Into a mixing bowl, place butter, sugar, and salt. Add scalded milk; let cool until lukewarm. Add yeast dissolved in water. Add enough flour to make a soft elastic dough. Turn onto a floured board and knead. Place in a greased bowl and let rise until double in bulk (1 to 1 1/2 hours) in a warm place, free from drafts. Punch dough down with fingertips and let rise again (about 45 minutes). Toss lightly on floured board, knead, and shape into a roll (like a pipe) about 1/2 inch in diameter. Place on cookie sheet. Cut with edge of teaspoon into small pieces and let rise for 10 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, break and place in collander. Pour boiling water over bobalky. Place on serving dish, mix with poppy seed and melted butter, and serve. Poppy seed (1/2 cup) should be ground and cooked in 3/4 cup water for 10 minutes. Boil 3 cups milk and 1 cup sugar and mix with poppy seed. Instead of using sugar in poppy seed mixture, honey may be used, poured over the bobalky. If your family is small, divide the above dough into two portions, bake bobalky from one portion, and a loaf of bread from the other.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 23mg||1 %|
|Potassium 83.4mg||2 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 20.5g|
|Protein 1.1g||2 %|
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Calories per serving: 113
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