Buchty – Sweet Cherry Filled Buns

These Buchty are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe.

We’ve always called these piroshki, but they are also known as buchty. They are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe. There’s a secret ingredient in these.

It is our friend, Canadian flour (i.e. flour made in Canada). Before your criticize my use of this specific flour, hear me out. I’ve tested regular all-purpose flour, cake flour, and Canadian flour. 148 piroshki (buchty) later…

Bleached all-purpose flour works and they turn out good, but not AWESOME. You need around 7 cups of bleached all-purpose flour if you decide to go this route (please please keep reading and maybe I’ll change your mind).

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Cake flour buchty turned out really really soft, but the dough was just thick, but still really really soft and they were eaten up anyway. You just need to buy 2 boxes of cake flour (it took the first box, plus another two cups or so; way more flour than the other two. I think it was nearly 9 cups; I got frustrated and stopped counting, plus cake flour is the priciest option).

Canadian Flour (flour that is made in Canada): I returned to what my mom uses and let me tell you they were “let’s do cartwheels for the first time in 10 years” good (I don’t advise that. You’ll probably require physical therapy and look incredibly awkward in the air so try to resist the urge). You will have the urge. Canadian flour is sold at Cash and Carry, at Winco (under the honey dispensers) and I hear it’s sold in Sam’s club. If you know of other places, please let me know!

P.S. It only looks complicated with the 40 pictures. It really isn’t .

Ingredients for Mom’s Famous Buchty/Piroshki:

2 cups warm milk (heated in micro 1.5 minutes in micro)
1 1/3 Tbsp (i.e. 1Tbsp + 1 tsp) active dry yeast
6 1/2 cups + 1 Tbsp bleached all-purpose Canadian flour *measured correctly
1 cup sugar
1 1/2 sticks butter (12 tbsp) (salted or unsalted) melted so it’s warm not hot
3 eggs
1 tsp vanilla

filling:

4 cups pitted cherries or berries or 1 tvorog cheese recipe
Sugar (about 1/2 cup)

glaze:

2 Tbsp water
1 rounded Tbsp sugar

How to Make the Best Cherry Buchty/Piroshki:

Preheat your oven to 360 Β°F at step 13.
1. In the bowl of an electric mixer, add warm milk and sprinkle the top with 1 1/3 Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place – put it in the shade if its warm outside.

Buchty Sweet Cherry Filled Buns-16

2. Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining 3/4 cups sugar and 1 tsp vanilla

Buchty Sweet Cherry Filled Buns-17

3. Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you’ve added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.

Buchty Sweet Cherry Filled Buns-18

4. Transfer to a large bowl and let rise 2 hours until it is tripled in volume. Again, it will rise faster in a warm room or outside in the shade on a hot day.

Buchty Sweet Cherry Filled Buns

Meet my sweet little niece who happened to be eating lunch at the same counter πŸ™‚

Buchty Sweet Cherry Filled Buns-2

5. While it’s rising, pit your cherries. Oh and enter the drawing for the cherry pitter (ends July 26th at midnight!). I should tell you that the cherry pitter pictured here is great for large scale cherry pitting jobs such as freezing.

Buchty Sweet Cherry Filled Buns-3

6. On a clean non stick surface, make a log out of your dough and cut into six equal pieces.

Buchty Sweet Cherry Filled Buns-19

(She liked taking pictures, and poking at the dough. )

Buchty Sweet Cherry Filled Buns-4

7. Work with one piece at a time and roll into 13-14 inch circles

Buchty Sweet Cherry Filled Buns-5

8. Use a pizza cutter to cut 8 even triangles

Buchty Sweet Cherry Filled Buns-6

9. Put 1/2 tsp sugar in the center of each triangle

Buchty Sweet Cherry Filled Buns-7

10. Place 3-4 cherries over the sugar.

Buchty Sweet Cherry Filled Buns-12

11. Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front

Buchty Sweet Cherry Filled Buns-8

12. Pinch the next two corners together toward the center and roll forward.

Buchty Sweet Cherry Filled Buns-9

Buchty Sweet Cherry Filled Buns-10

The goal is to have a tight seal so the cherry juice doesn’t escape during the baking process.

Buchty Sweet Cherry Filled Buns-11

Preheat oven to 360 Β°F
13. Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about 1/2 inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.

Buchty Sweet Cherry Filled Buns-20

14. Bake for 20-25 min till golden brown. After they are done, brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix.

Buchty Sweet Cherry Filled Buns-13

Buchty Sweet Cherry Filled Buns-14

Buchty Sweet Cherry Filled Buns-15

Buchty - Sweet Cherry Filled Buns

4.96 from 21 votes
Prep Time: 3 hours 30 minutes
Cook Time: 25 minutes
Total Time: 3 hours 55 minutes
These Buchty are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 48 buns

Ingredients

  • 2 cups warm milk heated in micro 1.5 minutes in micro
  • 1 1/3 Tbsp i.e. 1Tbsp + 1 tsp active dry yeast
  • 6 1/2 cups + 1 Tbsp bleached all-purpose Canadian flour
  • 1 cup sugar
  • 1 1/2 sticks butter 12 Tbsp (salted or unsalted) melted so it's warm not hot
  • 3 eggs
  • 1 tsp vanilla

filling:

  • 4 cups pitted cherries or berries or 1 tvorog cheese recipe
  • Sugar about 1/2 cup

glaze:

  • 2 Tbsp water
  • 1 rounded Tbsp sugar

Instructions

  1. In the bowl of an electric mixer, add warm milk and sprinkle the top with 1 1/3 Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place - put it in the shade if its warm outside.
  2. Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining 3/4 cups sugar and 1 tsp vanilla
  3. Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you've added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.
  4. Transfer to a large bowl and let rise 2 hours until it is tripled in volume.
  5. While it's rising, pit your cherries.
  6. On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
  7. Work with one piece at a time and roll into 13-14 inch circles.
  8. Use a pizza cutter to cut 8 even triangles.
  9. Put 1/2 tsp sugar in the center of each triangle.
  10. Place 3-4 cherries over the sugar.
  11. Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front.
  12. Pinch the next two corners together toward the center and roll forward.
  13. The goal is to have a tight seal so the cherry juice doesn't escape during the baking process.
  14. Preheat oven to 360Β°F
  15. Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about 1/2 inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.
  16. Bake for 20-25 min till golden brown.
  17. Brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix, than serve.

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Be careful with those cartwheels.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Elena
    March 4, 2018

    Hi Natasha,
    Thank you for the recipe. I made it without eggs, and I used the dough to make berry -filled buns. I add 1 tsp starch, so juices do not go everywhere. Also, I kept dough overnight in the refrigerator and made buns next day.
    I wanted to share with everyone, I purchase flour from Montana flours. I need to tell you- best flour ever. I shaped an egg size buns, and they turn out to be huge after baking. They charge $20 shipping fee. But I tried other brands- no luck. http://www.montanaflour.com/100-organic-white-flour/
    Unbleached white flour. Reply

    • Natasha's Kitchen
      March 5, 2018

      My pleasure Elena! Thanks for sharing your helpful tips and suggestions with other readers! Reply

  • IZ
    October 14, 2017

    HELLO, WILL THE DOUGH KEEP IN THE REFRIGERATOR IF I MAKE IT AT NIGHT AND BAKE IN THE MORNING?
    THANK YOU Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Iz, I haven’t tried that but I think it would work. I would refrigerate before the last rising of the buns then bring it back to room temperature and let it rise for the last time before baking. Reply

      • IZ
        October 18, 2017

        HELLO, I MADE BUNS LAST NIGHT. I COULD NOT FIND CANADIAN FLOUR SO I USED POLISH FLOUR I FOUND IN INTERNATIONAL STORE. IT CAME OUT GREAT. I ALSO MADE IT WITH APPLE, CHEESE AND SWEET AND SOUR CABBAGE. FOR THE FIRST TIME IN ALMOST 40 YRS IT CAME OUT LIKE MY GRANDMOTHERS RECIPE. THE ONCE WITH CHEESE TASTED LIKE VATRUSHKA MY HUSBAND REMEMBERS FROM HIS CHILDHOOD. THE CHEESE FEELING EXPANDED WHILE BAKING. CAN YOU RECOMMEND TYPE OF CHEESE TO USE? THANK YOU VERY MUCH FOR GREAT RECIPE. Reply

        • Natasha
          natashaskitchen
          October 18, 2017

          Those fillings sound wonderful! Have you tried farmers cheese for the cheese filling? It is the traditional cheese used for those πŸ™‚ Reply

    • Elena
      March 4, 2018

      I did put in the refr after it was actually ready, I made buns next day. I need to tell you, I like working with this dough. Reply

  • Saniya
    June 24, 2017

    Hello Natasha! I found Canadian flour, ready to bake but can you please tell me what kind of cherries would work best, tart or sweet? Thank you Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Saniya, I always use sweet cherries but I think you could make it work with tart if you prefer them. Reply

  • Saniya
    June 24, 2017

    Oh, and one more question are you using sweet cherries or tart for this recipes? Thank you! I would definitely buy your book if you decide to make one. Oh, who am I kidding, I would buy minimmum of 6 books, one for me, my sister, my mom, my sister’s in laws and one as present for a friend. Think about it please!!!! Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      You are so sweet Saniya – thank you!! I was using sweet cherries here because the kids love those best, but you could probably use tart cherries if you prefer. Reply

  • Saniya
    June 24, 2017

    Hello Natasha! I am planning on trying this recipe but I have a question for you, can you please share what brand of Canadian flour you like to use and where can I purchase it. I am in Michigan so probably we have just about the same stores as you, I hoope. I did find some on Amazon but don’t really want to wait till it comes, because our mouths are watering looking on your spectacular photos right nowπŸ˜‰. Thank you for your support in advance! Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Saniya, I don’t have any in stock right now to see the brand on the bag, but if you are not able to find Canadian flour, try this recipe instead with the same filling. It works just as well without needing Canadian flour specifically. I hope that helps! πŸ™‚ Reply

  • Daria
    April 10, 2017

    Hi, Natasha! My husband’s sister adviced me your site and I really love it! You’re amazing! Everything is so easy thanks to your detailed explanations.
    And this buns was sooooo good! Yummmm!
    I didn’t know about Canadian flour, but I like the result. So I want to ask you: can I use it anytime I see in recipes all-purposed flour (sponge cake for example) or better go with usual flour? Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Daria, in most recipes you can use Canadian flour but they do measure out differently oftentimes. I’ve noticed that you need less Canadian flour than all-purpose flour so you might have to alter the measurements slightly. Most of my recipes call for standard US All-purpose flour because it is more readily available for everyone. Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Daria, in most recipes you can use Canadian flour but they do measure out differently oftentimes. I’ve noticed that you need less Canadian flour than all-purpose flour so you might have to alter the measurements slightly. Most of my recipes call for standard US All-purpose flour because it is more readily available for everyone. Reply

  • Olga Gaynaliy
    January 6, 2017

    Made this second time sooo good. But i made it with walnats. Thank you so much. Reply

    • Natasha's Kitchen
      January 6, 2017

      So glad you like it Olga! Thank you for sharing πŸ™‚ Reply

  • Ira
    December 27, 2016

    where do you buy Canadian flour and what brand is the best? Reply

    • Natasha
      natashaskitchen
      December 28, 2016

      I have found it at our local Winco and at Cash and Carry. I don’t recall the brand and I don’t think the brand is as important – generally if you find it, it will only be one brand to choose from. Reply

  • Inna
    November 20, 2016

    Hi Natasha, do you know if you can substitute the butter with coconut oil? Thank you! Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Hi Inna, I haven’t tested it that way to say if it would work. If you test it out, let me know how it goes! Since baking is so much of a science, I can’t recommend it without trying it myself. Reply

  • Adriana
    July 25, 2016

    Natasha,

    Thank you for another great recipe! This is definitely a keeper!
    The process is so easy, it just looks intimidating…and the results are just delicious! Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      Adriana, I’m so happy to hear that you loved the recipe πŸ˜€. Reply

  • Inna
    July 1, 2016

    I just made them and they half gone😱 So good. Thank u Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Yay!! That’s always a good sign πŸ™‚ Reply

  • Tanya
    June 25, 2016

    Hi Natasha, this recipe is amazing!! I was wondering if I can use cherries that were in the freezer after thawing them? Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Hi Tanya! Thank you πŸ™‚ I’m glad you like it! Yes frozen thawed cherries (and drained) would work fine πŸ™‚ Reply

  • Tanya
    June 22, 2016

    Do you think I can make the dough in a bread maker? Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Hi Tanya, I think you could make it work on the dough setting. I haven’t tried it myself but I imagine you would have to transfer it to rise though since a bread maker probably won’t be large enough. Reply

  • Nellie
    June 16, 2016

    I made these for the first time last night and they are surely going to be a family favorite. My husband loves anything cherry so I made them with canned sweet wild cherries and a few cinnamon apple for myself and they were equally scrumptious. I love how soft the dough turns out (I used the Canadian flour). Thank you for this delicious recipe that’s not intimidating for beginners such as myself. Natasha’s kitchen is my go-to for all my meal ideas. Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Awww Nellie that is just awesome! Thank you for such a lovely review. I’m grinning ear to ear and I read your comment to my husband. Thanks girl! You made my day! πŸ™‚ Reply

  • violetta
    March 10, 2016

    Hi Natasha, can I use whey instead of milk? Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      Hi Violetta, I haven’t tested it that way so I can’t say for sure, but I think it would work. If you test it out, let me know how you like it πŸ™‚ Reply

  • Nikita
    March 9, 2016

    Hello!!
    First off, I want to say thank you for posting this recipe. I always remembered my Baba making these when I was a kid, but never got the chance to learn to make them! She does fold them a different way where they are open on the top, but one trial run and dad and I agreed that these were spot on!! Thanks for helping me rediscover something I have been longing for!! Looking forward to discovering what else you have posted πŸ™‚ Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Nikita, I’m so happy to hear that! Thank you for sharing your great review! πŸ˜€ Reply

  • Leah
    March 4, 2016

    Hi Natasha! I’m so exited to make these but I have a question first. We’re family of 3 and 48 rogaliki is way too much for us, so do I just cut the ingredients in half to reduce the amount of dough? Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Yes that should work fine but I have to warn you, they do go fast and they stay good at room temperature for several days :). Reply

      • Leah
        March 4, 2016

        It worked just fine . Seriously the BEST dough recipe. Turned out so soft and delicious.. Made mine with apricot jam and canned cherries. And you were right, half of them are gone already!😁Thank you so much for the recipe πŸ˜‰ Reply

        • Natasha
          natashaskitchen
          March 5, 2016

          You are welcome Leah, thank you for the nice review πŸ˜€ Reply

  • Tanya
    December 11, 2015

    For the tvorog cheese filling. What’s the ingredients? Reply

    • Natasha
      natashaskitchen
      December 11, 2015

      I don’t have that recipe posted and it’s been awhile so I can’t remember exact measurements but it’s tvorog cheese, egg, sugar and vanilla. Reply

  • Olga
    June 16, 2015

    These are delicious! I love them with the cherries. But would it also be ok to substitute with fresh strawberries? Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      Baked strawberries don’t hold up as well for some reason. They turn kind of moppy looking. Reply

  • PatrΓ­cia
    December 9, 2014

    Hi!! I’m from Brazil and looove your recipes!! I don’t have a cherry pitter, so… can I just cut the cherrys in the middle?
    Thank you!! ^^ Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      Yes! Absolutely! Whatever it takes to get that pit out πŸ™‚ Reply

      • PatrΓ­cia
        December 9, 2014

        Thank you!! Your reply was really fast! ^^ and sorry about my poor english xD I’ll make some tomorrow πŸ˜€ Here in Brazil we just eat cherries in December haha so I really need to do them now xD Reply

        • PatrΓ­cia
          December 17, 2014

          Hello!! Made them the other day and they were reaaaally yummi *Β¬* Reply

          • Natasha
            natashaskitchen
            December 17, 2014

            Thank you so much for an awesome review πŸ™‚

  • Maya
    September 30, 2014

    Thank you so much for the recipe, Natasha! I’ve made these twice. The dough is perfect, so easy to work with. Love your site!!! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      I’m so happy to hear that. Thanks for a great review! Reply

  • May
    August 12, 2014

    I tried this recipe this past weekend, half for the exact one and half went for cinnamon rolls. It’s wonderful except I didnt know how to fold it nice and pretty as yours πŸ™ Reply

    • Natasha
      natashaskitchen
      August 12, 2014

      Which ones did you struggle with – cinammon rolls or buchty? I have an excellent tutorial on the cinnamon rolls. Reply

      • May
        August 25, 2014

        The buchty is the one I had problems with . I couldn’t roll it as big as your recipe said and ended up looking like a fat obese version!!!!! But still, it taste good. Reply

        • Natasha
          natashaskitchen
          August 25, 2014

          Did you by chance use a different flour? Reply

  • Julie
    July 23, 2014

    Could I use pie filling or jam in place of the fresh cherries. I used all my cherries for canning pie filling, jam and juice! Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Cherry pie filling would be really difficult to contain inside of the buns. I think it would leak out and be hard to seal. You can use frozen cherries or canned and drained cherries. Reply

  • Irina
    March 24, 2014

    Hi there! Does anyone know if Canadian flour is sold also in Europe? Or with what I can substitute it for having the same results like cooking with Canadian flour? Any advice appreciated! Greetings from Italy! Reply

    • Zori
      June 11, 2014

      Amazing recipe, thank you Natasha! I’m in Alaska and cherries are rare and when we do get them they are a treat. So baking with them isn’t really an option. I made mine with apples and they were amazing. But if I was to make with frozen cherries from Costco, would that work? Reply

      • Natasha
        natashaskitchen
        June 11, 2014

        I think frozen pitted cherries would work although they might get pretty juicy. Thaw them in the fridge if you are using frozen cherries. Apples are a great choice too! πŸ™‚ Reply

  • Alina RN
    March 4, 2014

    Made these twice already. First time, things came up and I had to leave the dough in fridge overnight, bulochki still came out great. Today, made them again. They are soo soft, with the dough that I had to refrigerate they were slightly firmer and a little more chewy texture. I made them with Zergut pitted sour cherries, yuum so good!! Thank you for your recipe and tips! Reply

    • Natasha
      natashaskitchen
      March 4, 2014

      I bet they were nice with the sour cherries. Yum!! It’s so good to know that refrigerating the dough works well. Thanks for the great review! πŸ™‚ Reply

  • Maya
    February 10, 2014

    Natasha, thank you so much for this recipe! These are absolutely delicious. I used canadian flour Bakers Five Roses and made poppy seeds, cherries and blackberry jam fillings. Reply

    • Natasha
      natashaskitchen
      February 10, 2014

      I’m drooling just from reading your comment :D. You are so welcome, I’m glad you like the recipe. Reply

  • Anna
    January 13, 2014

    What is the best way to store these? Can they get hard if left uncovered? Thank you! πŸ™‚ (I made these with peaches instead of cherries, they’re delicious! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      January 13, 2014

      Oh peaches sound amazing! Cover them with plastic wrap and you can leave them at room temp or refrigerate them. If you put meat inside, you’d definitely want to refrigerate. Fruit/sugar is ok to leave out for longer πŸ™‚ Reply

      • Anna
        February 2, 2016

        Haha I’m making these again (2 years later) – this time using canned cherries – we don’t have fresh cherries right now in Alaska πŸ™‚ Went back to check how to store them πŸ˜‰ I love your recipes!!! Reply

        • Natasha
          natashaskitchen
          February 2, 2016

          I’m so happy you like the recipe! I’m absolutely looking forward to cherry season to make these again! But I agree canned cherries are a good substitute in winter. πŸ™‚ Reply

  • Mariya
    December 3, 2013

    Really good and soft everybody in your family liked them. Reply

  • Mariya
    December 3, 2013

    I made them today u r just awesome. They r so soft. Thank you alot. God bless you. Reply

    • Natasha
      natashaskitchen
      December 3, 2013

      That’s awesome!! Did you use the Canadian flour? I’m curious… Reply

  • Ira M
    November 7, 2013

    Natasha you are the BEST!!!!! Love your site! I was looking forever for a good bulochki recipe and finally I found one! They turned out sooooooo good and it was so easy to make. Thank you so much for all your wonderful recipes I’m a huge fan!!!!!!! Reply

    • Natasha
      natashaskitchen
      November 7, 2013

      That’s so great! I’m really happy you loved the recipe. It’s our favorite too. And the house smells so good while they are in the oven. mmmm. πŸ™‚ Reply

  • Vera
    November 4, 2013

    Natasha I was planning to make it tomorrow but my kitchen aid broke :(can I knead it in bread maker? Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      I haven’t tested this recipe in the Kitchen Aid. If you are using bread maker, choose “dough” setting and let me know how it works out. Reply

  • Svetlana
    September 19, 2013

    This is by far my favorite recipe for bulochki dough!!! Thank you and your beautiful mama so much for sharing! I made them twice this week already and it’s only Thursday lol. I made some with peaches and sugar and some with apples, sugar and cinnamon since it’s apple season, they come out sooooo delish! I use whole milk and King Arthur all purpose flour (no luck getting my hands on Canadian flour). I tried with 2% milk and they don’t come out as soft and fluffy as whole milk. Absolutely LOVE, LOVE, LOVE these! This is for sure one of our family favorites Reply

    • Natasha
      natashaskitchen
      September 19, 2013

      That’s awesome, thank you for sharing your tips and ingredients you use. Its great to know that King Arthur flour works well :). Reply

  • elen
    August 17, 2013

    what about a cheese (tvorog) mixture? how would you recommend making it that way? Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      Without testing it myself, I wouldn’t be able to give accurate measurements. I’ll have to get to work on testing this soon! πŸ™‚ Reply

  • Irinka
    July 13, 2013

    looks so delish! have you tried using blueberries or different berries with this recipe? Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      I haven’t, but other berries would work great as well :). Reply

  • Natalie S
    July 6, 2013

    Can I pre-mix my cherries and sugar in a bowl before putting them into the dough triangles or will the cherries run too much? I’ve made this recipe before following your directions to the T and it turned out great! Just thinking premixing the cherries and sugar will save some time. Thanks! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 6, 2013

      I haven’t tried mixing them, but most likely they will run too much. Reply

  • natasha
    May 15, 2013

    Can i freeze then, i made double batch and have too much. Already shared with neighboor, they loved it! I freeze roulett with mak but not sure how cherries will be after freezing it. Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      You should be able to freeze them as well, should not have any effect on the cherries. Reply

  • alison
    May 15, 2013

    Natasha, Can I use a bread maker on dough setting to make this dough? I will be cutting the recipe in half though. Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      I haven’t tried the bread maker so I’m not sure what difference it will make. Sorry I won’t have a good answer for that until I try it. Reply

  • Alonka
    April 23, 2013

    If I made the dough n don’t have time to make them. Is it ok to leave it over night? If yes what should I do? Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      Oh gosh, I’ve never done that before so I have no idea what it would do to the dough to refrigerate it, but if you really don’t have a choice, cover it well and then let it get to room temp before working with it the next day. I just haven’t tried it with refrigerated dough. Reply

      • Alonka
        April 24, 2013

        U have no idea how happy I am. I was so upset thinking I’m going to only throw away the dough next morning n guess what? It tasted amazing even the next morning!!!:O yay!:) Reply

        • Natasha
          natashaskitchen
          April 24, 2013

          Oh that’s awesome!! It’s so good to know it worked well even after refrigeration. I was really hoping it would work out for you!! πŸ™‚ Reply

  • Olga
    April 5, 2013

    Wow these turned out super good!! Cant wait to make them again. Thanks for this delicious recipe. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 5, 2013

      You’re welcome Olga; I’m so glad you enjoyed the recipe! Reply

  • Angela
    March 26, 2013

    wow…they turned out amazing…for the dough i used all purpose becuase we dont have canadian flour anywhere in pa….the looked a little harder then yours in the picture…thankyou Reply

    • Natasha
      natashaskitchen
      March 26, 2013

      I tested with both and the all-purpose works, but the Canadian flour has the softest results. I’m glad you loved it πŸ™‚ Reply

  • Angela
    March 25, 2013

    I was wondering, i made your homemade tvorog and it tastes really good!But i wanted to use this recipie and use tvorog instead of cherries…could you tell me what to do differently to make the piroshki with tovorg and not cherries! Reply

    • Natasha
      natashaskitchen
      March 25, 2013

      You can totally use tvorog, just make sure to add some sugar to it first :). Let me know how ti will turn out. Reply

  • Oksana
    March 22, 2013

    Just made them. They are amazing, but of course I put a bit more sugar in there also (my preference since I like sweet), and obviously its not cherry season, so I used the canned cherries. Almost burned my tongue on the hot cherries after they were done. The smell, and how beautifully they turned out made me take that risk.
    And you’re right about Canadian flour. My mom always buys that one, and she used to bake a lot. If at all possible, avoid buying at russian stores, they are alot more expensive there. Lucky we have a cash and carry and winco here in WA that carry those.
    Also, I am glad that you suggested the parchment paper. I didn’t quite read the instructions carefully on how to roll them up (forgot to fold the corners in), and some of the juice leaked out during the baking. Didn’t alter the taste though in any way. Reply

    • Natasha
      natashaskitchen
      March 23, 2013

      Yeah cherries can get pretty hot; it’s like a little oven inside the bun πŸ™‚ I’m so glad you enjoyed them even though you burned your tongue; yikes! My bag of flour is from cash and carry too! Reply

  • Dina
    March 12, 2013

    Natasha, I would like to make these with a cabbage filling. How sweet is this dough? Should I use less sugar? Reply

    • Natasha
      natashaskitchen
      March 12, 2013

      The dough isn’t overly sweet but is best with a sweeter filling like cheese or cherries or other fruit. If using cabbage, try using about half the sugar. Reply

  • Olga
    March 5, 2013

    Hi Natasha:]]] Do you think it will taste good if I put in strawberry preserve? Reply

    • Natasha
      natashaskitchen
      March 5, 2013

      If its pretty thick and chunky and not watery, I’d say go for it! πŸ™‚ Reply

  • Oksana
    March 1, 2013

    I made these today with apples! They were absolutely delicious; however, I plan to add more sugar into the batter because 1 cup wasn’t enough sweetness for our family. I will try using this exact recipe with braised cabbage and meat filling next time I make them! πŸ™‚ Thank you for this wonderful recipe. I am so blessed to have found this website. You honestly teach young wives, girls how to make food the way our mothers used to. Reply

    • Natasha
      natashaskitchen
      March 1, 2013

      I’m very glad you like them Oksana and thank you very much for your sweet comment :D. Reply

  • Oksana B.
    February 26, 2013

    Privet Natashenka! I visit your blog so much that I feel like I am part of your family! πŸ™‚ Anyways, do you think I can brush the piroshki with eggwash before placing them in the oven and once they are baked gloss them with the sugar glaze? I plan to make them this Sat! Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      They really don’t need the egg wash. The piroshki are a beautiful golden brown without it and sugar water glaze at the end makes them nice and shiny :). Reply

  • Olya
    January 24, 2013

    Will it be good if I put raspberries instead of cherrys? Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Oh that sounds delicious, but I would probably squish them a little to fit inside more since hot raspberries tend to shrink and get juicy. Reply

  • Tatyana
    January 23, 2013

    Hi Natasha,

    I’ve been craving piroshki s vishnei and came across your blog and this recipe. I live in PA and couldn’t find Canadian Flour here, not even in Russian stores, so I ordered it online, but couldn’t wait for it to arrive and made them with American Flour. They came out delicious! Can’t wait to try them with Canadian Flour next. Thank you for sharing this recipe!

    I also want to thank you for introducing me to Canadian Flour. My family has this favorite tea cake (we call it Keks) that first my mom then me used to make it all the time back in Russia. When we came to US I tried making it and it just wouldn’t come out, I tried all the flour that I could find, it would either not bake through all the way or when it finally would, it just wouldn’t taste the same. WELL…I made it with Canadian Flour. OMG!!! It came out exactly how I remember it. It was PERFECT! My mom said that she couldn’t stop reminiscing while eating it.

    Thank you!!! Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      You are welcome Tatyana, I’m glad you love the recipe. Maybe you can share your Keks recipe with me, I never had one before. Reply

      • Tatyana
        January 23, 2013

        Yes, sure I’ll share the recipe with you. Let me just make it one more time, trying to find the perfect oven temperature and bake time combination. For some reason I don’t have it written down, had to keep stalking my oven while it was baking πŸ™‚ Reply

  • yelena S
    January 16, 2013

    Hi Natasha,
    Thank you for creating such a helpful blog. i was wondering can i use a bread maker to mix the Buchty Sweet Cherry Filled Buns dough? Reply

    • Natasha
      natashaskitchen
      January 17, 2013

      I haven’t tried it so I’m not sure how that would work out. You would have to transfer it to rise though since a bread maker probably won’t be large enough. Reply

  • Oksana Babich
    January 8, 2013

    Hi Natasha! Today I made your poppy seed roulette and loved it. So I looked at these piroshki and wanted to know if I could make these as savory (cabbage filling and meat filling). Would it work? Or would I have to change a few things in the recipe? Reply

    • Natasha
      natashaskitchen
      January 8, 2013

      Hmmmm…. I haven’t tried that; the dough is on the sweet side so maybe if you put in less sugar. It will be a good test for me. πŸ™‚ Reply

  • Galina
    November 21, 2012

    I just made these piroshki for the 2nd time. Can’t stop eating them, they are amazing. Thank u Natasha again for the wonderful recipes. Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      We have same problem as you, each time I make them, they go fast :). Reply

  • Vera
    November 20, 2012

    Thank you Natasha so much for the wonderful recipe. I’ve been searching for awhile for a good peroshki dough recipe. Yours is the best one out of all that I have tried. Now all of my peroshki turn out beautifully and delicious. Reply

    • Natasha
      natashaskitchen
      November 20, 2012

      You are so welcome Vera :D, I will pass this on to my mom. Reply

  • lana
    October 31, 2012

    I am just hooked on your recipes (your website too:))…i love to cook and bake and everything that has to do with it….anyways im in the middle of the process still. my dough is still rising and looking gooood!! I’ll try to make these half with apples(since it’s the apple season) and the other half with popppyseeds…will let you know how it came out!!!! Once again, thank you dear, for sharing your great recipes with us!!! Reply

    • lana
      November 1, 2012

      So i’m back with the results…and the results that they came out amazingly delicious!!!! I had my in-laws stop by yesterday and they LOVED them so much!! got them impressed once again..lol. Making another batch for our cabin getaway with our friends to McCall this coming weekend. many many many thanks to you!!!! Reply

      • Natasha
        natashaskitchen
        November 1, 2012

        You are so welcome Iana, everyone in my family are crazy for about them too πŸ™‚ Reply

  • alison
    October 26, 2012

    Hi, I wanna try these with tvorog I already have. Do I just add sugar to tvorog or also an egg? How much tvorog you think I’ll need for your dough recipe? Thanks so much! Reply

    • Natasha
      natashaskitchen
      October 26, 2012

      If you use a rounded/heaping tsp in each x 48 buns = about 2 cups of tvorog (farmers cheese)
      Add 1 egg, 1 tsp vanilla and sugar to taste; it depends on how sweet you like it, but you do need the cheese to be sweet for it to be good. Reply

  • olga
    October 22, 2012

    If i wanted to use poppy seeds instead, Do i mix poppy seeds with anything or just put plain ol’ store bought poppy seeds? Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      It’s a bit of a process; bring to a boil and turn off and cool 3 times. Then drain well and put through a meat grinder. Mix in condensed milk but not too much; you want it to be thick and spreadable. For 1 cup poppy seeds, it’s about 1/2 can sweetened condensed milk Reply

  • alison
    October 19, 2012

    Hi Natasha,
    I will be making these tomorrow with the Canadian flour I just got today. Hey, how do you use the Canadian flour? Do you just replace it with regular flour in any recipe? Or do you only use it when making desert? I never used it before. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      You can just replace it but you usually need just slightly less flour when using Canadian. Hope that helps πŸ™‚ Reply

  • Alina
    October 19, 2012

    Nataliya thank you so much for this website! I love it, you are amazing with all those receipes!! I just discovered the website thru my neighbor and tried some receipes..I did try cherry bulochki and they turned out soooo good!!! But..my glaze didn’t work…they got shunny for a few minit and then all absorbed..I did s second layer, but they are not shunny like yours.. what would you suggest? Is rounded sugar someting special? I just put 2 tbs water and 1tbs sugar…mixed and brushed…sorry for maybe stupid question..anyway thank you so much for the hard work you did with this website!! We appreciate you!! Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Oh I meant a heaping (rounded) tbsp. Next time just add a little more sugar to get a shiny glaze. πŸ˜‰ Reply

      • Alina
        October 22, 2012

        Thank you Nataliya! It worked! You are awesome!! Reply

        • Natasha
          natashaskitchen
          October 22, 2012

          Yay! πŸ™‚ Reply

  • Olga
    October 18, 2012

    Omg this looks so good. Could I use half ingredients and make half? Reply

    • Natasha
      natashaskitchen
      October 18, 2012

      Yes you can Olga, they are truly delicious πŸ™‚ Reply

  • Katrina
    October 18, 2012

    I have a quick question if I want let say 24 buns would I just cut all the ingredients in half? Or would that mess up the recipe? Reply

    • Natasha
      natashaskitchen
      October 18, 2012

      In theory it should work but I haven’t tried to do it myself. You might have to do some adjusting since there are 3 eggs in the original recipe πŸ™‚ If you go with 2 eggs, you may need a tad bit more flour. Reply

  • :3
    October 13, 2012

    thanks so much for the recipe! ^w^ my friends b-day is today and she asked us (her guests) to bring food from different countrys i got Russia, and this looks really good thanks again for posting it! Reply

    • Natasha
      natashaskitchen
      October 13, 2012

      Let me know what you think. Did you get some Canadian flour? πŸ˜‰ Reply

  • Pat
    October 10, 2012

    After reading all the posts, my question is not listed…our church is having a small “Ukie Fest” on 10-21-12 and I have the time now to make these (I bought Red Robin all purpose flour), do these freeze well? Looking for Canadian flour here in New Jersey, have not found it. There are Russian supermarkets north of Philadelphia, PA…may have to make a trip there.

    Glad to have found your site, my grandparents came to USA over 100 years ago and the only desserts we knew were nut/poppyseed/lekvar cakerolls or cookies. Reply

    • Natasha
      natashaskitchen
      October 10, 2012

      Make sure it’s just a flour that’s made in Canada; it doesn’t say “Canadian flour” necessarily. I’m not familiar with Red Robin flour. I’ve never been to PA, sorry. I haven’t frozen these, but I think they’d probably be best fresh. You can probably make them a day ahead and they’d still be great! Reply

  • Leah
    October 9, 2012

    Natasha, i have a question.. can i make those with poppy seed filling? Reply

    • Natasha
      natashaskitchen
      October 9, 2012

      Yes, you can. Let me know how they will turn out πŸ™‚ Reply

  • Ella
    September 19, 2012

    Natasha: how can I make these with cheese instead of cherries, do you have recipe for the cream cheese ones? Also, do you need whole milk for these, or is low fat ok? Reply

    • Natasha
      natashaskitchen
      September 20, 2012

      I don’t have a recipe for the cream cheese ones. My mom does but I haven’t tried the recipe myself. I’ll put it on my list. Low fat should be ok, but whole milk (in my opinion) is better. πŸ™‚ Reply

  • Olga
    September 17, 2012

    Wow, they are awesome, Natasha! Thank you soooo much for the recipe. My sister made them the other day with fresh cherries and cheese feeling, turned out great! I want to try them with canned cherries, do u think i need to add sugar as u do with fresh? Thank u. Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      I think you should add sugar if they are the sour cherries or if they are just marinated in water. If they are marinated in a thicker syrup, you probably don’t need extra sugar. Reply

  • Lena
    September 14, 2012

    Is it possible to make these with a hand mixer? no dough hook attachment, etc… or is kitchenAid mixer needed for this? Reply

    • Natasha
      natashaskitchen
      September 14, 2012

      You could always do everything by hand. A hand mixer wouldn’t work after you started adding flour since the mixture would be too thick, unless there’s a dough hook attachment on your hand mixer (there are some fancy hand mixers out there!:) Yes you could knead/mix for 15 minutes by hand but it would probably be a pain in the shoulders. Reply

  • Tonya
    September 10, 2012

    Wow they turned out amazing. Thanx Natash. I bought Canadian flour at winco. I didn’t want to buy the whole big bag. So I asked the employee that was filling the bins wit the flour and grains that u buy by pound. And he said that the cake flour they put in bins is the Canadian flour from the big bags :). So that’s what I used. And they turned out awesome. Reply

    • Natasha
      natashaskitchen
      September 11, 2012

      Oh I had no idea they had that in the bins! I’ll ask if it’s the same thing in our Winco. Good to know! I’m so glad you loved the recipe πŸ™‚ I’ll tell my mom. Reply

  • Lina
    September 7, 2012

    I want to make these again. Last time I made them, I gave birth two days later. I made so much, that I ended up giving my inlaws and my parents most of them. Now that I have a little infant, this doesn’t seem practical.. Or else, I’d be in kitchen all day long!.. But they are good! Reply

    • Natasha
      natashaskitchen
      September 7, 2012

      I bet your in law’s and parents can’t wait for you to make them again πŸ™‚ Reply

  • Svetta
    August 28, 2012

    I made them yesterday and the were a hit. This is a great recipe, thank you! Reply

    • Natasha
      natashaskitchen
      August 28, 2012

      You are very welcome. There are never any leftovers in our house πŸ™‚ Reply

  • Luda
    August 25, 2012

    Hi Natasha, I made them today, and are terrific, i love cherry filling but i also used poppy seed, cuz my younger son and my husband loves poppy seed feeling in anything πŸ™‚ thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      August 25, 2012

      You are welcome Luda, I will make them with poppy seeds next time as well πŸ™‚ Reply

  • Irina
    August 25, 2012

    Spasibo Natasha za xoroshui resept !!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      August 25, 2012

      You’re welcome; glad you enjoyed it πŸ™‚ Reply

  • August 16, 2012

    I made your buchty yesterday with Vermont King Arthur Flour. They are terrific.
    Thanks for another great recipe. Reply

    • Natasha
      natashaskitchen
      August 16, 2012

      You are welcome Jasmina Reply

  • Natalie
    August 10, 2012

    So excited to try this recipe tomorrow! Do you use whole milk or 2% milk or does it matter? Thanks! Reply

    • Natasha
      natashaskitchen
      August 10, 2012

      I used 2% but it doesn’t matter Reply

  • Rachel
    August 10, 2012

    Those look just like the ones my babicka used to make! Except she would always just fill them with apricot jam. I love your idea of using fresh cherries instead. I’m forwarding this recipe to my mom, who has been searching for a good buchty recipe for years!

    Thanks for sharing this recipe! Reply

    • Natasha
      natashaskitchen
      August 10, 2012

      I hope you and your mom love them πŸ™‚ Reply

  • Irene
    August 6, 2012

    Natasha,
    Thanks for posting this recipe, i just got done making it and they turned out very good, all of my relatives were amazed. Thank you so much!!!!!!
    p.s plus i added chopped pecans and they turn out good, as well! Reply

    • Natasha
      natashaskitchen
      August 6, 2012

      I should try adding pecans next time :). I’m glad that they liked the recipe, enjoy. Reply

  • Anna K.
    August 4, 2012

    Boy those are soooo good! I made them a few days ago and they were gone like there is no tomorrow:) Thanks for another great recipe! Reply

    • Natasha
      natashaskitchen
      August 4, 2012

      Awesome!! Sounds like you enjoyed them as much as we did. πŸ™‚ Reply

  • irine
    July 31, 2012

    Thanks for this amazing recipe. I can never find the perfect dough recipe for sweet peroshki, so im exited to try this one out. Do you think poppy seeds would work good as a filling with this recipe? Both me and my hubby are crazy for poppy seeds, and i happen to have some stocked up in the fridge Reply

    • Natasha
      natashaskitchen
      July 31, 2012

      Poppy seeds would work great, lots of readers use them for this recipe πŸ™‚ Reply

  • Hope
    July 29, 2012

    ur making me hungry!!!!:) Reply

    • Natasha
      natashaskitchen
      July 29, 2012

      It is very hard to resist them πŸ˜€ Reply

  • Anna
    July 29, 2012

    I have peaches- how can make this with peach filling? Peaches are pretty hard if I put them in raw do you think it will still work? Reply

    • Natasha
      natashaskitchen
      July 29, 2012

      Just dice peaches in to little cubes. You also might need to add little more sugar. πŸ™‚ Reply

      • anna
        July 29, 2012

        I am in the process, ran out of flour – waiting for DH to bring another bag- just need one more cup then will wait for dough to rise again. I am making 1 french loaf, 1 amish laof these piroshki and the blini with meath and shrooms. I have made more recipes from here than any other blog . I guess because I am Russian and DH is Ukranian all this food is very familiar and tasty for us. My daughter is super excited about the stuffed blinchiki. I even sourced out an all metal meat grinder attachment to my kitchen aid because you always mention how useful it is! I love your cooking, thank you so much! Reply

        • Natasha
          natashaskitchen
          July 29, 2012

          Looks like you have your hands full πŸ™‚ I should come over and help you eat some of them πŸ˜€ Reply

  • Mark
    July 29, 2012

    Natasha,

    Thank you for bringing me back to my childhood! I would watch my mom and grandma make this delicious dessert growing up in Brooklyn, NY. I will go get a couple of pounds of cherries before the season ends and definitely try this recipe. Thank you and your mom for sharing your memories with us. Reply

    • Natasha
      natashaskitchen
      July 29, 2012

      You are very welcome Mark πŸ™‚ Reply

      • Mark
        July 31, 2012

        Natasha,

        My mom suggested I use sour cherries for the recipe. Do you think it makes a difference between using ordinary or sour cherries?

        Thank you,
        Mark Reply

        • Natasha
          natashaskitchen
          July 31, 2012

          Sour cherries would work, just make sure to add sugar to each triangle according to the recipe. Reply

  • Lilia
    July 29, 2012

    We had friends help my hubby build the roof for our new deck today. It was tons of work on their part and I had the task of feeding five full grown men and their hungry appetites. So I decided to make these for them as a snack. It was lots of fun putting these together with my mom who came along with my dad to cheer them on. Boy did those men appreciate these. They joked that they could work all day in this heat just to have more. I had some blueberries. So we decided to make half with cherries and half with blueberries. They were scrumptious. This recipe is a keeper. Thanks again for another awesome recipe. Reply

    • Natasha
      natashaskitchen
      July 29, 2012

      That’s awesome! Thanks for Sharing your story πŸ™‚ it made me grin from ear to ear! Reply

  • Lina
    July 27, 2012

    Natasha, I made these today.. I gotta say it took me all day.. Haha! But I love the outcome. I also made half with farmers cheese! Delicious! Next time, I would like to make them using poppy seeds.. (dind’t have any this time). Thanks again for a great recipe keeper:) Reply

    • Natasha
      natashaskitchen
      July 27, 2012

      My hubby keeps telling me that he wants them with poppy seed too πŸ™‚ Reply

  • Nat
    July 27, 2012

    Hi, when u put milk and yeast do you mix them together, or you just sprinkle yeast on top and let it sit for 5-7 min? Reply

    • Natasha
      natashaskitchen
      July 27, 2012

      Just sprinkle an let it sit. Then mix it. Reply

      • Nat
        July 27, 2012

        May I ask what yeast you use? Reply

        • Natasha
          natashaskitchen
          July 27, 2012

          It’s the red star brand. I buy the big package at Costco. It’s active dry yeast. Reply

  • olya t
    July 27, 2012

    Natasha, what if I don’t have the kneader attachment for the mixer? What is the next best way to mix the dough? Would a food processor work? Reply

    • Natasha
      natashaskitchen
      July 27, 2012

      The only thing I can think of that would work is to knead by hand. It’s such a handy attachment to have. I think they are pretty reasonable on amazon. Reply

      • Lina
        July 27, 2012

        I don’t have that attachment also.. and after about sifiting through a little more than half the flour, I continued kneading by hand. Worked great. Though I am considering adding the dough attachment. πŸ™‚ Reply

  • YanaP
    July 26, 2012

    Yummy!
    I don’t want to be a nuisance but could you please take a picture of what the bag of Canadian Flour looks like?
    I went to my local Sam’s Club today and couldn’t find it. =(
    Thank You!!!!! Reply

    • Natasha
      natashaskitchen
      July 26, 2012

      I have a picture of the flour
      made in Canada that I bought at cash and carry. It wont necessarily say “Canadian flour” just look to see that it is made in Canada. I hear it’s location specific for some SAMs club stores so it sounds like not every store carries it. Reply

  • Maria
    July 25, 2012

    Wow those look fantastic! Thank you for such clear enough recipes that we can follow along and learn. Many thanks! πŸ™‚ Reply

  • Olesya
    July 25, 2012

    mmmm Reply

  • Svetlana
    July 25, 2012

    Natasha,

    Thank you for sharing this wonderful recipe! These are delish!! I made them last night and could not stop eating them. I tried 4 different fillings (cottage cheese, poppyseed, drunk cherry and blueberries). My fav was cottage cheese and poppyseed! Canadian flour rules πŸ™‚

    How was your first night shift? Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      It was interesting. I never got sleepy, but my feet were throbbing by the end of the night. Thanks for asking. How did you make your cottage cheese and poppyseed filling? Reply

      • Svetlana
        July 27, 2012

        I used poppyseed filling from OlgasFlavorfactory blog (it’s really good and simple to make) and cottage cheese filling was plain cheese with a spoonful of sugar. Cheese filling was an afterthought. I ran out of the prepared fillings and needed something quick to fill my last 5.

        I hope you don’t have to do night shifts too often. Reply

        • Natasha
          natashaskitchen
          July 27, 2012

          Thank you so much for sharing! I’ll be on night shifts for awhile. I just hope I can adjust my life back and forth easily. I’ve only done one night shift and that went ok. πŸ™‚ Reply

  • Nel
    July 25, 2012

    I have to say that I love the Canadian flour! It really makes a world of a difference! I searched high and low where I live in FL and finally found some in the Russian Store (sooo overpriced!)…I went to Richards (whole foods store) and found it there as well, it was still a bit pricey ($1.50/lb) but less than what the Russian Store had it…very excited to try this recipe, thanks so much for your awesome blog! Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      Looks like you had quite a quest to find Canadian flour :). Im glad that you found some. This recipe won’t disappoint. Reply

    • Gulyana
      August 9, 2012

      Our superwalmart in FL sells Canadian flour at the international section. Reply

      • Natasha
        natashaskitchen
        August 10, 2012

        Awesome thanks!! Reply

  • anna
    July 25, 2012

    i just want to share some thing on flour, Canadian flour in general has a much higher protein content. the closest American equivalent would be bread flour- which is about 12%+ protein. Canadian flour in general is considered to be top notch by a variety of bakers, the protein level is usually around 14% for canadian flour. Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      That is so awesome to know, thank you for sharing πŸ™‚ Reply

  • Galina
    July 24, 2012

    Just took them out of the oven! All I got to say is they are AMAZING! did not think its going to be that simple!
    thank you for sharing! Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      Awesome!! Good job! I’m so glad you loved them πŸ™‚ Reply

  • Julia K
    July 24, 2012

    Thanks for sharing! By the way, for all those people looking for Canadian flour, I know that the Russian stores here in Sacramento, CA sell this flour. Not sure with other stores, but Good Neighbor Russian store in Sacramento sure sells it, and in big bags too, not the little bags normally found in regular stores. Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      Thank you! Reply

  • July 24, 2012

    Natasha…these look great and yummy! Love anyhting with cherries…..my Baba use to make Varenyky with cherries in the summer time when I was growing up.
    Happy that everyone loves Canadian flour……and it is all due to the seeds that Ukrainian settlers brought to Canada over a century ago when they immigrated here to canada….and made Canada one of the major wheat growers in the world. I’ve always used Five Roses my whole life and my Family made ‘varenyky’ and ‘piroshki’ with them all the time’
    Thanks for sharing…:-) Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      I couldn’t find the five roses brand anywhere except online and the price for shipping was more than the flour itself! I hope to find that brand and try it some day πŸ™‚ Reply

  • Oksana
    July 23, 2012

    Thank you Natasha for this wonderful recipe! Once I buy some Canadian flour I will definitely make these! By the way, I’ve been meaning to ask you, what unit do you work on? I’m a nurse new nurse myself (in November, it will be two years), so im really proud of us Ruusian girls who become nurses πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 24, 2012

      Oh you’re a nurse too? How awesome! I’m a tele nurse πŸ™‚ what about you? Reply

      • Oksana
        July 24, 2012

        I work on a Transplant/Metabolic/Tele floor πŸ™‚ Good luck to you in your nursing career! Reply

  • Paramitha Nasimova
    July 23, 2012

    Hai Natasha! Again I am stunned of your perfect recipe and beautiful pictures! And yes I love bread (sweet one). Have one question πŸ™‚ When you rest the dough, do we need to cover with something? Thanks! πŸ˜€ Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      You can if you want to but it is not necessary to cover the dough. Thank you πŸ™‚ Reply

  • July 23, 2012

    these look amazing πŸ™‚ i love this dough, perfect for the oven instead of the fryer. what do you recommend for savory piroshki? could I just leave out the sugar and vanilla, or do you think I should replace those with more flour maybe? Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      We haven’t tried it but if I did want savory rolls, I’d probably add the first 1/4 cup sugar and omit the 3/4 cup sugar. Vanilla is optional in savory buns. I’m not sure what the difference in flour will be. Just add enough so it is no longer sticking to the bowl as it mixes. Hope that makes sense (use only 1/4 cup sugar and maybe a little more flour) Reply

      • August 6, 2012

        Thanks for the tip! They turned out fabulous πŸ™‚ Reply

  • Alena
    July 23, 2012

    I looked in our Sam’s Club here in South Carolina and I did not see the Canadian flour or any flour made in Canada:( Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Oh man πŸ™ it must be location specific. Do you have a cash and carry nearby? I think they have the best deal on it that I have found. Reply

    • Vera
      July 26, 2012

      Alena, the Russian store sells Canadian flour in SC Reply

  • Lins
    July 23, 2012

    Wow.. looks delicious! Can’t wait to make some. Btw, do you know if yellow (rainier is what they are called I believe) cherries will work for this? Is it possible to split this recipe in half (since it’s just my hubby and I in town and everone else is camping!)? I know some recipes don’t turn out as good when split in half.. I know odd! Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Yes, you can reduce the recipe by half, just cut all the ingredients all in half. You can use 2 eggs and just add slightly more flour in the end if you need to. And, yes I’ve used rainier and they work great! πŸ™‚ Reply

  • Lorik
    July 23, 2012

    Amazing! They look yummy.
    Natasha you said you canned some cherries, how do you can them?
    I always wanted to can some cherries for the winter but not sure how.
    Thanks Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Ours got kind of messy. We were using a pressure cooker and although it worked out, it did get kind of messy. My mom told me about another method similar to canning cucumbers. You steam sterilize the jars, then you add cherries and add in boiling water and let stand 10 minutes, then drain the water into a pot, then re-boil the water and add some sugar and pour that same water over the cherries. With small jars, close the lid tightly and turn upside down on a towel. With large jars, you don’t need to turn them upside down. Hope that helps. Reply

  • Lidiya
    July 23, 2012

    Can I use all purpose flour instead of Canadian? Or they wont be as good and tall? Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      It will still work but they won’t be quite as soft (please see the notes at the top of the post about the 3 flours I tested). Hope that helps πŸ™‚ Reply

      • Lidiya
        July 23, 2012

        yes I see now. sorry about that=) looks like I have to plan a trip to cash and Carry=) Reply

  • Nelya
    July 23, 2012

    Natasha, can these be made from canned cherries? We don’t get much real sour cherries around this part of the states. Or may be out of frozen cherries? Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Canned or defrosted cherries are fine, just drain the juice first. Reply

  • Natalie S
    July 23, 2012

    Oh yum! These look sooo good!! Thanks for posting! I am definitely trying these out soon! Reply

  • Sarah Z.
    July 23, 2012

    Hi Natasha,
    they looks amazing. Thank you so much for the wonderful recipe. Can’t wait to try it. did you use chireshna or vishna? Thanks again. Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Chireshna (sweet cherries) Reply

  • vikulya
    July 23, 2012

    ALL I CAN SAY IS WOW!!! AMAZING!
    I THANK YOU, NATASHA, AND YOUR SWEET MOM FOR GIVING SO MUCH OF HER TIME FOR TEACHING US NEW RECIPES.
    I APPRECIATE THAT. GOD BLESS YOU, LADIES πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Thank you so much. And you are very welcome πŸ™‚ I’ll pass your heartfelt appreciation along to my Mama. πŸ™‚ Reply

  • July 23, 2012

    Yummy!!! These are scrumptious :))) I will definitely make em.
    Thanks, Natasha for your wonderful recipes:) Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      You’re welcome Lea. I hope you love them as much as we all do! Reply

  • Moms Purse
    July 22, 2012

    Natasha, we love Canadian flour also. I go 2 times a year to Vancouver and load up the car. We like going there for little trip with no kids and in return we bring mom flour. last year we brought about 50 bags for mom. She gives away a lot of it πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Wow, you are definitely a fan of Canadian flour. I think I really need to re-try the bread you posted on facebook with the Canadian flour. I bet that is why it wasn’t quite as tall as yours; I was using just regular all-purpose. I feel like I’ve been spoiled with this Canadian flour business πŸ™‚ Reply

      • Moms Purse
        July 23, 2012

        it helps to have canada few hrs away.
        I dont know why yours wasnt as fluffy but my always turns out good. I made 7 loafs on friday and gave away lots of them. Huge hit with my friends πŸ™‚ Reply

        • Natasha
          natashaskitchen
          July 23, 2012

          I’m pretty sure it was because I didn’t use Canadian Flour. Reply

          • July 26, 2012

            Natasha, I am making those today. Thanks for sharing the recipe πŸ™‚

          • Natasha
            natashaskitchen
            July 26, 2012

            Let me know how they taste πŸ˜€

  • Lidiya
    July 22, 2012

    Wowww..This looks so yummy!!! I cant wait to make it. Thank You=) Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Your welcome Lidiya. It tastes even better than it looks πŸ™‚ Reply

  • July 22, 2012

    Natasha, they look fabulous!!! I love cherry in pastry. Can’t wait to make these πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 23, 2012

      Me too! I will miss cherry season. We have just a few cups of refrigerated cherries left from our tree πŸ™ I did can some however so I’ll use those later. Reply

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