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Slovak Sweet Bobalki Recipe - Bread Balls with Poppy Seeds and Honey

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Slovak Sweet Bobalki

Slovak Sweet Bobalki

© 2008 Barbara Rolek licensed to About.com, Inc.
Bobalki (also spelled bobalky, babalki, babalky) are Slovak baked balls of dough. They can be served sweet with ground poppyseeds and honey, or savory with sauerkraut and onion. They are a favorite for Slovak Christmas Eve - velija - and during Lent, but these light and airy balls of dough are delicious any time of year.

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

Ingredients:

  • 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

Preparation:

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
  6. 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
User Reviews

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 5 out of 5
A taste of my childhood, Member terimwal

Thanks so much for posting this recipe. My Baba used to make sweet bobalki for our Christmas Eve celebration. Now I can make them, too.

3 out of 3 people found this helpful.

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