Bobalki
This delicate bread is a Slovak Christmas Eve Tradition.
Yield
36 servingsPrep
15 minCook
20 minReady
150Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoons |
sugar
(to use with yeast) |
|
| 2 | teaspoon |
salt
|
|
| 5 | tablespoons |
canola oil
or 5 ltablespoons butter |
|
| ½ | ounce |
yeast, active dry
2 packages |
|
| 6 | cups |
all-purpose flour
|
|
| ½ | cup |
poppy seed
|
*
|
| ½ | cup |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
sugar
(to use with yeast) |
|
| 1E+1 | ml |
salt
|
|
| 75 | ml |
canola oil
or 5 ltablespoons butter |
|
| 14.5 | ml/g |
yeast, active dry
2 packages |
|
| 1.4 | l |
all-purpose flour
|
|
| 118 | ml |
poppy seed
|
*
|
| 118 | ml |
honey
|
|
Directions
In a medium saucepan, bring 2 cups water to boil with 3 tablespoon sugar, salt, and oil or butter. Cool to lukewarm.
Dissolve yeast in 1 tablespoon sugar and ½ cup warm water.
In a large bowl, blend water-sugar mixture, yeast mixture and flour. Combine thoroughly and knead for 10 minutes by hand or 7 minutes in mixer. Cover and let rise until doubled.
Punch down dough and turn out onto a lightly floured surface. Roll dough to 1 inch thick and cut into pieces. Roll pieces by hand into 1 inch balls.
Place balls on a parchment-lined cookie sheet. Balls should be touching. Heat oven to 375℉ (190℃).
Let balls rise, covered with greased plastic wrap until almost doubled. Bake 15 to 20 minutes or until golden. Cool completely.
Grind poppy seeds in a spice grinder. When Bobalki are cool, break balls apart and place in a colander. Pour boiling water over Bobalki to soften.
Be careful not to turn them into mush. Drain well. Pour warm honey and ground poppy seeds over Bobalki. Stir lightly and serve immediately.
adapted from www. food. com
