---
title: "Soft vatrushki with fermented milk cheese and raisins: a step-by-step recipe for 12 homemade buns"
description: "Soft yeast vatrushki with fermented milk cheese and raisins: a step-by-step recipe by blogger Maria Novakova. Simple milk dough, a tender filling, and 12 golden buns for tea."
date: 2026-09-08T05:52:00.000Z
lang: en
url: https://xab.info/en/posts/soft-vatrushki-with-fermented-milk-cheese-and-raisins-recipe
tags: [recipe, baking, cheese-buns, vatrushki, homemade-pastry, raisin-filling, yeast-dough]
publisher: "XAB.info"
---

# Soft vatrushki with fermented milk cheese and raisins: a step-by-step recipe for 12 homemade buns

![Soft sour-cream cheese buns with raisins on a baking tray and in hand — homemade baked goods from a step-by-step recipe for 12 buns](https://xab.info/media/2026/09/08/myagkie-vatrushki-s-kis-nym-syrom-i-izyom-retsept/myagkie-vatrushki-s-kis-nym-syrom-i-izyom-retsept-1.webp)

## 🎯 Key Points

- The recipe for vatrushki with fermented milk cheese and raisins was published by blogger Maria Novakova on Facebook and retold by Styler (RBC-Ukraine)
- One batch yields 12 buns: about 80 g of dough and 50 g of filling each
- The dough needs 1.5 hours to rise, and the shaped blanks need another hour to proof
- Baking at 180 °C takes about 32 minutes until a golden-brown crust forms

Crumby cottage-cheese filling, juicy raisins, and soft yeast dough — these are the components that make up a classic homemade vatrushka, which perfectly complements a cup of tea or coffee. The recipe, published by blogger Maria Novakova on her Facebook page and retold by the Styler editorial team (an RBC-Ukraine project), is distinguished by a simple set of ingredients and a predictable result: one batch yields 12 golden-brown buns, each weighing about 80 grams of dough and 50 grams of filling. Despite the seemingly easy process, the key condition for success remains time — the dough needs to rise for a long enough period, and the shaped blanks need to proof before baking.

### Milk yeast dough: the foundation of a soft texture

Preparation begins with a sponge: yeast and sugar are dissolved in warm milk, after which the mixture is left for about 15 minutes to activate. Next, salt, vanilla sugar, soft butter, and lemon juice are added to the mass, mixed until smooth, and flour is gradually sifted in. The dough is kneaded for about two minutes, lightly coated with vegetable oil, covered, and left at room temperature for an hour and a half. It is precisely this stage that determines the final softness of the buns: insufficient rising time will lead to a dense, "rubbery" structure, while over-dried dough will lose its elasticity during shaping.

### Filling: the tenderness of fermented milk cheese and the juiciness of raisins

While the dough rises, the filling is prepared. The fermented milk cheese is mashed with a spoon together with vanilla sugar, regular sugar, and a pinch of salt. Then egg white, sour cream, and starch are added, and the mass is mixed until completely smooth. The starch here acts as a stabilizer: it prevents the filling from spreading during baking and helps maintain the shape of the indentation in the bun. The raisins are first soaked for 15 minutes, thoroughly dried, and folded into the cottage-cheese mass. Soaked and dried raisins retain their juiciness without releasing excess moisture into the cheese base.

### Shaping, proofing, and baking

The risen dough is degassed, divided into 12 equal 80-gram pieces, and rolled into balls, which are placed on a baking sheet and left for 10 minutes. After this, each ball is rolled out into a flat disc with an indentation in the center. The edges are brushed with a mixture of egg yolk and one teaspoon of milk — this gives the crust its characteristic golden shine. The cottage-cheese filling is placed in the indentation. The baking sheet is covered with parchment paper, and the vatrushki proof for another hour. The oven is preheated to 180 °C, and the pastries are baked for about 32 minutes until a golden-brown crust forms.

### Serving and the final result

The finished vatrushki are covered with parchment paper and left to cool directly on the baking sheet — this prevents the filling from settling and preserves the shape. Before serving, the buns are dusted with powdered sugar. According to the recipe's author, the result is soft, aromatic buns with a tender fermented-milk filling and separate juicy pieces of raisins, which pair well with both black tea and coffee. The recipe requires no special tools or rare ingredients, making it accessible for home cooking on any day of the week.

## 🔍 Fact-Check Verification

- ["School-style" vatrushki with cheese and raisins: soft buns with a tender filling](https://styler.rbc.ua/ukr/deliciously/shkilni-vatrushki-sirom-ta-rodzinkami-m-yaki-1788846543.html) - Полный пошаговый рецепт с указанием ингредиентов, весов и температур. Автор рецепта — Мария Новаковская (Facebook). Проект Styler, РБК-Украина, реестр R40-05347.

## ❓ FAQ

### Q: How many vatrushki does one batch yield?
**A:** The specified amount of ingredients yields 12 vatrushki — about 80 g of dough and 50 g of filling per bun.

### Q: How long does the dough need to rise?
**A:** The dough needs about 1.5 hours at room temperature after kneading. The shaped blanks then proof for another hour under parchment paper.

### Q: At what temperature and for how long are the vatrushki baked?
**A:** The oven is preheated to 180 °C, and baking takes about 32 minutes until a golden-brown crust forms.

### Q: What cheese is used in the filling?
**A:** The filling uses fermented milk cheese, which is mashed together with vanilla sugar, sugar, salt, egg white, sour cream, and starch. The mass is also topped with pre-soaked and dried raisins.

### Q: Who is the author of the recipe?
**A:** The recipe was published by blogger Maria Novakova on her Facebook page and retold by the Styler editorial team — an entertainment project of RBC-Ukraine.