Posts Tagged ‘BOBAL’KI’


Traditional Recipes for Holy Supper

[In case you haven’t noticed, I pay attention to the searches that lead you to this blog and try to find the information you want to include here so you have one resource where you can find all this Christmas related info. I always link to the original source, that way it’s easier for you to expand your quest for relevant info. That said, I haven’t tried these recipes and have never eaten BOBAL’KI. (Although it does sound pretty yummy!) If you have a better family recipe, tried and true, that you’d like to share, please feel welcome to leave it in any comments you wish to write!]

1 pkg dry yeast
1/2 c. lukewarm water
1 Tbsp. sugar
1/8 tsp. salt
6 c. flour
4 Tbsp. sugar
1 tsp. salt
4 Tbsp. salad oil

Dissolve yeast in warm water with 1/8 tsp. salt & 1 Tbsp. sugar. Set in warm place to rise. Sift 6 c. flour in deep bowl, add 2 c. warm water, 4 Tbsp. sugar, 1 tsp. salt & 4 Tbsp. salad oil. Knead well & set aside to rise. When volume has doubled, punch down & let rise second time until it doubles again. Punch down. Divide dough in two equal parts. Shape one part into round bread, cover & let st& 20 minutes. Punch down & reshape. Place in greased pan. Allow to rise until double in volume. Bake at 350 for one (1) hour.
Note: The second part of this dough will be used for Christmas Eve Bobal’ki.

Use the other half of the above dough for bobal’ki. Knead & roll on floured board into rope. Cut & roll into balls about one (1) inch in diameter. Place on floured pan & let rise for about 15 minutes. Bake at 350 for 10 minutes or until just slightly brown, then remove & let cool. Place in vigorously boiling water for up to two minutes until they just start to soften. Drain in col&er & add oil/onion or honey/poppy seed mixture (heat honey with a little water, 1/2 c. ground poppy seed & 1/4 c. sugar. Pour over bobal’ki) before placing in a serving dish.While our family always serves these hot, others prefer to let the bobal’ki st& several hours in cool place (or refrigerator) before serving.
Note: Some bobal’ki are served with sweet cabbage or sauerkraut. Sauté cabbage or sauerkraut with onion in salad oil, then mix with bobal’ki.

1 pkg. yeast
6 c. flour
1 tsp. salt
2 c. water (approximately)
1 Tbsp. sugar
1 Tbsp. sugar
* c. lukewarm water
* c. oil

Dissolve yeast in lukewarm water; add salt & 1 tablespoon sugar. Let it set about 10 minutes. Sift flour & sugar. Add yeast mixture & rest of ingredients. Knead well. Let rise until doubled. Punch down. Cut off portions of dough about the size of an egg. Roll out on floured board by h& to make roll about 1 inch in diameter. Cut into 1-inch pieces. Place on greased cookie sheet. Let rise about 20 minutes.

Bake at 350 for about 10 minutes or until lightly browned. Cool & separate. Place in col&er. Pour boiling water over Bobal’ki. Drain quickly to prevent sogginess.
Any of the following mixtures may be used on the Bobal’ki:

1. Sauté 1 small onion in 2 tablespoons oil. Add 1 pound sauerkraut (drained); cook about 15 minutes. Add mixture to half of Bobal’ki.
2. Combine 1 c. ground poppy seed, 2 Tbsp. honey & 4 tablespoons water. Add to remaining Bobal’ki. Mix well.
3. Melt 1 stick margarine. Combine with 2 tablespoons honey & 1/2 c. strawberry preserves.


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