Grandmas Povitisa Po Vuh Teet Zuh Povitica Croatian Nut Bread Recipes

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Steps:

• Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
• Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour 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 the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
• Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
• Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
• Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges. Roll up along the long edge like a jelly roll and pinch edges to seal. Coil 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 dough is gently pressed, about 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Steps:

• Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
• Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour 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 the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
• Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
• Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
• Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges. Roll up along the long edge like a jelly roll and pinch edges to seal. Coil 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 dough is gently pressed, about 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

TRADITIONAL CROATIAN POVITICA

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.

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Steps:

• Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
• Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour 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 the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
• Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
• Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
• Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges. Roll up along the long edge like a jelly roll and pinch edges to seal. Coil 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 dough is gently pressed, about 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until top is golden brown, 40 to 45 minutes.