Povitica (pronounced po-va-teet-sa) is traditional Eastern European dessert bread that is usually served during the holiday season. It is also known as Nutroll, Potica, Kalachi, Strudia, just to name a few. Family recipes, and the secrets on how to roll the bread so thin, were passed down through generations of families. However, the tradition of baking this type of bread has become somewhat of a dying art form. I don't remember having this bread as a child, but we had a similar rolled sweet bread filled with poppy seed called macowiec. This Daring Baker's Challenge was a blast, the thin rolling of the dough was extremely challenging, yet therapeutic, satisfying and destressing, and the finished loaves were beautiful and delicious!
Povitica
(makes 4 loaves)
click here to view this recipe
To activate the yeast:
2 t sugar
1 t flour
4 oz warm water
2 T active dry yeast
For the dough:
16 oz milk
6 oz sugar
3 t salt
4 eggs
4 oz butter, melted
Up to 8 c flour, divided
Walnut Filling:
7 c ground walnuts
8 oz milk
8 oz butter
2 eggs, beaten
1 t vanilla
16 oz sugar
1 t unsweetened cocoa
1 t cinnamon
Directions
To activate the yeast, stir 2 t sugar, 1 t flour and the yeast into 4 oz warm water (approx 100° F) in a small bowl and cover with plastic wrap. Allow to stand for 5 minutes.
