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Bulochki Knots
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The Best Bulochki Knots Recipe

These bulochki are going to become your new favorite weekend brunch staple. Pair them with coffee and tea and sit back and relax!
Course Pastries
Cuisine Russian, Ukrainian
Keyword bread buns, bulochki recipe, russian bulochki
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 30 bulochki
Calories 151kcal
Author Natalya Drozhzhin

Ingredients

  • 4 cups flour
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 tsp dry yeast
  • 3 eggs
  • 1 1/2 cups milk warm
  • 100 g Unsalted Butter softened at room temperature
  • 1 cup jam filling

Glaze

  • 1 egg
  • 3 tbsp milk
  • 1 tbsp sugar

Crumbs

  • 2 tbsp flour
  • 2 tbsp sugar
  • 1 tbsp Unsalted Butter softened at room temperature
US Units - Metric

Instructions

  • Mix all dry ingredients together (flour, sugar, salt, and yeast) in the bowl of a stand mixer fitted with dough hook. Create a well in the center, and add the eggs and milk into the well.
    Wet ingredients added to dry ingredients
  • Mix in the wet ingredients with the dry ingredients. Knead the dough for a minute or so, you may need to use a spatula to scrape down the sides of the bowl. Let the dough rest for 5-10 minutes. Then, mix in the butter in small amounts until everything is incorporated.
    kneaded dough in a bowl
  • Continue to 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.
    doubled dough in a bowl
  • 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.
    Bulochki dough divided
  • One at a time, roll out each piece of dough into a flat, oval shape. Add a spoonful of jam to the center. Roll or fold the pastries up, being careful to lock the jam inside by pinching the edges.
    Jam in a center of the rolled out
  • Seal the edges and tie each roll into a knot.
    tied bulochka
  • Line a baking sheet with partchment paper. Place knots next to each other. Cover with a towel and let the knots proof for 40 minutes.
    raw bulochki on a baking pan
  • 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 crumbs, it's ok if some pieces are bigger.
    crumble ingredients in a bowl
  • Sprinkle the knots with the flour crumbs.
    bulochki with crumbs on a baking pan
  • Bake the bulochki in the oven until they are golden brown, about 20-30 minutes. Enjoy!
    baked bulochki on a pan

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 123mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg