Bobalky

If you grew up in a Slovak or Czech household, bobalky need no introduction. They’re as much a part of Christmas Eve as the Vilija supper itself.

These small, pillowy bread pieces start as a simple yeast dough enriched with butter and scalded milk. After two rises, you roll the dough into thin ropes, snip them into bite-sized nuggets, and bake until lightly golden.

Here’s the part that surprises newcomers: after baking, you pour boiling water over the pieces in a colander. This softens them just enough so they soak up the poppy seed and melted butter topping like little sponges.

The result is tender, slightly chewy, nutty, and buttery. It’s comfort food with centuries of tradition baked right in.

Kitchen Tips

• Roll the dough ropes to about half an inch thick. Thicker pieces won’t bake evenly and won’t absorb the water properly after.
• The boiling water pour is quick. Don’t soak them or they’ll turn to mush. A fast pour through a colander is all you need.
• Ground poppy seeds are traditional. You can find them at Eastern European grocery stores, or grind whole poppy seeds in a spice grinder.
• Some families add honey or a splash of warm milk to the poppy seed mixture. Follow your family’s tradition, or start your own.