Ingredients for Bobalky Christmas Eve Bread
- 2 teaspoons active dry yeast
- 1 cup lukewarm milk
- 4 cups all-purpose flour
- 1/2 cup evaporated milk
- Warm Water
- 2 tablespoons granulated sugar
- 1/4 cup melted unsalted butter
- Egg Yolk
- 1 teaspoon salt
- 1 cup sauerkraut (drained)
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How to Make Bobalky Christmas Eve Bread
- In a large bowl, dissolve 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar in 1 cup of lukewarm milk. Let stand for 5-10 minutes until foamy.
- Sift 4 cups of all-purpose flour into a large mixing bowl.
- Add 1/2 cup of evaporated milk, 1/4 cup of water, and 1/4 cup of melted unsalted butter to the flour.
- Add 2 large egg yolks, 1 teaspoon of salt, and the risen yeast mixture to the bowl.
- Knead the dough for 8-10 minutes until smooth and elastic. If needed, add more flour, 1 tablespoon at a time, until the dough is no longer sticky. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 2 hours, or until doubled in size.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Gently pinch off portions of dough (about 1 1/2 ounces each) and roll into 1/2-inch balls.
- Place the dough balls onto the prepared baking sheet, leaving some space between each.
- Let the rolls rise for another 10 minutes.
- Bake for 15-20 minutes, or until the rolls are lightly golden brown.
- While still warm, gently toss the bobalky in a large bowl with 1 cup of sauerkraut (drained).
- Serve immediately with a generous helping of our delicious mushroom soup (recipe available!).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
12g
Fat
15g
Carbs
27g
