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These Ukrainian sweet buns (bulochki) are sweet yeast rolls stuffed with a poppyseed filling and are one of my mothers highly requested recipes.

Ukrainian Sweet Buns with Poppyseed Filling:

My mother has mentioned that almost anyone who has tried her baked piroshki, asks her for the recipe. I can see why, because she makes delicious bulochki. They happen to be favored by almost everyone who has tried them, and she has even been asked to make these for a few weddings before. My mother usually makes her portions by liters which is fine too, as this freezes very well, but I decided to cut the recipe in half which works great for our family, leaving some leftovers. If you can find vanilla sugar (also called “vanillin”), I recommend it because this is what gives these buns that sweet bready aroma.

NOTE: I happened to use Natasha’s Kitchen rolling technique for these baked piroshki (crescent-shaped buns) which I happen to love, thank you, Natasha!

Ingredients for Bulochki:

  • DOUGH:
  • 3 tbsp unsalted butter
  • 2 cups whole milk, divided
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 3 eggs
  • 1 cup sugar
  • 6 3/4 cup all-purpose flour, plus more for dusting
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 cup sour cream, room temperature
  • 1/3 vegetable oil
  • FILLING & TOPPING
  • 1 egg, beaten
  • 2 tbsp sugar
  • 1/4 cup water
  • 2 cups ready poppy seed filling

IMG_0863

How to make Ukrainian Bulochki: 

To begin, place three eggs and 1 cup of sugar into the bowl of a stand mixer; beat on high speed until thick and pale (about 3 min).

beating eggs piroshki 1

Heat 1 cup of milk and 3 tbsp of butter in the microwave to boiling point (up to 3 minutes, keep your eye on it as it can run over.)

Add 1 cup of flour to the beaten eggs and mix over medium speed. With the mixer still running slowly pour in the steaming hot milk and mix for about a minute. Cover and allow to sit for 15 min.

piroshki step 2

NOTE: Adding steaming hot milk to the egg mixture helps the piroshki not to get stale so fast. Only be sure to add it slowly to the batter.

Heat the remaining 1 cup of milk in a microwave for about 1 minute. Milk should be warm, NOT hot; if you stick your finger in the milk, it should feel a little warmer than lukewarm. Not by any means hot. Add 1 tbsp of dry yeast and 1 tbsp of sugar; stir and allow to sit for 15 min. Milk should be 80-90 degrees F when using a thermometer.

yeast milk mixture 3

After 15 minutes add the yeast mixture to the egg mixture. Then add 1/4 tsp baking powder, 1 tsp vanilla sugar, 1 1/2 tsp salt, 1 cup sour cream, and  2 1/2 cups flour; whisk well. Cover and allow to sit for 45 minutes.

piroshki c. step 4

After 45 minutes add 3 cups of flour and 1/3 cup of oil. Knead over low-speed for 10 minutes, adding remaining 1/4 cup of flour towards the end. Cover bowl and allow to rise for 2 hours or until the dough has doubled in size.

piroshki step 5 .

NOTE:  The dough will be slightly sticky/tacky. Do not fret after rising it will be perfect to work with as you will be dusting more flour during the rolling process anyways.

log step 6

Once the dough has risen and doubled in size; remove onto a well-floured surface. Form dough into a 20″ log and cut into five equal pieces.

log 5 pieces

Working with one piece at a time, shape into a ball by flipping over and pinching down all sides. Roll out into a 12″ circle and using a pizza cutter slice dough into eight equal pieces.

Place one heaping tsp of filling into the broadest part of the triangle. Seal filling by pinching down the sides and top. Once the mixture is sealed lightly fold over the flap and pinch the very end to the bottom of the bun.

Line two 13″ by 9″ pans with parchment paper and transfer rolled buns into the pan. You should have about three rows down on each pan. Allow prepared bulochki to rise in a warm place for 1 hour, covered.

11. Preheat the oven to 350 degrees F. Brush with beaten egg wash over the top. Then, bake for 35-40 minutes, rotating if necessary.

12. In the end, dissolve 2 tbsp of sugar in 1/4 cup of water in a small bowl and brush over hot buns.

baked Bulochki piroshkii

Let us know when you make this recipe!

Leave a comment, rate it, and tag pics #alyonascooking on Instagram.

Also, check out our Easy Poppy Seed Roulettes Recipe

Ukrainian Bulochki Recipe (Filled Sweet Buns)

Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 3 dozen
Author: Alyona's Cooking
These Ukrainian sweet buns (bulochki) are sweet yeast rolls stuffed with a poppyseed filling and are one of my mothers highly requested recipes.

Ingredients

Bulochki Dough:

  • 3 tbsp unsalted butter
  • 2 cups whole milk divided
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 3 eggs
  • 1 cup sugar
  • 6 3/4 cup all-purpose flour plus more for dusting
  • 1 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 cup sour cream room temperature
  • 1/3 vegetable oil
  • GLAZE:
  • 1 egg beaten
  • 1/4 cup water
  • 2 tbsp sugar

Bulochki Filling:

  • 2 cups ready poppy seed filling

Instructions

  • Place 3 eggs and 1 cup of sugar into the bowl of a stand mixer; beat on high speed until thick and pale (about 3 min).
  • Heat 1 cup of milk and 3 tbsp of butter in the microwave to boiling point (up to 3 minutes, keep your eye on it as milk can run over.)
  • Add 1 cup of flour to the beaten eggs and mix over medium speed. With the mixer still running slowly pour in the steaming hot milk and mix for about a minute. Cover and allow to sit for 15 min.
  • Heat remaining 1 cup of milk in a microwavable for about 1 minute. Milk should be warm, NOT hot; if you stick your finger in the milk, it should feel a little warmer than lukewarm. Not by any means hot. Add 1 tbsp of dry yeast and 1 tbsp of sugar; stir and allow to sit for 15 min. (Milk should be 80-90 degrees F when using a thermometer.)
  • After 15 minutes add the yeast mixture to the egg mixture. Then add 1/4 tsp baking powder, 1 tsp vanilla sugar, 1 1/2 tsp salt, 1 cup sour cream, and 2 1/2 cups flour; whisk well. Cover and allow to sit for 45 minutes.
  • After 45 minutes add 3 cups of flour and 1/3 cup of oil. Knead over low-speed for 10 minutes, adding remaining 1/4 cup of flour towards the end. Cover bowl and allow to rise for 2 hours or until the dough has doubled in size.
  • Once the dough has risen and doubled in size; remove onto a well-floured surface. Form dough into a 20" log and cut into five equal pieces.
  • Working with one piece at a time, shape into a ball by flipping over and pinching down all sides. Roll out into a 12" circle and using a pizza cutter slice dough into eight equal pieces.
  • Place one heaping tsp of filling into the broadest part of the triangle. Seal filling by pinching down the sides and top. Once the mixture is sealed lightly fold over the flap and pinch the very end to the bottom of the bun.
  • Line two 13" by 9" pans with parchment paper and transfer rolled buns into the pan. You should have about three rows down on each pan. Allow prepared bulochki to rise in a warm place for 1 hour, covered.
  • Preheat the oven to 350 degrees F. Brush with beaten egg wash over the top. Bake for 35-40 minutes, rotating if necessary.
  • Dissolve 2 tbsp of sugar in 1/4 cup of water in a small bowl and brush over hot buns.

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20 comments

    • Jen

    I made this recipe for our bake sale. Boy did it go over big!
    I did have trouble with the filling being too runny as well so I added 2 1/2 T. of Bird’s Custard powder mixed int with water to the filling recipe. This tightened things up perfectly and did not change the taste. I also froze some and they thawed out perfectly as well. I took pictures but I do not see a place to upload them. But they look pretty much like the ones you have posted
    Thank you for the recipe. It is definitely a keeper.

    • dots

    my big issue with this recipe is that the volume of dough is way too large for my KA artisan, i had to remove it from the mixer and knead by hand.
    the dough itself has good consistency and is easy to work with. the only changes i made was to mix yeast directly with the flour and use butter instead of oil.
    as a filling i used grated cononut with cream, sugar and chocolate chips, braiding the dough instead of making separate buns (no poppy seeds where i live anyways). i filled up two 9×13 pans all the way to the brim.
    the results are very good. the bread is soft, fluffy, delicious.
    very good recipe, thanks!

      • Alyona Demyanchuk

      Hi, I have a 5 quart Kitchen Aid, so it should fit in one of those. Thanks for the feedback, good to know you enjoyed the recipe!

    • Jen

    It was time consuming but very delicious, it will be a favourite special treat in our house! My Grandma used to make this for my Mom, so I’m excited to bring this to Easter!

      • Alyona Demyanchuk

      Hi Jen, I know what you mean! This is the sweet bread recipe I make for an everyday occasion because it’s so easy. It’s my Poppy seed rolls that are rolled up roulette-style and are so quick to make.

    • Julia

    Hello! If I wanted to fill these with meat instead, would I just reduce the amount of sugar in the dough or do you have some other recommendations?

      • Alyona Demyanchuk

      These still work for savory fillings, however, you could leave the sugar out and up the salt instead.

    • Georgina

    Hi there. Can you tell me what the difference is in the bread texture for this recipe and the poppy seed roll recipe please. One has sour cream and hot milk the other doesn’t. Are they interchangeable? Thank you, Georgina

      • Alyona Demyanchuk

      Hi, both are really good but the Bulochki recipe would probably be fluffier and if you give it Vanillin (vanilla sugar) they are very tasty! The poppy seed roll is much quicker to make and a bit more dense but still super soft. I personally opt for the poppy seed roll since it’s easy and quick.

        • Georgina

        Thank you. That helps me a lot. I shall make both! Georgina (Australia) 🙂

          • Alyona Demyanchuk

          Let me know how it turns out.

            • Georgina

            Hi there the poppy seed roll is quick and very nice! Next I will try the Bulochki!

            • Alyona Demyanchuk

            I hope you’ll enjoy it! Thanks for commenting!

    • Jules

    Hello, do you think this will work with an apple filling as well? thanks

      • Alyona Demyanchuk

      Hi Jules, sure I would thicken it like a pie filling though.

    • Al

    These Bulochki are my absolute favorite. The only problem I have with this kind , I can not stop eating, they are that good!
    Thank you!

    • Lainy

    These are amazing, made them last night and so far this is my favorite recipe for bulochki:):) Bought the poppy seed and it’s amazing, thank you for the recipe, definitely a keeper in my book 🙂

      • Alyona Demyanchuk

      Thank you for taking the time to leave a feedback, Lainy. Im glad to hear the recipe is a keeper:)

    • Vika

    Mmm love bulochki. Especially with poppyseed filling. Where did you buy ready poppyseed filling?

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