Farmer’s cheese piroshki – baked stuffed sweet buns

Dieser Beitrag ist auch verfügbar auf: Deutsch

These piroshki with tvorog filling taste incredibly juicy, tender and fluffy. You can serve them for breakfast or dessert. They are also perfect to take with you on the go. A detailed Farmer’s cheese piroshki recipe with exact quantities and step-by-step instructions can be found here at the bottom.

Farmer’s cheese piroshki recipe

Classic sweet piroshki

Besides piroshki with apple jam and piroshki with carrots, Farmer’s cheese piroshki are among the most popular Russian stuffed sweet buns. They are a classic among sweet piroshki.

Just like Plushki, custard cherry hand pies or Franzbrötchen, piroshki with tvorog filling are ideal for starting the day for those who like a sweet breakfast.

Also for dessert with a cup of coffee or tea, as a snack between meals and to go, the Farmer’s cheese buns are perfect.

Refine the filling

In addition to vanilla, you can refine the Farmer’s cheese filling with lemon zest, for example, as for Hungarian vatrushka. This gives it a slightly refreshing and aromatic note.

You can also add raisins to the tvorog mixture, just like for Russian vatrushka. The filling is also delicious with other dried fruits. In this case, reduce the amount of sugar.

Piroshki with tvorog filling

Alternative to Farmer’s cheese

Alternatively, you can fill the piroshki with quark. But since it contains much more liquid than tvorog or Farmer’s cheese, you should drain it, as for the kulich with quark or the Easter pasha with caramel.

To do this, line a sieve with a straining cloth, pour the quark into the sieve, and suspend it over a bowl to catch the excess liquid. Let the quark drain thoroughly like this, preferably overnight in the refrigerator.

Unlike tvorog or Farmer’s cheese, you don’t have to mash quark with a fork for the recipe then. You simply add sugar, eggs and vanilla.

Sweet buns with quark

These Farmer’s cheese piroshki are

  • juicy,
  • airy,
  • tender,
  • soft,
  • moderately sweet,
  • very tasty,
  • aromatic,
  • made from kefir yeast dough,
  • baked,
  • easy to make with common ingredients,
  • ideal for breakfast or dessert,
  • classic of Russian cuisine.

Simple baked tvorog piroshki recipe

The Farmer’s cheese piroshki recipe, which you can find here at the end of the post in the recipe box, is quite simple, but requires a certain amount of time. This is because a yeast dough needs time to rise.

First, you stir the pre-dough and let it rise briefly. In the meantime, mix the remaining ingredients, except flour. Now you stir in the pre-dough, then flour and knead it to a soft dough. Let the yeast dough rise.

Meanwhile, mash tvorog or Farmer’s cheese with a fork and mix it with eggs, sugar and vanilla.

Now you form stuffed buns from the dough, let them rise for a while and bake them for about 20 minutes.

Baked stuffed sweet buns

How to make Farmer’s cheese piroshki: tips and tricks

  • Use only lukewarm and room warm ingredients for the yeast dough.
  • The amount of flour given in the recipe may vary. Add flour in batches only until you get a soft, slightly sticky dough. It should not be mushy, but also not too firm or dry.
  • You can adjust the amount of sugar for the tvorog filling to taste.
  • You can add lemon zest or dried fruit to the Farmer’s cheese mixture.

Have you made sweet Farmer’s cheese piroshki according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how they turned out and tasted to you.

Have you tried my savory piroshki recipes?

Piroschki mit Tworog Rezept

Farmer’s cheese piroshki

The piroshki with tvorog filling taste incredibly juicy, tender and fluffy. You can serve them for breakfast or dessert. They are also perfect to take with you on the go. With this recipe you make the Farmer’s cheese piroshki yourself.
Prep Time 35 minutes
Cook Time 45 minutes
Dough rising time 1 hour 50 minutes
Course Breakfast, Dessert
Cuisine Russian
Servings 20 piroshki


for the pre-dough

  • 100 ml milk lukewarm
  • 20 g sugar
  • 50 g flour
  • 23 g fresh yeast

for the dough

  • pre-dough
  • 100 g kefir lukewarm
  • 1 egg room warm
  • 1 egg white room warm
  • 120 ml vegetable oil room warm
  • 30 g sugar
  • 1 tsp salt
  • approx. 480 g flour
  • vegetable oil to grease the hands

for the filling

for coating

  • 1 egg yolk room warm
  • 1 tbsp milk room warm


Preparation of the pre-dough

  • Dissolve sugar and fresh yeast in lukewarm milk.
  • Add flour and mix.
  • Cover the pre-dough and let it rise in a warm place for 20 minutes.

Preparation of the dough

  • Mix lukewarm kefir, egg, egg white, vegetable oil, sugar and salt.
  • Add the pre-dough and mix it to a homogeneous mass.
  • Add flour in portions and knead it into a soft, slightly sticky dough. Then knead the dough for about 10 minutes and let it rise, covered, in a warm place for 1 hour.
  • Divide the dough into 20 equal pieces, shape each piece into a ball (If the dough is sticky, you can lightly grease your hands with vegetable oil.) and let the dough balls rest on the work surface for 10 minutes.

Preparation of the filling

  • Put Farmer’s cheese or tvorog in a mixing bowl and mash it with a fork.
  • Add sugar and eggs to the Farmer’s cheese and mix until homogeneous.

Preparation of the piroshki

  • Flatten each dough ball into a circle or roll it out (not too thin!).
  • Put about 1 tablespoon of tvorog filling in the center of each dough circle.
  • Fold the sides of each dough circle together, stick them down, and press the resulting filled bun just slightly flat.
  • Place the buns, seam side down, on a baking sheet lined with parchment paper and let them rise in a warm place for 20 minutes.
  • Whisk egg yolk with milk and carefully brush the buns with it.
  • Bake the Farmer’s cheese piroshki in a preheated oven at 356 °F (180 °C) for about 20 minutes until golden brown.


  • The amount of flour indicated may vary. Add flour in portions only until a soft, slightly sticky dough is formed. It should not be mushy, but also not too firm or dry.
  • You can adjust the amount of sugar for the tvorog filling to taste.
  • Note the detailed tips and tricks for making the Farmer’s cheese piroshki at the top of the post.

If you are using Pinterest, you can pin the following picture:

Pin Farmer’s cheese piroshki

Share this post:

Zeen Social Icons