Baked Piroshki Recipe-Bulochki- {булочки}

Baked Piroshki Recipe, Bulochki, булочки, sweet filled buns, yeast pastries, sweet bread, piroshki,

These baked piroshki, bulochki, (булочки), sweet filled buns, however you have been used to pronounce these sweet yeast pastries, are one of my mothers highly requested recipes…

Seriously, almost anyone who has tried my mothers baked piroshki, asks her for the recipe. I can totally see why, I personally think she makes the most amazing, soft & fluffy 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 these freeze very well, but I decided to cut the recipe in half which works great for our family, leaving some left overs. If you can find vanilla sugar (also called “vanillin”) I absolutely recommend it because this is what gives these buns that sweet bread-y aroma. I don’t recommend vanilla extract, for this recipe as that works differently and may cause slight discoloration. Go ahead and give these sweet pastry buns a try to really see what I’m talking about.

Baked Piroshki Recipe, Bulochki, булочки, sweet filled buns, yeast pastries, sweet bread, piroshki,

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! And a little tip to achieve even fluffier buns is to seal the filling on the widest part of the triangle and then lightly folding over the flap that remains instead of rolling tightly. Then pinching the end so they don’t come apart. This helps not to weigh down the dough that much, where as if you were to tightly roll the crescent-shaped bun it would weigh down the bun creating a more denser bun.

INGREDIENTS FOR BAKED PIROSHKI: 

  • 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
  • 1/4 tsp baking powder
  • 1 tsp vanilla sugar
  • 1 1/2 tsp salt
  • 1 cup sour cream, room temperature
  • 1/3 vegetable oil
  • 1 egg, beaten
  • 1/4 cup water
  • 2 tbsp sugar
  • 2 cups ready poppy seed filling

IMG_0863To Make Baked Piroshki: 

1. 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).

beating eggs piroshki 1

2. Meanwhile 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.)

3. Add 1 cup of flour to the beaten egg mixture 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.

4. Heat remaining 1 cup of milk in a microwave safe cup/bowl 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. Milk should be 80-90 degrees F, when using a thermometer. Add 1 tbsp of dry yeast and 1 tbsp of sugar; stir and allow to sit for 15 min.

yeast milk mixture 3

5. 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

6. 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 dough has doubled much in size.

piroshki step 5 .

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

log step 6

7. Once dough has risen and doubled in size; remove onto a well floured surface. Form dough into a 20″ log and cut into 5 equal pieces.

log 5 pieces

8. 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  8 equal pieces.

piroshki step 7

9. Place 1 heaping tsp of filling into the widest part of the triangle. Seal filling by pinching down the sides and top. Once the filling is sealed lightly fold over the flap and pinch the very end to the bottom of the bun.

10. Line two 13″ by 9″ pans with parchment paper and transfer rolled buns into the pan. You should have about 3 rows down on each pan. Allow prepared buns to rise in a warm place for 1 hour, covered.

11. Preheat the oven to 350 degrees F. Once buns have slightly doubled in size, brush with beaten egg wash over the top. Bake for 35-40 minutes, rotating if necessary.

piroshki step 8

12. Dissolve 2 tbsp of sugar in 1/4 cup of water in a small bowl and brush over hot buns.

baked Bulochki piroshkii

Baked Piroshki Recipe-Bulochki- {булочки}
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 3 dozen
Ingredients
  • DOUGH:
  • 3 tbsp unsalted butter
  • 2 cups whole milk, divided
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 3 eggs
  • 1 cup sugar
  • 6¾ cup all-purpose flour, plus more for dusting
  • ¼ tsp baking powder
  • 1 tsp vanilla sugar
  • 1½ tsp salt
  • 1 cup sour cream, room temperature
  • ⅓ vegetable oil
  • GLAZE:
  • 1 egg, beaten
  • ¼ cup water
  • 2 tbsp sugar
  • FILLING:
  • 2 cups ready poppy seed filling
Instructions
  1. 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).
  2. Meanwhile 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.)
  3. Add 1 cup of flour to the beaten egg mixture 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.
  4. Heat remaining 1 cup of milk in a microwavable safe cup/bowl 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. Milk should be 80-90 degrees F, when using a thermometer. Add 1 tbsp of dry yeast and 1 tbsp of sugar; stir and allow to sit for 15 min.
  5. After 15 minutes add the yeast mixture to the egg mixture. Then add ¼ tsp baking powder, 1 tsp vanilla sugar, 1½ tsp salt, 1 cup sour cream and 2½ cups flour; whisk well. Cover and allow to sit for 45 minutes.
  6. After 45 minutes add 3 cups of flour and ⅓ cup of oil. Knead over low-speed for 10 minutes, adding remaining ¼ cup of flour towards the end. Cover bowl and allow to rise for 2 hours or until dough has doubled much in size.
  7. Once dough has risen and doubled in size; remove onto a well floured surface. Form dough into a 20" log and cut into 5 equal pieces.
  8. 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 8 equal pieces.
  9. Place 1 heaping tsp of filling into the widest part of the triangle. Seal filling by pinching down the sides and top. Once the filling is sealed lightly fold over the flap and pinch the very end to the bottom of the bun.
  10. Line two 13" by 9" pans with parchment paper and transfer rolled buns into the pan. You should have about 3 rows down on each pan. Allow prepared buns to rise in a warm place for 1 hour, covered.
  11. Preheat the oven to 350 degrees F. Once buns have slightly doubled in size, brush with beaten egg wash over the top. Bake for 35-40 minutes, rotating if necessary.
  12. Dissolve 2 tbsp of sugar in ¼ cup of water in a small bowl and brush over hot buns.

NOTE: This is the same exact poppy seed filling that I used for this recipe! It’s really creamy, sweet and freezes very well. After opening transfer filling into a large zip-loc bag and store in the freezer; http://www.allbulkfoods.com/product_info.php/cPath/1001_41/products_id/195300

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4 thoughts on “Baked Piroshki Recipe-Bulochki- {булочки}

    1. Really good question, vika!My aunt lives in Wisconsin and buys big cans of this AMAZING poppy seed filling! You can literally eat it from the can, by spoon its that good. It creamy, sweet and really really good. Here is a direct link to the exact kind that I use; http://www.allbulkfoods.com/product_info.php/cPath/1001_41/products_id/195300. The can is big but I freeze mine after opening. It freezes very well (you can still scoop the filling out frozen, poppy seeds won’t freeze to a block) that way you can use it when needed. Let me know if you ever find this poppy seed filling else where.

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  1. 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 🙂

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