bulochka

plural bulochki · plural bulochky

1. countableuncountableA soft, sweet bread roll, often filled with sweet or savory ingredients, popular in Russian and Eastern European cuisine and often enjoyed as snacks or desserts.

   And we’ve got our Guardian agents at work spotting the best hamburgers and cherry sodas in town. Good homemade ice cream. The last word in piroshki and bulochka with macom.

   1971 June 7, “Meanwhile, can you survive in San Francisco?”, in Bruce B. Brugmann, editor, The San Francisco Bay Guardian, volume 5, number 3, San Francisco, Calif.: Bay Guardian Company, Inc., →ISSN, page 18

   5 more examples

   Kasha, holoubtsi, kissel, bulochki! It’s not a college yell but a part of the menu the University Club will serve Tuesday evening, April 11, when Ukrainian night is observed there.

   1933 April 3, Cornelia Curtiss, “Entertaining by Groups and Individuals Leads Society’s Interests: Strange and Wonderful Food on Ukrainian Night Menu at the University Club”, in Cleveland Plain Dealer, 92nd year, number 93, Cleveland, Oh.: Plain Dealer Publishing Company, page 14, column 1

   There she was confronted with dozens of kinds of loaves and rolls from the soft, mealy black bread that is Russia’s traditional staff of life to beautiful bulochki or rolls made with cake flour and cinnamon and raisens^([sic]) and nuts.

   1962 February 6, Harrison E[vans] Salisbury, “Shopping An Adventure For Moscow Housewife”, in Bangor Daily News, volume 73, number 200, Bangor, Me., page 20

   Her ladyship was reduced to the pitiable choice of yesterday’s croissants or one of the nine different kinds of rolls, milk breads, sweet breads, scones, pancakes, vatrushki, kalachi, ponchiki, rogaliki and bulochki whose delicious, new-baked smell was wafting all over the house.

   1967, Ira J. Morris, chapter III, in The Troika Belle, London: William Heinemann Ltd, page 16

   Titles like “Tender Bulochky” from Wroxton, Saskatchewan, “Plain Krendli” and “Crackling Korzhiyky” — both specialties of North Battleford, Saskatchewan — reflect something of the nature and style of the Ukrainian communities that are spread across the western provinces.

   1972, Sondra Gotlieb, “What to Eat and How to Cook It—a Cross-Canada Tour”, in The Gourmet’s Canada, Toronto, Ont.: New Press, →ISBN, page 109

   Other breads include bulochky, plain or rich rolls, pyrohy, yeast-raised rolls or short pastry dainties with sweet or savory filling in a standard oblong shape tapering at the ends.

   1980 July 19, Helen Bosavage, “Bread is basic — and beautiful”, in Pottsville Republican, volume CLXLII, number 70, Pottsville, Pa., page 8, column 2