Authentic Povitica Recipe

Slices and a loaf of Povitica on a cutting board.

4.50 from 6 votes

Povitica Bread is a delightful fusion of tradition and surprise. This "nut roll" has captivating swirls in each layer. Unravel the walnut-filled elegance in every delectable bite.

Prep Time20

Cook Time1

Resting Time2

Total Time3 20

Course: Breads

Cuisine: European

Diet: Vegetarian

Servings: servings

Calories: 267kcal

Author: Linda

Equipment

Ingredients

For the Dough

2 tsp active dry yeast
1/2 tsp granulated sugar
2 Tbsp warm water
1/2 cup whole milk
3 Tbsp granulated sugar
3/4 tsp salt
1 Tbsp butter melted
1 egg
1/4 tsp vanilla extract
2 1/4 cups all-purpose flour

For the Filling

1/4 cup butter melted
1/4 cup whole milk
1 3/4 cups walnuts
1/2 cup granulated sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1 egg yolk
1/2 tsp vanilla extract

Instructions

In a small bowl, whisk together the warm water, ½ teaspoon of sugar, and yeast. Set aside for 5 minutes until it becomes foamy.
In a medium saucepan, heat the milk to just below boiling (about 3-5 minutes), stirring occasionally. Then set it aside to cool.
After the warm milk has cooled, whisk in the melted butter, 3 tablespoons of sugar, and salt.
Next, add the large egg, vanilla, and yeast mixture to the milk and whisk together.
In the large bowl of a freestanding mixer with a dough hook, add the flour. Then, pour the wet ingredients into the bowl with the flour and mix with the dough hook until it forms a smooth ball of dough.
Place the dough on a lightly floured surface, shaping it into a ball. After that, transfer it to a lightly oiled bowl and cover with a warm tea towel. Allow it to rise for 1 hour and 30 minutes.
While the dough is rising, make the filling. In a bowl of a food processor or blender, add the milk and butter and pulse together until well-mixed. Next, add the walnuts, sugar, salt, and cinnamon and pulse together until you combine everything.
Then, add the vanilla and egg yolk and pulse until the filling is well combined. Keep the mixture at room temperature until you are ready to spread it onto the dough.
Spray a 9x5 loaf pan with non-stick cooking spray and set it aside. Roll out the dough to roughly 20” x 8” in size. Ensure the dough isn't too thin so you can add the filling and roll it without issue.
Spread the filling over the rolled-out dough. Ensure a 1/2-inch border along the edges of the dough to prevent the filling from squeezing out as you roll it up.
Roll the long side of the dough as tightly as possible, as if creating a rope.
Gently stretch out the rope so that it fits in your greased loaf pan in an S shape. Then, cover the loaf pan with a warm, damp towel and let it sit in a warm place for 15 minutes. Simultaneously, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Bake for 15 minutes at 350 degrees Fahrenheit (177 degrees Celsius), then lower the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius). Bake for another 45 minutes.
After 30 minutes of cooking (15 at 350 and 15 at 300 Fahrenheit; 177 and 149 Celsius), if the loaf starts to turn brown, cover it with aluminum foil for the remainder of the baking time.
Remove the pan from the oven and allow it to cool for 30 minutes. You can tap it, and it should sound hollow, indicating it’s done.
Finally, slice and enjoy!

Video

Notes

Storage Info:

Povitica Bread can be stored at room temperature, wrapped in plastic or aluminum foil, for up to 3-5 days. For longer storage, it freezes well; just wrap it tightly and freeze for up to 3 months. To thaw, leave it at room temperature or in the refrigerator overnight. You can reheat Povitica by wrapping it in foil and warming it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, ensuring it regains its softness and warmth.

Nutrition