Povotica
Povotica, a traditional Eastern European sweet bread, is a work of edible art that brings gourmet elegance to your table. This visually stunning swirl bread features a soft, buttery dough rolled impossibly thin and layered with a rich, nutty filling of ground walnuts, cinnamon, and brown sugar. Baked to golden perfection, the loaf boasts intricate spirals of flavor in every bite. Perfect for special occasions or as a delightful teatime treat, this recipe combines comforting textures and warm, spiced aromas that are sure to impress. With a touch of vanilla and a glossy egg wash, povotica manages to be both rustic and refined. Whether served fresh or toasted with a dollop of butter, this show-stopping bread offers a taste of heritage and homemade elegance the whole family will love.
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Recipe Information
Ingredients
- 470 grams All-purpose flour
- 50 grams Granulated sugar
- 5 grams Salt
- 7 grams Active dry yeast
- 240 ml Whole milk
- 60 grams Unsalted butter (melted)
- 1 Large egg
- 5 ml Vanilla extract
- 425 grams Ground walnuts
- 100 grams Brown sugar
- 5 grams Cinnamon
- 120 ml Whole milk (for filling)
- 45 grams Unsalted butter (softened, for filling)
- 1 Egg yolk
- 5 ml Vanilla extract (for filling)
- 1 egg Egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a small saucepan, warm the milk (240 ml) until it's about 38°C (100°F). Stir in 1 tablespoon of the sugar and sprinkle the yeast over the top. Let it sit for 5–10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour, salt, and remaining sugar. Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 8–10 minutes, or until it’s smooth and elastic. Place the dough in a lightly greased bowl, cover with a towel, and let rise for 1–2 hours, or until doubled in size.
While the dough rises, prepare the filling. In a medium saucepan, heat the milk (120 ml) until it just begins to steam. Remove from heat and stir in the ground walnuts, brown sugar, cinnamon, softened butter, egg yolk, and vanilla extract. Mix until smooth and set aside to cool.
After the dough has risen, punch it down and roll it out on a floured surface into a very thin rectangle, approximately 65 x 40 cm (26 x 16 inches).
Spread the cooled filling evenly over the rolled-out dough, making sure to leave a small border around the edges.
Carefully roll the dough into a tight log starting from the longer side. Pinch the ends to seal and tuck them underneath.
Place the rolled dough in a greased 23 cm x 13 cm (9 x 5 inch) loaf pan. Cover loosely with a towel and let rise again for 30–45 minutes.
Preheat your oven to 175°C (350°F). Just before baking, brush the loaf with egg wash.
Bake the povotica for 15 minutes at 175°C (350°F), then reduce the temperature to 150°C (300°F) and bake for an additional 45 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the povotica at room temperature. It can be stored wrapped tightly in plastic wrap or foil for up to 5 days.
Nutrition Facts
Calories |
6295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.1 g | 504% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 591.7 g | 215% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 179.5 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1157 mg | 89% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
