Regina's Bobka Recipe

Indulge in the rich flavors of Regina's Bobka, a show-stopping coffee cake perfect for brunch or a special occasion. This recipe, originally from the beloved Moosewood Restaurant, features a fluffy, yeast-raised dough layered with a luscious sweet filling and topped with a cloud-like meringue. Prepare the dough the night before for an effortless baking experience the next morning. A true culinary masterpiece!

Prep Time 60 mins

Cook Time 105 mins

Calories 645.6 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Regina's Bobka

1/2 cup (1 stick) unsalted butter
1 cup milk
4 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar (1/2 cup for batter, 1/2 cup for filling, 1/2 cup for meringue)
Dry Yeast
Warm Water
2 large egg yolks
1 cup warm water (1/2 cup for yeast, 1/2 cup for filling)
1/2 cup chopped walnuts
Golden Raisin
Lemon, Rind Of
1 teaspoon ground cinnamon
4 large egg whites

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How to Make Regina's Bobka

**Make the Batter:** In a saucepan, heat 1/2 cup (1 stick) unsalted butter and 1 cup milk over medium heat until butter melts completely. Set aside to cool.
**Dry Ingredients:** In a large bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, and 1/2 cup granulated sugar.
**Activate Yeast:** In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup warm water (105-115°F). Stir in 2 large egg yolks.
**Combine Wet and Dry:** Add the cooled milk-butter mixture to the flour mixture. Stir in the yeast mixture until just combined. Do not overmix.
**Refrigerate:** Cover the bowl and refrigerate for at least 12 hours, or preferably overnight.
**Refrigerate Egg Whites:** Refrigerate 4 large egg whites separately.
**Prepare the Filling:** In a saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Bring to a boil. Reduce heat to low and stir in 1/2 cup raisins, 1/2 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Cook, stirring frequently, until thickened (about 10 minutes). Refrigerate if making ahead.
**Meringue:** Bring the refrigerated egg whites to room temperature. Beat with an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
**Preheat & Roll:** Preheat oven to 350°F (175°C). Remove dough from the refrigerator and let it sit at room temperature for 15-20 minutes before rolling.
**Assemble the Bobka:** Divide the dough in half. On a lightly floured surface, roll each half into a 12x24 inch rectangle. Work quickly as the dough will become sticky.
**Layer & Roll:** Spread half of the meringue and half of the filling over each rectangle, leaving a 1-inch border. Roll up tightly, starting from a long side, like a jelly roll. Seal the ends.
**Bake:** Place the rolls in a greased 10-inch bundt pan, one on top of the other. Bake for 45-60 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
**Cool & Serve:** Let cool in the pan for 10 minutes before inverting onto a serving plate.