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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have not made it, but have tasted bobbat many times. This recipe is from Mennonite Foods and Folkways from South Russia . The recipe calls for sausage, but I think you should be able to use chicken pieces as well. Ingredients:
2 tablespoons active dry yeast |
1/2 cup lukewarm water |
2 teaspoons sugar |
5 eggs, well beaten |
3/4 cup milk |
1 teaspoon salt |
3 1/2-4 1/2 cups flour |
1 1/2-2 lbs farmer sausage or 1 1/2-2 lbs chicken pieces |
Directions:
1. Sprinkle yeast over water and sugar.
2. Stir and set aside.
3. In a large bowl beat eggs, then add milk, yeast mixture and salt.
4. Gradually add flour.
5. Cover and keep in a warm place till it is double in bulk.
6. During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
7. Drain on paper towels and cool.
8. Stir down bobbat batter and pour half into a greased baking pan.
9. Lay pieces of meat on top of batter and pour remaining batter over meat.
10. Let rise till doubled in bulk (about 1 hour).
11. Bake at 375 deg F for about 40-60 minutes or until golden brown.
12. Serve hot.
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