POVITICA
Povitica is traditional Eastern European dessert bread served during the holiday season.This walnut version, a Croatian Walnut Bread, is rolled yeast bread made of sweet dough slathered generously with a delicious walnut/chocolate/vanilla filling. It
Categories croatian recipes dessert recipe sweet bread povitica bread recipe
Time 4h40m
Yield 3
Number Of Ingredients 24
Steps:
- To activate yeast: In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into warm water and cover with plastic wrap. Allow to stand for 5 minutes.
- To make the dough: In a medium saucepan, heat the milk up to just below boiling (about 180 F or 82 C), stirring constantly so that a film does not form on the top of the milk. It should be hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110 degrees F.
- In a large bowl, mix the scalded milk, 3/4 cup sugar, and the salt until combined.
- Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.
- Blend thoroughly and slowly add remaining flour, mixing well until the dough just starts to clean the bowl. Don't add too much flour at this point - the dough should still be fairly wet and sticky.
- Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until it is smooth and does not stick. It may not be necessary to use all 8 cups of flour.
- Divide the dough into 4 equal pieces (they will each weight about 1 1/4 pounds).
- Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel, and let rise an hour and a half in a warm place, until doubled in size.
- While the dough rises, make the filling: In a large bowl mix together the ground walnuts, sugar, cinnamon, and cocoa.
- Heat the milk and butter to boiling. Pour the liquid over the nut-sugar mixture.
- Add the eggs and vanilla and mix thoroughly. Allow to stand at room temperature until ready to be spread on the dough.
- To roll and assemble the dough: Spread a clean sheet or cloth over your entire workspace so that it is covered. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly).
- Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10 to 12 inches in diameter. Spoon 1 to 1 1/2 teaspoons of melted butter on top.
- Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
- As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn't sticking. When you think it the dough is thin enough, try to get it a little thinner. It should be so think that you can see the color and perhaps the pattern of the sheet underneath.
- Spoon filling evenly over dough until covered. Lift the edge of the cloth and gently roll the dough like a jelly roll. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a "U," with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. Repeat with remaining three loaves.
- Brush the top of each loaf with a mixture of 1/2 cup of cold, strong coffee and 2 tablespoons sugar. If you prefer, you can also use egg whites in place of this. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap from dough and place into the preheated 350-degree F oven and bake for approximately 15 minutes.
- Turn down the oven temperature to 300 degrees and bake for an additional 45 minutes, or until done. Check the bread every 30 minutes to ensure that the bread is not getting too brown. Cover the loaves with aluminum foil if needed. Remove bread from oven and brush with melted butter.
- Remove from the oven and allow to cool on a wire rack for 20 to 30 minutes.
POVITICA 2 AUSTRIAN HOLIDAY BREAD
This is a traditional sweet Christmas bread made both in Austria and Poland. This is the Austrian version. I have posted the Polish version seperately as well ;-)
Provided by Steve P.
Categories Yeast Breads
Time 6h
Yield 1 Very large spiral loaf
Number Of Ingredients 15
Steps:
- Dissolve yeast in 1/2 cup warm water, then mix remaining ingredients as you would for bread with about 9 cups flour (Do not add the flour all at once; 9 cups is approximate, as with all bread many things including temperature and humidity effect how much flour you need. Use enough to make a smooth pliable nonsticky dough); knead well.
- Let rise 2 hours.
- Mix filling ingredients together while milk is still warm.
- Spread or roll dough on table top, making sure you have no holes.
- Spread filling on top.
- Roll up, then coil as a snake.
- Let rise 2 hours in large greased roaster.
- Bake 2 hours at 350°F.
POVITICA RECIPE
This Homemade Povitica Recipe is a beautiful and delicious treat that's perfect to give as a gift for the holidays! Povitica Bread is a rich homemade bread with a cinnamon walnut filling that is an old family favorite.
Provided by Laura
Categories bread Breakfast Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- In a small bowl, stir 1/2 tsp sugar, and yeast into warm water. Set aside until foamy (about 5 minutes)
- In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 110°F.
- Once cooled, whisk in the melted butter, 3 TBS sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine.
- Add flour into the bowl of a standing mixer fitted with a dough hook.
- Pour wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball of dough. (You can also mix and knead by hand).
- If necessary, add up to 2 TBS more flour until dough is smooth and no longer sticky.
- Turn dough out onto a lightly floured surface and form into a ball.
- Place dough in a lightly oiled bowl and cover with a warm, damp tea towel and let the dough rise for 1.5 hours in a warm place, or until doubled in size.
- While the dough is rising, put the milk and butter into the container of a blender or food processor and blend/process until the mixture is warm.
- Add Walnuts, sugar, salt, and cinnamon and pulse a few times until the ingredients are combined and walnuts are crushed into smaller pieces.
- Add egg yolk and vanilla and pulse to combine.
- Allow mixture to stand at room temperature until dough is ready.
- Line a 9x5" loaf pan with parchment paper and grease with butter. Set aside.
- After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
- Roll the dough into a rectangle about 18" x 7" in size. Be sure dough is thin but not so thin that you can see through it (about ¼" thick).
- Spread the filling evenly on the dough, leaving about 1/2" at the edges bare. (If your filling has become too thick to spread, add warm milk ½ TBS at a time until it just reaches spreading consistency).
- Staring at the edge of your rectangle, roll the dough tightly together making a jelly roll (see picture). Be sure to apply pressure and keep rolling tightly until it resembles a rope.
- Gently stretch out the "rope" and lift it into your prepared loaf pan, making an "S" shape as you put it in. (To do this, fold the dough into thirds in your pan (see pictures)).
- Cover the pan with a damp towel and let it sit in a warm place for at least 15 minutes while you preheat your oven to 350 degrees F.
- Bake for 15 minutes at 350 degrees.
- After 15 minutes turn down the oven to 300 degrees F and bake for an additional 45 minutes (about 1 hour total), or until done (will sound hollow when hit with a wooden spoon). Check your bread after about 30 minutes and cover with aluminum foil if it is getting too brown.
- Remove bread from the oven. Cool for 20-30 minutes on a wire rack before removing from pan.
- Cool completely before cutting and serving!
Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 17.5 g, SaturatedFat 4.5 g, Cholesterol 45 mg, Sodium 226 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 11.6 g
POVITICA POLISH HOLIDAY BREAD
This is a traditional sweet Christmas bread made both in Poland and Austria. This is the Polish version. I have posted the austrian version seperately as well ;-)
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 3 Loaves
Number Of Ingredients 16
Steps:
- Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
- Dissolve yeast in warm water and add to other ingredients.
- Add half of flour, mix well until smooth.
- Add flour to handle easily.
- Knead dough on lightly floured board.
- Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
- Punch down and let double again.
- Divide dough in three parts.
- Roll each part until very thin in rectangular shape.
- Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
- Place in greased 8 or 9 cake pans.
- Cover, put in warm place and let rise.
- Bake at 350 degrees for 30 45 minutes.
- Makes three loaves.
- Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
- Add nuts, then beaten eggs and mix well.
- Boil one minutes stirring constantly.
- Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
- Let cool till just warm enough to spread.
Nutrition Facts : Calories 4140, Fat 256.9, SaturatedFat 40.7, Cholesterol 480.8, Sodium 2629.4, Carbohydrate 413.1, Fiber 31.7, Sugar 143.9, Protein 72.4
POVITICA POLISH HOLIDAY BREAD RECIPE - (4/5)
Provided by Cindy
Number Of Ingredients 18
Steps:
- Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8" or 9" cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 - 45 minutes. Makes three loaves. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts, then beaten eggs and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread.
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POVITICA RECIPE - BBC FOOD
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- For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other.
- Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.
- For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.
- Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine.
- To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle.
- Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough).
- Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.
- Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
- Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.
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