Pyrizhky Ukrainian Cabbage Buns

Soft sour cream buns filled with tangy sauerkraut bacon and sweet onions are a nostalgic treat that brings back memories of my grandmother’s kitchen The dough is pillow soft and the cabbage filling is rich and savory making these buns perfect for gatherings or a cozy weekend baking project

I started baking these pyrizhky after tasting them at a holiday potluck Now they have become my go to for any special occasion and my family always requests a double batch to tuck into lunches

Ingredients

• Warm water: look for water between 95 and 110 degrees to help the yeast activate quickly
• Granulated sugar: feeds the yeast and helps the dough rise with a hint of sweetness
• Active dry yeast: choose a fresh packet and always check the expiration date for a good rise
• All purpose flour: gives a soft but sturdy texture opt for an unbleached variety if possible
• Salt: enhances flavor and balances the tang from the sour cream
• Sour cream: adds moisture and tenderness use full fat for best results
• Olive oil: keeps the dough supple and flavorful cold pressed gives a richer taste
• Large eggs: bring structure and a lovely golden color to the buns
• Sauerkraut: rinse and drain well for a gentle tang without overpowering saltiness grocery store brands work but try a farmer’s market kraut for something special
• Bacon: provides smokiness opt for thick cut and dice it fine for even cooking
• Yellow onion: adds sweetness and depth look for firm onions with no soft spots
• Egg yolk: gives a glossy finish go for bright colored yolks if you can
• Milk: helps create a smooth egg wash use any dairy milk for richness
• Butter melted: adds flavor and a bakery style sheen choose unsalted for a sweet finish

Step-by-Step Instructions

Prepare the Yeast Mixture:

In a small bowl combine the warm water granulated sugar and yeast Stir until the sugar dissolves and set aside for about five minutes The mixture should look foamy and active which means your yeast is alive

Combine Dry Ingredients and Mix Dough:

In a large bowl stir together the all purpose flour and salt Add the sour cream eggs olive oil and the foamy yeast mixture Use a wooden spoon to mix until everything is well combined and the dough has absorbed all the flour

Knead the Dough:

Turn the dough out onto a lightly floured countertop Knead by folding and pressing with the heels of your hands for about two minutes or until the dough turns smooth and elastic Shape it into a ball and place it back in the bowl Cover with plastic wrap and let it rest at room temperature for thirty minutes

Make the Cabbage Filling:

While the dough rests finely chop the bacon and onions Cook both together over medium heat in a skillet stirring often until the bacon is crisp and the onions turn golden Remove from the heat and let cool slightly

Prepare the Sauerkraut:

Rinse the sauerkraut under cold water then squeeze out as much liquid as possible and chop finely Add to the skillet with the bacon onion mixture and stir so the flavors meld together

Shape and Fill the Buns:

Divide the rested dough into twenty equal pieces Use a kitchen scale for accuracy if you like Flatten each piece into a disk about three and half inches wide Hold the disk in your hand and spoon two to three tablespoons of filling into the center Pull the edges up over the filling pinching them together to seal and shaping into a neat oblong

Proof the Pyrizhky:

Place each filled bun seam side down onto a parchment lined baking sheet Cover lightly with plastic wrap and leave to proof for around one hour or until they are puffy and nearly doubled in size

Apply Egg Wash and Bake:

Preheat your oven to three hundred fifty degrees Whisk the egg yolk with milk then brush this mixture over the tops of the buns Bake for twenty to twenty five minutes or until the buns turn golden and sound hollow when tapped

Finish and Cool:

Remove from the oven and brush immediately with melted butter for the softest crust Allow the buns to cool for ten to fifteen minutes before serving so the flavors settle and the buns hold their shape

Pin

My favorite part of these buns is the warm savory filling which always fills the kitchen with memories My kids love helping pinch the buns closed and the project turns any afternoon into a fun family tradition

Storage Tips

Store your baked pyrizhky in an airtight container at room temperature for up to two days For longer storage wrap them well and freeze They reheat beautifully from frozen just warm in a low oven until soft and steamy

Ingredient Substitutions

Swap the bacon for smoked sausage or skip it for a vegetarian version If you do not have sour cream plain Greek yogurt also works in a pinch

Serving Suggestions

These buns are delicious as an appetizer on a holiday table or alongside a hearty soup To dress them up serve with a dollop of sour cream and a sprinkle of fresh dill

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A Bit of Tradition

Pyrizhky have roots in Ukrainian and Eastern European cuisine Just like pierogi or pirozhki every family has their own special twist on the filling I love adapting my grandmother’s version to bring old world comfort to modern gatherings

Recipe FAQs

→ What makes pyrizhky dough extra soft?

Sour cream and olive oil in the dough create a tender, pillowy texture, while eggs add richness.

→ How do I prevent the buns from splitting open?

Be sure to seal the dough tightly around the filling by pinching well and placing the seam side down on the tray.

→ Why rinse and drain the sauerkraut?

Rinsing removes excess brine and strong acidity, resulting in a subtler, more balanced filling flavor.

→ Can I prepare the buns ahead of time?

Yes, shape and proof the buns, then refrigerate overnight. Bake fresh the next day for best texture.

→ What’s the purpose of the egg wash and melted butter finish?

Egg wash gives a lovely golden crust, while melted butter adds shine and extra flavor after baking.