GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD
I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!
Provided by Stephani
Categories Desserts
Time 4h40m
Yield 12
Number Of Ingredients 15
Steps:
- Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
- Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
- Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
- Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
- Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
- Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 45 g, Cholesterol 42.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 245.2 mg, Sugar 14.7 g
AMAZING TRADITIONAL CROATIAN POVITICA
This bread is very popular in the Kansas City area where most people buy it instead of making it. Since I'm moving from the area I looked up recipes for it and found this one from Phyllis at rootsweb.com I've modified it a bit and added more filling suggestions at the end. I'm posting this in reponse to a request on the boards.
Provided by Mysterygirl
Categories Yeast Breads
Time 4h
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Combine filling ingredients in a heavy saucepan.
- Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
- In a large heated bowl, combine yeast, warm water.
- and 1/2 tsp.
- sugar.
- Stir until yeast is dissolved.
- Set in a warm place for about 5 minutes, until foamy.
- Combine 1/2 cup sugar, melted butter and salt.
- Add boiling water, stir and cool until lukewarm.
- Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- Turn out onto a floured board and knead about 5 minutes.
- Do not over flour this it should be softer than regular bread dough.
- Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
- Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- The thinner you are able to roll the dough the better this will turn out.
- Spread the pulled dough evenly with the prepared.
- filling.
- Roll up the povitica as for a jelly roll.
- Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
- Tuck in the ends and flatten it a little.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan.
- and finish cooling on wire rack.
- alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.
TRADITIONAL CROATIAN POVITICA
This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.
Provided by Chef Original Momma
Categories Yeast Breads
Time 5h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Combine filling ingredients except raisins in a heavy saucepan. Cook over low heat, stirring often, until the mixture is fairly thick (about 30 minutes). Set aside to cool.
- In a large heated bowl, combine yeast, warm water and 1/2 tsp sugar; stir until yeast is dissolved. Set in a warm place for about 5 minutes, until foamy.
- Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- Turn out onto a floured board and knead about 5 minutes. This will be softer than bread dough. Place in a greased bowl; cover and set in a warm place to rise until double in bulk.
- Method for rolling out dough: Cover a work table with a large cotton dish towel or a cloth large enough to cover the entire table. Sprinkle cloth lightly with flour all over the cloth. Put dough in center and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- Spread the pulled dough evenly with the prepared filling.
- Sprinkle with raisins.
- Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
- Place in a large greased baking pan, two inches deep and form it into an "S" shape. Tuck in the ends and flatten it a little. This may also be cut in half and baked in angel food cake pans or bread pans.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.
Nutrition Facts : Calories 956.5, Fat 43.3, SaturatedFat 10.5, Cholesterol 115.8, Sodium 356.9, Carbohydrate 133, Fiber 5.9, Sugar 73, Protein 18.5
CROATIAN OLD TIME VEAL AND BABY GOAT «POD PEKU»
This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered "peka". "Pod peku" means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as "peka", but it will never have the same taste. Of course you may use other meat, lamb or turkey.
Provided by nitko
Categories Veal
Time 2h40m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 10
Steps:
- Take appropriate large pot and spread lard over the bottom.
- If meat is too large cut into few pieces, salt them and put into the pot.
- If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat.
- Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes.
- After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes.
- If you are doing real "peka" you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.
Nutrition Facts : Calories 1091.6, Fat 68.1, SaturatedFat 20, Cholesterol 409.9, Sodium 2870.4, Carbohydrate 5.6, Fiber 1.6, Sugar 1.6, Protein 108.1
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