Thu. Jul 18th, 2024

Appetizing Transcarpathian donuts with Yevhen Klopotenko

Natasha Kumar By Natasha Kumar Jun14,2024

Appetizing Transcarpathian donuts with Yevhen Klopotenko

Yevhen Klopotenko/YouTube

Ukrainian chef and restaurateur Yevhen Klopotenko continues to explore traditional cuisine. This time, he decided to make Transcarpathian donuts.

Look for the details of the preparation on Yevhen Klopotenko's YouTube page.

Transcarpathian bobalki are somewhat similar to kutia, but have their own unique taste and interesting cooking technology.

Bobalki are prepared from wheat flour with the addition of honey and poppy seeds, and are an indispensable part of the festive table in Transcarpathia. They bring wealth and fertility in the coming year. And when they ate them, they said that the next year would be as rich and tasty as this dish, – writes Klopotenko.


  • Flour: 400 g< /li>
  • Water: 220 ml
  • Pressed yeast: 10-15 g
  • Sugar: 1 tbsp.
  • Salt: 1/2 tsp.
  • Cherries: to your taste

For the sauce:

  • Honey: 4 tbsp.
  • Water (warm): 100 ml
  • Ground poppy seeds: 100 g

Method of preparation:

1. Place yeast and sugar in a bowl. Pour warm water, add flour and salt.

2. Knead the dough. Mix well.

3. Cover with a towel and put in a warm place for 50 minutes.

4. The dough has risen. Hug him.

5. Form small balls from the dough, weighing 15-20 g.

6. Place the balls on a pan and fry in a small amount of oil.

7. Put the finished bobalki on a sieve and immerse in boiling water for 4-5 seconds. Put in a container.

8. Grind the poppy in a makitra with a macogon.

9. Separately mix honey, water and ground poppy seeds. Pour the sauce over the beans and mix.

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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