Apple Bulochki

A softly sweet yeast-dough roll filled with tender, spiced apple filling—perfect for afternoon tea or breakfast.

Why You’ll Love This Recipe

I fall in love with the warm aroma as they bake, and the tender, pillowy texture of the dough paired with the fruity apple center always feels comforting. These rolls feel special but aren’t overly complicated, and they’re ideal for sharing or enjoying fresh from the oven (or even slightly warmed later).

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough
⅔ cup warm milk (105-115 °F)
2 teaspoons dry yeast
3 Tablespoons granulated sugar
½ cup (8 Tablespoons) butter, melted and slightly cooled
2 eggs, lightly beaten
3 cups all purpose flour

Apple Filling (about 3 cups of filling)

Egg Wash (1 additional egg plus 1 Tablespoon water or milk)

Directions

1. Warm the milk to about 105-115 °F. Sprinkle the yeast over it, add about 1 teaspoon of the sugar, stir lightly, and let it stand 5 minutes until foamy.
2. In a mixing bowl, combine the yeast mixture, the remaining sugar, melted butter, and the 2 beaten eggs.
3. Gradually stir in the flour and knead (by hand or with a dough hook) until the dough is soft and slightly sticky, but pulling away from the sides of the bowl.
4. Cover the dough and let it rise in a warm place until doubled in size (about 1 to 1½ hours).
5. Meanwhile, prepare the apple filling: peel, core, and chop apples, then cook them with sugar until soft. Add a little lemon juice or vanilla if desired, then cool.
6. Punch down the risen dough, divide it into portions (e.g. 20–25 pieces).
7. For each piece: flatten into a small round or oval, place about 1 tablespoon of apple filling in the center, pinch the edges closed, and shape into a neat roll (seam side down).
8. Place the rolls on a baking sheet lined or greased. Brush with the egg wash. Let them rise again for 30–60 minutes until puffy.
9. Preheat the oven to about 350 °F (175-180 °C). Bake the rolls for approximately 20 minutes or until golden brown on top.
10. Cool slightly before serving (or enjoy warm).

Servings and Timing

Yields: about 20–25 rolls (depending on size)
Active prep: 25 minutes
Rise time: about 1 to 1½ hours (first), plus 30–60 minutes (second)
Bake time: ~20 minutes

Variations

• Add cinnamon or nutmeg to the apple filling for more warmth.
• Mix in raisins or chopped nuts into the filling.
• Instead of fully enclosing the filling, leave a small slit to expose some apples.
• Use a sweet cheese or jam filling in place of apples.
• Make mini rolls by dividing into more, smaller portions.

Storage/Reheating

Store the rolls in an airtight container at room temperature for 2–3 days (they’re best fresh). To reheat, warm in a low oven (ca. 150-160 °C) for a few minutes, or microwave briefly covered. If the rolls lose softness, a few seconds under steam (e.g. a damp paper towel) helps revive the texture.

FAQs

What kind of apples should I use?

I prefer firm apples (like Granny Smith or a crisp variety) so they hold texture when cooked.

Can I prepare the filling ahead of time?

Yes — I often cook and cool the apple filling a day ahead and refrigerate until ready to use.

Must the dough be slightly sticky?

Yes — the dough should be soft and a little sticky. If it’s too stiff, the rolls turn dense.

How do I prevent filling from leaking out?

I pinch seams tightly and seal well, and place the rolls seam-side down on the baking sheet.

Can I skip the second rise?

Skipping the second rise makes lighter, airier rolls less likely. I recommend letting them puff again.

Can I freeze these rolls?

Yes — I freeze cooled rolls in airtight bags. Thaw overnight, then warm before serving.

Can I brush with milk instead of egg wash?

Yes — milk gives a softer sheen, whereas egg wash gives a richer golden color.

What if the roll edges brown too fast?

I tent with foil partway through baking, to prevent overbrowning while finishing bake.

Why is my dough not rising?

Possibly yeast was too hot or too cold, or expired. Make sure milk temperature is correct and yeast is fresh.

Can I make them smaller or larger?

Absolutely — I simply adjust the filling amount and baking time to match the size.

Conclusion

Making Apple Bulochki always feels like a cozy ritual. The soft, buttery dough wrapped around sweet apple filling is a delight that’s perfect for sharing or savoring with coffee or tea. Once I prep the yeast dough and filling, the assembly and baking are straightforward—and the result always feels like a little bit of comfort.

Print