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.
Hello Olga,
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.
Hi Olga,
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.
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!
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.
Happy Easter!
Thanks for sharing. I made it yesterday it came out perfect. My husband and my kids love it. Thanks a gain. God bless you.
hi, do you have a recipe for apple jam?
Sorry, Lily, I do not.
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.
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.
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! 🙂
Olga,
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.)
Do you have the farmers cheese filling recipe?
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
Hi Olga,
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.
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.
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.