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.
Hi Olga, i'm so sorry my mom only puts cream cheese & sugar but no eggs.
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.
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!
Absolutely! That's one of my favorite fillings for Bulochki, Yulia.
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.
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!
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.
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,
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!
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.
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.
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.
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.
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.
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.
These were so good that I am making them again today 🙂
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! 😀