Holopchi

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Ingredients

2 packages yeast
1/2 cup warm water
1 teaspoon sugar
2 cups scalded milk
4 cups warm water
1/4 cup melted butter
8 cups flour
3 eggs, beaten
2 tablespoons salt
1 tablespoon Sugar
6 1/2 cups flour
1 bunch a couple of beet leaves

Preparation

1
Dissolve 1 ts. sugar in 1/2 cup tepid water, sprinkle with yeast and let stand for 10 minutes.
2
To the milk-water liquid add the melted butter, dissolved yeast and 8 cups of flour. Let rise in a warm place until double in bulk (about 1 hour)
3
Add salt, beaten eggs, sugar and remaining flour.
4
Knead well until dough is smooth and top with melted butter or oil.
5
Place in a warm place and let rise until double in bulk. It will take about 2 hours. Punch down . When dough has risen to double in bulk, place a piece of dough, the size of a walnut on a beet leaf and roll up (leaving sides open)
6
Place holopchi loosely in a pot to allow for dough to rise to double in bulk again.
7
Arrange in layers, dotting each layer with butter.
8
Cover tightly, bake in a moderate oven of 350 F for 3/4 to 1 hour. Serve with dill sauce or cream and onion sauce.
.

Yield:

1 servings

Added:

Wednesday, November 3, 2010 - 6:50pm

Creator:

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