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These soft and fluffy Lithuanian Sweet Cheese Buns, known as Bandelės su Varške, are made with a sweet yeast dough and filled with a rich, creamy farmer’s cheese filling and a touch of jam. A nostalgic treat from Lithuania, perfect for breakfast, brunch, or afternoon tea.
Ingredients
For the Dough:
- 250 g (2 cups) strong bread flour (or all-purpose flour)
- 135 ml (½ cup + 2 tbsp) whole milk
- 30 g (2½ tbsp) granulated sugar
- 1 egg yolk
- 25 g (2 tbsp) unsalted butter, softened
- 7 g (2 tsp) instant yeast (or 20g fresh yeast)
- ½ tsp salt
- Extra milk (for brushing)
For the Filling:
- 3 tbsp thick jam (e.g. blackcurrant, raspberry, apricot)
- 250 g (8.6 oz) full-fat farmer’s cheese
- 30 g (2½ tbsp) sugar
- 2 tbsp sour cream or crème fraîche
- 1 egg yolk
Instructions
- Make the Dough: In a saucepan, heat the milk and butter gently until melted. Let cool to lukewarm. In a stand mixer, combine flour, sugar, salt, and yeast. Add warm milk mixture and egg yolk. Mix with dough hook for 10–12 minutes until soft and elastic. Cover and let rise for 1–1.5 hours until doubled.
- Prepare Filling: Mix farmer’s cheese, sugar, sour cream, and egg yolk in a bowl using a fork or masher until mostly smooth.
- Shape the Buns: Divide dough into 5 equal pieces. Shape into balls and place on a parchment-lined baking sheet. Flatten each ball and press a well in the center. Add 1 tsp of jam and a spoonful of cheese filling.
- Second Proof: Let the shaped buns rise for 30 minutes in a warm spot.
- Bake: Preheat oven to 180°C (350°F). Brush edges with milk. Bake for 20 minutes until golden and filling is puffed.
- Cool and Serve: Let cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Fluffy, nostalgic, and filled with creamy cheese goodness
If you're looking for an authentic taste of Lithuania, these Sweet Cheese Buns (Bandelės su Varške) are a must-try treat. Soft, golden, and pillowy sweet yeast buns cradle a rich, tangy filling made from traditional farmer’s cheese, often paired with a touch of fruity jam. They're an Eastern European classic with strong Lithuanian roots, evoking warm memories of childhood, family kitchens, and school canteen delights. 🧀✨🧡 A Bite of Lithuanian Nostalgia
These sweet cheese buns are more than just a delicious pastry—they’re part of Lithuania’s culinary soul. Anyone who grew up in Lithuania during the '70s, '80s, or '90s likely remembers the pure joy of spotting these golden buns in a bakery window or school lunch line. Even today, they remain a beloved staple for all generations. Known in Lithuanian as Bandelės su Varške, these buns have cousins across Eastern Europe. In Poland, they're known as drożdżówka z serem, and in Russia, they're called vatrushka. Though shared across cultures, the Lithuanian version has its own unique place in local kitchens—comforting, familiar, and filled with family tradition.🧀 What Is Farmer’s Cheese (Varškė)?
At the heart of this recipe is farmer’s cheese, or varškė in Lithuanian. This cheese is a traditional Eastern European staple with a slightly tangy taste and crumbly texture. Similar to quark, tvorog, or twaróg, it’s drier than cottage cheese and perfect for baking. Lithuanians often use it not only in sweet buns but also in cookies, cheesecakes, and breakfast dishes. Whether eaten plain with sour cream and sugar, or baked into a warm apple casserole, varškė is a comforting taste of home. Can’t find farmer’s cheese where you live? Try using quark, or drain cottage cheese for a similar texture.🧾 Ingredients
For the Sweet Yeast Dough:
- 250 g (2 cups) strong bread flour (or all-purpose flour)
- 135 ml (½ cup + 2 tbsp) whole milk
- 30 g (2½ tbsp) granulated sugar
- 1 egg yolk
- 25 g (2 tbsp) unsalted butter, softened
- 7 g (2 tsp) instant yeast (or 20g fresh yeast, activated in warm milk)
- ½ tsp salt
- Extra milk (for brushing)
For the Farmer’s Cheese Filling:
- 3 tbsp thick jam (blackcurrant, raspberry, or apricot work great)
- 250 g (8.6 oz) full-fat farmer’s cheese
- 30 g (2½ tbsp) sugar
- 2 tbsp sour cream (or crème fraîche)
- 1 egg yolk
👩🍳 Step-by-Step Instructions
👉 Step 1: Make the Dough
- In a small saucepan, combine milk and butter. Heat gently until the butter melts, then let cool until just warm.
- In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
- Add the warm milk mixture and egg yolk. Mix with a dough hook on medium speed for 10–12 minutes, until the dough is soft, shiny, and elastic. Avoid adding extra flour—the dough should be tacky but not sticky.
- Transfer to a clean bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
👉 Step 2: Prepare the Cheese Filling
- In a large bowl, mix farmer’s cheese, sugar, sour cream, and egg yolk.
- Use a fork or potato masher to mix until creamy (a slightly grainy texture is okay).
👉 Step 3: Shape the Buns
- After the dough has risen, divide it into 5 equal portions. Shape each into a smooth ball.
- Place the dough balls on a parchment-lined baking tray, leaving room to expand.
- Flatten each ball slightly with your palm. Then, using your fingers or the back of a spoon, press a deep well in the center (like a little pizza crust bowl).
- Add 1 teaspoon of jam into each well, then top with a generous spoonful of cheese filling.
- Let the filled buns rest and rise for another 30 minutes.
👉 Step 4: Bake to Golden Perfection
- Preheat your oven to 180°C (350°F).
- Lightly brush the edges of the buns with milk (or egg wash for a richer color).
- Bake for 20 minutes, until golden brown and the filling is puffed up (it will settle as it cools).
- Cool the buns on the tray for 10 minutes, then transfer to a wire rack to cool completely.
🌟 Tips for Perfect Buns
- Use full-fat cheese for the richest, creamiest filling.
- Don’t overfill the buns—too much filling may spill out during baking.
- These buns freeze well! Let them cool, then freeze individually. Warm in the oven for a fresh-baked taste.
