Povitica 2 Austrian Holiday Bread Recipes

POVITICA POLISH HOLIDAY BREAD

Steps:

• Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
• Dissolve yeast in warm water and add to other ingredients.
• Add half of flour, mix well until smooth.
• Add flour to handle easily.
• Knead dough on lightly floured board.
• Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
• Punch down and let double again.
• Divide dough in three parts.
• Roll each part until very thin in rectangular shape.
• Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
• Place in greased 8” or 9” cake pans.
• Cover, put in warm place and let rise.
• Bake at 350 degrees for 30 – 45 minutes.
• Makes three loaves.
• Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
• Add nuts, then beaten eggs and mix well.
• Boil one minutes stirring constantly.
• Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
• Let cool till just warm enough to spread.

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

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.