Povitica Bread
Povitica bread is a traditional Eastern European bread filled with a rich walnut and cinnamon swirl, perfect for special occasions and cozy desserts.
Ingredients
Dough Ingredients
- 8 cups Bread flour Foundation of the dough, yielding a soft and chewy texture.
- 3 cups Milk Creamy and warm, it provides the perfect base for developing the dough.
- 8 oz Butter Melted for richness in the dough.
- 4 oz Butter Again, adding richness to the dough itself.
- 3 Eggs Whole eggs Binding the mixture together and creating a tender crumb.
- 3 tsp Salt Essential for enhancing flavors.
- 21 g Yeast Vital for a beautiful rise.
- 4-5 pieces Potatoes Contributes to the moistness of the dough.
- 1 cup Honey Natural sweetness elevating the overall flavor.
- 1 cup Sugar Complementing the honey for sweetness.
- 4 tsp Salt To balance the sweetness in the dough.
Filling Ingredients
- 2 lbs Walnuts Ground to reveal their creamy texture and nutty flavor.
- 1 cup Sugar A second dose for the filling.
- 1/2 cup Cinnamon This aromatic spice brings depth.
Instructions
Preparation
- Wash and chop the potatoes, then boil until the water becomes cloudy, indicating the starch is released. Reserve one cup of potato water and set aside the potatoes.
- Warm the milk until steaming, then cool to 110°F or below.
- Sprinkle yeast over the cooled potato water and let it sit for a few minutes to activate.
- In a large bowl, combine flour, sugar, and salt.
- Melt the 8 oz of butter in the microwave.
- Add melted butter, beaten eggs, and reserved potato water to dry ingredients. Mix well.
- Incorporate warm milk and activated yeast mixture into the dough and mix until it starts coming together.
- Turn the dough onto a floured surface and knead for at least 10 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 3-4 hours).
Filling and Assembly
- While the dough rises, grind the walnuts. In a bowl, mix ground walnuts, sugar, and cinnamon.
- Divide the risen dough as needed and roll out until very thin; it should be almost transparent.
- Spread the walnut filling over the rolled dough.
- Starting at one long edge, roll the dough tightly around the filling.
- Pinch the ends to seal, shaping the loaf as needed.
Baking
- Preheat the oven to 325°F and bake the Povitica for about 90 minutes. Cover with foil if it browns too quickly.
- Allow the bread to cool before slicing.
Notes
For an elevated experience, use Crisco liberally when stretching your dough to prevent tearing. Ensure your yeast is active before beginning, and feel free to explore different fillings.