best flavor, but frozen cherries can also work (thaw and drain them first).
• Avoid over-flouring the dough; it should be soft and slightly sticky before kneading.

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Variations and Substitutions

• Filling Options: Substitute cherries with blueberries, apricots, or your favorite jam.
• Dough Enhancements: Add a teaspoon of vanilla extract or lemon zest for extra flavor.
• Crumb Topping: Mix in a pinch of cinnamon or nutmeg for a warm spice flavor.

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FAQs

Q: Can I make these buns ahead of time?
A: Yes, prepare the dough and let it rise overnight in the refrigerator. Bring to room temperature before shaping and baking.

Q: Can I freeze the buns?
A: These buns freeze well. Store in an airtight container for up to 3 months. Thaw and reheat before serving.

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Serving and Suggestions

Serve these buns slightly warm with a cup of tea or coffee. They’re excellent as a breakfast pastry or a light dessert. Pair with a dollop of whipped cream for an extra touch of indulgence.