Russian Friday – Plushkas

If there was a CA (Carboholics Anonymous), I would have been a member. Perhaps I would have had a sponsor, who probably would have gotten a hundred calls from me today.  Alas, there was nobody to stop the vile addiction, and I was… oh, so naughty!!!! – white flour, sugar, eggs, butter, and the whole nine yards!

This Russian treat is called “Plushka”.  The dough is rich, the filling is simple, and your teatime is a guaranteed success!

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  • 8 cups all-purpose unbleached flour (divided)
  • 2 cups milk (lukewarm)
  • 1 tbs sugar
  • 20 g active dry yeast
  • 5 eggs
  • 1 cup sugar
  • 225 g butter, melted, brought to room temperature
  • ½ tsp salt


  • 1 cup sugar
  • ¼ cup of poppy seeds or cinnamon or raisins (btw, I usually get such things online – you save lots of money buying in bulk)


  • 2 egg yolks
  • 2 tbs water

Yields: about 24 buns


Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches it’s peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix till all ingredients are incorporated.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds or other ingredients on the list.  Set aside.

Make the plushkas: line a baking sheet with parchment paper and apply cooking spray.  Take enough dough for six plushkas.  Keep the rest of the dough in the mixing bowl, covered.

Separate the working dough into 6 balls (mine were a little smaller than tennis balls).  Roll each into a flat circle (about 4 mm thick) and apply a filling on top of it, staying away from the edges.

Roll the circle into cylinder (like a sushi roll).    Take the edges of the cylinder, and press them together in the center of the roll.  Turn it around, the edge seam side down, and place on the baking sheet.  With a sharp knife cut the new edge in half, stopping about 5 mm away from the center. Spread the cut into a heart-shaped opening.  Repeat with the second edge.

After all plushkas are on the sheet, cover them with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Brush the non-sugared edges of each plushka with the wash and place the batch in the oven.  Bake for 15-20 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

If you liked this recipe, you may enjoy


  1. ghostwiring says:

    God is made of white flour, sugar, eggs, and butter. I know this to be true. My sponsor told me so.

  2. Shira says:

    You just made me laugh HARD. Love that you are a carboholic…I think I am too :) At least we are in good company!!

  3. Bob Vivant says:

    My name is Bobbi and I am a carboholic. Sounds like I’m in good company here too. These Plushkas are so beautiful. I’ll bet they are delicious too. I love poppy seeds in my sweets. Your pictures are fantastic as well. Cheers!

  4. The Blissful Adventurer says:

    This has been the week that I have been most tempted by pastries! Do you follow Terrified Tastebud? She is in pastry school here in Colorado and you ladies have made this week hell on me :-)

  5. engchick23 says:

    These look delicious! Will definitely have to give them a try next time I have tea with my sis. Thanks for sharing!

    P.S. Thanks for stopping by my little corner of the web! :)

  6. throve says:

    Love the shape. Made by magic. I can’t for the life of me work out how you got the shape. Origami baking by the look of it or very fancy Cinnamon Pinwheels. Fellow member of the not so anonymous club, CA.

      • throve says:

        Wow, thank you so much for sharing HOW to fold and cut the dough. I went out and bought yeast today. I bought poppy seeds too. I am more familiar with the raisins and cinnamon idea though, but willing to try both ways!! I may just have to share these with my neighbours. Paying it forward.

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