bulka

From Polish bułka, Russian бу́лка (búlka), and Yiddish בולקע (bulke).

bulka (countable and uncountable, plural bulkas)

1. A bread roll; a bun.
   • 1966 July 20, “Let Woodward’s Master Bakers Save You Time and Effort”, in The Sun, volume LXXX, number 244, Vancouver, B.C., →ISSN, page 7:

     WOODWARD’S OWN Bulka Rings / Superb yeast-raised pastry; Chocolate-Cinnamon filled, each 49^c

   • 1978 August 28, “Ernest Carteris…now at Alex’s Pantry”, in New York, volume 11, number 35, New York, N.Y.: New York Magazine Company, Inc., →ISSN, page 90:

     And the best of breads by Moshe of East Houston St. / Challah Loaf / Corn Bread, Russian or Light Rye / Mandel Bread (sweet or chocolate) / Bulka Rolls

   • 2008, Curt Leviant, A Novel of Klass, : Livingston Press, →ISBN, pages 18 and 115:

     Quick, Zinka, my sweet donut, my lovely piece of bulka. […] Didn’t know the difference between a bulka and a Bialy.

   • 2010 February, A. K. Buckroth, My Diabetic Soul: An Autobiography, Roseville, Calif.: Prismatic Publishing, →ISBN, page 29:

     Ah yes, Polish appetites with their kielbasas, bulka rolls, babka (cakes), and tortes.

   • 2016, Sheryl Ozinsky, “Bulkas”, in The Children’s Hospital Trust, Giving Back Childhood: Childhood Memories and Recipes from 50 Well-Known and Big-Hearted South African Heroes, Cape Town: Struik Lifestyle, Penguin Random House South Africa, →ISBN:

     Waiting in anticipation to bite into Granny Bertha’s delicious, freshly baked bulkas made the fast all-the-more torturous.

   • 2020, Aden Friedman, “ Bulkas (Cinnamon Rolls)”, in My Yiddishe Mama: A Collection of Heritage Recipes and Haimishe Stories from South Africa’s Yiddishe Mamas, , →ISBN, page 31:

     Make a bread and butter pudding with the bulka. Preheat the oven to 180°C/165°C Fan/Gas Mark 4. Layer the bulkas in a shallow baking dish. Spread a thin layer of apricot jam over the bulkas and dot with butter.

   • 2020, Benjamin Graber, “It’s a Beautiful Morning … 1965”, in My Summers in the Catskills, Pittsburgh, Pa.: Dorrance Publishing Co, →ISBN, page 101:

     I ordered a dozen bialys, two bulkas, two pletzels and butter and cream cheese. […] Stevie and Norby, the bialys, and I had the bulka.

2. A type of Slavic bread.
   • 1948, Benjamin Gitlow, “Moscow Days and Nights”, in The Whole of Their Lives: Communism in America—A Personal History and Intimate Portrayal of its Leaders (The Americanist Library), Belmont, Mass.: Western Islands, published 1965, →OCLC, page 182:

     Here and there one bit into a bulka or a piece of black bread, just doughy bread with no butter or jam smeared on it.

   • 1938 June 24, “Baehr’s Giant Market”, in The Lexington Herald, number 174, Lexington, Ky., →OCLC, page 19:

     Baehr’s Giant Market Brings You RUBEL’S FAMOUS BREAD / Known For Quality / Highest Priced Bread in Town / Enjoy a new taste thrill / Egg Bread—Square Loaf—Bulka—Twist—Long Bulka

   • 1981, N J Kroeker, “Mennonite Food and Menus”, in First Mennonite Villages in Russia, 1789-1943: Khortitsa, Rosental, Vancouver, B.C., →ISBN, page 78, column 2:

     Syrup prepared by boiling watermelons was delicious when eaten with white bulka and was frequently used for supper.

   • 1994 November 25, Wendy Platt, “Wendy’s Platter”, in Independent Coast Observer, volume 26, number 35, Gualala, Calif., →OCLC, page 6-SPLASH:

     Sitting down with a slice of bulka and a hot cup of tea seemed like the perfect late afternoon snack.

   • 2009, Nancy Karen Wichar, “Family and Community”, in Ukrainians of Metropolitan Detroit (Images of America), Charleston, S.C.: Arcadia Publishing, →ISBN, page 36:

     The ladies experienced all the steps of bulka baking and went home proudly with a loaf to share with their loved ones.

• bulkie
• bulochka