Futchkey / Bobalky


1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded

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). Divide the dough into two – four portions. Toss lightly on floured board, knead, and roll out flat. Sprinkle generously with poppy seeds. Roll dough jelly roll style. Cut into pieces about 1/2 – 1 inch in diameter. Place on cookie sheet. Let raise in warm place for 10 or 15 minutes. Bake at 375-F for 15 minutes or until lightly brown. When cool, place in bowl and pour boiling water over bobalky. Let sit until soft but not soggy. Drain. Place in bowl and drizzle with honey.