BELOKRANJSKA POVITICA
A strudel like cake that is sometimes plain sometimes sweet or salty, depending on the mood or occasion. Made traditionally in the small southeastern region of Slovenia called Bela Krajina at family or village celebrations.
Provided by skviki
Categories Breads
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients for dough into a soft satin dough (about 10 minutes) and divide it into 4 smaller balls, brush them with oil and let them rest for about 1/2 hour.
- Spread out an old clean tablecloth on the table and sprinkle lightly with flour. Place the dough balls one a t a time on the cloth and roll out to a rectangle as thin as possible, lifting and turning it to prevent it from sticking.
- Gently stretch the rectangle, working from the centre to the outside, and using the backs on the hands until it is very thin. Trim the thick edges. Leave to dry and rest for 10-15 minutes. Repeat with the remaining three dough balls.
- Have the fill prepared beforehand. For the fill - If you want to make it as the original and I suggest you do because it does make a difference - skrlupec (baked cream) and fresh cheese (ricotta) is made as following: Take 5 liter fresh milk (NOT reduced fat!) refrigerated for at least 12 hours in a pot. Slowly warm it up on a stove to a temperature just under boiling and keep it there for a while until a thick layer of cream with a skin forms on the top. Heat the oven to 200°C and put the milk off the stove to cool down a little. When the oven is at 200°C put the milk pot into the oven for 10-15 minutes so the cream that formed on the milk gets a thin unevenly brownish crust. Then collect the baked cream from the milk with a spatula or a big spoon and put it in a bowl--this is "skrlupec" or baked fresh cream. For fresh cheese (ricotta) put the remaining milk back on the stove and warm it to a simmer slowly. Put a teaspoon (or tablespoon if using less acid vinegar) of apple cider vinegar and salt into the milk and turn off the stove. Milk starts turning into cheese. Leave it to cool down to room temperature (round 1 and 1/2h or more) so you can collect the fresh cheese (ricotta) from the cheese water with a clean cloth. Press the cheese in the cloth to drain it and make it firmer. The cheese has to be white, not green or grey.
- Alternatively if you don't want to bother with the extra work or don't have time you can use a ricotta from the store (500 g package) to which you add a mixture of 0.2 l sour cream, 0.1 l milk and 200 grams butter.
- Mix 2 eggs with the cheese/baked cream mixture (or bought ricotta, sour cream, butter and milk mix) and 2 full teaspoons of salt or sugar into a thick mass.
- For special occasions you can add grape raisins into the fill of the sweet variety or pork cracklings to the salty variety.
- Spread the fill evenly on the 4 stretched dough rectangles.
- Roll the dough into rolls, close both ends by stuffing the outer ends into the roll - towards the center. Fit the four rolls into a baking pan. If the rolls are too big, fit two and two together.
- Brush it with beaten egg and bake at 200°C approximately 30 minutes.
Nutrition Facts : Calories 1149.8, Fat 54.6, SaturatedFat 29.1, Cholesterol 270.6, Sodium 2948.7, Carbohydrate 110.2, Fiber 3.4, Sugar 0.6, Protein 52
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
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.
BELOKRANJSKA POGACA (BREAD, FOCACCIA)
A delightful low bread made for special occasions like wine harvest, family celebrations, St. Martin's day (when grape juice turns into wine). Characterisitc for south eastern region of Slovenia. Goes very well with meat dishes, as a companion to a glass of wine
Provided by skviki
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix yeast with 1-2 teaspoons of honey and 0.1l lukewarm water and a teaspoon or two of flour. Wait untill it rises (about 10 minutes).
- Mix the risen yeast with flour and add 1-2 beaten eggs, salt and water as needed to make a nice medium firm silky textured dough (for special occasions water can be replaced with mixture of sour cream and milk - be careful that either water or cream/milk mixture isn't cold or hot). I also suggest that you dissolve the salt in a little water before adding.
- Leave it to rise in a warm place (but not too warm) for aprox. half an hour, sometimes more. If you add more oil or cream or eggs the time to rise the dough prolongs. As I make it it usually takes about 45 minutes.
- Put the risen dough on a floured surface and gently beat it to fit the baking plate. You should get a 1.5 -2 cm thick dough. If you have a smaller oven or baking plate it will probably make two pogaca breads. Traditionally it is round shaped, but you can adapt it to your baking plate.
- Take a knife and carve squares half deep into the dough.
- Dampen the surface with a mixture of 1 beaten egg and a tablespoon milk - use a brush.
- Sprinkle with salt and cumin.
- Leave it for up to 10 minutes if you want the bread to be a little bit higher or bake it immediately in the oven at 200C for about 20 - 30 minutes untill nice golden brown.
- On different occasions you can enrich the Belokranjska pogaca with cheese (sprinkle small dices on top instead of cumin) or some dry meat (smoked ham -- ). The pogaca is also sometimes made with onions which are cut in small, fried untill brown, cooled down then mixed into the dough (step 2).
Nutrition Facts : Calories 1002.6, Fat 8.7, SaturatedFat 1.7, Cholesterol 105.8, Sodium 625.7, Carbohydrate 194.3, Fiber 8.6, Sugar 0.9, Protein 32.3
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