Apple bulochki are a popular Slavic dessert made with a sweet yeast dough. They are tender, fluffy and not too sweet.
Apple Bulochki are one of my favorite desserts to make with a yeast dough. They are so comforting and can be made with so many different fillings. This is my Mama’s recipe. I always think of her when I have these. The rolls bake up really light, fluffy and golden brown.
They are a perfect snack to enjoy with some cold milk or warm coffee/tea, whichever you prefer. We made these Bulochki with an Apple Filling most of the time. Growing up in upstate NY, apples were always plentiful in the autumn and winter months.
You can use all kinds of fillings in these little yeast rolls – jam, poppy seed filling, farmer’s cheese and raisins, cream cheese, peaches, cherries, etc. They fit perfectly in the palm of your hand and are great to enjoy as a handheld treat or pack into a lunchbox.
- warm milk
- I always use whole milk, but you can use any kind of milk, even dairy free milk options, like almond milk, etc.
- The milk needs to be warm but not too hot, (100-110 degrees Fahrenheit). If the milk is hotter than 115 degrees Fahrenheit, it will kill the yeast and the recipe will not work. The dough will not rise.
- dry yeast (active dry yeast or instant yeast)
- sugar (I use granulated raw sugar, you can use any type of sugar that you like.) Honey can be used instead of sugar.
- butter (melted and slightly cooled)
- eggs (I use large eggs), beat the eggs before adding them to the dough
- all purpose flour
- I have not tested this recipe with gluten free flour
- Apple Filling
- egg wash (1 egg plus 1 Tablespoon water or milk, lightly beaten)
How To Make Bulochki
- Prep the liquid ingredients. 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. Mix the 2 eggs for the dough, melt the butter and cool slightly.
- Combine the yeast mixture, the remaining sugar, melted butter, 2 beaten eggs together in a large bowl.
- Add the flour and mix the dough in a stand mixer, the bread machine using the dough setting or by hand until the dough comes together. The dough should be really soft and kind of sticky, but come away from the sides of the bowl.
- Cover and let it stand in a warm place to rise until it doubles, for about 1 hour. I usually tightly cover the bowl with plastic wrap, which prevents the dough from drying up.
- Meanwhile, make the Apple Filling, unless you already made it ahead of time.
- Preheat the oven to 350 degrees Fahrenheit. Lightly brush a rimmed baking sheet with oil.
- Shape the bulochki and fill them. Take a small portion of dough, press it into a circle in the palm of your hand or on the counter. Place about a Tablespoon or so of filling into the center. Pinch the edges closed and shape the formed bulochka into an oval shape.
- 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.
- Bake in the preheated oven for about 20 minutes, until the Bulochki are golden brown.
Bulochki Filling Options
I make Bulochki with all kinds of fillings – cream cheese, jam and my ultimate favorite is with farmer’s cheese. It’s so creamy, sweet and of course, cheesy with just a little bit of tang and has that grainy, soft texture. Look how pillowy soft these Bulochki are!
Store the Bulochki at room temperature, covered, or in an airtight container or ziploc bag for about 5 days.
Apple bulochki are a popular Slavic dessert made with a sweet yeast dough. They are tender, pillowy soft and not too sweet.
- Prep Time: 2 hours 15 mins
- Cook Time: 20 mins
- Total Time: 2 hours 35 mins
- Yield: 20–25 Bulochki 1x
- Category: Sweets
- 2/3 cup warm milk (105–115 degrees Fahrenheit)
- 2 teaspoons dry yeast
- 3 Tablespoons granulated sugar
- 1/2 cup or 8 Tablespoons butter, melted and slightly cooled
- 2 eggs, lightly beaten (for the dough)
- 3 cups all purpose flour
- Apple Filling (about 3 cups of filling)
- egg wash (1 additional egg plus 1 Tablespoon water or milk)
- 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.
- Combine the yeast mixture, the remaining sugar, melted butter and 2 beaten eggs together in a large bowl.
- 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.
- 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.
- Meanwhile make the Apple Filling, unless you already made it ahead of time.
- Preheat the oven to 350 degrees Fahrenheit. 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.
- 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.
- Bake until golden brown. I would guess about 20-25 minutes. I’ll update it next time I make them.
Farmer’s Cheese Filling option:
- 2 1/2 – 3 cups farmer’s cheese or ricotta cheese
- 1 egg, slightly beaten
- 1/2 – 3/4 cup granulated sugar (more or less, to taste)
- 1 teaspoon vanilla extract
Mix all the ingredients together and use to fill the Bulochki.
Keywords: bulochki, apple rolls, sweet rolls, how to make bulochki, apple filled bulochki
This is an updated version of the Apple Bulochki recipe that was originally published on May 31, 2013. I have updated the photographs and clarified the instructions to make it even more user friendly and enjoyable.
Olechka, what speed do you use on the KitchenAid mixer for the dough?
Start with low and work your way to high, Nelya.
What a wonderful recipe!!! Thank you SO much!
As I am looking at your pictures, I am drooling over my keyboard. These look really good! I will be making these ASAP!
Ha ha, Tanya! They really are great. We ate ours up in one day, so I’m craving some right now too.
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.
Sure, you can Dina.
I need to get a cooking thermometer. Can you recommend one?
Check out my Shop at the top of the page. The thermometer that I have is in there under Cooking Tools.
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.
Yes, Tallya. It will be too sweet. In my opinion, anyway.
Oh I love these so much!!! Haha thanks for putting these on your blog 😉
I’ll have to make some again soon and have you over for tea. That would be fun:).
How long do you have to mix the dough? Just until it’s mixed together?
I usually mix for about 7 minutes. It depends on your mixer.
Thank you for the recipe! I made them with cherries! Delicious!
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!
Give it a try, Oksana. This recipe is really simple.
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.
How do you make your apple filling? Is it best to add full fat milk to the dough mixture?
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.
Will make this with cherry filling!thank you!
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…
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! :))
What kind of yeast do you use?
They are perfect!❤️
I use instant dry yeast, Mariia.
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! 😀
These were so good that I am making them again today 🙂
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
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.
Thank you for this great recipe! I love how fast and easy they are to make, and so delicious!
I love that aspect about these bulochki too, Ilona. They really are so simple to prepare.
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?
Why not? Give it a try. Use only about a teaspoon of sugar and add about 1/2-1 teaspoon of salt.
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!
What a great surprise. Food surprises are always nice; at least, my husband always appreciates them!
Bulochki with apricots sound delicious.
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:)
That’s awesome! So glad to hear that they were enjoyed by all.
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!!!!
Thanks, blueberry! I’m so happy to hear that.
can I roll out the dough and use a buiscut cutter to make even piroshki? Or will it deflate the dough?
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.
Okay, thanks for the tip!
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!
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!
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.
These bulochki are sooo good, made them with cranberry/apple filling and turned out awesome:) thank u for the recipe:)
Yum! I’m sure cranberries were a great addition.
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?
Absolutely! That’s one of my favorite fillings for Bulochki, Yulia.
Hi Olga. My mom made up the recipe for bulochki, she adds cream cheese 1 egg, & sugar mix together, it tastes very good.
I’m glad your family enjoys the Bulochki, Olga.
Hi Olga, i’m so sorry my mom only puts cream cheese & sugar but no eggs.
Thank you so much for this recipe!!! I have been making pirozhki with pie cherries, yummy!!! Thanks, and God bless.
Yum, cherries would be delicious in these Bulochki, Olga.
What is the best way to store leftovers? In fridge, air tight seal? Love all your recipes – thanks for sharing!
I store them at room temperature, covered. Thanks for taking the time to write, Natalie.
Hi Olga I was wondering if I was to double the recipe do I need to double everything including the yeast?
Yes, if you want to double it, double all the ingredients as well.
I am a big fan of the site and have made these rolls numerous times and they have brought much happiness to many occasions. I am really intrigued by Russian breads and pastries and as I was hunting around youtube for bread inspirations I found this charming video of a grandma making a delicious pie/galette with her grand daughter but no recipe! What is this and how do I make this? https://www.youtube.com/watch?v=eW08fuNA2wk
You are awesome!
Thank you so much, Mari!
I am so glad you enjoyed the Bulochki. I love them too:). They would be my choice of dessert over any cake.
Very cute video – thanks for sharing.They don’t give the recipe in the video; it’s just a story.
Thank you Olga for sharing , I made it and It was gone in less the few mins
Isn’t that how it is? You cook for hours and then it’s all gone so fast:). I love it though, when something I cook is so appreciated.
Yes that’s how it works
Do you have the farmers cheese filling recipe?
Do you have the farmers cheese filling recipe?
It’s just farmer’s cheese, an egg, sugar and vanilla. Just like in this recipe: https://www.olgasflavorfactory.com/sweets/desserts/roulette-with-farmers-cheese-and-raisins/ (You will need to double the filling recipe.)
This recipe reminds me of Czech kolaches, but kolaches have the filling on top of the dough (in an indentation) instead of on the inside. I guess I should make your recipe soon so that I can do a proper comparison! 🙂
Are the buns themselves sweet? Would they work with more savory fillings, like farmers cheese and herbs, or meat?
Yes, they are sweet. You can omit most of the sugar and then it would work with savory fillings too.
So good! I could never make good piroshki until now! Thank you, Olga!
I hope you enjoy it, Mary. This recipe is very easy to work with and I love the texture.
hi, do you have a recipe for apple jam?
Sorry, Lily, I do not.
Thanks for sharing. I made it yesterday it came out perfect. My husband and my kids love it. Thanks a gain. God bless you.
They are amazing!! I’ve tried some other recipes from different Slavic blogs and not even one comes close. Thank you. Happy Easter and may God bless you!
I’m so happy to hear that you enjoyed the Bulochki, Anna:). Thank you for taking the time to write.
Mrs. Alberta Girl
Hello Olga … Have to say how much I enjoy your website and recipes! I am the daughter of a Russian/Ukrainian father and Romanian mother so your recipes remind me so much of the delicious food I was raised on. Even if I didn’t truly appreciate how good it was until I was older. I have been searching for a recipe that is very similiar to your Bulochki but has a savory pumpkin and onion filling. Do you have such a recipe in your files? Thanks so very much!
Thank you for this recipe!
Could you please share how you prepare a cottage cheese and raisins filling? I’ve done a quick search and it seems like normally people would add an egg to it, is that right?
I simply add an egg, sugar to taste and a bit of vanilla extract. I also like to soak the raisins in boiling water for a few minutes to make them softer.
Can you please tell me if I can make the dough the night before and place it into the fridge to proof/rise and then the next morning make the bulochik and let them rise the last 30mins. Will that work or will that ruin the dough if I place it overnight into the fridge
I personally don’t like to do that, but it’s up to you. In my opinion, if affects the taste and texture of the dough, but if that is something you do regularly, you can give this one a try too.
Would these freeze well. I would like to make these for holiday before hand.
I haven’t tried freezing this particular recipe, but most breads freeze really well, so I imagine they will be ok frozen/
Awesome l! Is it ok to use that recipe for savory bulichki? Ground beef or potato?
Absolutely, just omit most of the sugar.