Slovak Bobalki Recipe

Slovak sweet bobalki balls sprinkled with poppy seeds, served in a bowl.

Slovak Christmas wouldn’t be complete without Bobalki bread! These oven-baked balls, sprinkled with poppy seeds, are packed with delicious flavor and are perfect for anyone with a sweet tooth.

Course Dessert

Cuisine Slovak

Keyword christmas, Poppy seed recipes

Prep Time 30

Cook Time 15

Rising time 1 20

Total Time 2 8

Servings portions

Calories 605kcal

Author Petra Kupská

Equipment

1 9x13 inch baking dish

Ingredients

Yeast starter:

½ cup warm milk 110-115°F (42°C)
½ teaspoon granulated sugar
1 Tablespoon all-purpose flour
1 ½ teaspoon active dry yeast

Yeast dough:

2 cups all-purpose flour
1 egg
1 Tablespoon granulated sugar
⅓ cup warm milk 110-115°F (42°C)
2 Tablespoons sunflower oil (or canola)
⅛ teaspoon salt

Finishing:

1 cup ground poppy seeds
4 heaped Tablespoons powdered sugar
½ cup hot milk
2 Tablespoon unsalted butter melted

Misc.:

1 Tablespoon sunflower oil to dip the balls when placing them in a baking dish

Cups - Metric

Instructions

Yeast starter: Stir 1 ½ teaspoon active dry yeast into ½ cup warm milk. Add 1 Tablespoon all-purpose flour and ½ teaspoon granulated sugar, mixing well to eliminate any visible lumps. Let it activate in a warm place for 10-15 minutes. A light brown, bubbly foam should appear on the surface.
Yeast dough: Put 2 cups all-purpose flour in a bowl, add ⅓ cup warm milk, activated yeast starter, 1 egg and 1 Tablespoon granulated sugar. Knead briefly. Then add 2 Tablespoons sunflower oil and ⅛ teaspoon salt and knead until smooth.
Cover the dough with a clean tea towel and leave it to rise in a warm place for about an hour or until doubled in volume.
Turn the dough out onto a floured surface and knead briefly. Divide into three equal-sized pieces and roll into strands about ¾ inch thick.
Cut the strands into pieces of the same size. Roll each piece into a ball between your palms. Leave the formed dough balls on the work surface.
Cover the dough balls with a tea towel and leave to rise for 15-20 minutes.
Pour 1 Tablespoon sunflower oil into the baking dish or cookie sheet. Take each ball in your hand (they should be nice and fluffy) and gently roll them in the oil on all sides.
Start placing the balls in the pan. They don't have to be close together; leave a little space between them.
Bake in oven preheated to 400 °F for 15 minutes or until Bobalki surface turns golden brown.
Let cool for a while. Then separate the individual balls and transfer them to a large deep bowl.
Poppy seed topping: Pour ½ cup hot milk over the Bobalki, then sprinkle them with 1 cup ground poppy seeds mixed with 4 heaped Tablespoons powdered sugar. Finally, drizzle with 2 Tablespoon unsalted butter for a finishing touch.

Notes

The basic recipe makes 4 generous portions.
SERVING: Before serving, pour hot milk over Bobalki – the bread balls will soak up the milk. Sprinkle with ground poppy seeds whisked with powdered sugar. Finally, drizzle with melted butter and stir until combined.
Serve as a warm, sweet dessert by spooning portions out of the large bowl and into small serving bowls.
Bobalki balls are not very sweet. That's why in some regions of Slovakia they are prepared on the salty side with sauerkraut.

Nutrition