Prep 30 mins
Cook 1 hr
This recipe is posted in response to a request. 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.
- 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
- Sprinkle yeast over water and sugar.
- Stir and set aside.
- In a large bowl beat eggs, then add milk, yeast mixture and salt.
- Gradually add flour.
- Cover and keep in a warm place till it is double in bulk.
- During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
- Drain on paper towels and cool.
- Stir down bobbat batter and pour half into a greased baking pan.
- Lay pieces of meat on top of batter and pour remaining batter over meat.
- Let rise till doubled in bulk (about 1 hour).
- Bake at 375 deg F for about 40-60 minutes or until golden brown.
- Serve hot.