Apple Bulochki (Soft Apple-Filled Sweet Buns) Recipe
Experience the delight of Russian bakery-style Apple Bulochki, soft sweet buns filled with juicy honeycrisp apples cooked with cinnamon and sugar. These buns are perfect as a dessert or a sweet snack, boasting a tender, fluffy dough and a homemade spiced apple filling that makes every bite irresistibly cozy and flavorful.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 20 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Ingredients
For the Dough:
- 5 cups all-purpose flour
- 1½ cups warm milk (about 105–110°F / 40–43°C)
- ½ cup plus 1 tbsp sugar
- ½ cup unsalted butter (1 stick), softened
- 1 tbsp active dry yeast
- 1 large egg
- ½ tsp salt
For the Apple Filling:
- 8 large Honeycrisp apples, peeled and cored
- 1½ cups sugar
- 2 tbsp butter
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch
- ¼ cup water
For the Egg Wash:
- 1 egg yolk
- 2 tbsp heavy cream
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Let sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: In the bowl of a stand mixer, combine the flour, remaining sugar, salt, and the egg. Pour in the activated yeast mixture and begin mixing on low speed. Gradually add the softened butter a little at a time. Increase the mixer speed to medium and mix for 15–20 minutes until the dough is smooth and elastic. To test, pinch off a small piece and stretch it; it should stretch thin without tearing. Cover the dough and place it in a warm area to rise until doubled, about 1 to 1½ hours.
- Prepare the Apple Filling: Cut the peeled and cored apples into small cubes. In a deep skillet, melt butter over medium heat. Add the apples and sugar and cook, stirring often, until apples are soft and juicy. In a small bowl, mix cornstarch with water to form a slurry, then add the slurry and cinnamon to the apples. Cook until thickened. Remove from heat and allow the filling to cool completely.
- Shape the Buns: Punch down the risen dough and divide into 20 equal pieces. Shape each piece into a ball, then roll each ball into a small circle. Place 2–3 tablespoons of the apple filling in the center and pinch the edges together tightly to seal the buns. Place each bun seam-side down on a lined baking sheet, cover, and let rise for 20 minutes.
- Bake: Preheat the oven to 375°F (190°C). Whisk together the egg yolk and heavy cream for the egg wash. Brush each bun with the egg wash. Bake for approximately 25 minutes or until golden brown.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast; about 105–110°F is ideal.
- Allow the apple filling to cool completely before filling the dough to prevent it from melting the dough or creating soggy buns.
- You can substitute Honeycrisp with other firm, sweet-tart apples like Granny Smith or Fuji depending on availability.
- For extra shine on the buns, apply the egg wash twice, once before baking and once immediately after baking, if desired.
- Store baked buns in an airtight container for up to 3 days or freeze for longer storage.
