Bobalky
Yield: 4 Servings
1 tbl Butter
1 pkt Yeast
2 tbl Sugar
1/4 cup Water, lukewarm
1/2 tsp Salt
7 cup Flour, all purpose, sifted
Instructions:
Into 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 1 1/2 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 1/2 inch
in diameter.
Place on cookie sheet.
Cut with edge of teaspoon
into small pieces and let
rise for 10 minutes.
Bake at 375-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.
Poppy seed (1/2 cup) should
be ground and cooked in
3/4 cup water for 10 minutes.
Boil 3 cups milk and 1 cup
sugar and mix with poppy seed.
Instead of using sugar in
poppy seed mixture, honey
may be used, poured over
the bobalky.
If your family is small,
divide the above dough
into two portions, bake
bobalky from one portion,
and a loaf of bread from
the other.
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