This recipe comes from Charlotte Pribish Conjelko of Indiana. View this image gallery of a Slovak Christmas Eve Velija.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 36 Sweet Bobalki
- 2 cups water
- 3 tablespoons plus 1 tablespoon sugar
- 2 teaspoons salt
- 5 tablespoons canola oil or butter (if not fasting)
- 2 packages active dry yeast
- 6 cups all-purpose flour
- 1/2 cup poppyseeds
- 1/2 cup honey
- In a medium saucepan, bring to boil 2 cups water, 3 tablespoons sugar, salt and oil. Cool to lukewarm. Meanwhile, dissolve yeast in 1 tablespoon sugar and 1/2 cup warm water.
- Place flour in the bowl of a stand mixer or a large bowl. Add lukewarm water-sugar mixure and yeast mixture. Combine thoroughly and knead until smooth, about 7 minutes in the mixer and at least 10 minutes by hand. Cover and let rise until doubled.
- Punch down dough and turn out onto a lightly floured surface. Roll dough to 1/2- to 1-inch thick and cut into pieces that will result in 1-inch balls when rolled between the palms of the hand.
- Place on a parchment-lined or well-floured cookie sheet with dough ball sides touching. Heat oven to 375 degrees. Let rise, covered with oiled plastic wrap until nearly doubled. Bake 15-20 minutes or until lightly browned. Cool completely.
- Meanwhile, grind poppyseeds in a mortar and pestle with a little water or milk and set aside. When bobalki are cool, break the balls apart and place in a colander. Pour just enough boiling water over bobalki to soften but not turn them into mush. Drain well. Pour warm honey and ground poppyseeds over all. Stir lightly and serve immediately.
- Savory Bobalki: Instead of using poppyseeds and honey, rinse a 1-pound can sauerkraut and squeeze out all moisture. Saute with chopped onion in butter (or oil if following a strict fast). Mix with bobalki and season with salt and pepper to taste. Source: Charlotte Pribish Conjelko, Indiana