Poppy seed filling is swirled in this attractive coffee ring.
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5 to 6 cups all-purpose flour
1/4 cup sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1 cup Land O Lakes® Butter, softened
3/4 cup milk
1/2 cup water
2 large Land O Lakes® Eggs
2 tablespoons Land O Lakes® Butter, melted
1 (12.5-ounce) can poppy seed filling
3/4 cup powdered sugar
1 teaspoon almond extract
2 to 3 teaspoons milk
Combine 2 cups flour, sugar, yeast, and salt in large bowl.
Combine butter, milk, and water in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture reaches 120°F to 130°F. Add milk mixture and eggs to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic. Place dough into greased bowl; turn greased-side up. Cover; let rise in warm place 1 hour or until double in size.
Punch down dough; divide in half. Roll each half of dough into 16x8-inch rectangle. Brush each rectangle with 1 tablespoon melted butter to within 1/2 inch of edge; spread with 1/2 cup poppy seed filling. Roll up, jelly-roll fashion, beginning with 16-inch side; seal seam well. Form dough into ring; pinch ends to seal.
Place each ring, seam-side down, onto greased baking sheet. Cut slits 1 inch apart through top of ring to 1 inch from center with scissors. Turn each slice on its side. Cover; let rise in warm place 20-30 minutes or until double in size.
Heat oven to 350°F.
Stir together powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled coffee rings.
Bake for 25-30 minutes or until golden brown. Remove from baking sheets immediately. Cool on wire racks.