Soft, fluffy, and beautifully shaped
These fasting-friendly sweet buns (plyushki) are light, airy, and delicately sweet. Made without eggs or dairy, they are perfect during Orthodox fasting periods while still feeling like a comforting homemade treat. The signature heart shape and caramelized sugar layers make them both beautiful and irresistible.
Fasting-Friendly Sweet Buns (Plyushki)
Description
These fasting-friendly sweet buns, known as plyushki, are a beloved Eastern European pastry made with simple, wholesome ingredients. Soft, airy dough is lightly sweetened, rolled with sugar, and shaped into their signature heart form, creating delicate layers that bake into a golden, slightly crisp exterior with a tender, fluffy inside.
Perfect for Orthodox fasting periods, these buns are made without eggs or dairy, yet still deliver rich flavor and comforting texture. As they bake, the sugar gently caramelizes between the layers, giving each bite a subtle sweetness and beautiful structure. Enjoy them warm with tea or coffee for a cozy, homemade treat that feels both traditional and special.
Ingredients
Instructions
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Activate the yeast
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
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Make the dough
Add oil and salt, then gradually mix in flour. Knead for 8–10 minutes until soft and smooth.
Cover and let rise in a warm place for 1–1.5 hours, until doubled. Press it down and let it rise again.
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Divide the dough
Punch down the dough and divide into small balls (70 gramms) Let rest for 10–15 minutes.
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Shape the buns (signature Plushki style)
- Roll each dough ball into a thin circle
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Brush lightly with oil
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Sprinkle sugar evenly
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Roll into a tight log
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Fold the log in half
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Make a small cut in the center
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Open it up into a heart shape
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Additional rise
Place shaped buns on a parchment-lined baking sheet. Cover and let rise for 20–30 minutes.
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Touch of a sugar
Sprinkle lightly with sugar before baking for extra crunch.
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Bake
Bake at 365°F (180°C) for 20–25 minutes, until golden brown.
Note
- Dough should be soft but not sticky
- Don’t skip the resting step—it makes shaping easier
- Use enough sugar inside for that layered caramel flavor
- Bake until golden, not pale—this gives the best texture.