Russian Bulochki are similar to piroshki, except they are baked instead of fried. By being formed into knots, it causes the layers to twist into different directions, resulting in a very unique dough texture.
I enjoy trying baked goodies and am always on a lookout for great bakeries. This recipe does require a bit of time, but it’s simple and totally worth it in the end. The light and fluffy feel to them is perfect with a cup of tea.
I recommend a Kitchen Aid Mixer for kneading dough.
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- 1 egg
- 3 tbsp milk
- 1 tbsp sugar
- Mix all dry ingredients together (flour, sugar, salt, and yeast). Lay out the dry ingredients and create a small hole in the center. Add the eggs and milk into the hole.
- Using your hands, mix in the wet ingredients with the dry ingredients. Knead the dough for a minute or so. Let the dough rest. Using a stand mixer or your hands, mix in the butter in small amounts, moving slowly until everything is incorporated.
- Knead the dough for 10 minutes, or until the dough no longer sticks to your hands. Cover the dough with a kitchen towel and let it rise for about an hour.
- Separate the dough into small, round pieces. if you're using a kitchen scale, each piece should weigh around 35 grams. Cover the dough balls with plastic wrap.
- One at a time, roll out each piece of dough into a flat, oval shape. Cover ½ of each piece with jam. Roll them up, leaving the jam on the inside.
- Seal the edges and tie each roll into a knot.
- Butter up the bottom of a tray, sprinkle it with graham cracker crumbs. Place knots next to each other. Cover with towel and let the knots rise for 40 minutes.
- Preheat the oven to 350°F. Whisk the egg, milk and sugar and brush it on top of the knots. In a separate bowl, mix the flour, sugar, and butter until it forms into a crumb.
- Sprinkle the knots with the flour crumbs (cover all the areas where jam is sticking out).
- Bake the bulochki in the oven until they are golden brown (about 20-30 minutes). Enjoy!