Holopchi
By: Jessica
Published: Wednesday, November 3, 2010 - 6:50pm

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.