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.
Ingredients:
- 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!
Storing
Store the Bulochki at room temperature, covered, or in an airtight container or ziploc bag for about 5 days.
Apple Bulochki
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
Ingredients
- ⅔ cup warm milk (105-115 degrees Fahrenheit)
- 2 teaspoons dry yeast
- 3 Tablespoons granulated sugar
- ½ 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)
Instructions
- 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 ½ 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.
Notes
Farmer's Cheese Filling option:
- 2 ½ - 3 cups farmer's cheese or ricotta cheese
- 1 egg, slightly beaten
- ½ - ¾ cup granulated sugar (more or less, to taste)
- 1 teaspoon vanilla extract
Mix all the ingredients together and use to fill the 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.
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.
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...
Will make this with cherry filling!thank you!
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.
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.
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.
Thank you for the recipe! I made them with cherries! Delicious!
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.
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:).
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.
Yes, Tallya. It will be too sweet. In my opinion, anyway.
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.
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.
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.
What a wonderful recipe!!! Thank you SO much!
Olechka, what speed do you use on the KitchenAid mixer for the dough?
Start with low and work your way to high, Nelya.