#dessert #christmas Kutya is different. In each region, and in each family, it is prepared in its own way. But all recipes combine four invariable components - wheat, honey, poppy seeds and nuts. But sometimes they are combined with each other in a very unconventional way. Here, for example, bobalki. I am sure that such a fun and interesting name does not mean anything to many. Meanwhile, this is also Kutia, only in Transcarpathian. Bobalki are round-shaped small-sized unleavened yeast dough products that are first baked and then seasoned with honey, poppy seeds, raisins and nuts. In fact, this is the same wheat, only not in its pure form. P.S. It is better to cook bobalki in advance so that they have time to soak in the filling - this way they will become even tastier. #kutya #bobalki #poppy #transcarpathian
Ingredients: Dough:, water, sugar, pressed yeast, flour, vegetable oil, salt, Filling:, honey, raisins, walnuts, poppy seeds, sugar, water
Cooking method:
In warm water, dissolve the yeast and sugar, wait for the reaction. As soon as the yeast begins to act, pour the flour in parts and knead the dough. In the process of kneading, add vegetable oil.
Cover the finished bun with a towel or cling film and leave in a warm place for 30-40 minutes. Then we do a light stretch, cover with a film or towel and put it in heat again for another 30 minutes.
While the dough for bobaleks is coming up, let's prepare the filling. Rinse the poppy thoroughly, cook for 30 minutes over low heat. Drain excess water through a sieve and leave to cool. Then we grind in a convenient way (in a makitra, blender or manual meat grinder) until “milk” appears with the addition of sugar. Stir honey in warm water and pour into the grated poppy seeds.
Wash the raisins with warm water, pour boiling water for 5-10 minutes. Then drain the liquid, and dry the raisins. Lightly toast the walnuts in a dry frying pan and chop. Pour the nuts and raisins into the honey-poppy mass and mix. Everything! Sweet filling is ready!
We return to the test - it has already come up well! We crush it, and then, pinching off small pieces, we form balls and put them on a baking sheet covered with parchment moistened with water. Let the pieces rest for 5-10 minutes. We bake bobalki in an oven preheated to 180 ° for 20-30 minutes until golden brown.
Boil the water, put the baked beans on a sieve and dip them in boiling water for 5-7 seconds (I just put the balls in the water). We put the soaked balls in a deep bowl and fill it with sweet honey-poppy filling. We mix and leave to soak for at least 3 hours, and it is better to leave the beans all night in a cool place.
Transcarpathians attribute supernatural properties to Bobalkas. They are a symbol of the unification of the genus. Able to drive away diseases, give a person strength and maintain peace in the family. They eat them with a prayer and at Christmas, and on the Generous evening, and before Epiphany. Transcarpathian bobalki also have a mystical meaning: girls guess at them - they put bobalki in front of the cat. Whose he eats, she will marry within a year. Get ready, friends!