Apple Bulochki

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.

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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.