BABOVKA (POPPYSEED RINGS)
A Czech specialty. Delicious and easy to make. If desired, you can frost or glaze these and top with slivered almonds or other nut meats. You can use apricot filling instead of the poppyseed filling and if you don't have the round pans you can bake the rings on regular cookie sheets (just be sure to place the seams of the rings are well sealed and placed downward on the sheets).
Provided by Carol Ponec-Nemec
Categories Bread Yeast Bread Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Place 1/4 cup milk in a small saucepan and warm over a low flame. NOTE: BE SURE THAT MILK IS WARM, NOT HOT, TO THE TOUCH. Add the yeast and l teaspoon sugar. Cover and let rise until creamy.
- Heat the 1 cup milk in a small saucepan until it bubbles, then remove from heat. Add butter or margarine and stir until melted; let cool. Add remaining sugar and salt and stir until dissolved; then add beaten eggs, yeast mixture, vanilla, mace and ginger and mix together. Add 3 l/2 to 4 cups flour and stir until smooth.
- Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Turn dough out onto a lightly floured surface and divide in half. Roll out on floured board like a jellyroll, large and oblong. Evenly spread one can of poppyseed filling over each piece of dough, then roll up each piece and pinch the ends together to form circle two circles. Place each ring in a lightly greased round cake pan with a hole in the center; press rings down to flatten. With kitchen shears, make about 22 cuts, each 3/4 inch deep. Twist each piece slightly so that the rolls fan out from the center of the pan. Brush or drizzle melted butter or margarine on top of the rolls, cover and let rise in a warm place for l l/2 hours, or until doubled in size.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden.
Nutrition Facts : Calories 464.5 calories, Carbohydrate 74.1 g, Cholesterol 24.8 mg, Fat 14.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 298.4 mg, Sugar 7.4 g
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finest cherrytatch
[email protected]I'm allergic to eggs, so I substituted them with flax eggs. The babovka still turned out great!
Narendra dangi
[email protected]This babovka is the best! I've tried other recipes, but this one is by far my favorite. It's always a hit at parties.
oumer ali
[email protected]I'm not a baker, but this recipe was easy to follow. The babovka turned out great! My family loved it.
Big Kitty
[email protected]This recipe is a bit confusing. I'm not sure what the author means by 'proof the yeast'. Can someone please explain?
Anthony Trevino
[email protected]I love this babovka! It's so moist and fluffy, and the poppyseed filling is the perfect touch. I'll definitely be making it again soon.
June Six
[email protected]This babovka is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time I make it.
Sonisha Rai
[email protected]I've made this babovka several times now, and it's always a hit. My friends and family love it, and it's always gone in no time.
Mikayla Louw
[email protected]This babovka is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious cake that's perfect for any occasion.
TommyTheCoolDude Scan
[email protected]I'm allergic to poppyseeds, so I substituted them with chopped walnuts. The babovka still turned out great! It was moist and fluffy, and the walnuts added a nice crunch.
Yahya Elgohary
[email protected]This babovka is so delicious! The poppyseed filling is the perfect balance of sweet and nutty. I highly recommend this recipe.
Ya Hoo
[email protected]I made this babovka for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments. I'll definitely be making it again.
JaMal JaMil
[email protected]This recipe is a disaster! The babovka didn't rise properly, and the poppyseed filling was gritty. I won't be making this again.
Khursed Sha
[email protected]I've never made babovka before, but this recipe made it easy. The instructions were clear and concise, and the babovka turned out great! I'll definitely be making it again.
Greg Hillhouse
[email protected]This babovka was a bit too dry for my taste. I think I might have overcooked it. But the flavor was still good.
Dennis Samuel
[email protected]I'm not a huge fan of poppyseeds, but I decided to try this recipe anyway. I'm so glad I did! The babovka was delicious, and the poppyseed filling was the perfect amount of sweetness.
Nithale Youname
[email protected]I love this recipe! It's so easy to follow, and the babovka always comes out perfect. My family loves it, and it's always a hit at parties.
Mun Ali
[email protected]The babovka turned out beautifully! The poppyseed filling was a bit too sweet for my taste, but that's easily remedied by reducing the amount of sugar. Overall, a great recipe.
MARUIM OP
[email protected]This babovka recipe is a keeper! The poppyseed filling is divine, and the cake itself is moist and fluffy. I've made it twice now, and it's been a hit both times.