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

In article >,
(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

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 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.

Melba's Jammin' > 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.

>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

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

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

Sqwertz > 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

On Feb 22, 6:06*pm, (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.

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

>In article >,
> (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.

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

>On Feb 22, 6:06*pm, (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.

In article >,
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

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.

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

Victor Sack > 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.
>
>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

On Wed, 23 Feb 2011 23:49:32 +0100, (Victor Sack)
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.
>
>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

Jim Elbrecht wrote:
>
> On Wed, 23 Feb 2011 23:49:32 +0100, (Victor Sack)
> 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.
> >
> >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?

On 2/23/2011 5:49 PM, Victor Sack wrote:
> Steve > 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!

In article >,
(Victor Sack) 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.
>
> See <http://groups.google.com/group/rec.food.cooking/msg/ad916466a36eab6b>.
>
> Here is an illustration;
> <http://www.google.ru/images?hl=ru&q=...7%D0%B A%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

On Wed, 23 Feb 2011 18:22:40 -0500, Jim Elbrecht >
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.

Jim Elbrecht > 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

In article >,
(Victor Sack) wrote:

> Jim Elbrecht > 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

Could it be a different form of sugar? Powdered vs. granulated, perhaps?

--
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

(Victor Sack) wrote:

>Jim Elbrecht > 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
-snip-
>>
>> filling:
>> 100 g butter (room temperature)
>> 100 ml sugar
>>
>> 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.
>

Thanks Victor- There must be a character that we can't see in one of
those. I copy/pasted what looks like 'coxaca' in ie and googled it.
The top one found 'sahara', the bottom one 'sahara' and 'sugar'.

A paste into agent [without html enabled] just gives me this "??????
" [all question marks on my screen]

Jim
>Victor