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1
Into a mixing bowl, place butter, sugar, and salt.
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2
Add in scalded lowfat milk; let cold till lukewarm.
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3
Add in yeast dissolved in water.
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4
Add in sufficient flour to make a soft elastic dough.
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5
Turn onto a floured board and knead.
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6
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.
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7
Punch dough down with fingertips and let rise again (about 45 min).
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8
Toss lightly on floured board, knead, and shape into a roll (like a pipe) about 1/2 inch in diameter.
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9
Place on cookie sheet.
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10
Cut with edge of tsp.
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11
into small pcs and let rise for 10 min.
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12
Bake at 375-F for 15 min or possibly till lightly brown.
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13
When cold, break and place in collander.
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14
Pour boiling water over bobalky.
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15
Place on serving dish, mix with poppy seed and melted butter, and serve.
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16
Poppy seed (1/2 c.) should be grnd and cooked in 3/4 c. water for 10 min.
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17
Boil 3 c. lowfat milk and 1 c. sugar and mix with poppy seed.
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18
Instead of using sugar in poppy seed mix, honey may be used, poured over the bobalky.
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19
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.
