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Golden sovitika poyivia recipe buns stacked on a floral plate with one torn open
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Sovitika Poyivia Recipe (Soft Potato-Stuffed Buns)

A soft yeasted bun stuffed with a warm potato, cheese, and dill filling, baked until golden — this sovitika poyivia recipe is tested for a reliable rise and a filling that stays creamy, not dry.
Prep Time35 minutes
Cook Time25 minutes
Total Time2 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 12 servings
Calories: 310kcal

Ingredients

For the dough:

  • 31/2 cup all-purpose flour
  • 1 packet (2¼ tsp) active dry yeast
  • 1 cup (240ml) warm whole milk
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 4 tablespoon unsalted butter, softened
  • 1 teaspoon salt

For the filling:

  • 2 pound russet potatoes, peeled and cubed
  • 1 cup farmer's cheese
  • 1 large yellow onion, diced
  • 3 tablespoon butter, for caramelizing
  • 1/4 cup fresh dill, chopped
  • Salt and black pepper, to taste

For finishing:

  • 1 egg + 1 tablespoon water, for egg wash
  • Sour cream, for serving

Instructions

  • Warm the milk to about 110°F and stir in the sugar and yeast. Let sit 5–10 minutes until foamy.
  • In a stand mixer, combine flour and salt, then add the yeast mixture, egg, and softened butter. Mix until combined.
  • Knead on medium speed for 6–8 minutes until smooth and elastic. Shape into a ball, place in an oiled bowl, cover, and let rise 60–90 minutes until doubled.
  • While the dough rises, boil the cubed potatoes until fork-tender, about 15 minutes, then drain.
  • Caramelize the diced onion in 3 tablespoons of butter over medium-low heat for 15–20 minutes until deeply golden.
  • Mash the potatoes, then fold in the caramelized onion, farmer's cheese, dill, salt, and pepper while still warm.
  • Punch down the dough and divide into 12 equal pieces. Flatten each into a 4-inch disc.
  • Place 2–3 tablespoons of filling in the center of each disc, gather the edges, and pinch tightly closed at the top.
  • Place seam-side down on a parchment-lined baking sheet. Cover loosely and let rise 30 minutes.
  • Preheat oven to 375°F. Brush each bun generously with egg wash.
  • Bake for 22–25 minutes until golden brown and the bottoms sound hollow when tapped.
  • Cool on the pan for 5 minutes before transferring to a rack. Serve warm with sour cream.

Notes

  • Weigh your flour (440g) if possible — scooping directly from the bag can pack in extra flour and lead to a denser dough.
  • Let the filling cool slightly before sealing the buns; scalding-hot filling can partially cook the dough at the seam.
  • Buns freeze well after baking — cool completely, freeze in a sealed bag up to 2 months, and reheat at 325°F straight from frozen, adding about 5 minutes to the time.
  • The potato filling can be made up to 2 days ahead and refrigerated; bring it closer to room temperature before filling the dough.