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Description
These delightful Eastern European pastries feature a buttery yeast dough filled with creamy farmer’s cheese and topped with blueberry preserves and a crunchy streusel topping. Perfect for breakfast, dessert, or afternoon tea!
Ingredients
Scale
For the Yeast Dough:
- 1 cup whole milk
- 1½ tablespoons dry active yeast
- ½ cup sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 large eggs, plus 2 egg yolks
- 1½ cups unsalted butter, melted
- 5 cups all-purpose flour
For Cheese Filling:
- 8 oz cream cheese, softened at room temp
- 1 large egg
- ¼ to ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups farmer’s cheese/tvorog
- ⅓ cup blueberry preserves
For Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup white granulated sugar
- 2 tablespoons unsalted butter, cubed & chilled
- 1 tablespoon cream
Additional:
- 1 large egg, well-beaten
Instructions
- Heat milk to 120-130°F. Pour into large mixing bowl, add sugar, sprinkle yeast over top, and let proof for 5 minutes until foamy.
- Add salt, vanilla, eggs, egg yolks, and cooled melted butter. Whisk until uniform.
- Gradually add flour, switching to a spatula when dough thickens. Turn onto floured surface and knead 12-15 minutes until smooth and elastic.
- For first proof, place dough in bowl over pot of hot water (bowl shouldn’t touch water). Cover with towel and let rise 1½-2 hours until doubled, replacing hot water every 30 minutes.
- Meanwhile, beat softened cream cheese until smooth. Add egg, sugar, salt, and vanilla. Mix in farmer’s cheese until creamy and uniform.
- For streusel, pulse flour, sugar, and cold butter in food processor until crumbly. Add cream by teaspoons until mixture forms small crumbles.
- Divide proofed dough into 16 equal pieces and shape into balls. Place on parchment-lined baking sheets.
- Press indentation in center of each ball using bottom of glass. Pierce bottoms with fork.
- Fill indentations with cheese mixture, then top with blueberry preserves.
- Preheat oven to 350°F. Let filled buns proof on stovetop 30-45 minutes until puffy.
- Brush exposed dough with beaten egg. Sprinkle streusel over filling.
- Bake 30-35 minutes until golden brown. Cool on wire rack at least 20 minutes before serving.
- Prep Time: 1 hour
- Proofing Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Dessert/Breakfast
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bun
- Calories: 509kcal
- Sugar: 17g
- Sodium: 342mg
- Fat: 29g
- Saturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 51g
- Cholesterol: 135mg
