Poppyseed filling is swirled in this attractive yeast pastry coffeecake ring.

Poppyseed Coffee Rings

Coffee Ring Ingredients:

5 to 6 cups all-purpose flour
1/4 cup granulated sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup milk
1/2 cup water
2 large eggs
2 tablespoons butter or margarine, melted
1 (12.50-ounce) can poppyseed filling

Glaze Ingredients:

3/4 cup powdered sugar
1 teaspoon almond extract
2 to 3 teaspoons milk

1. Combine 2 cups flour, sugar, yeast and salt in large mixer bowl.
2. Combine 1 cup butter, milk and water in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120 to 130°F (2 to 4 minutes). Add milk mixture and eggs to flour mixture. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Stir in enough remaining flour by hand to make dough easy to handle.
3. Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Place dough in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 1 hour).
4. Punch down dough; divide in half. Roll each half of dough into 16 x 8-inch rectangle. Brush each rectangle with 1 tablespoon melted butter to within 1/2-inch of edge; spread with 1/2 cup poppyseed filling. Roll up, jelly roll fashion, beginning with 16-inch side; seal seam well. Form dough into ring; pinch ends to seal.
5. Place each ring, seam-side down, on 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 until double in size (20 to 30 minutes).
6. Heat oven to 350°F (175°C). Bake for 25 to 30 minutes or until golden brown. Remove from baking sheets immediately. Cool on wire racks.
7. Stir together powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled coffee rings.

Makes 32 servings (2 rings).