Yeast Dough Cheesecake Buns in the Oven
Fluffy, aromatic, and the best ever—just like grandma's! These yeast dough cheesecake buns are baked in the oven but taste like they came from a traditional stove. Soft, airy, and filled with a delicate vanilla-flavored cheese filling. Thanks to a special shaping technique, they turn out neat and evenly formed.
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
Dough
400 grams
Wheat flour
250 milliliters
Milk
1
Eggs
30 grams
Butter
10 grams
Baking powder
3 tablespoon
Sugar
2 teaspoon
Dry yeast
0.5 teaspoon
Salt
Filling
400 grams
Curd
2 tablespoon
Sugar
1
Eggs
to taste
Vanillin
Brushing
1
Eggs
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The amount of flour is approximate; you may need more or less depending on the dough's consistency. Take the eggs out of the fridge in advance, and ensure all other ingredients are at room temperature. Use high-quality, soft cottage cheese—grainy types won’t work.
Step 2
Warm the milk until it is lukewarm. It should not be hot, just warm enough to activate the yeast. Pour the milk into a bowl, add the yeast, three tablespoons of sugar, and one tablespoon of flour. Mix with a whisk and let it sit for 10-15 minutes to activate.
Step 3
Good-quality yeast should start working within this time—the mixture will bubble, and a frothy "cap" will form on the surface. If this doesn’t happen, replace the yeast. This is a good way to test all yeast types, even instant ones.
Step 4
While waiting for the yeast to activate, melt the butter using a microwave, stovetop, or double boiler.
Step 5
In a large bowl, beat one egg, add salt, and pour in the cooled melted butter. Mix everything with a whisk.
Step 6
Add the activated yeast mixture and stir until smooth.
Step 7
Sift about 2/3 of the total flour into the wet ingredients, mixing in the baking powder beforehand. The baking powder is optional but adds extra fluffiness to the dough.
Step 8
Start mixing the dough with a fork, then switch to kneading by hand. Once the dough forms into a ball, transfer it to a work surface and continue kneading. Add flour as needed, but not too much—you want the dough to remain soft. I used about 12 oz (350 g) of flour in total.
Step 9
Form the kneaded dough into a ball, lightly coat it with vegetable oil, and place it in a bowl.
Step 10
Cover the bowl with a towel and let the dough rise in a warm place for 50 minutes, until it doubles in size.
Step 11
Transfer the risen dough onto a work surface, grease your hands with oil, and knead it slightly to release air. Roll it into a log and divide it into 8-10 equal parts. To ensure uniform buns, weigh the pieces if needed. Shape each piece into a ball.
Step 12
Place the dough balls on a baking sheet lined with parchment paper. I made 8 buns, each weighing about 3 oz (88 g). Next time, I’ll make 10 smaller buns. Cover with a towel and let rest for 20 minutes.
Step 13
While the dough rests, prepare the filling. Combine cottage cheese, an egg, sugar, and vanilla (or vanilla sugar). Mix until smooth. If using grainy cottage cheese, blend it for a smoother texture. You can also add raisins if desired.
Step 14
Use a glass to create a well in the center of each dough ball for the filling.
Step 15
Fill each indentation with the cottage cheese mixture.
Step 16
Brush the buns with a beaten egg using a pastry brush.
Step 17
Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, depending on your oven and the bun size. The dough should rise and turn golden brown.
Step 18
Remove from the oven, transfer to a plate, and let cool. Serve with tea or milk. Enjoy!