The Pioneer Woman Tasty Kitchen
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Poppy Seed Coffee Cake (Babovka)

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Prep:

Cook:

Level: Intermediate

System:

12

Description

This is recipe that my husband’s mother used to make. I actually got this recipe from his aunt after asking his sister for it for years.

Ingredients

  • ⅓ cups Butter
  • ½ cups Milk
  • 3 Tablespoons Sugar
  • 1 package (7g Packet) Dry Yeast
  • 2 whole Eggs, Beaten
  • ½ teaspoons Vanilla
  • 1 teaspoon Salt
  • 2-½ cups Flour
  • 1 can (12.5 Oz. Can) Poppy Seed Filling
  • Powdered Sugar (for Sprinkling)

Preparation

Add the butter, milk and sugar to a saucepan. Scald the milk mixture and set aside for about 40 minutes. Add the yeast. Add the eggs, vanilla, salt and flour. Blend the mixture together. Place the mixture into a greased bowl, cover with a damp towel. Let rise for about an hour. Since the dough is very tacky, I actually place it in the refrigerator for an hour so that it will be easier to roll.

Generously flour a flat surface, knead the dough, and roll the dough into a rectangle about 12×18. Spread the filling over the dough and roll the dough like a jelly roll. Pinch the seams. Place into a greased tube pan. Let it rest for about an hour and half, covered so that it may rise. Bake in a preheated 350 degrees oven for 35-40 minutes until browned. Remove from the oven and sprinkle with powdered sugar.

3 Comments

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Avatar of meeshiesmom

meeshiesmom on 10.7.2011

It’s a cake, with poppy seed filling (I use solo) so it’s dense and creamy. It’s the same filling I use for kolaczky. I’m not sure what you’re looking for, can you be more specific?

Avatar of Samantha Angela

Samantha Angela on 10.6.2011

Is this more like a cake or more like a bread. I’m looking for a recipe for a poppy seed cake that I’ve tasted before and loved but I have no idea what it was called.
What’s the filling like? Is it creamy?

Avatar of sweepea

sweepea on 7.15.2010

so nice of you to share a family/ hard to come by recipe… but i must admit i truly do not like poppy seeds… or really any seeds in baking.

however, the recipe is intriguing. is the filling ever substituted, or is it too light for anything else? thanks, MM.

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