How To make Bobalky
1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded
Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). 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 teaspoon into small pieces and let rise for 10 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, 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 cup) should be ground and cooked in 3/4 cup water for 10 minutes. Boil 3 cups milk and 1 cup sugar and mix with poppy seed.
Instead of using sugar in poppy seed mixture, 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. -----
How To make Bobalky's Videos
Poppy Seed and Walnut Rolls (Bejgli)
Walnut and poppy seed rolls (“Bejgli) are classic, traditional Christmas desserts in Hungary. We love it with lots of filling and very thin pastry. You need some experience to make it, but it's worth a try. Sometimes the “bejgli” cracks open during baking, but we say: “Never mind, we'll eat it with a spoon” :)
The bejgli cracks if:
there is too much filling
the filling is too moist
If it happens, you can push back the sides of the hot rolls (with hands or a spatula) and the crack will close.
Ingredients (for 2 rolls)
For the dough:
280 grams (0.6 lbs) all purpose flour
75 grams (2.6 oz) cold butter
50 grams (1.7 oz) rendered lard
30 grams (1 oz) confectioners sugar
a pinch of salt
15 grams (0.5 oz) fresh yeast
1 egg yolk
50 ml (1.6 fl oz) lukewarm milk
1 egg – separated – for the brushing
Poppy seed filling:
150 grams (5.3 oz) ground poppy seed
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest and juice of ½ orange
Walnut filling:
150 grams (5.3 oz) ground walnut
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest of ½ lemon and 2 tbsp of juice
For the two fillings:
100 ml (3.2 fl oz) milk, 1 tbsp honey, 100 grams (3.4 oz) sugar
optional: 6 tbsp raisins soaked in rum
1. In a bowl combine the yeast, egg yolk and lukewarm milk. Stir until smooth.
2. Sift the flour into a large bowl, add the cold butter, lard, confectioners' sugar and a pinch of salt.
3. Crumble everything together then pour in the egg mixture. Knead until you have a smooth dough which comes off the bowl and your hand.
4. Cut the dough into two equal parts, cover with cling film and refrigerate for 1 hour.
5. Meanwhile make the fillings.
6. Mix the ground poppy seeds with the vanilla sugar, ground cinnamon, grated zest and juice of half orange. Mix the ground walnut with the vanilla sugar, ground cinnamon and grated zest and juice of half lemon.
7. Bring the milk (100 ml) into a low boil, add the sugar and the honey and stir until dissolve.
8. Pour half of this milk-mixture into the walnut and the other half into the poppy seed mix. (now, you can add the soaked raisins if you like). Stir the fillings well.
9. Take the dough out from the fridge.
10. Get one dough-ball then form a rectangle with your hand. Roll it out into an even, thin sheet which is about 22x33 cm size. (you can measure it with a pre-cut baking parchment)
11. Spoon the walnut mixture onto the pastry sheet, then spread it evenly, leaving out 1 cm of the pastry on all sides.
12. Fold the sorter sides of the pastry over the filling. Fold over one of the longer sides, then carefully roll it up. (be sure that the other side of the pastry is on the bottom when it's rolled up)
13. Gently place it onto a baking pan (covered with baking parchment).
14. Do the same with the second dough and the poppy seed filling.
15. Prick some holes with a fork into the rolls (to let the steam escape during baking)
16. Brush the rolls with beaten egg yolk, then let them dry.
17. Brush the rolls with egg whites, then let them dry again.
18. Put them into the preheated oven and bake on 180C (350F) for 25-30 minutes.
19. When it's nice, golden brow take them out and let them cool completely.
20. Slice them (not too thinly) and serve.
21. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© - (all rights reserved)/
Vianočné bobáľky s makom | Adriana Poláková | Kuchyna Lidla
Načerpajte sladkú inšpiráciou priamo od cukrárky: Vianočné bobáľky s makom
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NÁKUPNÝ ZOZNAM
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štipka soli Castello
rastlinný olej Promienna na potretie cesta
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Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
How To Make Poppy Seed Filling
Poppy Seed Filling is used in many sweet baked goods. Make this filling and use it my poppy seed roll recipe. See the link below:
Poppy Seed Rolls Recipe
Here are some links to my favorite products used in this recipe. The poppy seeds were fresh tasting and excellent quality.
Here are some links to my favorite products used in this recipe.
Affiliate Disclaimer: The links provided on this page are affiliate links from which I receive a small commission. There is no extra cost to you to use my links. As an Amazon Associate, I earn from qualifying purchases. Thank you!
Organic Poppy Seeds
Organic Walnuts
Pure Vanilla Extract
Makes filling for 2-4 poppy seed rolls
Ingredients
4 cups dry poppy seeds
1 cup of chopped or ground walnuts
3/4 cup honey or powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
If you would like your poppy seed filling less thick you can add a few tablespoons of water or milk to loosen it up.
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How To Make Honey and Poppy Seed Bobalki | Slovak Christmas Bread Recipe
I say Slovak, but they are of course also eaten in the Czech Republic as they used to be one country. But no matter where they are from, these little sweet Christmas buns are a great treat. If you like poppy seeds, then this one is for you.
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The Steps of Baking
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