Pyrizhky Ukrainian Cabbage Buns (Print-Friendly Version)
Golden sour cream buns filled with savory cabbage, bacon, and sweet onion for an irresistible appetizer.
# What You’ll Need to Make This:
→ Dough
01 -
60 ml warm water (35°C to 43°C)
02 -
2.5 ml granulated sugar
03 -
6 ml active dry yeast
04 -
280 g all-purpose flour
05 -
1.5 ml salt
06 -
120 g sour cream
07 -
60 ml olive oil
08 -
2 large eggs
→ Filling
09 -
320 g sauerkraut, well rinsed and drained
10 -
8 strips bacon, finely chopped
11 -
40 g yellow onion, finely chopped
→ Egg Wash and Finish
12 -
1 egg yolk
13 -
7 ml milk
14 -
28 g butter, melted
# How to Prepare:
01 -
Combine warm water, granulated sugar, and active dry yeast in a small bowl. Stir until sugar dissolves and set aside until the mixture becomes foamy.
02 -
In a large mixing bowl, whisk together all-purpose flour and salt until evenly incorporated.
03 -
Add sour cream, eggs, olive oil, and the foamed yeast mixture to the dry ingredients. Mix with a spoon until combined, then knead lightly on a floured surface for 5-6 folds until the dough is smooth. Shape into a ball, return to the bowl, cover with plastic, and let rest for 30 minutes.
04 -
In a skillet over medium heat, cook chopped bacon and onion until bacon is crisp and onion is translucent. Remove from heat. Rinse sauerkraut, squeeze out excess liquid, chop finely, and add to the skillet, mixing well.
05 -
Divide risen dough into 20 equal portions, using a kitchen scale for precision. Flatten each portion into a 9 cm disc.
06 -
Place 2–3 tablespoons of cabbage filling in the center of each disc. Gather the edges and seal by pinching, forming an oblong shape.
07 -
Arrange filled buns seam-side down on a parchment-lined baking tray. Cover with plastic wrap and allow to rise for 1 hour, or until doubled in size.
08 -
Preheat oven to 175°C. Mix egg yolk and milk to create egg wash. Brush over the buns and bake for 20–25 minutes until lightly golden.
09 -
Remove buns from the oven and immediately brush with melted butter. Cool for 10–15 minutes before serving.
# Extra Tips:
01 -
Use a food scale for even dough division to ensure uniform baking results.
02 -
Rinsing and draining sauerkraut prevents excess moisture in the filling.