Slovak Christmas Eve Bobalky Recipes
SLOVAK CHRISTMAS EVE BOBALKY
This recipe came from my grandmother to my mother and me. I always had a hard time finding the finely ground poppy seed that looks black. The stores here have poppy seed but it is not finely ground and it is grey in color. I even tried to re grind it in the food processor to no avail. I decided to try the Solo brand poppy seed. It worked out wonderful and I didn't have to cook it. I also use the frozen rolls instead of baking the braided bread. It tastes the same
Provided by Jane from Ohio
Categories Czech
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Bake the rolls the night before and put aside.
- Cut each roll in half and then each half in thirds.
- Place the cut rolls in a colander and pout the boiling water over the rolls.
- boil the three cups of milk.
- add the honey, according to taste
- Stir well about 1 to 2 minutes.
- pour over the poppy seed and mix.
- Add to the Bobalky.
- Mix well.
SLOVAK BOBALKI - CHRISTMAS EVE TRADITION
Bread Balls with Poppyseeds and Honey. This is a traditional dish from the Slovak Velija or Christmas Eve Holy Supper that consists of twelve meatless dishes representing the twelve Apostles. Bobalki - Awaiting Baptism by Water.
Provided by Lulu - Southern Cze
Categories Grains
Time 35m
Yield 36 Bobalki Dough Balls
Number Of Ingredients 9
Steps:
- 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 large bowl. Add lukewarm water-sugar mixture and yeast mixture. Combine thoroughly and knead until smooth (10 minute by hand or 7 minute in mixer). 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 and roll by hand into 1 inch balls.
- Place on a parchment-lined or 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 dough balls apart, and place in 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.
Nutrition Facts : Calories 124.3, Fat 3, SaturatedFat 0.3, Sodium 130.9, Carbohydrate 21.9, Fiber 1.1, Sugar 5.4, Protein 2.7
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