Babovka (Poppyseed Rings) Recipe - Allrecipes.com

Babovka (Poppyseed Rings)

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"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 Edit and Save

Original recipe makes 2 Rings Change Servings
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Directions

  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.
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Reviews More Reviews

Apr 11, 2003

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

 
May 05, 2007

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. Because we only had one 13.5 ounce can of poppyseed filling (the only one I could find, checking several European delis! you can find the finished cakes everywhere here, but not, apparently, the ingredients), we made one roll with that - the can was plenty, wouldn't need 21 ounces - and one roll filled with a cinnamon/brown sugar/butter/walnuts mixture. Yummy!

 

6 Ratings

Apr 11, 2003

Very easy. Nice for holidays.

 
Dec 02, 2008

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 kolace, and I thought it was a real treat, but the other kids thought it was weird and one girl asked, "is this caviar?" I'm still haunted by this memory 21 years later. Poppyseeds get stuck in your teeth, so do a mirror check before smiling.

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 74.1 g
  • 24%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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