Lithuanian Sweet Cheese Buns With Farmers Cheese Filling

If you’ve never had Bandelės Su Varške, you’re in for a treat—a soft, brioche-like pastry dough stuffed with creamy, slightly tangy cheese filling. These fluffy sweet buns are basically the old-school rockstar of Lithuanian baking, loved by everyone from school kids to grandparents. One bite of these Sweet Cheese Buns, and you’ll wonder how you ever lived without them.

Jump to:

• Bandelės Su Varške: Nostalgic Lithuanian Baking
• Ingredients and Substitutes
• But What is Farmer's Cheese/ Varškė/ Curd Cheese?
• Step-By-Step Method
• More Lithuanian Buns and Rolls Recipes To Try
• Lithuanian Sweet Cheese Buns With Farmers Cheese Filling

Bandelės Su Varške: Nostalgic Lithuanian Baking

If you grew up in Lithuania, then Bandelės Su Varške are more than just pastries; they’re a ticket to simpler times. These sweet, fluffy buns filled with creamy farmer's cheese were—and still are—absolute staples.

Growing up, almost every Lithuanian child remembers the thrill of finding these in their school canteen, especially in the ’70s, ’80s, and ’90s. And even today, you’ll still spot people, like my dad, grabbing a few from a local bakery with a satisfied grin.

Interestingly, these Lithuanian treats have deep roots that stretch across Eastern Europe, where they take on a few aliases. In Poland, you’ll find them called drożdżówka z serem, and over in Russia, they go by vatrushka buns. These buns may not be uniquely Lithuanian, but they’ve settled into the Lithuanian kitchen as firmly as any other traditional food. Each bite is a reminder of that delightful mix of cultures we grew up with, a nod to our shared culinary history with our Eastern European neighbors.

These cheese-filled buns connect us to family recipes passed down through generations, evolving but keeping their essential charm. So while the origins might be shared, Bandelės Su Varške have earned their place as a Lithuanian favorite, every bit as nostalgic and heartwarming as we remember.

Ingredients and Substitutes

There are two main elements in these Sweet Cheese Buns: the dough and the filling. 

Sweet Yeast Dough Ingredients

• strong bread flour: whilst I typically use strong flour for my Lithuanian buns, you will find that most Lithuanians will use all-purpose flour. 
• milk: we used whole milk (full-fat milk). 
• white granulated sugar: or caster sugar. 
• egg yolks: from medium-large eggs. 
• unsalted butter: if you're using salted butter, make sure to reduce the amount of salt used in the recipe. 
• instant yeast: a.k.a fast-action yeast. Using fresh yeast is a lot more traditional, so you can replace it with 20g of fresh yeast, but make sure to activate it in warm milk. 
• salt. 

Farmer's Cheese Filling Ingredients

• jam: thick-set jam of your choice. We used blackcurrant on this occasion. 
• farmer's cheese: ideally, full fat. And if you have a lot of it to use up, try our Lithuanian Farmer’s Cheese Bread With Oats and Seeds
• white granulated sugar: or caster sugar. 
• sour cream: or creme fraiche. 
• egg yolk.

Find the ingredient quantities and step-by-step instructions in the recipe card at the bottom of the post. 

Variations: Next time, why not add some lemon zest or vanilla extract to your farmer's cheese filling? What is more, you can skip the jam, and add a handful of raisins or sultanas to the cheese mix instead!

But What is Farmer's Cheese/ Varškė/ Curd Cheese?

In Lithuanian cooking, farmer's cheese—known locally as varškė—is a kitchen essential. It’s a staple in our recipes, and if you grew up around Eastern European foods, you’ll probably recognize it as tvorog in Russia or twaróg in Poland. It’s a bit like cottage cheese or quark but drier, and it’s the secret behind that rich, slightly tangy flavor that makes Bandelės Su Varške so addictive.

Farmer's cheese is incredibly versatile in Lithuanian cuisine. It's the hero of not only our sweet cheese buns but also in other baked goods like cookies, cakes, and even breakfast dishes. One of the classic Lithuanian breakfasts is a bowl of varškė topped with a dollop of sour cream and a sprinkle of sugar. Or, if you’re feeling fancy, you might bake up a Lithuanian breakfast cheesecake, like my personal favorite—Farmer’s Cheese Casserole with Apples and Crumble Topping.

In Lithuania, you can find varškė in three main varieties: extra light (0.5-1% fat), half-fat (around 9%), and full-fat (18%). For baking and sweet treats, it’s best to go for the 9% or higher versions for that perfect creamy texture and flavor.

Outside of Lithuania, you might have to check international or Eastern European markets to find true farmer’s cheese, but quark or well-drained cottage cheese can work as a close substitute in a pinch.

Step-By-Step Method

Let's jump into the method!

Step 1: Make The Dough

1. Pour the milk into a small saucepan, add the butter, and heat gently until butter melts. Then leave it to cool down to just warmer than room temperature.

2. In a bowl of a stand mixer, mix the flour, sugar, salt and yeast.

3. Pour in the warm milk mixture, add the egg yolks and, fitted with a dough hook attachment, run the mixer for 10-12 minutes, until the dough starts gathering around the dough hook, looks shiny, and feels soft and elastic. It's not a stiff dough, but don't be tempted to add more flour.

4. Scoop the dough into a clean bowl, cover it with a damp kitchen towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours until it doubles in volume.

Step 2: Farmer's Cheese Filling

1. In the meantime, mix the farmer's cheese, sugar, sour cream and egg yolks in a large mixing bowl.

2. Use a fork or a potato masher to combine everything (the mixture may still look a little grainy depending on the type of farmer's cheese you used).

Step 3: Shaping

1. Once proofed, divide the dough into 5 equal pieces and shape them into dough balls on a lightly floured surface. 

2. Place the balls on a large baking sheet lined with parchment paper, making sure to leave plenty of space in between. Flatten them with the palm of your hand into rounds. 

3. With your hand, pull the edges outwards as if you're shaping a pizza so that you have a dip in the centre to look like a bowl.

4. Spread 1 teaspoon of jam in the groove, then spoon the farmer's cheese filling on top.

5. Leave the filled buns in a warm spot to proof again for 30 minutes.

Step 4: Baking

1. In the meantime, preheat the oven to 180°C (350°F).

2. Brush the sides of the buns with a little milk (or an egg wash), and place them in the oven for 20 minutes. The filling should be puffed up in the middle (it will sink down as the sweet cheese buns cool) and the edges should be golden brown. 

3. Leave the buns to cool down for 10 minutes on the baking tray, then transfer onto a wire rack to cool down completely.

More Lithuanian Buns and Rolls Recipes To Try

Looking for your next sweet buns recipe or craving another classic baked treat from Lithuania? Check out more of my favorite Lithuanian buns and rolls recipes linked at the bottom—you’re sure to find a new favorite! And make sure to try Lithuanian Easter Bread this spring!