Regina's Bobka

sparkle sparkle

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“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.”
1hr 45mins

Ingredients Nutrition


  1. For the batter, heat the butter and milk until the butter melts. Set aside to cool.
  2. Sift the flour into a large bowl with the salt and sugar.
  3. Dissolve the yeast in the water and mix in the egg yolks.
  4. Stir the cooled milk and butter mixture into the flour and then add the yeast mixture.
  5. Mix well and refrigerate, covered, overnight or for at least 12 hours. Refrigerate the egg whites.
  6. For the filling, combine the water and 1/2 cup sugar in a saucepan and bring to a boil.
  7. 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.
  8. To assemble the bobka, bring the egg whites to room temperature.
  9. Beat the whites until foamy, and while stir beating, slowly ad 1/2 cup sugar until peaks form.
  10. Preheat the oven to 350°F.
  11. Remove the dough from refrigerator just before you roll it out.
  12. Divide the dough in half.
  13. One a well-floured surface with a floured rolling pin, roll each half into a 12*24 inch rectangle.
  14. Work quickly because the dough will become sticky and difficult to work with as it warms up.
  15. Spread half he meringue and then half of the filling on each recangle to within 1 inch of the sides.
  16. 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.
  17. Bake for 45-60 minutes, until firm and almost bread-like on top.
  18. Let the bobka cool.
  19. Turn it out onto a plate, put a serving plate on top, and reverse the cake to its original position.

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