Poppy Seed Coffee Rings
60 min
03 hrs 15 min


Coffee Ring

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

How to make

  1. STEP 1

    Combine 2 cups flour, sugar, yeast, and salt in large bowl.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    Heat oven to 350°F. 

  7. STEP 7

    Stir together powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled coffee rings.

  8. STEP 8

    Bake for 25-30 minutes or until golden brown. Remove from baking sheets immediately. Cool on wire racks.


9Fat (mg)
30Cholesterol (mg)
150Sodium (mg)
29Carbohydrates (g)
2Dietary Fiber
4Protein (g)


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