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Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter
- 1 pkt Yeast
- 2 Tbsp. Sugar
- 1/4 c. Water, lukewarm
- 2 1/2 tsp Salt
- 7 c. Flour, all purpose, sifted
- 2 c. Lowfat milk, scalded
Directions
- Into a mixing bowl, place butter, sugar, and salt. Add in scalded lowfat milk; let cold till lukewarm. Add in yeast dissolved in water. Add in sufficient flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise till double in bulk (1 to 1 1/2 hrs) in a hot place, free from drafts. Punch dough down with fingertips and let rise again (about 45 min). Toss lightly on floured board, knead, and shape into a roll (like a pipe) about 1/2 inch in diameter. Place on cookie sheet. Cut with edge of tsp. into small pcs and let rise for 10 min. Bake at 375-F for 15 min or possibly till lightly brown. When cold, break and place in collander. Pour boiling water over bobalky. Place on serving dish, mix with poppy seed and melted butter, and serve.
- Poppy seed (1/2 c.) should be grnd and cooked in 3/4 c. water for 10 min. Boil 3 c. lowfat milk and 1 c. sugar and mix with poppy seed.
- Instead of using sugar in poppy seed mix, honey may be used, poured over the bobalky.
- If your family is small, divide the above dough into two portions, bake bobalky from one portion, and a loaf of bread from the other.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 902 | |
| Calories from Fat 54 | 6% |
| Total Fat 6.29g | 8% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1533mg | 64% |
| Potassium 453mg | 13% |
| Total Carbs 179.99g | 48% |
| Dietary Fiber 6.3g | 21% |
| Sugars 13.23g | 9% |
| Protein 27.41g | 44% |
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