Bulochki (Russian Yeast Rolls) with an Apple Filling – Булочки с Яблочной Начинкой

This is my Mama’s recipe. I always think of her when I have these. They are SO good. Light and fluffy. They are a perfect snack to enjoy with some milk or tea, whichever you prefer. We made these Bulochki with an Apple Filling most of the time, because we had so may apples, in the autumn because my parents have tons of apple trees on their property and at other times because we like apples. We are true New Yorkers!

You can use all kinds of fillings in these little yeast rolls – jam, poppy seeds, farmer’s cheese and raisins, cream cheese, peaches, cherries, etc. They fit perfectly in the palm of your hand and are great to take with you on a picnic or pack into your lunchbox.

Serves: 20-25 Bulochki

Ingredients

• ⅔ cup warm milk (105-115 degrees Fahrenheit)
• 2 teaspoons yeast
• 3 Tablespoons sugar
• 1 stick (8 Tablespoons, approx. 100 grams) butter, melted and slightly cooled
• 2 eggs, lightly beaten
• 3 cups all purpose flour
• Apple Filling
• egg wash (1 egg plus 1 Tablespoon water or milk)

Instructions

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 -1½ 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.

Source:

http://www.olgasflavorfactory.com/russianrecipes/bulochki-russian-yeast-rolls-with-an-apple-filling/