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Epicurious

Bobalki (Slovak Christmas Dough Balls), Two Ways

Bolbaki on two plates.
Photo by Kristin Perers

These Slovak Christmas dough balls are traditionally eaten on Christmas Eve as part of a 12-course meatless meal, where each course represents one of the apostles. It is such an intriguing recipe: The balls are baked until golden and crisp, then doused in boiling water before being tumbled in a sweet or savory topping. The key is to coat them with just enough water to soften them but not so much that they become soggy. 

Here I’ve given two options to flavor the bobalki: tangy sauerkraut and onion, or sticky honey and poppy seeds. I’ve made them with substitutions for the honey, but I just don’t think they work as well or taste as good. If you must, a simple sugar syrup, with the addition of the juice from half a lemon, works okay.

This recipe was excerpted from ‘Nistisima’ by Georgina Hayden. Buy the full book on Amazon.

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