Bobalky
Yield
1 batchPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | package |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
water
lukewarm |
|
| 2 ½ | teaspoons |
salt
|
|
| 7 | cups |
all-purpose flour
, |
|
| 2 | cups |
milk
scalded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 1 | package |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
water
lukewarm |
|
| 13 | ml |
salt
|
|
| 1.7 | l |
all-purpose flour
, |
|
| 473 | ml |
milk
scalded |
|
Directions
In a mixing bowl, place butter, sugar, and salt.
Add scalded milk, let cool until lukewarm.
Add yeast dissolved in water.
Add enough flour to make a soft elastic dough.
Turn onto a floured board and knead.
Place in a greased bowl and let rise until double in bulk (1 to 1½ hours) in a warm place, free from drafts.
Punch dough down with fingertips and let rise again (about 45 minutes).
Toss lightly on floured board, knead, and shape into a roll (like a pipe) about ½ inch in diameter.
Place on cookie sheet. Cut with edge of teaspoon into small pieces and let rise for 10 minutes.
Bake at 375℉ (190℃) F for 15 minutes or until lightly brown.
When cool, break and place in collander.
Pour boiling water over bobalky. Place on serving dish, mix with poppy seed and melted butter, and serve.
