Bobolta Recipe

Activate yeast (if needed)

Combine warm water (2 tbsp) and 1 tsp sugar in a small bowl. Sprinkle 2 tsp instant dry yeast on top and let sit 5–7 minutes until foamy. (If using fast-acting instant yeast, you may skip this step and mix yeast directly into flour.)

Warm the milk to about 105–110°F (lukewarm). In a small saucepan, melt 4 tbsp unsalted butter into the warm milk, then remove from heat and let cool slightly until warm but not hot.

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tbsp sugar and 1 tsp fine salt. Make a well in the center.

Whisk the egg and add to the warm milk-butter mixture, then pour into the flour well. Add the activated yeast (or sprinkle instant yeast into the flour if you skipped activation). Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or knead with a stand mixer fitted with a dough hook for 5–7 minutes). If dough is too sticky, add up to 2 tablespoons additional flour, 1 tbsp at a time.

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

While dough rises, prepare the filling. If ricotta is wet, drain it in a fine mesh sieve or cheesecloth for 10–15 minutes to reduce moisture.

In a medium bowl, beat together 1 cup drained ricotta and 4 oz softened cream cheese until smooth. Add 1 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest and 1 egg yolk; mix until fully incorporated and creamy.

Fold in 1 cup dark chocolate chips. The filling should be thick and scoopable; if too runny, chill for 10–15 minutes to firm up.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a 9x13-inch baking pan depending on desired shape (individual buns on sheet or one braided loaf in pan).

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 8 equal pieces for buns (about 90–100 g each) or keep whole for a loaf.

For individual boboltas/buns: Roll each piece into a roughly 5-inch disk. Place about 2 tablespoons of filling in the center of each disk. Pull edges up and pinch to seal into a ball, then place seam-side down on the prepared baking sheet, leaving space between. Repeat with remaining pieces.

For a loaf or braided version: Roll dough into a rectangle about 12x8 inches. Spread filling down the center (leaving margins), sprinkle any remaining chocolate chips, then fold sides over the filling and braid or roll. Place seam-side down in pan.

Cover assembled buns or loaf loosely with plastic wrap or a towel and let rise for 30–40 minutes until puffy.

Brush the tops with 1 tbsp melted butter. Bake in preheated oven until golden brown and set—about 18–22 minutes for individual buns or 28–35 minutes for a loaf. An inserted skewer should come out mostly clean and internal temp around 190°F (88°C) for loaf.

Remove from oven and let cool on a rack for 10 minutes before glazing.

Make the glaze by whisking together 1 cup powdered sugar, 2 tbsp milk (or cream) and 1 tsp vanilla extract until smooth. Adjust thickness: add more milk 1 tsp at a time for thinner glaze, or more powdered sugar for thicker.

Drizzle glaze over warm (not piping hot) boboltas. If desired, sprinkle a few extra chocolate chips on top while glaze is wet, or brush a final light sheen with extra melted butter for a glossy finish.

Allow glaze to set for 10–15 minutes before serving. Serve warm or at room temperature.