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Ingredients
- 2 packages yeast
- 1/2 C warm water
- 1 t. sugar
- 2 C milk, scalded
- 4 C warm water
- 1/4 C butter, melted
- 8 C flour
- 3 eggs, beaten
- 2 T salt
- 1 T sugar
- 6 1/2 C flour
- Beet leaves
Details
Preparation
Step 1
Dissolve 1 teaspoon in the 1/2 C warm water, sprinkle with yeast and let stand 10 minutes.
Mix together milk and 2 C warm water. To this mixture, add the melted butter, dissolved yeast mixture, and 8 cups flour. Let rise in a warm place until double in bulk, about 1 hour, and then add the beaten eggs, salt, sugar, and remaining flour. Knead well until dough is smooth and falls away from hands.
Place dough in a greased bowl and brush top with melted butter or oil. Place in a warm place and let rise until double in bulk again, about 2 more hours. Punch down and let rise again.
When dough has risen to double in bulk, place a piece of dough (about the size of a walnut) on a beet leaf and roll up. Place holubtsi loosely in a pot to allow for dough to rise to double in bulk again. Arrange in layers, dotting each layer with butter. Cover tightly. Bake in oven at 350 F for 45 minutes to an hour.
Serve with a simple cream sauce or sour cream.
For simple cream sauce:
Saute diced onion and fresh dill in butter. Add cream and stir constantly over medium-high heat until thick. Add salt and pepper to taste.
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