EN The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
Because this was my first meeting with this sweet bread, I decided to follow Jenni’s recommendations and to make the traditional recipe which she gave as. Also I made a little research about it.
Povitica is yeast-raised dough rolled around a variety of fillings, which can be sweet and savory. The name comes from Slovenian word poviti, which means “to wrap in”, it’s the same on Bulgarian. Other interesting fact is that every family has its own different recipe and that type of sweet bread is mostly prepared for the holidays. I’m not sure, but the most famous brand is the StrawberryHill Povitica Company. All of their breads look so perfect and fantastic – I’m in love. Here is a useful “how to” video from one of the bakeries.
The flavor of this sweet bread with walnut filling is mouthwatering combination of cocoa, vanilla and cinnamon – perfect for all winter holidays and cold, snowy mornings.
for 1 bread loaf
To activate the yeast:
1/2 tsp of sugar
1/4 tsp of flour
30 ml of warm water
1 ½ teaspoon of dry yeast
120 ml of milk
3 tbsp of sugar
¾ tsp of salt
1 tbsp of unsalted butter, melted
280 gr. of flour, sifted + some extra for dusting and kneading
For the filling:
250 gr. of ground walnuts
60 ml of milk
60 ml of unsalted butter
1 large egg yolk, beaten
¼ tsp pure vanilla extract
115 gr. of sugar
¼ tsp of unsweetened cocoa powder
¼ tsp of cinnamon
2 tbsp of cold strong coffee
1 ½ tsp of sugar
The first thing to do is to activate the yeast – mix all ingredients, cover with plastic wrap and leave at room temperature from 5 to 10 minutes.
The second one is to prepare the dough. In a saucepan, heat the milk, stirring, so that a film does not form on the top of the milk. It doesn’t have to boil, but only to be hot enough. Set aside to cool until it’s about 43C. In a large bowl, mix the milk, the sugar and the salt. Add the beaten egg, yeast mixture, melted butter and half of the flour. Stir with a spatula and slowly add the remaining flour, mixing well until the dough starts to clean the bowl. Turn dough on floured surface and knead, adding some extra flour if needed, until the mixture becomes smooth and doesn’t stick. Place it in lightly oiled bowl, cover with plastic wrap and a towel and leave it on room temperature for 1 ½ hour, until doubled in size.
The third thing wile the dough is raising is to prepare the filing. In a large bowl mix together ground nuts, sugar, cinnamon and cocoa. Bring to boil the butter with the milk. Pour the liquid over the nut mixture and add the egg yolk with the vanilla. Stir until all ingredients are mixed well.
The next thing is to roll and assemble the dough. Spread a clean sheet over the working surface and sprinkle with some flour. Place the dough on the sheet and roll out with a rolling pin until it is about 25-30 cm. Grease the top with 1-2 tbsp of melted butter. Using your hand, stretch the dough out from the center until the dough is very thin. Spoon the filling evenly over dough until covered. Lift the edge of the sheet and gently roll the dough. Gently lift the rolled dough and place it into a greased loaf pan in the shape of “U”, with ends meeting in the middle. Brush the top with a mixture of 2 tbsp coffee and 1 ½ tsp sugar. Cover with plastic wrap and leave for 15 min.
Meanwhile preheat oven to 180C.
Remove plastic wrap from dough and place into preheated oven. Bake for 15 min and turn down the oven temperature to 150C. Bake for additional 45 min. Remove from oven and brush with some melted butter. Cool on a wire rack for 20-30 min before serving.
BG Домакин на октомврийското преизвикателство на The Daring Baker’s, беше Jenni от The Gingered Whisk, която ни предизвика да направим Povitica. Povitica е традиционен източно европейски сладък хляб, който има толкова прекрасен вид, колкото е и вкусен.