Step 1

In a medium saucepan, bring 2 cups water, 3 tablespoons sugar, salt and oil or butter to a boil. Remove from heat and allow to cool (110F to 115F degrees).

Step 2

Meanwhile, dissolve yeast and remaining 1 tablespoon sugar in 1/2 cup warm water (110 to 115F degrees). Stir well, set aside and allow yeast to "foam" for 5 to 10 minutes.

Step 3

Place flour in a large mixing bowl. Add cooled water-sugar-oil mixture and yeast-sugar-water mixtures then stir and knead until smooth dough forms (about 10 minutes). Cover, allow to sit in a warm place and let rise until doubled in size.

Step 4

Punch dough down. On lightly floured surface, roll dough into a sheet about 1/2 inch thick. With knife or pizza cutter, cut into 1 inch pieces. Roll and pinch these pieces into balls

Step 5

Place on a greased and floured baking sheet with the dough balls lightly touching each other. Cover with a kitchen towel or oiled plastic wrap and allow to rise in a warm place until nearly doubled in size.

Step 6

Pre-heat oven to 375F degrees.

Step 7

Bake 15-20 minutes or until lightly browned. Cool completely.

Step 8

Grind poppy seeds.

Step 9

Break cooled dough balls apart and place in a colander. Bring 2 cups of water to a boil and gently pour just enough water over the balls to soften them but not turn them mushy. Toss to drain well.

Step 10

Place the drained balls in a bowl and pour the warm honey and ground poppy seeds over them. Toss to distribute the topping. Serve immediately or refrigerate and serve cold.

Step 11

Rinse sauerkraut and squeeze out all moisture. Set aside.

Step 12

In a frying pan, melt some butter and saute onions in butter over medium heat until tender. Add sauerkraut to pan, mix well, heat through.

Step 13

Follow Steps 2 and 3 as for Poppy Seed Bobalky above, topping and tossing with the sauerkraut mixture instead of the poppy seed mixture. Serve warm.