Bulochki

G

Grandma C

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

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:





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
 
Sqwertz wrote:




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

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


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:


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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