Submitted by Gaye V. Ochs of Leeper, PA
- 1 lb. bread dough (about 2 cups before rising)
- 1 lb. sauerkraut, drained
- 2 Tbsp. shortening
- 1 small onion, chopped
- 1 cup poppyseed, ground
- 2 Tbsp. honey
- 4 Tbsp. water
- Pinch off portion of dough about size of an egg.
- Roll out on floured board by hand to make roll about 1-inch in diameter. Cut in 1-inch pieces.
- Place on greased cookie sheet. Let rise about 20 minutes. Bake at 350° about 5 minutes or until lightly browned. Separate if Bobalky have run together during baking.
- Place in colander. Pour boiling water over Bobalky; drain quickly to prevent sogginess.
- Fry onion in shortening until lightly browned. Add onion and sauerkraut to half of the Bobalky; mix well.
- Add popyseed and honey to the other half; mix well.
Gaye writes, ” Bobalky is pronounced ‘Bo-Ball-Kee.’ This is an old family Slovak Christmas tradition. My Grandson, Henry, just loves it! I make the poppyseed and honey for the kids, and the kraut and onions for the adults.”