A savory Slovak dish prepared for Christmas Eve.
|Packaged hot roll mix||1 jar poppyseed filling
(found in baking section)
|2 large onions, diced||Butter|
|Pre-heat the oven and prepare the dough
as directed on the box up to the forming of the rolls. Instead of making
rolls, roll the dough out to 1/4 inch thickness on a floured board and
using a shot glass cut small circles from the dough. Place the circles
on an ungreased baking sheet. Let the circles rise again for a few minutes,
then bake in the oven for 5 to 10 minutes.
IMPORTANT: watch the babalki carefully, as they will burn very easily on the bottom while the tops seem to stay white and uncooked. Check for a golden brown spot on the bottom of the babalki. When the babalki are done prick them with a fork and place them in a large bowl. Continue until all your dough is baked.
In a skillet fry the diced onions in a generous amount of butter until they are translucent. Remove from heat and add the poppyseed filling, mixing thoroughly (do not cook the poppyseeds.) Pour the onion/butter/poppyseed mixture over the babalki rolls. Add a tablespoon of milk at a time, tossing the rolls until they are all coated with the mixture. It should be just thick enough to stick, but thin enough that some of the milk will soak into the rolls.
Babalki is an acquired taste, I will admit. It took years before I tried them and liked them. Now every Christmas Eve it is my job to make the Babalki and carry them to my Aunt's house in the dish my grandmother used to serve them in.
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