I had never heard of povitica until this challenge, but I was excited to try it! I chose to make the traditional version, with a walnut filling, but other popular fillings include fruits and cream cheese. The recipe was simple for the most part, but I did find it difficult to roll up the dough with the filling, as the dough was thin, and began to tear. Povitica makes a delicious breakfast or dessert, and I definitely plan to make this again some day!
|Mix the dough and allow to rise|
|Make the walnut filling|
|Spread filling over rolled out dough|
|Roll up both sides of the dough with filling, meeting at the center|
|Fold the top and bottom of the rolled up dough, forming a seam|
|Place dough in oiled pan and brush with brewed coffee|
Makes one loaf
1/2 tsp sugar
1/4 tsp flour
2 tbsp warm water
1 1/2 tsp active dry yeast
1/2 cup milk
3 tbsp sugar
3/4 tsp salt
1 egg, beaten
1 tbsp melted butter
2 cups flour, sifted
1 3/4 cups walnuts
1/4 cup milk
1/4 cup butter
1 egg yolk
1/4 tsp vanilla
1/2 cup sugar
1/4 tsp cocoa powder
1/4 tsp cinnamon
2 tbsp strong brewed coffee
1 1/2 tsp sugar
1. Activate yeast by stirring 1/2 teaspoons sugar, 1/4 teaspoon flour and yeast into 2 tablespoons warm water. Cover with plastic wrap and allow to stand for 5 minutes.
2. Heat 1/2 cup milk in saucepan, stirring constantly, until just below boiling. Allow to cool slightly.
3. Mix the scalded milk, 3 tablespoons sugar, and 3/4 teaspoon salt until combined. Add the beaten egg, yeast mixture and 1/2 cup flour. Stir mixture, gradually adding the remaining flour, until dough is well combined.
4. Knead dough on floured counter top until smooth and not sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow dough to rise in a warm place for about an hour and a half. Dough should double in size.
5. Make filling by grinding the walnuts and sugar in a food processor, until nuts are finely ground. Watch carefully, to prevent nuts from turning into a paste. Mix the nut and sugar mixture with cinnamon and cocoa powder. Heat the milk and butter to boiling, and pour over the nut mixture. Add eggs and vanilla, and mix well. Allow mixture to cool before spreading onto dough.
6. Place dough on well floured surface, and roll out to 10-12 inches in diameter. Spoon melted butter on top, and carefully stretch dough with hands or rolling pin, until it is thin enough to see the surface underneath.
7. Carefully spread filling over the dough. Carefully roll both sides of the dough towards the center, like a scroll. Fold the top and bottom of the scroll, so that they meet. Place dough into greased loaf pan, seam side down.
8. Make topping by mixing 2 tablespoons strong brewed coffee with 1 1/2 teaspoons sugar. Brush topping over loaf. Cover loaf with plastic wrap and allow to rest for 15 minutes
9. Preheat oven to 350 F. Remove plastic wrap from pan, and bake dough for about 15 minutes. Turn down heat to 300 F and continue baking for another 45 minutes.
10. Allow dough to cool in pan, on a wire rack, for 30 minutes, before removing from pan. This dough is heavy, and will collapse if removed from pan when too warm.
Adapted from recipe at http://thedaringkitchen.com/recipe/povitica
-Posted by Jennifer