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Sweet Cherry Filled Buns (Vatrushka Recipe)

These sweet cherry filled buns (vatrushki) are soft and fluffy. They kind of melt in your mouth and you won't be able to stop at just one.

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Vatrushka buns are very popular in Russia and Ukraine. Vatrushki are soft sweet buns that are typically filled 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 fluffy they 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 best when 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 to let the dough or yeast get too hot during the rising process or you will kill the yeast. I try not to let the mixture get warmer than 100˚. 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 let your 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)

Sweet Cherry Filled Buns

For the Simple Cherry Filling:

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

Crumb Topping Ingredients:

4 Tbsp butter, cold, diced
1 Tbsp sugar
1/2 cup all-purpose Flour

Sweet Cherry Filled Buns-2

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.

Sweet Cherry Filled Buns-3

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).

Sweet Cherry Filled Buns-9

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 3/4 cups  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 created equal 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.

Sweet Cherry Filled Buns-10

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.

Sweet Cherry Filled Buns-11

5. Transfer the dough to a good non-stick surface and cut it in half. Working with one piece at 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. Shape the dough into balls.

Sweet Cherry Filled Buns-5

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.

Sweet Cherry Filled Buns-4

Sweet Cherry Filled Buns-6

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).

Sweet Cherry Filled Buns-12

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.

Sweet Cherry Filled Buns-13

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.

Sweet Cherry Filled Buns-14

Sweet Cherry Filled Buns (old Russian recipe). So soft; they melt in your mouth @natashaskitchen

Sweet Cherry Filled Buns (old Russian recipe). So soft; they melt in your mouth @natashaskitchen

Sweet Cherry Filled Buns (old Russian recipe). So soft; they melt in your mouth @natashaskitchen

Sweet Cherry Filled Buns (Vatrushki Recipe)

5 from 18 votes
Prep Time: 2 hours 20 minutes
Cook Time: 22 minutes
Total Time: 2 hours 42 minutes
These sweet cherry filled buns (vatrushki) are soft and fluffy. They kind of melt in your mouth and you won't be able to stop at just one.
Vatrushka buns are very popular in Russia and Ukraine. Vatrushki are soft sweet buns that are typically filled with farmers cheese, but I had cherries so I used 'em. These were fun to create and you won't believe how fluffy they are! These are best when they are warm from the oven. They kind of melt in your mouth and you won't be able to stop at just one.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 16 buns

Ingredients

Yeast Buns Ingredients:

  • 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 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:

Crumb Topping Ingredients:

Instructions

How to Make Cherry 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 3/4 cups 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 created equal 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 piece at 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. Shape the dough into balls.
  6. Butter a baking dish (either 2 round cake pans, or one (9x13) 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.

Recipe Notes

Tips for working with yeast doughs: a good rule of thumb is never to let the dough or yeast get too hot during the rising process or you will kill the yeast. I try not to let the mixture get warmer than 100˚. 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 let your dough rise outdoors in the shade.

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Sweet Cherry Filled Buns (old Russian recipe). So soft; they melt in your mouth @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Kisha
    August 17, 2019

    I don’t have a Kitchen-Aid…yet. Do I have to have one in order to make the dough? Reply

    • Natashas Kitchen
      August 17, 2019

      Hi Kisha, I have only made it with a stand mixer, I haven’t done this by hand but that should work but the time to mix will definitely change. Reply

      • Kisha
        August 17, 2019

        Thanks! Reply

  • July 13, 2019

    Could I use frozen sweet cherries thawed ? Thanks Nancy Reply

    • Natashas Kitchen
      July 13, 2019

      Hi Nancy, frozen would work. Reply

  • Emily Flanigan
    October 16, 2018

    Hi Natasha:) I’ve made this dough before with your piroshki recipe and it is so so good! I wanted to give these vatrushki a try, but I currently don’t have a stand mixer. Can I knead the dough by hand and would the kneading time change? Reply

    • Natashas Kitchen
      October 16, 2018

      I haven’t done this by hand but yes the time will definitely change. Reply

  • Shannon
    July 11, 2018

    Really love this recipe! But I’m wondering… can you make the dough beforehand and leave it to proof overnight? Reply

    • Natasha
      July 11, 2018

      Hi Shannon, I haven’t tried that in this recipe but it is very similar to the dough in my overnight cinnamon rolls which I refrigerated overnight before the last rise and then let it come to room temperature and proof the following day. I think that would work as a make-ahead dough. Reply

  • Natalia
    February 9, 2018

    If doing these with farmers cheese. How would you mix farmers cheese with what other ingredients? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Natalia, one of my readers, Lora, shared her version of the cheese filling:
      1/2 pound farmer’s cheese
      1 egg
      2 tbs sugar
      2 tbs sour cream
      1 tsp vanilla Reply

  • Claudia
    January 5, 2018

    Preciso fazer essa receita ! Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Claudia, I hope you enjoy it! Reply

  • Claudia
    January 5, 2018

    Nossa, me parece ser muito bom. Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Thank you Claudia! Reply

  • Sherri
    August 14, 2017

    Can I freeze these? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Sherri, I haven’t tried freezing them but I do think it’s worth an experiment 🙂 Reply

  • Inna
    July 27, 2017

    I have sour cherries. Do you think I could use those and maybe add more sugar?? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Inna, yes I think that would work well 🙂 Reply

  • Rita
    May 19, 2017

    OMG!!! They are so incredibly delicious!!! I’m on a diet, but I just couldn’t resist! How amazing they are, mmm… The best vatrushka I’ve ever ate!!! Thanks a lot for shearing!!! Reply

    • Natasha's Kitchen
      May 19, 2017

      I’m so happy to hear that Rita! Thanks for sharing your fantastic review! 🙂 Reply

  • Esther
    April 13, 2017

    Hi, Natasha! Soft and fluffy buns, yum! I’m making these now and wondering whether I can also add a cream cheese glaze over it after baking. Or would that be too much? 😉 Thanks for sharing this recipe. I love the name Vatrushki! Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Esther, I haven’t tried that but I imagine it wouldn’t hurt if you wanted to experiment 🙂 Reply

  • Linda
    March 18, 2017

    I don’t have unsalted butter and am hours from a grocery story. Can I use salted butter and cut down the salt in the recipe? This sounds scrumptious!! Reply

    • Natasha
      natashaskitchen
      March 18, 2017

      Yes that should work just fine. It’s such a small amount of butter that you probably don’t need to change the amount of salt 🙂 Reply

  • Alla
    March 11, 2017

    Turn out delicious, I used canned cherries. Every step is worth it in the end results. Love it, will be making more next week w left over cherries. Reply

    • Natasha's Kitchen
      March 13, 2017

      You’re welcome Alla! I’m happy to hear how much you love the recipe! 🙂 Reply

      • Susanna
        July 2, 2019

        Can you double the recipe to make more vatrushi? Reply

        • Natashas Kitchen
          July 2, 2019

          Hi Susanna, Great question and yes that should work great! Reply

  • Pierre
    February 12, 2017

    Hi Natasha, could you use a different fruit instead of cherries that won’t ruin the recipe? Reply

    • Natasha
      natashaskitchen
      February 12, 2017

      Hi Pierre, I think cherries are my favorite because of the sweet/tart contrast and frozen would work, but if you needed to substitute, I think blueberries would work well 🙂 Reply

  • lena
    September 7, 2016

    Do you know if I can put almond milk instead of regular milk? Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Lena, without testing that substitution, I really can’t say for sure if it would work. If you have a dairy intolerance, I do think it’s worth a test but without having tried it myself, I’m not sure how it would affect the recipe. Reply

  • Larisa
    July 25, 2016

    This looks delicious! Can i use dry cottage cheese as filling? Add egg? Thank you! Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      Yes that would work! Are you thinking about tvorog? That sounds yummy! I’d love to know how you do it (now I’m craving some too!) 😉 Reply

  • March 2, 2016

    Cant wait to make it this weekend! You may want to recheck and edit the recipe you posted on Pinterest. It asks for 4 ‘cups’ of granulated sugar instead of 4 tbsp! – the reason I went to your site and rechecked if I got it right. Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      I have no idea why Pinterest has it that way! So strange!! I don’t control how that displays. Pinterest pulls the recipe from my site and displays it somehow. Reply

  • Tanya
    February 3, 2016

    Оh ,those were so good!!! Made ’em yesterday. Almost all gone 🙂 Thank you Natasha for sharing your recepies. Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      That’s awesome!! Thank you for sharing that with us 😉 Reply

  • Bruni
    June 6, 2015

    Hi Natasha!
    I just made this tonight for the first time with some fresh cherries my friend Marina give me… This pastries are so tasty and so cute. Husband love them too!!… Thanks so much. This remind me so much back home. Reply

    • Natasha
      natashaskitchen
      June 7, 2015

      Bruni, you are welcome and thank you for the great review :). Reply

  • zhanna
    February 16, 2015

    these are oh so good! i was worried using canned cherries cause i thought they’d run. i washed them to get all the juice out and laid them on paper towels to dry. and they stayed in place perfectly. so delicious! Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      I’m so happy you loved them! Thanks so much for reporting back 🙂 Reply

  • ellie
    February 16, 2015

    natasha, what do you use for the egg wash to brush the tops? just a beaten egg? Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      Yes, just beat the egg with a fork and brush it over the tops. Easy peasy. Reply

  • anna
    February 15, 2015

    Hi, natasha, have you tried making these with canned cherries? my pregnancy cravings are begging for these! lol too bad they dont sell cherries in winter 🙁 Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      I think it would work if you remove the extra juice. Without draining them, it would be difficult to roll them without the juice coming out. Congrats on your pregnancy! I know all about those cravings right now 🙂 Reply

      • Inna
        July 17, 2019

        Natasha,
        Can I let the dough rise overnight (at step 4) or would it be better to just assemble these the night before and bake it the next day? Want to have these for breakfast but dont feel like waking up at 4am to have them at 7. Lol 😅 Reply

        • Natashas Kitchen
          July 17, 2019

          Hi Inna, I haven’t tried that in this recipe but it is very similar to the dough in my overnight cinnamon rolls which I refrigerated overnight before the last rise and then let it come to room temperature and proof the following day. I think that would work as a make-ahead dough. Reply

  • galina
    January 26, 2015

    these were fantastic! The first time I made these, I used cherries & the second time, I used the almond filling from the Almond Croissant recipe. Mind=blown.
    Thank you for your fantastic recipes!! Reply

    • Natasha
      natashaskitchen
      January 27, 2015

      I had never even thought to do that with the almond filling. Thank you so much for sharing that!  Reply

  • Maria
    October 7, 2014

    First trial done – my very first time with yeast. I tried those with cheese filling. I put the dough in warmer drawer of my oven, that has special function of Bread proof (but doesn’t tell what the temperature is there). The dough raised great. Then I made the buns and put them in 9*13 pan. I had a feeling they would like to have more space. I made the wells, but they were too small and I barely could put 1 tsp of filling in each. And finally, I forgot to brush them with the egg. The buns raised so much, they were struggling for more space and lost their form, sticking totally one to another and filling all the pan. They came out as kind of very nice white sweet bread with a hint of cheese here and there. My kids loved them anyway. They know not to critisize mommy and be happy with what they get. 🙂
    So, for the next time I would make large buns with big wells for cheese and spread them into 2 pans. I’ll put crumbes only on the cheese and hope to get large Vatrushka. I’ll aslso add some raisins or blueberries to the cheese filling. And maybe almonds to the crumbs. Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      You’ve trained your kids well. lol. Thanks for sharing your experience. I’ll have to try your filling ideas next time! 🙂 Reply

  • Alyona
    July 27, 2014

    Thank you so much for sharing! These tasted like something from a bakery shop it was that good! Dough was so soft and fluffy for a pastry dough, it’s truly a great recipe! And you’re instructions were very helpful! Thank you Natasha!!!! Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      I’m so happy to hear that! Thank you for such a great review 🙂 Reply

  • Nelya
    July 23, 2014

    I had a bunch of blueberries so decided to try them with blueberries and they turned out awesome:)Thank you for the recipe:) Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      I’m so happy to hear that! Yes, these are really good with blueberries! Reply

  • Taraneh
    July 23, 2014

    thanks Reply

  • Carol
    July 17, 2014

    Hi Natasha-I had to let you know how wonderful this recipe. I made one pan of buns with fresh cherries and one with fresh blueberries. HEAVEN! The texture is so amazing. My husband Bob said they were like biting into a cloud. I think the cherries I used were larger than yours-they rolled off the tops of the buns as they rose……..I had them placed perfectly when the pan went in the oven-they were all over the place when they came out of the oven. No matter-flavor’s where it’s at and these are incredible. I’ll be making these a lot.

    Thanks so much for sharing your recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      July 17, 2014

      Yes it probably does work a little better with smaller cherries 🙂 I’m so happy you both enjoyed the buns 🙂 You can also roll them inside the buns and they are amazing that way too. Check these out. It’s basically the same recipe, except doubled: https://natashaskitchen.com/2014/01/04/baked-piroshki-recipe-2-filling-options-sweet-or-savory/ Reply

      • Carol
        July 18, 2014

        Hi again Natasha-actually I was looking at your Butchy recipe thinking I might try that-the cherries are still on sale and SO good this year.

        Thanks for the link to the Piroshki-those look wonderful too! Sooo many choices-I love it! 🙂 Reply

        • Natasha
          natashaskitchen
          July 18, 2014

          I noticed that; our Fred Meyer has them for 1.99/lb!! That’s about the price we paid one year to pick them in an orchard (our own cherries were lack luster that year) 🙂 Reply

  • Anna
    July 11, 2014

    If I’m doubling the recipe, would I need two eggs? :)just double-checking 🙂
    Thank you Natashen’ka! Reply

  • Nadia
    July 9, 2014

    Thank you ,Natasha, for this recipe. They are delicious and the dough was easy to follow and it turned out so soft. Reply

    • Natasha
      natashaskitchen
      July 9, 2014

      I’m so happy you enjoyed it 🙂 Reply

  • Diana
    July 7, 2014

    Made these yesterday. They are very good. I ate 4 straight out of the oven:). I also made the maple glaze that you do for cinnamon rolls and drizzled the buns. They came out heavenly. Oh and they reheat very well too. Just had one for breakfast:). Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      I’m so happy you loved the recipe! I love your glaze idea with these. Sounds scrumptious… Reply

  • Geri
    June 30, 2014

    Yum! These turned out great! I made the dough in the bread maker and it worked well. I will definitely make again! Any other fruit filling suggestions? I was wondering about chopped apples in the middle… Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      I’m so happy you liked them! You might try blueberries or raspberries. I haven’t tried chopped apples on top, but I think it might work well. Reply

    • Becky
      July 7, 2017

      I made these today and they were so lovely! The only thing I did differently was spread them out a bit more–I had 11 in a 9×13 pan and put the other 5 in an 8×8 pan…when I had them all in the same pan I couldn’t get the wells deep enough!
      Thank you for the delicious recipe. Reply

      • Natasha's Kitchen
        July 8, 2017

        You’re welcome Becky! I’m glad you enjoy the recipe! Thanks for sharing your tip and review for other readers! Reply

  • Lesly
    June 28, 2014

    This is sooooooo good. I replaced the cherries with blueberries and it was impossible to resist! I would’ve eaten more than one, only I ate it before dinner. Love, love, love it! Reply

    • Natasha
      natashaskitchen
      June 28, 2014

      Mmm blueberries… That sounds so juicy and yummy. 🙂 Reply

  • Maria
    June 27, 2014

    Thank you for such detailed recipes with beautiful pictures. I never thought I could bake but thanks to this recipe which became an instant favorite in our home, (I made these twice in the last 4 days!) I feel like I can do it and baking isn’t a huge pain anymore. Keep up the great work- you are a wonderful inspiration. God bless you and your family! Reply

    • Natasha
      natashaskitchen
      June 27, 2014

      Maria I can’t even begin to tell you how much your comment means to me. Thank you and God bless you as well! 🙂 Reply

  • Karen
    June 23, 2014

    Natasha, have you ever used canned cherries??? Or would that be a big “NoNo” Reply

    • Natasha
      natashaskitchen
      June 23, 2014

      I haven’t tried canned cherries, but I think they would work fine as long as they are well drained. Reply

  • Aya
    June 23, 2014

    I made this just now. Since I did not have a cherry pitter, I pushed the seeds out with a chop stick and it worked well.
    I made cherry buns and blueberry buns and both were awesome!
    I hope you post farmer’s cheese version,too:)
    Thank you for the awesome recipe Natasha!! Reply

    • Natasha
      natashaskitchen
      June 23, 2014

      That’s brilliant to use a chop stick! I really really want to try with blueberries and farmers cheese is on my list too. I’m just waiting until I spot a gallon of organic whole milk on sale so I can make the cheese again 🙂 Reply

  • Afreen Usman
    June 22, 2014

    Just made the buns, turned out great!! Awesome recipe… Will definitely make them again soon 😀 Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      That’s fantastic! I’m so happy you loved the buns 🙂 Reply

  • Afreen Usman
    June 22, 2014

    These buns look amazing, the your recipe sounds so doable…. I just have to make these Reply

    • Natasha
      natashaskitchen
      June 22, 2014

      I hope you love the results and do come back to let me know how much you loved them 🙂 Reply

  • Nadia
    June 21, 2014

    These look so goood! Do you think frozen cherries will be ok? Reply

    • Natasha
      natashaskitchen
      June 21, 2014

      I think that should work, just pat them dry with a paper towel so they aren’t too juicy. Reply

  • Lora
    June 21, 2014

    Hey, Natasha, made these yesterday, the dough was excellent but me and my hubby thought the dough needed a little more sugar. And I made different ones. “Original” vatrushki with homemade(farmer’s)cheese, homemade and cherry and cherry by it self.
    Farmers cheese filling:
    1/2 pound farmer’s cheese
    1 egg
    2 tbs sugar
    2 tbs sour cream
    1 tsp vanilla Reply

    • Natasha
      natashaskitchen
      June 21, 2014

      Thank you so much for sharing your cheese filling recipe!! That’s super helpful 🙂 this dough recipe is good for sweet or savory buns but you could add another Tbsp or two to make it sweeter. Reply

  • Taisa
    June 20, 2014

    Thank you, Natasha! I’ve never made anything with yeast dough by myself. It was always under careful guidance of my mom. It felt so good to make it all on my own, seriously like an adult 🙂 My mom complimented the dough and the buns themselves, and made my heart happy with a comment: “Будуть з тебе люди.” Thanks for such a yummy and easy to follow recipe! Reply

    • Natasha
      natashaskitchen
      June 20, 2014

      That’s quite a compliment 🙂 I’m so happy you mastered the dough on your own. It is a good feeling eh? I’m proud of you too. I remember my first attempt at a yeast dough. 🙂 Thanks for the awesome review Taisa! Reply

  • olga
    June 20, 2014

    How would you store these for next day use after its been baked? with plastic wrap on top and at room temp or in fridge? We too collected 18 pounds of cherry a few days ago and more than half is gone. I want to make this while I still can. mmmm Reply

    • Natasha
      natashaskitchen
      June 20, 2014

      They’ll be ok at room temp overnight. Let them cool to room temp then cover with plastic wrap 🙂 Reply

  • Lana
    June 20, 2014

    I have made these vatrushki yesterday and they turned out awesome. This is the best baked good I have ever made!!! Thank you, Natasha, a million times!!!!! Reply

    • Natasha
      natashaskitchen
      June 20, 2014

      I’m soooooo excited to hear you say that. You just made my day. Thanks girl! God bless you 🙂 Reply

  • Marie
    June 19, 2014

    What type of cherries did you use? A sweet cherry (like bing) or a tart cherry? Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Sweet Red cherries, like bing, but I think sour cherries would also work with a tad bit more sugar 🙂 Reply

  • natasha
    June 19, 2014

    These look sooooooooo good, I love yeast rolls. the problem is you posted this recipe day after we finished the last of our 18 lb box of cherries. I will try these with freshly picked strawberries. Last month I made your cinnamon rolls, they were so good even my 2 year old ate a few. Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Oh many 18 lbs of cherries?! Yum! If you have the cinnamon rolls dough down, this will be a breeze. It’s the same basic recipe 🙂 Reply

  • June 19, 2014

    I haven’t had vatrushki in ages and theses are calling my name! I love cherry fillings, so typically Slavic! And that crumb topping plus cherries make such a gorgeous combo for the summer! pinning and trying very very soon. Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Julia thank you so much for pinning! I always appreciate it 🙂 I can’t resist a good cherry filling! Reply

  • June 18, 2014

    These look amazing! Such beautiful photographs as well. Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Thank you Oksana. It’s always a labor of love 😉 Reply

  • June 18, 2014

    These are so gorgeous, I love the fresh cherry filing! Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Laura, thank you so much! 🙂 Reply

  • June 18, 2014

    These look so divine! I love anything with cherries! Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      Thanks Jaclyn! I’m the same way. I absolutely love your chocolate cherry cupcakes! Reply

  • veronika gudimenko
    June 18, 2014

    love your recipes and your blog Natasha. everything looks so good and mouthwatering and i love how everything is easy to make:)Keep up the god work Natasha:) May God Bless You and your Family. Btw, do you happen to have any recipes on homemade brownies? Thanks:) Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      Veronika, thank you! That’s such a sweet compliment 🙂 God bless you as well. I don’t have a brownie recipe. My husband rolls his eyes when I mention brownies. He’s not a fan. Maybe I can convert him. lol. Reply

  • Julia
    June 18, 2014

    Your recipes are as they say, “odin luchshe drugogo.” :)) Really, I am still dreaming about those dill potatoes on my plate and there is another goodie ready!!! These look amazing! And honestly, I don’t mind recipes with “waiting time”, because it allows me to wash the dishes in between & have a clean kitchen by the time the next step rolls around. 🙂 Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      Thank you so much for the compliment Julia :), I’m honored. I’m all about multitasking during “waiting time”, and also use the time to play with my son as well. Reply

  • Tatyana
    June 18, 2014

    Natasha! I thank you so much for sharing this recipe with us, I was craving this buns for a very long time but had no idea how to make them, thank you so much!!! 😉 Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      You are welcome Tatyana :). They will definitely satisfy your cravings. Reply

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