Bobalky with Sauerkraut

4 servings

Vegetarian Diet, Slovakian Sautéing, Baking

Bobalky with sauerkraut are delicious version of savory Slovak bobalky. Bobalky are little buns that are, after baking, shortly dipped in warm milk and then accompanied by a topping, which in this case will be sauerkraut and bacon. Also try recipe for bobalky with poppyseeds .

Tom Founder

January 21, 2024

30 min.
2 h.
2/5

Ingredients:

Leaven:

¼ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)
¼ cup of bread flour (or all-purpose)
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts

Dough:

2 cups of bread flour
2 TBSP of granulated sugar
½ TSP of salt
1 egg
½ stick of unsalted butter - room temperature (2 OZ)
½ cup of milk - preheat in microwave to lukewarm (about 90 to 100°F)

Sauerkraut:

2 TBSP of frying oil (adjust if needed)
1 onion - peeled and chopped
Optionally: 1 LB of bacon - diced (Skip for a vegetarian option)
2 LB of sauerkraut - drained, don’t reserve liquid (amount before draining)
½ TSP of salt
½ TSP of pepper - ideally freshly ground
½ stick of unsalted butter - melted (2 OZ * )

For soaking:

2 cups of milk (preferably whole milk)

*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Small Mixing Bowl (1 – 3 QT)
1x French Whisk
1x Plastic Wrap
1x Silicone Spatula
1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl
1x Bowl Scraper or Silicone Spatula
2x Baking Sheet with Parchment Paper or Silicone Matt
1x Medium Mixing Bowl (4 – 5 QT) (suitable for microwave - glass, plastic or ceramic)
1x Large Sauté Pan or Stir Fry Pan
1x Wooden Spoon
1x Slotted Cooking Spoon
1x Large Mixing Bowl (8 QT – 12 QT)
1x Measuring Pitcher or Small Glass/Ceramic Bowl

Directions:

1. Leaven:

1.1. Place into a medium mixing bowl:

¼ cup of lukewarm milk – about 90 to 100°F (preheat in a microwave)
¼ cup of bread flour (or all-purpose)
2 TSP of confectioners’ sugar
2 TSP of active dry yeasts

Thoroughly stir with a whisk until fully combined (about 1 – 2 minutes).

1.2.

Cover with plastic wrap, and using a knife, create 1 small hole to let the leaven breathe.

1.3.

Set aside until it doubles in volume (about 15 – 30 minutes).

2. Dough:

2.1. Place into a kitchen mixer with a hook attachment:

2 cups of bread flour
2 TBSP of granulated sugar
½ TSP of salt

Shortly hand stir with the whisk.

2.2. Add:

1 egg
½ stick of very soft butter
½ cup of lukewarm milk
Leaven from step 1

Knead on slow speed until all ingredients are partially combined.

2.3. Then increase the speed to medium-high and knead until nicely combined (about 1- 2 minutes).

Note:

Use a bowl scraper to release it from the hook and the bottom of the bowl.
The final dough could be slightly sticky and partially stick to the bottom of the bowl.

3. Rising the dough:

3.1.

Remove the mixing bowl from the mixer and cover it with plastic wrap.

3.2.

Let it rise in a warm place until it has doubled in size (about 1 hour).

4. Bobalky forming:

Note:

Work on a surface that is not floured.
If the dough is too sticky after rising, consider working in some extra flour.

4.1.

Separate the dough into a few large pieces

4.2.

Roll each piece into ½ – ¾” strings.

4.3.

Cut stings into ½ to ¾” long segments.

4.4. Using the palms of both hands, roll shortly each segment into a round ball and place on a baking sheet.

Important:
Ensure they are not touching each other and have at least ½ “ space between each other and the edges of the baking sheet.

4.5.

Repeat the same with all remaining segments.

5. Proofing:

5.1. Let proof in a warm place for about 10 minutes.

Note:
The focus is to let the dough recover from being formed. There are no specific requirements as to how much it should increase.

6. Set oven to preheat to 400°F.

7. Baking:

7.1.

Bake in a preheated oven until they turn golden (about 10 minutes).

7.2. Rotate the baking sheets in the middle of baking.

Note:
When baked, you can let it rest for the next step on the baking sheet or use it immediately in step 9.

8. Sauerkraut:

8.1. Preheat a sauté pan on medium-high heat with 2 TBSP of frying oil and add:

1 large onion

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

8.2. Optionally add:

½ LB of bacon – chopped into small pieces

Sauté with constant stirring until it is cooked as you like.

8.3. Add:

Sauerkraut (drained)
½ TSP of salt
½ TSP of ground pepper

Sauté with occasional stirring for about 2 minutes.

8.4.

Place it into a large mixing bowl.

9. Dipping & soaking station:

9.1. Pour into a medium glass bowl:

2 cups of whole milk

Preheat in the microwave until hot.

10. Assembly & serving:

10.1.

Soak the bobalky in the medium mixing bowl with milk while gently stirring with a spatula (for about 30 seconds to 1 minute to ensure they absorb part of the milk but do not get too soggy).

10.2. Then add all the bobalky into a large mixing bowl with the sauerkraut using a slotted spoon.

Note:
Try to eliminate the amount of the milk that gets into the large mixing bowl, but some milk residue is okay.

10.3. Add to the bobalky:

½ stick of butter – melted

Gently stir using a silicone spatula until all bobalky are evenly coated.

10.4.

Serve on a plate or in a bowl (about 15 – 20 for a serving).

About the Author:

TomFounder

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