Bulochki (Russian Yeast Rolls) with an Apple Filling – Булочки с Яблочной Начинкой

Bulochki with an Apple Filling (500x334) (2) This is my Mama’s recipe. I always think of her when I have these. They are SO good. Light and fluffy. They are a perfect snack to enjoy with some milk or tea, whichever you prefer. We made these Bulochki with an Apple Filling most of the time, because we had so may apples, in the autumn because my parents have tons of apple trees on their property and at other times because we like apples. We are true New Yorkers!

You can use all kinds of fillings in these little yeast rolls – jam, poppy seeds, farmer’s cheese and raisins, cream cheese, peaches, cherries, etc. They fit perfectly in the palm of your hand and are great to take with you on a picnic or pack into your lunchbox.

Ingredients:

2/3 cup warm milk (105-115 degrees Fahrenheit)
2 teaspoons yeast
3 Tablespoons sugar
1 stick (8 Tablespoons) butter, melted and slightly cooled
2 eggs, lightly beaten
3 cups all purpose flour
Apple Filling
egg wash (1 egg plus 1 Tablespoon water or milk, lightly beaten)

Sprinkle the yeast over the warm milk and add about a teaspoon of the sugar that you’ll be adding to the whole dough. Mix it a little and let it stand for about 5 minutes until it foams. IMG_2290 (500x334)

IMG_2291 (500x334)

IMG_2293 (500x334) Combine the yeast mixture, the remaining sugar, melted butter, 2 beaten eggs together in a large bowl. IMG_2292 (500x334)

IMG_2296 (500x334)

IMG_2299 (500x334) Add the flour and mix the dough in a standing mixer, the bread machine using the dough setting or by hand until the dough comes together. IMG_2300 (500x334)

IMG_2301 (500x334) (2)

IMG_2302 (500x334) Cover and let it stand in a warm place to rise until it doubles, for about 1 -1 1/2 hours. I usually tightly cover the bowl with plastic wrap, which prevents the dough from drying up, and then wrap it in a heated blanket.

IMG_2312 (500x334)

Meanwhile make the Apple Filling, unless you already made it ahead of time.

Preheat the oven to 350 degrees. Lightly brush a rimmed baking sheet with oil.

Take a small portion of dough, press it into a circle in the palm of your hand and place about a Tablespoon or so of filling into the center. Pinch the edges closed and shape the formed bulochka into an oval shape. IMG_2313 (500x334)

IMG_2317 (500x334)

IMG_2318 (500x334)

IMG_2320 (500x334)

IMG_2314 (500x334) Place it seam side down on the prepared baking sheet. Repeat with the rest of the dough and the filling. You should have approximately 20-25 bulochki. (I had 22 last time I made them.) Brush with the egg wash and let them rise for another 30 minutes to an hour, until they double in size. IMG_2323 (500x334)

IMG_2324 (500x332) I forgot to write down how long I baked them. Sorry. Just bake them until they look like this. I would guess about 20-25 minutes. I’ll update it next time I make them. IMG_2362 (500x334)

Bulochki with an Apple Filling (500x334) (2)

IMG_2388 (500x334)

Bulochki (Russian Yeast Rolls) with an Apple Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 20-25 Bulochki
Ingredients
  • ⅔ cup warm milk (105-115 degrees Fahrenheit)
  • 2 teaspoons yeast
  • 3 Tablespoons sugar
  • 1 stick (8 Tablespoons, approx. 100 grams) butter, melted and slightly cooled
  • 2 eggs, lightly beaten
  • 3 cups all purpose flour
  • Apple Filling
  • egg wash (1 egg plus 1 Tablespoon water or milk)
Instructions
  1. Sprinkle the yeast over the warm milk and add about a teaspoon of the sugar that you’ll be adding to the whole dough. Mix it a little and let it stand for about 5 minutes until it foams.
  2. Combine the yeast mixture, the remaining sugar, melted butter and 2 beaten eggs together in a large bowl.
  3. Add the flour and mix the dough in a standing mixer, the bread machine using the dough setting or by hand until the dough comes together.
  4. Cover and let it stand in a warm place to rise until it doubles, for about 1 -1½ hours. I usually tightly cover the bowl with plastic wrap, which prevents the dough from drying up, and then wrap it in a heated blanket.
  5. Meanwhile make the Apple Filling, unless you already made it ahead of time.
  6. Preheat the oven to 350 degrees Fahrenheit. Lightly brush a rimmed baking sheet with oil.
  7. Take a small portion of dough, press it into a circle in the palm of your hand and place about a Tablespoon or so of filling into the center. Pinch the edges closed and shape the formed bulochka into an oval shape.
  8. Place it seam side down on the prepared baking sheet. Repeat with the rest of the dough and the filling. You should have approximately 20-25 bulochki. (I had 22 last time I made them.)
  9. Brush with the egg wash and let them rise for another 30 minutes to an hour, until they double in size.
  10. Bake until golden brown. I would guess about 20-25 minutes. I’ll update it next time I make them.

 

 

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Comments

  1. Tanya says

    As I am looking at your pictures, I am drooling over my keyboard. These look really good! I will be making these ASAP!

  2. Dina says

    Olga, these look sooo good. I will have to make these as soon as possible. I see that theres no salt in this recipe, can I use salted butter? Thank you for posting this amazing recipe.

  3. Tallya says

    Hi Olga,

    I’d this dough too sweet for a savory filling? On the very rare occasion that I do make something like this, I like to make half sweet and half savory.

  4. Oksana says

    I just love bulochki with filling! I will have to make these as I have some poppy seed filling that I usually make your rugelaches with and I absolutely adore them! Yeast dough always intimidates me, but this recipe doesn’t look too difficult, so I must try! Thanks Olga!

  5. Oksana says

    Olga, I have to say a huge thank you for this recipe. This is the one for our family. I will stick to this recipe for bulochki! The piroshki were soft and delicious. I used Canadian flour which was just another bonus. Thank you once again.

    • says

      Click on the words Apple Filling and it will take you to the recipe of the Apple Filling.
      I use 2% milk, because that’s what I usually have at home. You can use whatever milk you have.

  6. Dina says

    Olga, I just made these and they turned out perfect. Thank you sooo much for posting this recipe! I used 2 and 3/4 cups flour and baked them for 25 min. Five stars for this recipe :) and all the other ones that you have…

  7. Mariya says

    Wow, Olga, thank you sooo very much for this incredible recipe! I made a batch yesterday, and since I had some apple filling left – made another batch today (the ones from yesterday are all gone by the way! Lol). I am falling in love with your website, thanks for the great job you are doing here; I was actually about to give up on YEAST baking (had a couple unsuccessful tries with yest :( ) but after I’ve tried these bulochki, this recipe will be a keeper! :))

  8. Oksana K says

    These are a MUST to try. I was afraid of yeast dough before, but recently baked the rulet with farmer’s cheese from this very site of yours! yay! (thanks a lot, btw) and on my first try – rulet turned out amazing!!! :-) So now i know that i’ll make these bulochkas without fear. Can’t wait, they sure look like an absolute deliciousness!!!! yum! :-D

  9. Oksana says

    Wow, there sure are a lot of Oksana’s posting here, lol.
    I’ve been waiting all week to make them (first I ran out of yeast, baking too much, esp the bread from your site, yum; then the weather was too warm for baking).
    I have to tell you, the dough is so delicate and soft to work with, but not difficult at all. I used cherries, my husband’s all time favorite, next time though I want to try with apples or the farmer’s sweet cheese. I made a double portion, and got 45 bulochki, but I had to bake them for about 27-30 mins to look like yours, and now I’m eating one, no wait, its my 2nd one now, yummy. Glad I doubled the recipe.
    Do you think I would be able to use this dough to make a rulet? Thanks

    • says

      You definitely can use this dough for rulet. Guess what? This is exactly the dough that we use we we make poppy seed rulet, or with any other kind of filling.
      I love how versatile it is.

  10. Tanya m says

    Do you think I can use a different filling such as meat or in my case I have leftover braised cabbage? Maybe omit the sugar and add a little salt? How much of what would I need in order to not have it a sweet type of dough?

  11. Marina says

    I am going to surprise my hubby with these bulochki, he is a huge fan! My kids and I picked some apricots this week so I am looking for ways to use them up. I have never made bulochki with apricots before, am curious how they will taste… Will be testing it out in the next few days! Thank you for sharing your recipe, no doubt, it will turn out perfect!

    • says

      What a great surprise. Food surprises are always nice; at least, my husband always appreciates them!
      Bulochki with apricots sound delicious.

  12. Olga G says

    These bulochki were soft, fluffy and delicious! I made them yesterday and they are all gone. My in laws and sister in-law came over for some and they thought they were great! They wanted the recipe. These had just the right amount of sugar, without making it overly sweet. This was the perfect treat. Thanks for sharing:)

  13. blueberry says

    Just made them! turned out soooo good!!!
    P.S. I have tried so many recipes from your blog and my husband and I just LOVE them! There is always something from your site every single day! Thanks a LOT!!!!

  14. Tanya says

    Hi Olga,
    can I roll out the dough and use a buiscut cutter to make even piroshki? Or will it deflate the dough?

    • says

      Sure, you can do it, Tanya, but it will take longer and you’ll have more counters and tools to was later. My pirozhki were fairly even without rolling them out; in my opinion, it’s easier to just do it the way I did it, but it’s totally up to up.

  15. Kashka says

    I made these to take to a group camping trip. They were so good that my camp mates ate the leftover rolls for breakfast! Thank you so much for sharing this recipe!

  16. Simona says

    Hi Olga! I discovered your website this past week and have already made a few of your recipes. In fact this is the 2nd day in a row that I’m making these. The dough was soft and delicious and the apple filling was great. I really love your site and appreciate all that you do. God bless you and your family!

    • says

      Hi Simona!
      Welcome! Thanks so much for stopping by and for taking the time to write. I really appreciate hearing feedback. I’m so glad you enjoyed these bulochki. They are a family favorite.

  17. Alena says

    These bulochki are sooo good, made them with cranberry/apple filling and turned out awesome:) thank u for the recipe:)

  18. Yulia says

    Olya, thank you for the wonderful recipes! I’ve made apple pie/cake today and after that decided to try out more recipes from your blog. I’d love to make these bulochki – do you think I can use Farmer’s Cheese (tvorog) as a filling?
    Thank you!

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