Bobalky with poppyseeds and honey, also called as “pupaky” are a popular meal in Slovakia. They are delicious mini buns coated in a poppyseed topping, melted butter, and honey. I promise, that you have never eaten anything similar to this! This traditional Slovak Christmas recipe is a festive staple featuring yeast dough balls, ground poppyseeds, and sweet honey for a unique holiday dessert.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Welcome to my kitchen! Today I am sharing a deeply personal and traditional Christmas recipe: Bobalky with poppyseeds and honey. In Slovakia, we often call these delightful morsels “pupaky.” These are essentially mini yeast buns that undergo a special process of baking, then soaking in hot milk, and finally being smothered in a rich, sweet poppyseed topping. It is a dish that represents the heart of holiday comfort. Whether you are looking for a unique festive dessert or a traditional Slovak Christmas recipe to share with your family, Bobalky with poppyseeds and honey offer a texture and flavor profile—sweet, nutty, and buttery—that is truly incomparable. Let me guide you through the process of creating these soft, golden pillows of dough from scratch.
To start my Bobalky with poppyseeds and honey, I focus on the leaven. I use a medium mixing bowl and combine lukewarm milk, which I’ve preheated to between 90 and 100°F, with bread flour, confectioners’ sugar, and active dry yeasts. This step is vital because it activates the yeast. I thoroughly stir this with a whisk for about one to two minutes until it is fully combined. Then, I cover it with plastic wrap and poke a small hole with a knife to let it breathe. I leave it until it doubles in volume, which usually takes between 15 to 30 minutes. A strong leaven is the secret to fluffy yeast dough balls.
When the leaven is ready, I move to the kitchen mixer with a hook attachment to prepare the main dough for the Bobalky with poppyseeds and honey. I combine bread flour, granulated sugar, and salt, giving it a quick hand stir. Then, I add the egg, half a stick of very soft butter, more lukewarm milk, and my prepared leaven. I start the mixer on a slow speed. Once partially combined, I increase the speed to medium-high for another minute or two. I always keep a bowl scraper handy because the dough can be slightly sticky, but that’s exactly how I want it for soft festive dessert buns.
Patience is key for Bobalky with poppyseeds and honey. I let the dough rise in a warm place for about an hour until it doubles. When it’s time to form the bobalky, I work on a non-floured surface. If it’s too sticky, I might work in a little extra flour, though this is a modification. I separate the dough into large pieces and roll them into strings about 1/2 to 3/4 inches thick. Then, I cut these into segments and roll them into round balls using my palms. I make sure they have space on the baking sheet so they don’t touch while they proof for another 10 minutes to recover from the handling.
I preheat my oven to 400°F to get that perfect golden crust on my Bobalky with poppyseeds and honey. I bake them for about 10 minutes, making sure to rotate the baking sheets halfway through to ensure an even color. These mini buns need to be firm enough to withstand the later soaking process but soft enough to be enjoyable. Once they turn golden, I know they are ready for the next stage of this traditional Slovak Christmas recipe.
The topping is what gives Bobalky with poppyseeds and honey its iconic flavor. I place a medium sauce pot on medium-high heat with milk and poppyseeds. I bring this to a simmer—around 195°F—and then lower the heat. I cook it for 12 to 15 minutes until the poppy seeds soften. If the milk evaporates too fast, I add a splash more. Finally, I increase the heat to evaporate the remaining milk and stir in granulated sugar for about a minute. This creates a thick, sweet poppyseed topping that coats the buns beautifully.
The most unique part of making Bobalky with poppyseeds and honey is the soaking. I preheat whole milk until it is hot. I soak the baked bobalky in this hot milk for about 30 seconds to a minute. I use a spatula to stir gently so they absorb the milk without becoming soggy. Then, using a slotted spoon, I transfer them to a large bowl. To finish, I add the poppyseed topping, melted butter, and honey. I gently stir everything with a silicone spatula until every single bun is evenly coated in that delicious sweet holiday treat mixture.
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