Bobajka restaurant at Andrássy Kúria

When Hungary joined the European Union, the use of poppyseed was an issue. We love seasoning our dessert with a decent amount of ground poppyseed, which is not common at all in outher countries. In the north-east part of Hungary “bobajka” is the name of the most typical poppy dessert – and it is also the name of a restaurant in Tokaj, within a 5 star hotel. Enjoy it legally and on top of that pair it with Patricius 6 puttonyos Tokaji Aszú! For the recipe scroll down.

The only 5 star hotel in Tokaj wine region

Andrássy Kúria & Spa is a wellness hotel in Tokaj wine region, in the village of Tarcal. As the name suggests, it used to belong to the noble Andrássy family, the baroque building was the home of several generations until the end of World War II. Like all aristocratic buildings, it was confiscated by the communist state and it was only in 2008 when Andrássy Kúria opened for the public as a 5 star hotel. The spa and wellness sections were outstanding along with the rooms, yet the hotel did not generate profit, therefore it was sold again in 2019 to its recent owner. A large renovation process took place and it reopened in November 2022. A novelty is the large event venue with a capacity of 150 people. The restaurant was renewed as well and named Bobajka after the typical dessert of the region (under this name). The chef, Imre Varju places emphasis on the good relationship with small local producers to ensure continuous supply of really local ingredients.

More about Bobajka restaurant

More about Andrássy Kúria & Spa

Platinum awarded liquid pleasure

Patricius 6 puttonyos Tokaji Aszú 2017 has won the most prestigious title at Decanter World Wine Award – the Platinum award with 98 points. The wine is made of 100% Furmint, the maceration of the botrytized aszú berries was made in fermenting wine for 24 hours. Ageing took place in 220 oak barrels – made of local, Zemplén oak – for 2.5 years. The wine has a massive residual sugar content of 212 g/L, which is brilliantly balanced with the 8.7 g/L acidity. “Nicest aromas of botrytized berries followed by enormous, high structure and full body. Long, smooth, endless taste and exceptional deepness of peach, apricot and fig character. Full of Tokaj.”
More about Patricius Winery and its Tokaji Aszú wines

How to make bobajka?

Recipe under the photo

Ingredients for the dough
1000 g flour
50 g fresh yeast
150 g sugar
2 eggs
0.5 l milk
2 table spoon vanilla sugar
lemon zest (from half a lemon)
1 pinch of salt
1 egg yolk (to spread it on top)
100 g melted butter

Ingredients for serving
1 l milk
250 g ground poppyseed
150 castor sugar
1 tablespoon honey or apricot jam

How to prepare
– Sprinkle the yeast into half a litre of lukewarm milk and let it rise.
– Mix the yeasty milk and the other ingredients in a large bowl (except for the butter) and knead it thoroughly.
– Let it rise for an hour, then divide it into 8 parts and roll them into 250 mm long rods.
– Place them in a baking tray and let them rest for 20 more minutes, spread the top with egg yolk.
– Bake them at 180 Celsius for about 25 minutes (only 4 rods at a time to leave some space between them).
– Let the baked rods rest for one-two days, then cut them into round slices.

To serve
– Fry the round slices in a frying pan with a little butter.
– Heat milk, soak the baked slices into the milk.
– When the milk is absorbed, sprinkle the baked slices with the ground poppyseed mixed with castor sugar.
– Season it with honey or apricot jam.
– Place it in a preheated oven for 5-10 minutes to caramelize the honey and the poppyseed.
Recipe from NoSalty.hu

At Bobajka bobajka is served with sour cherry and custard.