Bobalky with Sauerkraut
4 servings Bobalky with sauerkraut are delicious version of savory Slovak bobalky. Bobalky are little buns that are, after baking, shortly dipped in warm milk and then accompanied by a topping, which in this case will be sauerkraut and bacon. Also try recipe for bobalky with poppyseeds . x saved Tom the Chef Founder January 21, 2024 30 min.2 h.2/5 30 min. 2 h. 2/5 Directions: 1. Leaven: 1.1. Place into a medium mixing bowl: ¼ cup of lukewarm milk – about 90 to 100°F (preheat in a microwave) ¼ cup of bread flour (or all-purpose) 2 TSP of confectioners’ sugar 2 TSP of active dry yeasts Thoroughly stir with a whisk until fully combined (about 1 – 2 minutes). 1.2. Cover with plastic wrap, and using a knife, create 1 small hole to let the leaven breathe. 1.3. Set aside until it doubles in volume (about 15 – 30 minutes). 2. Dough: 2.1. Place into a kitchen mixer with a hook attachment: 2 cups of bread flour 2 TBSP of granulated sugar ½ TSP of salt Shortly hand stir with the whisk. 2.2. Add: 1 egg ½ stick of very soft butter ½ cup of lukewarm milk Leaven from step 1 Knead on slow speed until all ingredients are partially combined. 2.3. Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes). Note: Use a bowl scraper to release it from the hook and the bottom of the bowl. The final dough could be slightly sticky and partially stick to the bottom of the bowl. Use a bowl scraper to release it from the hook and the bottom of the bowl. The final dough could be slightly sticky and partially stick to the bottom of the bowl. 3. Rising the dough: 3.1. Remove the mixing bowl from the mixer and cover it with plastic wrap. 3.2. Let it rise in a warm place until it has doubled in size (about 1 hour). 4. Bobalky forming: Note: Work on a surface that is not floured. If the dough is too sticky after rising, consider working in some extra flour. Work on a surface that is not floured. If the dough is too sticky after rising, consider working in some extra flour. 4.1. Separate the dough into a few large pieces 4.2. Roll each piece into ½ – ¾” strings. 4.3. Cut stings into ½ to ¾” long segments. 4.4. Using the palms of both hands, roll shortly each segment into a round ball and place on a baking sheet. Important: Ensure they are not touching each other and have at least ½ “ space between each other and the edges of the baking sheet. 4.5. Repeat the same with all remaining segments. 5. Proofing: 5.1. Let proof in a warm place for about 10 minutes. Note: The focus is to let the dough recover from being formed. There are no specific requirements as to how much it should increase. 6. Set oven to preheat to 400°F. 7. Baking: 7.1. Bake in a preheated oven until they turn golden (about 10 minutes). 7.2. Rotate the baking sheets in the middle of baking. Note: When baked, you can let it rest for the next step on the baking sheet or use it immediately in step 9. 8. Sauerkraut: 8.1. Preheat a sauté pan on medium-high heat with 2 TBSP of frying oil and add: 1 large onion Sauté with occasional stirring until glossy (about 2 – 3 minutes). 8.2. Optionally add: ½ LB of bacon – chopped into small pieces Sauté with constant stirring until it is cooked as you like. 8.3. Add: Sauerkraut (drained) ½ TSP of salt ½ TSP of ground pepper Sauté with occasional stirring for about 2 minutes. 8.4. Place it into a large mixing bowl. 9. Dipping & soaking station: 9.1. Pour into a medium glass bowl: 2 cups of whole milk Preheat in the microwave until hot. 10. Assembly & serving: 10.1. Soak the bobalky in the medium mixing bowl with milk while gently stirring with a spatula (for about 30 seconds to 1 minute to ensure they absorb part of the milk but do not get too soggy). 10.2. Then add all the bobalky into a large mixing bowl with the sauerkraut using a slotted spoon. Note: Try to eliminate the amount of the milk that gets into the large mixing bowl, but some milk residue is okay. 10.3. Add to the bobalky: ½ stick of butter – melted Gently stir using a silicone spatula until all bobalky are evenly coated. 10.4. Serve on a plate or in a bowl (about 15 – 20 for a serving). About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.