Baking| Povitica – Croatian Sweet Walnut Chocolate Bread for Daring Bakers {better late than never!}

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Povitica ... A Croatian Sweet Walnut Bread I’m late on the Daring Bakers challenge once again, actually really late! I had no time to get to a Povitica {pronounced po-va-teet-sa}, a culinary creation that sounded like music to my ears! Inspiration came from two wonderful Daring Bakers, Renata & Finla, and I just had to make this delectable looking Croatian Walnut Sweet Yeasted Dough Bread yesterday!Povitica ... A Croation Sweet Walnut Bread

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!

Povitica is traditional Eastern European dessert bread that is traditionally served during the holiday season.  If there is one thing I regret almost not baking, it has to be this bread. I’m eternally glad I stopped by Renata and made a mental note that I must make some soon. Next morning I stopped by Finla, and wild horses couldn’t keep me away from the kitchen. It was time to ‘Po-va-teet-sa’!!! Povitica ... A Croation Sweet Walnut Bread

Povitica, or Croatian walnut bread, is a nostalgic favorite of many Eastern Europeans and their descendants. Also known as Orehnjača (walnut bread) and Makovnjača (poppy seed bread) in Croatia, Povitica is a favorite of many other neighboring cultures. Known also as Potica in Slovenia, Orechovnik in Slovakia and Štrudla in Serbian, recipes vary from region to region and family to family.
Povitica is rolled yeast bread, somewhat akin to strudel. It is typically served at special occasions, such as the holidays, birthdays and weddings. The versatility of this bread makes it perfect for morning coffee, or as a simple dessert. By some, the process of making povitica is revered as a dying art, made by long gone grandmas and aunts in the “old country.” It is said that a gift of povitica from one family to another is a symbol of respect, making it a perfect hostess gift.

Povitica ... A Croation Sweet Walnut Bread Family recipes, and the secrets on how to roll the bread so thin, were passed down through generations of families. I think Jennis choice for the Daring Bakers challenge is exemplary. Not only did she share a window on one of the most delicious yeasted dough breads we have ever had, she has helped preserve an art which is slowly dying… AND the recipe is one this talented lady put together too!Povitica ... A Croation Sweet Walnut Bread All plans for the day were rapidly put on the back burner, as we had bread to bake! Bubbling active yeast must be one of the most satisfying sights in the world. Once that works, I am largely assured that nothing can go wrong … so what if the kids have been home all week, so what if the dogs in her terrible doggie teens, so what if there are piles of laundry to be doneso what???Povitica ... A Croation Sweet Walnut Bread Making the dough and grinding the filling was a breeze all thanks to my trusted Thermomix. I had silky smooth, brioche like dough in minutes, and ground walnuts in seconds. Nothing like it!! Rolling and stretching was slightly nerve racking because I had the kids singing for lunch. I made the bread in fast forward mode, making mistakes along the way, but this beautiful bread is so forgiving {and delicious!}Povitica ... A Croation Sweet Walnut BreadOnce fitted into the loaf tin somewhat poorly, I heard horrified screams from the kids. Rolled my eyes up at hub and he explained it looked like a plucked chicken stuffed into a loaf pan. Uh-oh … indeed pretty unappetizing and like a Halloween joke maybe? Into the oven, and it rose, beginning to take shape. Within the first 15 minutes, it was a beautiful sight! The house was filled with wonderful aromas of sweet bread baking.  It looked and smelt wonderful {no more plucked chicken look!}Povitica ... A Croation Sweet Walnut Bread This challenge was as satisfying and fun as the earlier  Phyllo to Baklava DB one! For all of you who have the spirit of ‘baking adventure in you‘, I would ask you to try your hand making Povitica some day, if not some day soon. It is one of the most beautiful and delicious sweet dough breads we have ever tasted. I plan to make a savoury version soon.

Thank you Jenni for an outstanding daring challenge; it was a beautiful one, very satisying. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the beautiful baklava our other daring bakers have rolled from scratch!

Povitica, Croatian Walnut Bread

51

Prep Time: 30 minutes

Bake Time: 1 hour

Total Time: 3 hours

Yield: Makes one loaf 1.25 lbs/565 grams

Povitica, Croatian Walnut Bread

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's worth every bit of effort!

Ingredients

To activate the Yeast:

½ tsp sugar

¼ tsp all purpose flour

2 tbsp warm water

1½ tsp dry yeast

Dough:

{I made this in the Thermomix}

½ Cup (120 ml) 2% milk

3 tbsp (45 ml/43 gm/1½ oz) sugar

¾ tsp salt

1 large egg

1/2 vanilla bean,scraped

1 tbsp (30 ml/30 gm/¼ stick/1 oz) unsalted butter, melted

2 cups (480 ml/280 gm/10 oz/0.62 lb) all-purpose flour

Topping:

1 egg white, beaten with fork

1½ tsp granulated sugar

1 tbsp melted butter

Filling Ingredients {for one loaf}

1¾ cups (420 ml/280 gm/10 oz) walnuts, ground

¼ cup (60 ml) 2% milk

¼ Cup (60 ml/58 gm/½ stick/2 oz) unsalted butter

1 egg yolk, beaten with fork

½ vanilla bean, scraped

½ Cup (120 ml/115 gm/4 oz) sugar

2 tbsp unsweetened cocoa powder

Instructions

    To Activate Yeast:
  1. In a small bowl, stir sugar, flour, and the yeast into warm water and cover with plastic wrap.
  2. Allow to stand for 5 minutes.
  3. To Make the Dough:
  4. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.{I just heated it to 'hot enough' in the microwave}
  5. In a large bowl, mix the scalded milk, sugar, and the salt until combined.
  6. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.
  7. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl
  8. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.
  9. Dough in Thermomix:
  10. Place all ingredients in bowl of TM. Process at Speed 6 for 6 seconds, and then knead for 2 minutes. Done!
  11. Place dough in a lightly oiled bowl, 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.{Mine tripled}
  12. To Make the Filling
  13. In a large bowl mix together the ground walnuts, sugar and cocoa. {I whizzed the walnuts, cocoa, scraped vanilla bean and sugar in the Thermomix}
  14. Heat the milk and butter to boiling.
  15. Pour the liquid over the nut/sugar mixture.
  16. Add the egg yolk and vanilla and mix thoroughly.
  17. Allow to stand at room temperature until ready to be spread on the dough.
  18. If the mixture thickens, add a small amount of warm milk {This is important}
  19. To Roll and Assemble the Dough:
  20. Spread a clean sheet or cloth over your entire table so that it is covered.
  21. Sprinkle with a couple of tablespoons to a handful of flour {use flour sparingly}
  22. 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 10-12 inches in diameter
  23. Spoon 1 to 1.5 teaspoons of melted butter on top.{I forgot to do this}
  24. 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.
  25. 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.
  26. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
  27. Spoon filling evenly over dough until covered. {It should spread easily else the dough will tear. Mine did as the filling was initially a bit thick}
  28. Lift the edge of the cloth and gently roll the dough like a jelly roll
  29. 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
  30. Brush the top of the loaf with the beaten egg white and sprinkle with granulated sugar. {Original recipe uses strong coffee instead of egg white}
  31. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
  32. Preheat oven to moderate 180°C.
  33. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
  34. Turn down the oven temperature to slow 150°C and bake for an additional 45 minutes, or until done. {Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.}
  35. Remove bread from oven and brush with melted butter.
  36. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread is heavy about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
  37. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.
  38. Changes I made:
  39. Used a scraped vanilla bean in both the dough and filling, increased the rising time, used more cocoa, didn't use cinnamon, used an egg white wash instead of coffee {and placed the dough in the loaf pan all wrong!}.
  40. Storage:
  41. There are several options for storing Povitica:
  42. • The Povitica will keep fresh for 1 week at room temperature.
  43. • The Povitica will keep fresh for 2 weeks if refrigerated.
  44. • The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil. It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles
http://www.passionateaboutbaking.com/2011/10/baking-povitica-croatian-sweet-walnut-chocolate-bread-for-daring-bakers-better-late-than-never.html

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Comments

  1. This is one really tempting and beautiful looking bread Deeba, would not mind the time and effort I would have to put. I must admit, even I thought the dough in pan looked like chicken :))

    Hope to dare to be a Daring Baker sometime! Kudos to you all for pulling off these feats!

  2. I would die to taste this bread. This looks so tempting. Funny about your dough looking like chicken :). They must have been happy when they looked at the final product.

  3. Looks gorgeous, Deeba. I almost didn’t do this month’s challenge either and just about managed to meet the deadline! :)

  4. Deeba, everything you do, bake, and write here at PAB is so inspiring that I can hardly believe my humble Povitica has inspired you to not skip this month’s challenge. What a surprise after it is out of the oven! A different work of art on each slice. And, as always, your presentation is stunning! Thank you for the credit, I’m honored :)

  5. You never fail to impress Deeba and this’s simply awesome! I admit, I’ve never worked with yeast before and your account of the baking session’s so inspiring that I feel like trying this immediately. It’s such a shame I was not able to meet you or get in touch on my vacation. But I believe there’s always a next time, ah.

  6. That looks fabulous and your filling looks much mor moist than mine. I am happy that you didn’t miss making this super delicious bread.

  7. Looks lovely and delicious

  8. Your brioche is amazing! Really perfect, gorgeously moist as well as soft and ever so tempting.

    Cheers,

    Rosa

  9. What a delicious looking povitica! I had to laugh when I read the plucked-chicken part :D Anyway, the baked loaf looks stunning, definitely no chicken :D Your addtion of cocoa in the filling sounds yummy! Now I have to make some after seeing your beautiful results!

  10. I have aspirations of travelling to Croatia but for now I could bring it to my kitchen with this delicious loaf!

  11. I haven’t participated to this challenge this month, time run out, but you made me want to do it! Maybe I will give it a try, it looks too good.

  12. Absolutely stunning! I’m not much of a bread baker but this recipe has me completely captivated. I would be over the top if my loaf came out even close to yours. Bread perfection.

  13. This is gorgeous Deeba and looks amazing; wish I had some RIGHT NOW for breakfast.

  14. This is a gorgeous loaf! I’m glad that you were inspired to complete this challenge, it was one of my favorites too!

  15. Wow! This looks wonderful! Reminds me of zebra cake a bit?

  16. gretchen says:

    what an absolutely beautiful loaf!! i’ve never before heard of a povitica, but i’m sold. i may just have to take on the challenge of baking a gluten-free version some day soon… lovely, really!

  17. Your povitica look gorgeous!!

  18. Looks very yummy and appetizing. Thanks for posting :)

  19. this bread looks identical in all the DB posts I have seen so far. Makes me feel like I can actually give it a try :)

  20. What an amazing looking bread. Love the brown and cream shades…And yes, the uncooked version does look like a stuffed chicken :D

  21. Looks so beautiful! I am seeing everybody baking povitica and getting so tempted to have a slice of it! I wish I could join the Daring Bakers but I am really not much of a baker :(
    Great recipe and photos as always Deeba!

  22. What a wonderful transformation….from plucked chicken to golden, flecked, layered beauty. I must find time to make this…whatever the distractions. Gorgeous.

  23. I am so ashamed to say that it has been a while since I came to your blog Deeba but whenever I come back after a little break I immediately realize what I was missing :-)
    There’s a similar bread that we get here with the same kind of swirls but with apple and cinnamon. I cannot remember the name right now but I love it with a hot mog of coffee so I am sure this one’s gonna be my favorite too!

  24. I’ve read a couple of these Povitica posts from the Daring Bakers challenge now, but I think your version is my favourite – it looks so sticky and chocolaty and delicious! Great post :-)

  25. Hi, I’ve been following your beautiful blog for some time, but never actually left a comment…until now :)
    I am from Croatia and this is one of our staple desserts during this time of Halloween, November 1st, when we remember those who passed away and Christmas time. I can tell you you did an excellent job and baked a wonderful orahnjaca!

    • Oh Tamara, you are so sweet and make me feel very accomplished. This is one of the prettiest and most delicious breads I have ever baked. Thank you for stopping by to comment!

  26. yummy n stunning cliks…love your perfection dear..;)
    happy following you.
    you are welcome in my space too..

  27. Natzie says:

    I really love chocolate bread.. Thanks for posting!

  28. Deepa, you are indeed the Diva of baking scrumptious confections! You never cease to amaze anyone for that matter! This is very much like chocolate Babka , I once made for my husband! But I have to try your recipe here!
    Your children are too funny, and you pacifying them like that lol!
    Happy Halloween!

  29. Menchie says:

    OMG!! love breads! And this looks absolutely yummy. Thanks for sharing the recipe.

  30. Stunning povitica – one of the prettiest in the challenge. Love the sugar topping!

  31. Looks absolutely delish dear Deeba. I was very late too. How funny your kids thought it looked like a plucked chicken! I couldn’t see the resemblance at all.

  32. I know this may seem like cheating, but I have a video on how we make povitica… Been making it for 30 years… Watch here: http://www.youtube.com/shpovitica

  33. What a beautiful job! Your povitica is simply stunning! You created some beautiful swirls, and I love how the top of the loaf came out. Your blog is very lovely, and you have a real talent for taking beautiful photographs.

  34. Hey Deeba, thank you so much for visiting my small space and leaving your wonderful and precious comment. From so long I am a silent admirer of your lovely blog, but never dare to comment on any as I was a newbie and you are a professional in this.
    Once again thank you so much for stopping by my space and looking forward for many such comments, suggestions from you.

  35. wow what a stunning bread, I am still learning to bake a bread :(

    This povitica looks too tempting and loved those intricate swirls…will try someday

  36. These walnut breads are popular here and I like them a lot. I didn’t know the story behind this glorious bread.

    I like eat like desserts or for tea-time.
    Your bread looks outstanding :)

    I’m looking here great comments about it Deeba also – Kudos to You!

    Cheers,

    Gera

  37. Thank you for the recipe. I was restless last night and started baking at 4 a.m. (!) and I was finished at 7 o’clock. Although i dont have a temperature for warm milk , yeasting work very well and it came out of the oven perfectly! It worth all the work! I added chocolate chips to the filling as my husband likes it. As far as i have seen at the breakfast, this recipe is now one of his favorite.

  38. My mouth waters whenever I visit your blog – its so difficult not to crave desserts after looking through some gorgeous photos :)

  39. Wow, I am in awe! This is absolutely stunning.
    It sounds like a mission though. I don’t think I’ll be making this anytime soon. After i spent all that time making it, Id want to eat it all and then I’d just gain like 5 pounds.
    It looks like trouble! Delicious sweet trouble!
    *kisses* HH

  40. Yuuuuuuuum the sugar topping! How wonderful. And not the least bit chickeny ;)

  41. JM White says:

    I saw this on Pinterest and it brought a tear to my eye. My Grandma taught me to make this as a child. The recipe that I have doesn’t contain chocolate (but I my seriously have to consider that), nor is ours shaped as a loaf, but it is oh so similar. My Grandma was Croatian, was born in (what was then) Yugoslavia in the early 1900’s and came to the US when she was 4. People are always amazed by this treat when I bake it! I love that you showed it some love.

    • It is often times like this that I salute the power of the internet and sites like Pinterest. How wonderful to read about your povitica connect; nostalgic and evocative! The bread is amazing, somewhat like this food culture that we can so easily share these days! Thank you for taking the time to leave a comment. Means a lot to me! Have a great day!

  42. This is perfectly done. looks like it would make a perfect addition to coffee/ tea time

  43. delicious recipes, low calorie recipes and Traditional Romanian food at

    ralus-recipes. blogspot . com/

    Have a nice day :)

  44. The bread looks really great and not even a bit ‘chickeny’ :D. I followed the ‘roll from both sides and then fold them to the center’ method, so had a smooth top (almost)!

  45. Felicia says:

    This sounds delicious but traditional potica does not have chocolate in it. My family would not be pleased if I ever tried to serve this version to them.

  46. This is a gorgeous bread! The patterns are so beautiful and intricate that it would be worthy to have a place on the holiday table.

  47. Wow, this looks really gorgeous and very delicious! Great job baking this Croatian Chocolate Walnut Bread. I totally love it. :)

  48. Hey!Povitica is wonderful!I’ve made it with your help,of course…
    I’ve never heard before about “her”,but it’s soooo delicious!
    Thank you!

  49. Hi Deeba, Your Povitica recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/352?source=blog Congrats again!! :)

  50. Martina says:

    Hello, I’m Croatian too like Tamara and I started following your blog when I started dating my indian boyfriend, now husband. we just came from a trip so I didn’t see this recipe earlier. You can imagine my reaction when I saw this and screamed Sanjay to come to see this – croatian desserts being made in India! And I thought I was the only one doing it, hehehe… Internet is fascinating as someone said :) You did a great job (as usual) even though our versions differ a bit :)

    • Thank you Martina. What a small world this is. I would love to try more Croatian desserts, especially after the success of this one. I am curious to know Sanjays reaction to your dessert in India…LOL! Yep, I know the versions differ as this is not the traditional recipe; but it was so good! Do you bake often, and blog too? Cheers!

  51. Hello Deeba, I’m in process of making your amazing looking cake! but the recipe says 3 Tbsp of sugar in the dough and the directions say 3/4 cup of sugar. Which one is it? I’m making it right now so if you could let me know ASAP that would be great :)

    Thanks,
    Talia

    • Dear Talia,
      My apologies.I got a 1/4 recipe portion off another DB blog and didn’t recheck the method. 3 tbsp is good for 1/4 recipe that I have listed. Hope I am not too late.
      Cheers!

  52. Nusha says:

    Hello! Thank you so much for sharing your bread recipe it looks so gorgeous that I had to make it. I made this today and came out
    Pretty decent for amateur baker like me and I wanted short cut so I did my dough in a bread maker not sure if the batter is better in the reg mixer do you think? I think for kids to like this may be I need to put blueberry marmalade or syrup, or icing some how my 5 y old was not into the filling next time I’ll try same but with cream cheese but for grown up it was a hit and I’m going to try with poppy seed. Thank you so much even your direction was very easy.

  53. Kristin_OPC says:

    This process sounds so similar to making my Serbian Grandpa’s family strudel! Yum!

  54. Loved finding your Povatica online! I’ve bee making since I was 12 – 48 years. Mine is made with honey in the filling to help it spread easier. Also if you decide the dough in half and roll/pull it is easier to handle. I put in round cake pans and it rises up a good over the top of the pan. You than get two loaves to share. Glad to see others eating and enjoying this bread! It would not be Christmas without this sweet bread!

  55. Had it as Morkovka as a Russian dessert bread, never chocolate always poppy seed. My croation Aunts would make rolls or cookies with the poppy seed. Chocolate is kind of new world….

  56. AmyAnne says:

    I found your post via pintrest late last night and knew I would spend my Saturday making this bread! Not four kids or a sick baby or 14 lOafs of laundry would stop me. Make it I did! And it turned out beautiful! And very delicious. Everyone loves it and I’m quite impressed with myself. Hehehe.
    Thank you so much for posting this!!

  57. this looks awesome! so of course i had to give it a try, i prepeared the dough just as you said and i’m sad to say that it did not rise at all…i have to throw it out and give it one more try i guess…bad thing is that my filling stuff is allready and now if my second dough doens’t come out…i have to throw out the filling as well…. :((

  58. Stunner. I want to make this but don’t have a Theromix. Can I just leave it in my regular KitchenAid with the dough hook?? Thank you!

    • I guess you can Michele. I wanted a KA but eventually got a TM. I think most folk used a KA to make it for Daring Bakers. Its a beautiful bread.

    • Hey Michele, you can make it with KA with dough hooks. I usually use my mixer, but the old fashion way I was taught is to mix the dough by hand. But who has the time, and muscle (if your like me) to do it by hand! lol

  59. I’ve never seen anything like it, how does it task? However, it does look a little like french bread, definitely a favourite of mine in my early years.

  60. Came across your recipe on Pinterest and thought it looked familiar! I call it Orehnjaca and make it in single layer. Everyone loves it so much that when I do make it it’s gone within hours!! I have used different types of jams and lately nutella. Will have to try out your recipe to see how it compares! ;)

  61. My Grandmother came from Croatia back in the early 1900″s. She spoke no English, only about 5’3″. She made her own bread everyday and her own beer and wine. Even though I was only 12 when she died (I am 56 now) I can still taste her povitica. She made both the walnut and cheese. I never got a chance to cook with her. It took me nearly thirty years to find a recipe that matched my memories. Yours is exactly like mine except mine does not have the cocoa in the filling. I am going to try it this year. I did not want the recipe or my heritage to be lost again, so three years ago my youngest daughter wanted to learn how to make it. It has become a Christmas tradition for us to get together and make about 8 to 12 loaves to keep and give away. We spend the whole day together and have a great time. Thanks for your website. Brings back great memories and the future memories that I am creating with her now.

  62. Jadefish7 says:

    You say
    “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 starts to clean the bowl. ”
    What remaining flour? You have already used the 2 cups your list of ingredients mentions. I had to add a couple more Tsps of flour to get it to come together as a dough.

  63. Tim Yakich says:

    I make a nut bread that my Croatian grandmother passed down to my mom, who then passed it down to me. It is nothing like yours, but I would like to share the recipe and some pictures with you. I’ve made up to 56 loaves in one Christmas season!! (yeah, in my one-oven kitchen) but typically I make 24-30 each Christmas which I give to friends, relatives and co-workers. It takes me up to 6 hours to make 4 loaves due to the double raising of the dough – two hours prior to adding the nut mixture, and one hour after I roll the loaves and put them into the baking pans.

    My nut mixture is :
    2 lbs of ground walnuts,
    3 cups of boiled whole milk,
    2 cups of sugar,
    1 cup of honey,
    1 teaspoon of cinnamon,
    1/4 cup of lemon juice,
    cook for 15 minutes (stir constantly) and set overnight in fridge.

    The bread is :
    In a medium bowl 2 pats of yeast (crumbled),
    stir in a mixture of 1/2 cup water 1/2 cup whole milk (luke warm),
    then add flour until smooth, slightly dry consistancy – set aside.
    In a seperate mixing bowl,
    2 sticks of room temp butter ( whipped),
    while still whipping the butter add rind of one lemon,
    1 cup of sugar,
    4 egg yolks
    1 teaspoon pure vanilla.
    In other bowl whip 4 egg whites until firm.
    Fold the firm egg whites into the butter mixture.
    Add the yeast/flour mixture to the ingredients in the mixing bowl.
    Stir until completely combined.
    Apply the dough hook to the mixer and add 5 cups of flour to the ingredients in the mixing bowl.
    Set on lowest speed and ‘knead’ the dough until the sides of the mixing bowl are clean.
    Weigh the dough and divide into equal dough balls.
    Place the dough balls into 4 seperate bowls (slightly flour the bowls first), cover each bowl with plastic wrap and set aside for 2 hours to raise.
    Making each loaf:
    Remove one dough ball from a bowl and set on a floured cloth.
    punch the dough ball. Flour a rolling pin, and roll the dough out to 10″ x 14″.
    Weigh the nut mixture then put equal amounts into 4 seperate bowls.
    Take the nut mixture from one bowl and spread evenly onto the rolled out dough.
    Starting from one end start to ROLL the dough into a loaf.
    FOLD each end in to avoid the nut mixture from leaking out, then place the loaf into a parchment lined loaf pan and cover with plastic wrap.
    (repeat for the other 3 loaves)
    Allow the panned loaves to rise for one hour.
    Pre-heat the oven to 325F.
    Place the 4 loaf pans onto the oven for 45 minutes.
    Remove from the oven and brush the top of each loaf with an egg wash
    Place each loaf back into the oven for 35 minutes.
    Remove from oven and place onto a cooling rack –
    Remove each loaf from the pans immediately and remove the parchment paper to allow for better cooling.
    Slice and enjoy at room temperature or place a slice into a toaster oven.
    Spread some butter or cream cheese on each slice!!

    • Tim Yakich says:

      In my recipe above please note that with the yeast mixture COVER THE BOWL WITH PLASTIC WRAP BEFORE setting aside.

    • Thank you for sharing this precious recipe … 56 loaves. WOW!! Bookmarking yours to try it soon. Have a warm and same holiday season.

  64. This is really a most beautiful and inspiring loaf. Can’t go wrong with chocolate.

  65. Estefania says:

    Hello Deeba!

    I just discovered your blog yesterday by this picture I saw in foogawkers.com… Immediately I made this bread (my first bread ever) and the result is amazing. My family already asked me to keep this receipe forever.

    Thank you so much!

    Greetings from Mexico.

  66. Sisters making memories says:

    Captured by the pictures, the description and the challenge my sister and I decided to tackle this project while sharing time together on the farm. Our bread turned out beautifully, a real sight to behold but we had some troubles with the recipe that we would like to ask about please. While mixing the dough in step #5 you said: add the beaten egg”s” however the list of ingredients only called for 1 egg. Was there suppose to be more than one? In #6 you wrote, “slowly add remaining flour” but the 2 cups of flour you called for were added in total in #5. What remaining flour were you referring to? In making the dough you never mentioned adding the 1/2 vanilla bean anywhere in steps 3-7. Oops, well the dough is ready and the bean is sitting beside it – too late now to add. Despite a few hiccups the bread is delicious and in fact we had a second loaf. We have a picture to send if I could see where/how to send it to you. Thank you for the fun afternoon.

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  68. Judy Heisserer says:

    Thank you for sharing your delicious povitica recipe. I had heard about this bread from a lady while on a trip to Ireland. Decided to look for a recipe and found yours. Just made it and to my surprise I was very pleased about how it turned out. Will be showing and sharing the recipe with a group of ladies that enjoy cooking this weekend. Judy Heisserer

    • How wonderful. It is a Croatian bread and worth every bit of work. Glad it came out well. Thank you for stopping by Judy. have a good day!

  69. Judy Heisserer says:

    Thank you for your delicious povitica recipe. I first heard about this bread from a lady while on a trip to Ireland. Found your recipe and made it today. Much to my surprise, I was very happy with the outcome. My husband is not a foody, but did comment about how nice it looked.

  70. Susan Tripp says:

    Deeba! Fantastic post, beautiful pictures and perfect instructions. How could anyone resist trying your recipe with all the detail posted? I made this bread last Saturday and it turned out absolutely delicious and beautiful. Thank you for this amazing post!

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  4. […] any instructions here, but if you mosey over to Passionate About Baking you can see Deeba’s lovely photos and her recipe for Povitica (Croatian sweet walnut chocolate bread)! Deeba is an AH-mazing baker/chef extraordinaire and her […]

  5. […] Fonte: Adaptado do blog Passionate about baking: Povitica […]

  6. […] For more details please visit this link : passionateabaoutbaking […]

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  8. […] passionateaboutbaking.com via Francesca on […]

  9. […] you can see, it was! (It was even embraced by the orehnjača loyalists in my family). So, I used this recipe as a foundation and played around with it a little […]

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