Apple Bulochki
Apple bulochki are a tender, pillowy Slavic dessert built on a lightly sweet yeast dough filled with spiced apples. Their delicate crumb and balanced sweetness set them apart from heavier pastries.
Total
2h 35mServings
20Apple bulochki are a tender, pillowy Slavic dessert built on a lightly sweet yeast dough filled with spiced apples. Their delicate crumb and balanced sweetness set them apart from heavier pastries.
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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.
Store cooled bulochki in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month; reheat gently in a 300°F oven.
stand mixer or bread machine (optional; hand-kneading works) · instant-read thermometer (to verify milk temperature 105–115°F)
Yes. Prepare the dough through step 4, then refrigerate it overnight. Let it come to room temperature before shaping and filling.
Bake at 350°F for 20–25 minutes until golden brown.
The recipe references an apple filling made separately; prepare approximately 3 cups total. Typical Slavic versions use diced apples, sugar, cinnamon, and sometimes a touch of lemon.
Approximately 20–25 bulochki, depending on size.
Yes, use the same amount (2 teaspoons) of instant yeast; it may reduce rise time slightly.
