Bobalky with Poppyseeds and Honey
4 servings Bobalky with poppyseeds and honey, also called as “pupaky” are a popular Christmas meal in Slovakia. They are delicious mini buns coated in a poppyseed topping, melted butter, and honey. I promise, that you have never eaten anything similar to this! x saved Tom the Chef Founder January 22, 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. Poppyseed topping: 8.1. Place a medium sauce pot on medium-high heat and add: 1 ½ cups of milk ½ cup of poppyseeds Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring. 8.2. Lower the heat to medium and cook with occasional stirring until the poppy seeds soften (about 12 – 15 minutes). Notes: If the milk evaporates too much during this step, add some extra milk. If you have a too-powerful burner, you may want to lower the heat to medium-low. If the milk evaporates too much during this step, add some extra milk. If you have a too-powerful burner, you may want to lower the heat to medium-low. 8.3. Then remove the lid, increase heat to medium-high, and cook until the milk gets absorbed and evaporated (some liquid could still be present for further steps). 8.4. Then add: ¼ cup of granulated sugar Cook with constant stirring until the sugar gets fully incorporated (usually about 1 minute). 8.5. Set aside for a later step. 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 move all the bobalky into a large mixing bowl 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: Poppyseed topping ½ stick of butter – melted ¼ cup of honey – adjust if needed 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) and drizzle with honey right before 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. 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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.