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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).
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 °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.
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. Again, it will rise faster in a warm room or outside in the shade on a hot day.
Meet my sweet little niece who happened to be eating lunch at the same counter 🙂
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.
6. On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
(She liked taking pictures, and poking at the dough. )
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.
The goal is to have a tight seal so the cherry juice doesn’t escape during the baking process.
Preheat oven to 360 °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.
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

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 extract
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
- 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.
- Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining 3/4 cups sugar and 1 tsp vanilla
- 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.
- Transfer to a large bowl and let rise 2 hours until it is tripled in volume.
- While it's rising, pit your cherries.
- On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
- Work with one piece at a time and roll into 13-14 inch circles.
- Use a pizza cutter to cut 8 even triangles.
- Put 1/2 tsp sugar in the center of each triangle.
- Place 3-4 cherries over the sugar.
- Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front.
- Pinch the next two corners together toward the center and roll forward.
- The goal is to have a tight seal so the cherry juice doesn't escape during the baking process.
- Preheat oven to 360°F
- 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.
- Bake for 20-25 min till golden brown.
- Brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix, than serve.
Be careful with those cartwheels.
where do you buy Canadian flour and what brand is the best?
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.
Hi Natasha, do you know if you can substitute the butter with coconut oil? Thank you!
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.
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!
Adriana, I’m so happy to hear that you loved the recipe 😀.
I just made them and they half gone😱 So good. Thank u
Yay!! That’s always a good sign 🙂
Hi Natasha, this recipe is amazing!! I was wondering if I can use cherries that were in the freezer after thawing them?
Hi Tanya! Thank you 🙂 I’m glad you like it! Yes frozen thawed cherries (and drained) would work fine 🙂
Do you think I can make the dough in a bread maker?
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.
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.
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! 🙂
Hi Natasha, can I use whey instead of milk?
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 🙂
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 🙂
Nikita, I’m so happy to hear that! Thank you for sharing your great review! 😀
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?
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 :).
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 😉
You are welcome Leah, thank you for the nice review 😀
For the tvorog cheese filling. What’s the ingredients?
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.
These are delicious! I love them with the cherries. But would it also be ok to substitute with fresh strawberries?
Baked strawberries don’t hold up as well for some reason. They turn kind of moppy looking.
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!! ^^
Yes! Absolutely! Whatever it takes to get that pit out 🙂
Thank you!! Your reply was really fast! ^^ and sorry about my poor english xD I’ll make some tomorrow 😀 Here in Brazil we just eat cherries in December haha so I really need to do them now xD
Hello!! Made them the other day and they were reaaaally yummi *¬*
Thank you so much for an awesome review 🙂
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!!!
I’m so happy to hear that. Thanks for a great review!
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 🙁
Which ones did you struggle with – cinammon rolls or buchty? I have an excellent tutorial on the cinnamon rolls.
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.
Did you by chance use a different flour?
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!
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.
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!
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?
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! 🙂
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!
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! 🙂
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.
I’m drooling just from reading your comment :D. You are so welcome, I’m glad you like the recipe.
What is the best way to store these? Can they get hard if left uncovered? Thank you! 🙂 (I made these with peaches instead of cherries, they’re delicious! 🙂
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 🙂
Haha I’m making these again (2 years later) – this time using canned cherries – we don’t have fresh cherries right now in Alaska 🙂 Went back to check how to store them 😉 I love your recipes!!!
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. 🙂