Babovka (Poppyseed Rings)

4

"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)."
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Ingredients

servings 465 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Place dough in a large lightly oiled bowl. Cover tightly with aluminum foil and set in the refrigerator overnight.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. 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.
  6. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden.

Reviews

4

I've been looking for this recipe. It is like my deceased mother-in-law, a lady that taught me to bake. Thanks.

Definitely worth the (relatively small!) effort. The dough is very soft and rises well. I microwaved the milk (both times) rather than bothering with a pan. Substituted allspice for mace. Becau...

Very easy. Nice for holidays.

I love this bread, but I have to warn you that not everyone will. I made this as a 6th grade project when I did a report on Czech (living in SC at the time). I grew up on poppyseed breads and ...