Bobalki

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Ingredients for making bobalek

Milk 3.2% fat 480 milliliters
Butter 120 grams
Wheat flour 900 grams
Sugar 100 grams
Dry yeast 4.5 teaspoons
Salt 2 teaspoons
2 eggs
Flower honey for watering dishes
Poppy seeds for sprinkling
Vegetable oil for greasing a baking sheet
Purified water 4-5 tablespoons

Main Ingredients Yeast Dough, Honey
Serving 8 servings

Inventory:

Saucepan - 2 pieces, Cooker, Tablespoon, Sieve, Bowl - 2 pieces, Wooden spatula, Knife, Cloth towel, Baking sheet, Baking paper, Oven, Kitchen gloves, Colander, Deep dish

Cooking bean:

Step 1: prepare the milk-cream mixture.

Put butter in a saucepan and pour milk into the same container. We put the pan on a small fire and, stirring the two ingredients with a tablespoon, allow the butter to completely melt in milk. Attention: milk does not need to be boiled completely, it is enough that it is warm and the oil is completely dissolved in it, we have a homogeneous milk-cream mixture. Attention: if you took the oil out of the freezer and it is very frozen, then before placing it in a pan with milk, leave it on a plate so that the oil ingredient melts to room temperature on its own and only after that we transfer it to the container.

Step 2: prepare the flour.

To make bobalki lush and tasty, use premium wheat flour and fine grinding. Before kneading the dough, it is necessary to sift the flour through a sieve into a separate bowl so that there are no lumps in it, and it is enriched with oxygen from the air. This will not only improve the quality of the flour ingredient, but also facilitate its kneading.

Step 3: prepare the flour mixture.

In the bowl with the sifted flour, add the required amount of salt, sugar and dried yeast. Using a wooden spoon, all the components are mixed well until a homogeneous mixture.

Step 4: prepare the eggs.

Before we release the egg whites and yolks from the shell, we will well wash the eggs under running warm water. Then, with the help of a kitchen knife, we break the eggshell over a free bowl, and pour the proteins and yolks into this container.

Step 5: prepare the dough.

In a bowl with flour mixture, gradually pour the cream-milk mixture from the container, while always stir all the ingredients with a wooden spoon so that the flour does not come in lumps.

When the flour mixture is completely dissolved in the milk-cream mixture and a homogeneous test mass is obtained, we add egg whites and yolks.

We continue to knead the dough well.

Then we shift it to the table, crushed with flour, and knead the test component until it stops sticking to the hands. The dough should become uniform in consistency and elastic. The main thing is that you do not need to knead it strongly so that it does not turn from elastic to very dense. Then our baked goods may rise poorly, and the bobalka will be raw inside. Lightly grease a deep bowl with vegetable oil and transfer the dough into it.

Cover the container with a clean cloth towel and set in a warm place. for 30-40 minutes. During this time, the test ingredient will increase 2 timessince the yeast, starting to ferment, produce carbon dioxide, which loosens the dough. Therefore, in order to remove excess carbon dioxide from the test component, be sure to do a swipe, that is, press several times with your hands on the dough. Then we let it rise again, covering the container with a towel and placing it in a warm place for 45 minutes.

Step 6: bake the test balls.

On the kitchen table, crushed with flour, transfer the dough from the bowl and knead it again with your hands. Then, using a knife, we separate a small part from the test mass and form a thin roller from it. Using the same sharp inventory, we cut it into small equal cubes, and from them we form balls - bobalki with our palms. We cover the baking sheet with baking paper and put the test balls on it at a small distance from each other.

Let them brew for another 10-15 minutes. At this time, preheat the oven to a temperature 180 ° C, and when the dough rises again, put our baked goods in the oven to bake for 12-15 minutes. When the bobals are lightly browned, with the help of tacks we take out a baking sheet with baking from the oven and set aside to cool.

Step 8: prepare honey.

Before we water the finished dish with honey, it needs to be warmed up so that the ingredient from a viscous state becomes liquid. To do this, in a small saucepan using a tablespoon, transfer the honey and put the container on medium heat. Constantly stirring honey with the same cutlery, bring it to a boil and with the help of potholders, remove the pan with our ingredient from the fire. Let the honey cool a little.

Step 9: prepare the bobalka.

Slightly cooled buns are transferred from a baking sheet to a colander and sprinkled with water so that they become a little damp on top.

After that, we shift the pastries into a deep dish and pour them on top with warm honey.

After - sprinkle bobalki with poppy seeds. Using a wooden spoon, carefully mix the bobals in a container so that the honey and poppy are evenly distributed over the entire surface of our baking.

Step 10: serve the bobalka.

Serve bobalki in a deep dish on the festive table along with the rest of the Christmas dishes. How fragrant and tasty our buns turned out. Have a nice Christmas and bon appetit!

Recipe Tips:

- - Do not overdo it with sugar in the dough, as the buns may burn during baking or it will not turn out lush.

- - For the preparation of the test, it is best to use homemade milk with a high percentage of fat content. Of course, you can also knead the dough on the water, but then your pastries will not be so fragrant. After all, it is the milk ingredient that improves the viscosity and friability of the dough, so the buns will turn out not only fragrant, but also with a shiny crust.

- - Do not put the dough on a draft, as it can rise poorly, and from this the bobalka will not turn out magnificent.

- - Kneading the dough depends on the quality of the flour: the greater the percentage of gluten in it, the easier the dough is kneading. Therefore, when buying flour, look at the gluten indicator on the package. Its content in the flour ingredient should be at least 24%.