Uzbek Lepyoshki

Great recipe for Uzbek Lepyoshki. Traditional Uzbek yeast buns that are so good.

uzbek lepyoshki

Most of us Ukrainians were raised eating bread with just about every meal, (by just about I mean every meal). Growing up, having freshly baked bread was always a must in our family. When my mother-in-law first baked these lepyoshki, I was hooked and couldn’t stop eating them. They were like nothing I had ever tasted. It was like the combination of a large bagel and fresh soft bread combined. The best part is they stay fresh so long without tasting blahh.

My in-laws lived in Uzbekistan. They come to visit us for the summer, then they returned home. I watched my mother-in-law make so many wonderful recipes. She’s the genius behind THIS amazing salad, and the Rogaliki (if haven’t tried them yet, you are REALLY missing out).

Ingredients:

Lepyoshki-

2 1/2 cups milk

1/2 cup water

4 Tbsp butter

1/2 cup sour cream

1 Tbsp sugar

1 1/2 Tbsp salt

1 1/2 Tbsp yeast

8 cups flour, sifted

Glaze-

1 egg yolk

1 Tbsp milk

Sesame Seeds

Makes: 4 lepyoshki (or 6 small)

Directions:

In a large bowl place the sour cream, sugar, salt and yeast.

In a saucepan on the stovetop warm the milk, water and butter. The mixture should be very warm, NOT hot. If you keep it on the stove top too long, just let it cool a bit.

Remove milk mixture from heat and pour into the bowl. Mix everything.

As you are mixing (with your hand or the mixer), slowly keep adding the flour.

uzbek lepyoshki

Once flour is combined, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep the dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours to 2 hours.

GENTLY divide dough into four. Form dough into ball-like shapes.

Spray a large baking sheet with cooking spray.

On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flattened and but not the edges. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should be able to fit 2 lepyoshki onto a large baking sheet. Repeat process with remaining dough. (I sometimes make 6 small llepyoshki and kids really enjoy them. If making six small ones, three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).

uzbek lepyoshki

Beat egg yolk and milk for the glaze.

With a pastry brush, apply the glaze to the tops and sides of the lepyoshki.

Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Let rest and rise until they about double in size, about 30-45 minutes.

Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.

uzbek lepyoshki

4 from 1 vote
Uzbek Lepyoshki recipe.
Uzbek Lepyoshki
Prep Time
20 mins
Cook Time
40 mins
Rise Time
2 hrs 30 mins
Total Time
1 hr
 

Great recipe for Uzbek Lepyoshki. Traditional Uzbek yeast buns that are so good.

Course: Bread
Servings: 8 servings
Author: Valentina's Corner
Ingredients
  • 2 1/2 cups milk
  • 1/2 cup water
  • 4 Tbsp butter
  • 1/2 cup sour cream
  • 1 Tbsp sugar
  • 1 1/2 Tbsp salt
  • 1 1/2 Tbsp yeast
  • 8 cups flour, sifted
Glaze-
  • 1 egg yolk
  • 1 Tbsp milk
  • Sesame Seeds
Instructions
  1. In a large bowl place the sour cream, sugar, salt and yeast.
  2. In a saucepan on the stovetop warm the milk, water and butter. The mixture should be very warm, NOT hot. If you keep it on the stove top too long, just let it cool a bit.
  3. Remove milk mixture from heat and pour into the bowl. Mix everything.
  4. As you are mixing (with your hand or the mixer), slowly keep adding the flour.
  5. Once flour is combined, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep the dough warm. (I place foil over a bowl then the towels so the towels don’t fall into the bowl.) Let rise about 1 1/2 hours to 2 hours.
  6. GENTLY divide dough into four. Form dough into ball-like shapes.
  7. Spray a large baking sheet with cooking spray.
  8. On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7”-8” in diameter. The center of the dough should be flattened and but not the edges. If you leave the dough at about 7” in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should be able to fit 2 lepyoshki onto a large baking sheet. Repeat process with remaining dough. (I sometimes make 6 small llepyoshki and kids really enjoy them. If making six small ones, three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).
  9. Beat egg yolk and milk for the glaze.
  10. With a pastry brush, apply the glaze to the tops and sides of the lepyoshki.
  11. Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Let rest and rise until they about double in size, about 30-45 minutes.
  12. Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.
Uzbek Lepyoshki. ValentinasCorner.com

Valentina's Corner

Show 26 Comments
  • lorka 11/06/2018, 3:18 am

    I want to make these, but couldn’t find a way to print this recipe. Is there a printable version? Also, if there would be a way to rate this recipe, like give it 5 stars, that wouls be awesome.

    Thanks Valentina!

    These lepyoshki look amazing!

    • Valentina's Corner 11/06/2018, 9:29 am

      Thanks for noticing that. I’m not sure how it got lost. It is added! 🙂 And so appreciate your feedback, have a blessed week!

  • Anastasiya 02/07/2017, 10:48 pm

    Finally a leeposhkii recipe!! I was born in Uzbekistan and my mom makes these all the time. Im going to try your recipe tomorrow, hopefully I don’t mess it up lol.

    • admin 02/08/2017, 5:26 pm

      Anastasiya,
      Ha! That makes me nervous. It’s hard to compare to mom’s cooking. If I come even close, I’ll be so honored!
      Where in Uzbekistan are you from?. My hubby is from Tashkent. ☺
      Welcome to our online kitchen☺☺..

  • SAID 04/01/2016, 5:29 am

    Hi There,
    Flat bread is always my favorite. I have one question to ask you : is your bread has pocket? I always like people to cut bread to see the inside.
    Thank you for sharing.

    • admin 04/01/2016, 2:51 pm

      Hi there SAID:). I’m not sure what you mean by pocket, like a pita? Thanks for the idea, I’ll try to always have a pic of the bread cut;)..

  • Denise 12/05/2015, 5:59 pm

    Valentina, you may be getting a few more views on your web page. I posted my pictures of Pelyoski bread made with chechik stamps to FB bread baking forum along with your blog address. There are over 21,000 members of the FB bread baking forum 🙀

  • canadiangooseDenise 12/05/2015, 5:06 pm

    Valentina, I used your recipe to make Pelyoshki bread using the chechik Uzbek bread stamps and it turn out really pretty. I posted a photo for you on your FB page. The bread is delicious and I love the contrast between this slightly sweet, enriched bread and the oniony flavor of the Nigella seeds. I have watched videos of similar bread being made and could not understand covering the pretty design with seeds. I covered the middle of the bread with a paper disc and then sprinkled the seeds on…removing the paper prior to baking. Love you recipe (0:

  • Dutchgirl 12/03/2015, 9:12 am

    Is this bread made with bread flour or all purpose flour? Have you ever seen this bread made with chechik bread stamps? Thank you.

    • admin 12/03/2015, 10:47 am

      Hello. I usually make it with a good quality all purpose flour, but bread flour is great too:). However, I have never tried it with chechik bread stamps and am not sure how much it would change the recipe. Sorry that isn’t very helpful. If you try it, I’d love to hear back from you:)..

  • Katherine 08/09/2015, 3:17 am

    Thank you Valentina, I will let you know how the bread came out.

  • Katherine 08/02/2015, 2:25 am

    Just wondering if a cream cheese mixture or a fruit mixture can be added to the middle of the bread when baking. I would love to make some bread with a mixture and some plain. What do you think? Looks like your bread is easy, but we’re looking for breads to make for the Fall and Christmas holidays.

    • admin 08/02/2015, 11:09 pm

      Katherine. Honestly, I’ve never tried that but it sounds like an Amazing idea. I think that actually would work. This bread stays fresh longer than most breads and freezes great:)..

  • Nadia 06/03/2015, 1:34 pm

    Valyusha,
    I made these awesome buns last night and they turned out absolutely stunning. The dough was so soft and easy to work with. And they taste amazing..Everyone in my house loved my new creation “wink”. They all know it’s from your site.. I even shared one bun with a neighbor 😉
    I can’t say enough, will be making them again in the near future. I’m surprised how well they keep and taste just as fresh the next day.
    Thank you for great recipes and please post more.

    • admin 06/03/2015, 11:36 pm

      Yaayyyy, so Good to hear that!! I love, love them as well. Especially when we go on road trips (vacations). Not a big fast food person so we pack for the road. They taste just as great even like 4 days later. They are also GREAT to freeze. I always have some frozen in case I run out of bread and don’t have the desire to bake. I take it out in the morning and when hubby comes home pop it into toaster oven for few minutes and feels like “fresh baked” bread.. You cannot tell it’s frozen:).. He’s happy and I’m double happy!!. :=)

  • Nadia 06/02/2015, 1:50 pm

    How long should they rest for before baking them? Thank you.

    • admin 06/02/2015, 7:24 pm

      Nadyush, I cannot believe I forgot that.. Oh my, thanks for pointing that out. 30-45 minutes until they about double in size. Thank YOU!!..

  • Nadia 01/09/2015, 8:03 pm

    Will they turn out different (in a bad way) unbleached flour?

    • admin 01/09/2015, 8:32 pm

      Nadusha,
      They will turn out just fine with unbleached flour. You can just let them rise a little longer once you shape them:).

      • Nadia 01/09/2015, 11:58 pm

        thank you 🙂

  • Venera 11/28/2014, 3:50 pm

    Valechka, thank you so much for this amazing recipe!!! I just made 4 big lepyoshki and they turned out sooooo good! Vitalya is making shurpa on the backyard right now, and your lepyoshki will go so well with it! Thank you again!!!

  • masha 10/02/2014, 4:09 pm

    Thankyou for this awesomeness. Just got them out from oven.

    • admin 10/03/2014, 10:19 am

      Masha.
      You’re too kind.. I’m so glad you enjoyed them:):)

  • Vera 08/23/2014, 11:22 pm

    I wanna try these next week. What kind of flour do you use? Thank you 🙂

    • admin 08/24/2014, 11:11 am

      Verka,
      I use Canadian flour for all my baking and breads:).

      • Vera 09/02/2014, 5:44 pm

        thank you 🙂 I’m making them right now hope they turn out as good as yours

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