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Prep 45 mins
Cook 1 hr
Posted for the Zaar World Tour 2005. The recipe is from Sundays at Moosewood. You should prepare the dough the night before and then bake the coffeecake the next morning.
- 1⁄2 lb butter
- 1⁄2 cup milk
- 2 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2 (1/4 ounce) packages dry yeast (about 2 Tbsp)
- 1⁄4 cup warm water
- 3 egg yolks
- 1 cup water
- 1⁄2 cup sugar
- 1 cup walnuts, chopped
- 1 cup golden raisin
- 1 grated lemon, rind of
- 1 teaspoon cinnamon
- 3 egg whites
- 1⁄2 cup sugar
- For the batter, heat the butter and milk until the butter melts. Set aside to cool.
- Sift the flour into a large bowl with the salt and sugar.
- Dissolve the yeast in the water and mix in the egg yolks.
- Stir the cooled milk and butter mixture into the flour and then add the yeast mixture.
- Mix well and refrigerate, covered, overnight or for at least 12 hours. Refrigerate the egg whites.
- For the filling, combine the water and 1/2 cup sugar in a saucepan and bring to a boil.
- Add the rest of the filling ingredients and cook on low heat until thick, about 10 minutes. If you make the filling in advance, refrigerate it.
- To assemble the bobka, bring the egg whites to room temperature.
- Beat the whites until foamy, and while stir beating, slowly ad 1/2 cup sugar until peaks form.
- Preheat the oven to 350°F.
- Remove the dough from refrigerator just before you roll it out.
- Divide the dough in half.
- One a well-floured surface with a floured rolling pin, roll each half into a 12*24 inch rectangle.
- Work quickly because the dough will become sticky and difficult to work with as it warms up.
- Spread half he meringue and then half of the filling on each recangle to within 1 inch of the sides.
- Roll the long side up like a jelly roll and seal the short ends together. Place on roll inside a greased bundt pan. Lay the other roll on top.
- Bake for 45-60 minutes, until firm and almost bread-like on top.
- Let the bobka cool.
- Turn it out onto a plate, put a serving plate on top, and reverse the cake to its original position.
A Superior Bobka!! Very easy no knead bread recipe. I made the dough the night before and then assembled and baked it off the next morning for breakfast. Delicious!! I omitted the raisins and replaced the lemon zest with orange zest. If you want to go for the gusto and make chocolate bobka, add 1 Cup of semi-sweet chocolate chips to the the filling after it thickens.