Povitica A Polish Walnut Tube Bread No Yeast Recipes

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

Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread image

I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!

Provided by Stephani

Categories Desserts

Time 4h40m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1 egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

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.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 45 g, Cholesterol 42.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 245.2 mg, Sugar 14.7 g

POVITICA 2 AUSTRIAN HOLIDAY BREAD

Povitica 2 Austrian Holiday Bread image

This is a traditional sweet Christmas bread made both in Austria and Poland. This is the Austrian version. I have posted the Polish version seperately as well ;-)

Provided by Steve P.

Categories Yeast Breads

Time 6h

Yield 1 Very large spiral loaf

Number Of Ingredients 15

Ingredients

1 cup milk, scalded
1 1/2 cups sugar
1/4 lb butter, melted
1 1/2 cups water
2 packages yeast
1/2 cup water (warm)
3 eggs
9 cups flour, approximate
2 lbs ground walnuts
2 cups milk, scalded
1/4 cup butter
2 1/2 cups sugar
4 teaspoons cinnamon
4 teaspoons vanilla
3 beaten eggs

Steps:

Dissolve yeast in 1/2 cup warm water, then mix remaining ingredients as you would for bread with about 9 cups flour (Do not add the flour all at once; 9 cups is approximate, as with all bread many things including temperature and humidity effect how much flour you need. Use enough to make a smooth pliable nonsticky dough); knead well.
Let rise 2 hours.
Mix filling ingredients together while milk is still warm.
Spread or roll dough on table top, making sure you have no holes.
Spread filling on top.
Roll up, then coil as a snake.
Let rise 2 hours in large greased roaster.
Bake 2 hours at 350°F.

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