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Thread: Bulochki

  1. #1
    Steve Pope Guest

    Default Bulochki

    Just had a bulochki from a local bakery and it was pretty wonderful.

    Are these difficult to make? Has anyone tried? They seem to be
    yeast-y.

    Steve

  2. #2
    Melba's Jammin' Guest

    Default Re: Bulochki

    In article <ik1j1a$bg9$[email protected]>,
    [email protected] (Steve Pope) wrote:

    > Just had a bulochki from a local bakery and it was pretty wonderful.
    >
    > Are these difficult to make? Has anyone tried? They seem to be
    > yeast-y.
    >
    > Steve


    Describe it, please. Filled? Sweet? Savory? The -ki ending makes me
    think it's Polish.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    Pepparkakor particulars posted 11-29-2010;
    http://web.me.com/barbschaller

  3. #3
    sf Guest

    Default Re: Bulochki

    On Wed, 23 Feb 2011 00:06:02 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > Just had a bulochki from a local bakery and it was pretty wonderful.
    >
    > Are these difficult to make? Has anyone tried? They seem to be
    > yeast-y.
    >

    Can't help ya Steve. This is the first time I've heard that term, but
    it sounds like you need to wash your mouth out with soap.


    --

    Today's mighty oak is just yesterday's nut that held its ground.

  4. #4
    Steve Pope Guest

    Default Re: Bulochki

    Melba's Jammin' <[email protected]> wrote:

    > [email protected] (Steve Pope) wrote:


    >> Just had a bulochki from a local bakery and it was pretty wonderful.


    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.


    >Describe it, please. Filled? Sweet? Savory? The -ki ending makes me
    >think it's Polish.


    Not filled, slightly sweet, shaped like a circular roll, could almost
    be mistaken for a similarly-shaped Mexican pastry except that it is
    clearly yeast-risen. Referred to in English as a tea cake usually.


    Steve


    >--
    >Barb, Mother Superior, HOSSSPoJ
    >Holy Order of the Sacred Sisters of St. Pectina of Jella
    >"Always in a jam, never in a stew; sometimes in a pickle."
    >Pepparkakor particulars posted 11-29-2010;
    >http://web.me.com/barbschaller




  5. #5
    Sqwertz Guest

    Default Re: Bulochki

    On Wed, 23 Feb 2011 00:06:02 +0000 (UTC), Steve Pope wrote:

    > Just had a bulochki from a local bakery and it was pretty wonderful.


    Are you going to make us look it up?

    -sw

  6. #6
    BigBadBubbas Guest

    Default Re: Bulochki

    Steve Pope wrote:
    > Just had a bulochki from a local bakery and it was pretty wonderful.
    >
    > Are these difficult to make? Has anyone tried? They seem to be
    > yeast-y.
    >
    > Steve


    http://tinyurl.com/5wkhqlb




  7. #7
    BigBadBubbas Guest

    Default Re: Bulochki

    BigBadBubbas wrote:
    > Steve Pope wrote:
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.
    >>
    >> Steve

    >
    > http://tinyurl.com/5wkhqlb


    Or this

    http://lmgtfy.com/?q=bulochki



  8. #8
    Steve Pope Guest

    Default Re: Bulochki

    Sqwertz <[email protected]> wrote:

    >On Wed, 23 Feb 2011 00:06:02 +0000 (UTC), Steve Pope wrote:


    >> Just had a bulochki from a local bakery and it was pretty wonderful.


    >Are you going to make us look it up?


    No, just wondering if there was any individual experience with this
    bakery item here. Or if it's been discussed in the past.

    This is only of academic interest, I'm unlikely to attempt baking
    them myself.


    Steve

  9. #9
    projectile vomit chick Guest

    Default Re: Bulochki

    On Feb 22, 6:06*pm, spop...@speedymail.org (Steve Pope) wrote:
    > Just had a bulochki from a local bakery and it was pretty wonderful.
    >
    > Are these difficult to make? *Has anyone tried? *They seem to be
    > yeast-y.
    >
    > Steve


    What the hell is a "bulochki"? Sorry, don't have much Pollocks around
    these parts.

  10. #10
    Brooklyn1 Guest

    Default Re: Bulochki

    On Tue, 22 Feb 2011 19:16:29 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >In article <ik1j1a$bg9$[email protected]>,
    > [email protected] (Steve Pope) wrote:
    >
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.
    >>
    >> Steve

    >
    >Describe it, please. Filled? Sweet? Savory? The -ki ending makes me
    >think it's Polish.


    Russian (Ukrain), but every ethnicity has a version.
    http://www.flickr.com/photos/mistertim/3514393797/

    Only authentic to eat with tea from a samovar.

  11. #11
    Brooklyn1 Guest

    Default Re: Bulochki

    On Tue, 22 Feb 2011 20:54:35 -0800 (PST), projectile vomit chick
    <[email protected]> wrote:

    >On Feb 22, 6:06*pm, spop...@speedymail.org (Steve Pope) wrote:
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? *Has anyone tried? *They seem to be
    >> yeast-y.
    >>
    >> Steve

    >
    >What the hell is a "bulochki"? Sorry, don't have much Pollocks around
    >these parts.


    Every young Ukrainian girl has that "part", it's her sweet k'nish.

  12. #12
    Melba's Jammin' Guest

    Default Re: Bulochki

    In article <[email protected]>,
    Brooklyn1 <Gravesend1> wrote:

    > On Tue, 22 Feb 2011 19:16:29 -0600, Melba's Jammin'


    > >Describe it, please. Filled? Sweet? Savory? The -ki ending makes me
    > >think it's Polish.

    >
    > Russian (Ukrain),


    Yeah, I saw that as soon as I Googled it (right after I posted my
    thought). :-)
    --
    Barb

  13. #13
    Victor Sack Guest

    Default Re: Bulochki

    Steve Pope <[email protected]> wrote:

    > Just had a bulochki from a local bakery and it was pretty wonderful.
    >
    > Are these difficult to make? Has anyone tried? They seem to be
    > yeast-y.


    See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.

    Here is an illustration;
    <http://www.google.ru/images?hl=ru&q=%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%B A%D0%B0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0 %B8>

    Victor

  14. #14
    Steve Pope Guest

    Default Re: Bulochki

    Victor Sack <[email protected]> wrote:

    >Steve Pope <[email protected]> wrote:
    >
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.

    >
    >See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
    >
    >Here is an illustration;
    ><http://www.google.ru/images?hl=ru&q=%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%B A%D0%B0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0 %B8>



    Thanks, Victor. This is useful.

    Steve

  15. #15
    Jim Elbrecht Guest

    Default Re: Bulochki

    On Wed, 23 Feb 2011 23:49:32 +0100, [email protected] (Victor Sack)
    wrote:

    >Steve Pope <[email protected]> wrote:
    >
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.

    >
    >See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
    >
    >Here is an illustration;
    ><http://www.google.ru/images?hl=ru&q=%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%B A%D0%B0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0 %B8>


    I want these!
    http://vyborganka.livejournal.com/5234.html
    The picture is what drew me in-- but I translated the page [via
    Google] to see how they got that shape-- cool!
    xxxxx
    500 ml milk
    1 egg
    200 ml sahara
    1 tbsp. l. cardamom
    1 tsp. salt
    2 sachets of dry yeast (for 11d)
    1300-1500 ml flour
    150 g butter at room temperature

    filling:
    100 g butter (room temperature)
    100 ml sugar
    cinnamon
    xxxx

    What might 200ml sahara be? An oil?

    Jim

  16. #16
    Arri London Guest

    Default Re: Bulochki



    Jim Elbrecht wrote:
    >
    > On Wed, 23 Feb 2011 23:49:32 +0100, [email protected] (Victor Sack)
    > wrote:
    >
    > >Steve Pope <[email protected]> wrote:
    > >
    > >> Just had a bulochki from a local bakery and it was pretty wonderful.
    > >>
    > >> Are these difficult to make? Has anyone tried? They seem to be
    > >> yeast-y.

    > >
    > >See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
    > >
    > >Here is an illustration;
    > ><http://www.google.ru/images?hl=ru&q=%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%B A%D0%B0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0 %B8>

    >
    > I want these!
    > http://vyborganka.livejournal.com/5234.html
    > The picture is what drew me in-- but I translated the page [via
    > Google] to see how they got that shape-- cool!
    > xxxxx
    > 500 ml milk
    > 1 egg
    > 200 ml sahara
    > 1 tbsp. l. cardamom
    > 1 tsp. salt
    > 2 sachets of dry yeast (for 11d)
    > 1300-1500 ml flour
    > 150 g butter at room temperature
    >
    > filling:
    > 100 g butter (room temperature)
    > 100 ml sugar
    > cinnamon
    > xxxx
    >
    > What might 200ml sahara be? An oil?
    >
    > Jim


    Thinking it's a transliteration of one of the words for sugar. Perhaps a
    cane syrup?

  17. #17
    Cheryl Guest

    Default Re: Bulochki

    On 2/23/2011 5:49 PM, Victor Sack wrote:
    > Steve Pope<[email protected]> wrote:
    >
    >> Just had a bulochki from a local bakery and it was pretty wonderful.
    >>
    >> Are these difficult to make? Has anyone tried? They seem to be
    >> yeast-y.

    >
    > See<http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
    >
    > Here is an illustration;
    > <http://www.google.ru/images?hl=ru&q=%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%B A%D0%B0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0 %B8>


    O, they're all so pretty!

  18. #18
    Melba's Jammin' Guest

    Default Re: Bulochki

    In article <1jx5yje.1nm1w101e7sp24N%[email protected]>,
    [email protected] (Victor Sack) wrote:

    > Steve Pope <[email protected]> wrote:
    >
    > > Just had a bulochki from a local bakery and it was pretty wonderful.
    > >
    > > Are these difficult to make? Has anyone tried? They seem to be
    > > yeast-y.

    >
    > See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
    >
    > Here is an illustration;
    > <http://www.google.ru/images?hl=ru&q=...%87%D0%BA%D0%B
    > 0+OR+%D0%B1%D1%83%D0%BB%D0%BE%D1%87%D0%BA%D0%B8>
    >
    > Victor


    Dang, Bubba Vic! Every last one of them looks wonderful!

    --
    Barb

  19. #19
    sf Guest

    Default Re: Bulochki

    On Wed, 23 Feb 2011 18:22:40 -0500, Jim Elbrecht <[email protected]>
    wrote:

    > The picture is what drew me in-- but I translated the page [via
    > Google] to see how they got that shape-- cool!


    I saw a couple of different shapes... but the fold, cut, fold method
    sounded like somebody should be paying me to do it.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  20. #20
    Victor Sack Guest

    Default Re: Bulochki

    Jim Elbrecht <[email protected]> wrote:

    > I want these!
    > http://vyborganka.livejournal.com/5234.html
    > The picture is what drew me in-- but I translated the page [via
    > Google] to see how they got that shape-- cool!
    > xxxxx
    > 500 ml milk
    > 1 egg
    > 200 ml sahara
    > 1 tbsp. l. cardamom
    > 1 tsp. salt
    > 2 sachets of dry yeast (for 11d)
    > 1300-1500 ml flour
    > 150 g butter at room temperature
    >
    > filling:
    > 100 g butter (room temperature)
    > 100 ml sugar
    > cinnamon
    > xxxx
    >
    > What might 200ml sahara be? An oil?


    It is sugar.

    It is strange that the Google translation failed to work in this case,
    as it apparently did fine at translating the same word in the "filling"
    part.

    Victor

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