Tvorog Vatrushki

Combine the yeast, warm water, sugar, and flour in a bowl. Mix until smooth and let sit in a warm spot for 15 minutes until bubbly.

In a large bowl, lightly whisk the eggs with salt.

Add the warm milk and the active sponge, then mix well.

Gradually incorporate the flour and knead into a soft dough. Optionally, drizzle in some vegetable oil toward the end.

Cover the dough with a kitchen towel and let rise in a warm spot for 40 minutes.

Punch down the risen dough, add a bit more flour if needed, cover, and let rise for another 40–60 minutes.

Mix together the tvorog (farmer's cheese), egg, sugar, and vanilla until smooth and well combined.

Divide the dough into portions weighing roughly 65 g each, shape into balls, cover with a towel, and let rest for 10 minutes.

Dip the bottom of a glass into flour and press down to create a deep indentation in the center of each dough ball.

Spoon the cheese filling into the indentation, and top with cherries if desired.

Brush the edges of the vatrushki with an egg wash made from egg yolk mixed with a splash of milk.