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Traditional Bobalky or Loksa
Bobalky at home was always made with fresh bread dough, but today, we use frozen bread roll dough from the supermarket. Either prepare or buy about 1 pound of bread dough.
To make Bobalky, pinch off portions of your bread dough into small pieces about an inch in diameter. Place on a greased cookie sheet, set in a warm location, and let rise for for 15 minutes. Then bake at 375-F for 15 minutes or until lightly browned. When cool break the bread pieces in half and place in a colander.
Cook 1 1/2 cups of ground poppy seed in 3/4 cup of water for 10 minutes.
Bring 3 cups of milk to a boil. Add either 1 cup of sugar or honey or according to how sweet you want the Bobalky to be.
Now pour about 2 cups of boiling water over the bread.
Mix the poppy seed and milk & sweetening together and pour over the bread. Mix well and you have Bobalky.
Can be served either warm or cooled from the refrigerator.
It was traditional to have bobalky every Christmas and New Year.
My family called it Bobalky. My wife's family called it Loksa (Pronounced lok-sha) but it was made the same way.
There is also a rather unusual tradition involving the use of Loksa, Bobalky, or Kutia on Christmas Eve.
We also have an instant recipe for Loksa or Bobalky available.
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