Ukrainian Piroshki (Cherry-Filled Sweet Buns)
Ukrainian Piroshki are a classic sweet treat featuring soft, tender dough filled with a juicy cherry. This authentic recipe combines delicate sweetness with fresh fruit flavors for a comforting and delicious bite every time.
These pillowy, golden-brown buns begin with a tender yeast dough that’s gently sweetened and left to rise slowly, allowing the gluten to develop fully and creating a soft, airy crumb.
The dough is then carefully shaped around a generous spoonful of tart, juicy cherries, fresh when in season, frozen, or syrup-preserved during the colder months to capture their vibrant flavor year-round. Before baking, each bun is brushed with a silky egg wash, giving the surface a beautiful golden hue as it bakes.
Once out of the oven, they are lightly coated with a warm sugar glaze, adding a subtle sweetness and an irresistible glossy finish. These cherry-filled pirozhky are at their best when served warm, their delicate crust giving way to a burst of fruity filling and soft, aromatic dough.
Why You’ll Love Ukrainian Piroshki
Here’s why this Ukrainian Piroshki Recipe is the Best:
- Authentic: This recipe has been passed down through generations and is a true representation of traditional Ukrainian cuisine.
- Nostalgic: The combination of the soft, pillowy dough and the sweet, juicy cherries will transport you back to your grandmother’s kitchen.
- Easy to Make: The recipe uses simple ingredients that are easy to find, and the instructions are straightforward, making it a great recipe for beginners.
- Use Fresh or Frozen Cherries: You can use either fresh or frozen cherries in this recipe, making it a versatile treat that can be enjoyed all year round.
Key Ingredients
- Sweet Braided Easter Bread – This bread serves as the perfect base for our piroshki, adding a touch of sweetness to complement the cherry filling.
- Fresh or Frozen Cherries – The star of our filling, these cherries bring a burst of juicy, tangy flavor that contrasts beautifully with the sweet bread.
- Egg Wash – It gives our piroshki a golden, shiny crust that not only looks beautiful but also adds a hint of richness to each bite.
Substitutions and Variations
Here are some of our favorite variations and substitutions to make this recipe your own:
- Fruit: The filling is traditionally made with cherries, but you can use any fruit you like. Try blueberries, strawberries, or apples for a delicious twist. If you want to stick with cherries, try using canned cherries as a substitute for fresh or frozen.
- Nuts: Feel free to add your favorite nuts to the filling. Chopped almonds, walnuts, or pecans would work perfectly with the sweet fruit filling.
- Spices: The dough is flavored with vanilla, but you can also add a sprinkle of cinnamon for extra warmth.
How to Make Ukrainian Piroshki
Step 1
Wash and remove stems from cherries. Lightly grease a cutting board and place the dough on it after it has tripled in size. Divide the dough in half and cover the other half.
Step 2
Roll the first half into a log and cut it in half. Then, roll the first half into a thinner log and cut it into small 1-inch thick pieces. Flatten these pieces into oval shapes and place one cherry in the middle of each.
Step 3
Fold the dough flaps together, pinch their ends, and roll them between your palms to form oval buns. Place these buns in a pan lined with parchment paper and allow them to rise for 30 minutes.
Step 4
Prepare the egg wash by whisking 1 egg and 1 tbsp. of milk until combined. Brush the buns with the egg wash and bake at 350°F for 25-30 minutes. Once golden brown, allow them to cool and serve warm.
For a full list of ingredients and instructions, see the recipe card below.
Serving Ukrainian Piroshki
- These delicious Ukrainian treats are beautiful with a cup of hot tea or coffee. It’s my go-to way of having them after work.
- You can also try them with some whipped cream or a scoop of ice cream. Kids particularly love them this way.
- They’re also ideal as an after-dinner light dessert for the whole family. I’ve also had great luck serving it at potlucks and church gatherings.
Frequently Asked Questions
You can use either fresh or frozen cherries for the filling. Just make sure to remove the stems and wash them well before using.
After dividing the dough and rolling it into a log, cut the log in half. Then, roll the first half into a thinner log. Cut it into small 1-inch-thick pieces. Using your fingers, flatten the dough pieces into oval shapes. Place one cherry in the middle of each oval dough piece. Fold together the dough flaps, pinch their ends, and between your palms, roll them into oval-shaped buns.
Brush the buns with the egg wash and bake in the oven for 25-30 minutes at 350°F, or until they are golden brown.
The piroshki are done when they turn a beautiful golden brown color. You can also check for doneness by tapping the bottom of a bun – it should sound hollow.
How to Store Ukrainian Piroshki
- Storing: Once your sweet Ukrainian piroshki has cooled to room temperature, you can store them in an airtight container. They will keep well at room temperature for up to 3 days.
- Freezing: If you want to keep them for longer, you can freeze the piroshki. Just place them in a freezer-safe bag or container with a tight-fitting lid. They can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen piroshki, let them thaw at room temperature.
- Reheating: You can reheat your piroshki in the oven at 350˚F for about 10 minutes. If you’re in a hurry, you can also reheat them in the microwave for 20-30 seconds.
More Ukrainian Recipes You’ll Enjoy
- Zapekanka – This zapekanka recipe is a Ukrainian classic! This baked rice pudding’s sweet, satisfyingly soft, and smooth texture makes it a perfect choice for a comforting family treat.
- Sirniki – Sirniki are delicious farmer’s cheese pancakes that truly define Ukrainian and Slavic households, thanks to their slightly sweet, fluffy texture that’s incredible.
- Paska – Paska is a traditional Easter bread, and my recipe will give you adorable cupcake-sized versions of it that are perfect for kids!
- Nalisniki – Nalisniki are soft, melt-in-your-mouth Ukrainian crepes that feature a tasty and sweet cheese filling flavored with vanilla.
Ukrainian Piroshki (Cherry-Filled Sweet Buns)
Ingredients
For the Dough:
- Use the Sweet Braided Easter Bread recipe
For the Filling:
- 1 ½ lbs. cherries fresh or frozen
- olive oil for greasing working surface
For the Egg Wash:
- 1 egg large
Instructions
- Remove stems and wash cherries well.
- After the dough triples in size, place the dough onto a large cutting board lightly greased with olive oil.
- Divide the dough in half (it’s easier to work with smaller portion) and cover the other half with a clean kitchen towel or plastic food wrap.
- Roll into a log and cut the log in half. Roll the first half into a thinner log.
- Cut into small 1-inch thick pieces.
- Using your fingers, flatten the dough pieces into oval shapes.
- Place one cherry in the middle of each oval dough pieces.
- Fold together the dough flaps, pinch their ends and between your palms roll into an oval shaped buns.
- Place the buns into a pan greased with olive oil lined with parchment paper. Repeat the same steps with the remaining dough. Allow the buns to rise in a warm place for 30 minutes.
- After the buns rise, make the egg wash. Place 1 egg and 1tbsp. of milk into a small bowl and whisk until combined. Brush the buns with the egg wash and bake in the oven for 25-30 minutes, at 350 F, or until golden brown.
- Remove from the oven and allow the buns to cool. You may serve them warm or cold, but warm is enjoyed best.
Notes
- Allow the dough to rise in a warm place. This will help activate the yeast and allow the dough to double or triple in size, giving your piroshki a light and fluffy texture.
- When working with cherries, make sure to remove the stems and wash them well. This ensures that your filling is clean and free from any debris.
- Grease your working surface with olive oil when shaping the dough. This prevents the dough from sticking and also adds a subtle, savory flavor to the piroshki.
- After shaping the piroshki, let them rise for 30 minutes in a warm place. This second rise is crucial for achieving a soft and airy texture.
- Brush the piroshki with an egg wash before baking. This will give them a beautiful golden brown color and a slightly glossy finish.
- Serve your piroshki warm for the best flavor and texture. They can also be enjoyed cold, but warming them up will bring out their full, delicious potential.
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This recipe was originally posted on July 12, 2015 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Delicious and pretty simple to make! God bless you and thanks for many wonderful recipes!!!!!
They are truly delicious. It so sweet of you to say that! Thank you! God’s blessings to you also! 🙂
Would canned cherries still be good? They have only the country cherries in a can.
I’m not really sure what kind you’re talking about. The pie filling cherries won’t work. If they are European style canned then it should be ok. You can use frozen cherries as well, they will leak a bit, which is ok.
Just finished baking these about 30 minutes ago and already finished off about 5 🙂 I’ve made piroshki numerous times with numerous recipes and this recipe is definitely my new favorite. The dough was super easy to work with, rose very nicely, and is super soft and delicious. Thank you so much for an awesome recipe!
So happy to hear that Oksana!!! Glad you liked the recipe and thank you very much for such an amazing review!!! 😀
I love buns! I like these cherries in them. It must be so good!
They are really good Ilona. Buns are my favorite too. 🙂
Oh yum! I would sure love one of these right now with my morning cup of coffee!
Thanks Katy 🙂