Poppy Seed Coffee Cake (Babovka) – a delicious recipe with Butter, Milk, Sugar, Yeast, Eggs, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Generously flour a flat surface, knead the dough, and roll the dough into a rectangle about 12x18. 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.
453
kcal
Calories
22
g
Fat
52
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cups Butter, 1/2 cups Milk, 3 Tablespoons Sugar, 1 package (7g Packet) Dry Yeast, and more.
Yes, Poppy Seed Coffee Cake (Babovka) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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