Traditional Croatian Povitica
Discover the rich heritage of Eastern Europe with this Traditional Croatian Povitica recipe—a stunningly intricate walnut-filled bread that's as visually striking as it is delicious. Featuring a soft, tender dough rolled thin and swirled with a sweet, buttery walnut filling, this classic dessert is perfect for special occasions or as a show-stopping holiday treat. The delicate balance of warm cinnamon, brown sugar, and finely ground walnuts creates a fragrant and flavorful filling that beautifully complements the golden, flaky crust. With detailed preparation steps, this recipe guides you through mastering the art of povitica, ensuring a rewarding baking experience. Serve it sliced and dusted with powdered sugar for a picture-perfect finish that’s sure to impress family and friends alike.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 50 grams Granulated sugar
- 6 grams Salt
- 7 grams Instant yeast
- 180 milliliters Whole milk
- 56 grams Unsalted butter
- 1 large Egg
- 5 milliliters Vanilla extract
- 280 grams Walnuts
- 150 grams Brown sugar
- 56 grams Unsalted butter (filling)
- 60 milliliters Whole milk (filling)
- 1 large Egg yolk
- 5 grams Cinnamon
- 15 grams Powdered sugar (optional for garnish)
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Allow it to cool until lukewarm.
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Add the warm milk mixture, egg, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a food processor, pulse the walnuts until finely ground (but not a paste).
In a small saucepan, heat the milk, butter, and brown sugar until the sugar has dissolved and the mixture is smooth. Remove from heat and stir in the walnuts, cinnamon, and egg yolk. Set the filling aside to cool.
Once the dough has risen, punch it down and roll it out on a large floured surface into a thin rectangle measuring approximately 50x30 cm.
Spread the walnut filling evenly over the rolled-out dough, leaving a small border around the edges.
Starting at the long edge, roll the dough tightly into a log. Pinch the seams to seal and place the log into a greased loaf pan, coiling it if necessary to fit.
Cover the loaf pan with a kitchen towel and let the dough rise for another 30 minutes.
Preheat the oven to 170°C (340°F). Bake the povitica for 50-60 minutes, or until golden brown and cooked through.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the povitica with powdered sugar before serving to enhance its presentation.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 29.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 325 mg | 7% | |
*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.
