Povotica Recipes

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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

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



Povitica image

Povitica is traditional Eastern European dessert bread served during the holiday season.This walnut version, a Croatian Walnut Bread, is rolled yeast bread made of sweet dough slathered generously with a delicious walnut/chocolate/vanilla filling. It

Categories     croatian recipes     dessert recipe     sweet bread     povitica     bread recipe

Time 4h40m

Yield 3

Number Of Ingredients 24

Dough
2 tsp. sugar
1 tsp. all-purpose flour
1/2 c. warm water
2 tbsp. dry yeast
2 c. whole milk
3/4 c. sugar
3 tsp. salt
4 large eggs
1/2 c. unsalted butter
8 c. all-purpose flour
Topping
1/2 c. cold, strong coffee
2 tbsp. granulated sugar
melted butter
Filling
7 c. ground English walnuts
1 c. whole milk
1 c. unsalted butter
2 whole eggs
1 tsp. pure vanilla extract
2 c. sugar
1 tsp. Unsweetened cocoa powder
1 tsp. cinnamon

Steps:

  • To activate yeast: In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into warm water and cover with plastic wrap. Allow to stand for 5 minutes.
  • To make the dough: In a medium saucepan, heat the milk up to just below boiling (about 180 F or 82 C), stirring constantly so that a film does not form on the top of the milk. It should be hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110 degrees F.
  • In a large bowl, mix the scalded milk, 3/4 cup sugar, and the salt until combined.
  • Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.
  • Blend thoroughly and slowly add remaining flour, mixing well until the dough just starts to clean the bowl. Don't add too much flour at this point - the dough should still be fairly wet and sticky.
  • Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until it is smooth and does not stick. It may not be necessary to use all 8 cups of flour.
  • Divide the dough into 4 equal pieces (they will each weight about 1 1/4 pounds).
  • Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel, and let rise an hour and a half in a warm place, until doubled in size.
  • While the dough rises, make the filling: In a large bowl mix together the ground walnuts, sugar, cinnamon, and cocoa.
  • Heat the milk and butter to boiling. Pour the liquid over the nut-sugar mixture.
  • Add the eggs and vanilla and mix thoroughly. Allow to stand at room temperature until ready to be spread on the dough.
  • To roll and assemble the dough: Spread a clean sheet or cloth over your entire workspace so that it is covered. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly).
  • Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10 to 12 inches in diameter. Spoon 1 to 1 1/2 teaspoons of melted butter on top.
  • Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
  • As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn't sticking. When you think it the dough is thin enough, try to get it a little thinner. It should be so think that you can see the color and perhaps the pattern of the sheet underneath.
  • Spoon filling evenly over dough until covered. Lift the edge of the cloth and gently roll the dough like a jelly roll. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a "U," with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. Repeat with remaining three loaves.
  • Brush the top of each loaf with a mixture of 1/2 cup of cold, strong coffee and 2 tablespoons sugar. If you prefer, you can also use egg whites in place of this. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
  • Preheat oven to 350 degrees F. Remove plastic wrap from dough and place into the preheated 350-degree F oven and bake for approximately 15 minutes.
  • Turn down the oven temperature to 300 degrees and bake for an additional 45 minutes, or until done. Check the bread every 30 minutes to ensure that the bread is not getting too brown. Cover the loaves with aluminum foil if needed. Remove bread from oven and brush with melted butter.
  • Remove from the oven and allow to cool on a wire rack for 20 to 30 minutes.

POTICA



Potica image

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.

Provided by Vicky Bryant

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h

Yield 30

Number Of Ingredients 13

1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

Steps:

  • In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
  • In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
  • Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g

POVOTICA



Povotica image

This eastern European Croatian sweet bread or coffee cake is enjoyed during Christmas and Easter. Povotica (Povo-teets-a) is out of this world delicious, no other way to describe it. My cousin makes this bread every Christmas, and I like it for a coffee or tea party.

Provided by Stella Mae

Categories     Yeast Breads

Time 46m

Yield 1 loaf

Number Of Ingredients 15

1/4 cup water
3 compressed yeast cakes
7 cups flour, plus
2 tablespoons flour
3 eggs, beaten until lemon colored
1 cup boiled and cooled whole milk
1 1/2 cups sugar
1 tablespoon salt
1 teaspoon lemon extract
1/4 cup melted butter
1/2 cup melted butter
20 ounces ground walnuts
2 beaten eggs
2 cups white sugar
16 ounces raisins or 16 ounces ground dates

Steps:

  • Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.
  • Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.
  • Add remaining flour until damp; add butter.
  • Knead until smooth.
  • Cover with a cloth, set in warm place, let rise until doubled in bulk.
  • Roll out dough.
  • Spread filling on dough; roll up like a jelly roll.
  • Lightly grease a large, oblong baking pan-- a jellyroll pan or sheet cake pan that is 10"x15" or 9"x13" in size.
  • "Snake"this long, jellyroll around and around the pan beginning in the center and working outward.
  • Cover with a cloth and let rise for 30 minutes.
  • Bake at 350F for 1 hour-- test for doneness by sticking a table knife deep into the center of the loaf.
  • When the knife comes out clean, the bread is ready.
  • Be careful not to overbake!
  • Cool on a cake rack before slicing.
  • Keeps well in a covered container in the fridge.

AMAZING TRADITIONAL CROATIAN POVITICA



Amazing Traditional Croatian Povitica image

This bread is very popular in the Kansas City area where most people buy it instead of making it. Since I'm moving from the area I looked up recipes for it and found this one from Phyllis at rootsweb.com I've modified it a bit and added more filling suggestions at the end. I'm posting this in reponse to a request on the boards.

Provided by Mysterygirl

Categories     Yeast Breads

Time 4h

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15

1 lb finely ground walnuts
2 eggs
2 cups milk
1 cup sugar
1 cup honey
1 teaspoon cinnamon
1 package dry yeast
2 tablespoons warm water
1/2 teaspoon sugar
1/2 cup melted butter
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
2 eggs, beaten
5 cups flour

Steps:

  • Combine filling ingredients in a heavy saucepan.
  • Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
  • In a large heated bowl, combine yeast, warm water.
  • and 1/2 tsp.
  • sugar.
  • Stir until yeast is dissolved.
  • Set in a warm place for about 5 minutes, until foamy.
  • Combine 1/2 cup sugar, melted butter and salt.
  • Add boiling water, stir and cool until lukewarm.
  • Add this mixture to yeast.
  • Stir in beaten eggs and add flour gradually.
  • Turn out onto a floured board and knead about 5 minutes.
  • Do not over flour this it should be softer than regular bread dough.
  • Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
  • Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
  • The thinner you are able to roll the dough the better this will turn out.
  • Spread the pulled dough evenly with the prepared.
  • filling.
  • Roll up the povitica as for a jelly roll.
  • Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
  • Tuck in the ends and flatten it a little.
  • Cover and let raise for 2-1/2 hours in a warm place.
  • Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
  • Cool in pan for 30 minutes then remove from pan.
  • and finish cooling on wire rack.
  • alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.

POTICA



Potica image

Provided by Joan Nathan

Categories     breakfast, dessert

Time 2h45m

Yield 3 loaves

Number Of Ingredients 16

1 package dry yeast
1/4 cup warm water
1/4 cup white sugar
3/4 cups whole milk, scalded
1/2 teaspoon vanilla
Dash of salt
1 medium egg
3 to 3 1/2 cups bread flour or unbleached all-purpose flour
1/4 cup salted butter, melted, plus butter for greasing bowls and pans
1 1/4 pound ground walnuts
1/4 cup salted butter, melted
3/4 cup white sugar
1 cup brown sugar
1/4 cup honey
2 eggs plus 1 egg yolk
1/3 cup whipping cream

Steps:

  • For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball. Place in a greased bowl, cover, and let rise for about 1 1/2 hours. Do not punch down.
  • For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
  • Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet. Smear the filling on top. Roll up the dough, starting at the narrower (3-foot) end. Cut into three equal-size rolls. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up. Now grease the foil. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 18 grams, TransFat 0 grams

POVITICA (POTICA) BREAD RECIPE - (4/5)



Povitica (Potica) Bread Recipe - (4/5) image

Provided by SprinkleBakes

Number Of Ingredients 16

DOUGH:
3 1/2 cups bread flour
1 package active dry yeast
1 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine (melted)
1 teaspoon salt
1 egg
FILLING:
2 cups ground walnuts or pecans
1 beaten egg
1/3 cup packed brown sugar
2 tablespoons honey
1 tablespoon butter or margarine, melted
1 tablespoon ground cinnamon
1 teaspoon vanilla

Steps:

  • Warm milk and butter. Both should be between 115 - 120 degrees F. Place ingredients in your bread machine in the following order: Milk, egg, butter, flour, sugar, salt, yeast. Set machine to dough cycle. Make filling. Grind the pecans as fine as possible in a food processor. In mixing bowl combine the nuts, beaten egg, brown sugar, honey, cinnamon, vanilla and melted butter. Stir with mixer on low setting until well mixed. Set filling aside. Remove dough to a large lightly floured surface when complete. Punch down dough. Divide dough into 3-4 portions. Roll each to a thickness of no more than 1/8 inch. Spread the dough evenly with the nut filling within ½ inch of the edges of the dough. Roll each piece, jellyroll style, and crimp the ends when finished. Place two loaves in the bottom of a loaf pan, and one or two more rolls on top. Cover and let rise till nearly double, 30-45 mins. Preheat oven to 375 degrees, and bake for 30-35 minutes.

More about "povotica recipes"

POVITICA RECIPE | PBS FOOD
povitica-recipe-pbs-food image

From pbs.org
Estimated Reading Time 7 mins
  • For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other.
  • Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg (2lb) loaf tin.
  • For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.
  • Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine.
  • To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm (20x12in) rectangle.
  • Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough).
  • Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.
  • Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
  • Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.


POTICA (A TRADITIONAL SLOVENIAN PASTRY) - INTERNATIONAL …
potica-a-traditional-slovenian-pastry-international image
2020-01-09 In a sauce pan, Scald milk; add butter. Cool to lukewarm. In small mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored. In large bowl, sift 1 1/2 cups flour. Pour mixture of prepared yeast, milk, butter, eggs …
From internationalcuisine.com


AUTHENTIC POTICA (TRADITIONAL SLOVENIAN NUT ROLL)- CHEF …
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2022-01-13 On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil. Let rise in a warm place (85F), covered with a towel, for one hour. Preheat oven to 350F. Brush the potica with 2 Tablespoons of …
From askchefdennis.com


HOMEMADE POVITICA RECIPE - MEADOW BROWN BAKERY
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2014-11-01 Preheat the oven to 180C/160C (fan)/ 350F/Gas 4. Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C (fan)/300F/Gas 3 and bake for a further 45 minutes, or until …
From meadowbrownbakery.com


CROATIAN POTICA (STUFFED SWEET BREAD) RECIPE - THE …
croatian-potica-stuffed-sweet-bread-recipe-the image
2021-07-19 In a heavy saucepan, over medium heat, combine sugar, evaporated milk, and margarine. Add pecans, then beaten eggs, and mix well. Boil 1 minute, stirring constantly. Remove from heat and add pinch …
From thespruceeats.com


ROBINHOOD | APRICOT WALNUT POVITICA
robinhood-apricot-walnut-povitica image
Dough: Dissolve sugar in water in large bowl of electric mixer. Sprinkle in yeast and let stand for 10 minutes or until frothy. Meanwhile, combine warm milk, sugar, salt, water, butter and egg. Add to frothed yeast mixture and mix to combine. …
From robinhood.ca


THE RECIPE: TRADITIONAL SLOVENIAN POTICA - THE SLOVENIA
the-recipe-traditional-slovenian-potica-the-slovenia image
2021-04-01 Mix the flour with a teaspoon of salt and mix the yeast with a teaspoon of sugar and two tablespoons of flour and 50 ml of lukewarm water or milk. Leave in a warm place to rise. Make a hole in the middle of the flour; add …
From the-slovenia.com


POTICA COFFEE CAKE RECIPE {SWEET YEAST CAKE WITH …
potica-coffee-cake-recipe-sweet-yeast-cake-with image
2018-10-18 For the filling: The next day, blend together walnuts, cinnamon, sugar, dates and milk for the filling in a saucepan over medium-low heat. Stir until mixture thickens. Let cool. Beat egg whites until stiff and slowly add in the 1 …
From thebestcakerecipes.com


WHAT IS POVITICA? - PASTRY MAESTRA
What is Povitica? n Croatia, nut roll is a very popular dessert, especially around Christmas time. Every self-respecting lady of the house is making her own nut rolls, probably using ‘secret’ grandmother’s recipe and proudly offering a slice of her homemade treat. Povitica (pronounced pov-e-tee-za) or povetica is just another term for a ...
From pastrymaestra.com


RECIPES FROM STRAWBERRY HILL COOKBOOK (1985)
SKU: St John the Baptist PTO Commissioned this Cookbook in 1985 to celebrate their 80th year. This 170 Page vintage cookbook was the staple of every home on the hill. From forgotten recipes like Traditional Povitica, to Sarma (Cabbage Rolls), this book contains over 400 recipes. It's spiral bound and will be one of your favorite cookbooks.
From strawberryhill.com


POTICA (POVITICA) POPPY SEED ROLL - BALKAN LUNCH BOX
2021-02-02 Make the filling. Boil milk and add sugar, vanilla extract, and poppy seeds. Finally, add semolina. Let rest and later divide it into two parts. 3. Combine dough and filling. Divide the dough into two parts. Roll out the first part, fill it up with one half of …
From balkanlunchbox.com


CHRISTMAS WALNUT POTICA RECIPE (OREHOVA POTICA RECEPT)
2021-11-26 Some posts contain compensated links. Please read this disclaimer for more info. Slovenian Walnut Potica Recipe (Orehova Potica Recept) Recipe thanks to Špela Vodovc, author of the Slovenian cookbook in English “Cook Eat Slovenia”. Walnut potica is a traditional Slovenian dessert, that is especially popular around now – at Christmas time.. It is also eaten …
From chasingthedonkey.com


HOW TO MAKE POVITICA - YOUTUBE
Learn how to make Povitica, a traditional Croatian sweet bread or swirl bread, usually made during the Holidays. Step by step directions for the dough and fi...
From youtube.com


POVITICA, YOUR NEW HOLIDAY BAKING TRADITION - FLO'S KITCHEN BLOG
2019-11-23 Now in a large skillet, at least 12 inches in diameter, melt the butter over low heat. Add the brown and white sugars and combine everything. Next, add in the milk and then the nuts. Turn the heat up to medium, and take turns stirring until the mixture reduces down by 1/4 to 1/3.
From floskitchen.blog


RECIPES - STRAWBERRY HILL
Apple Cinnamon Grilled Cheese. Apple Cinnamon Bread Pudding. Got a recipe with Povitica as an ingredient? Email it to [email protected]. If we use your recipe on our site, we'll send you a Strawberry Hill care package as our way of saying thanks!
From strawberryhill.com


POTICA - TRADITIONAL AND AUTHENTIC SLOVENIAN RECIPE | 196 FLAVORS
2022-03-31 Instructions. In a large bowl, add ½ cup (120 ml) of lukewarm milk, 1 teaspoon of caster sugar, 1 teaspoon of flour, the yeast and mix well. Let stand for 15 minutes. In the bowl of a stand mixer, add all the flour, the remaining sugar, the melted margarine, the egg yolks, the lemon zest, and the rum.
From 196flavors.com


POVITICA WITH AMERICAN MEASUREMENTS - LITTLE HOUSE BIG ALASKA
2021-02-12 Povitica instructions. put flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook. warm the butter and milk together, do not boil, just warm until the butter melts. once the butter has melted cool until lukewarm. then pour the butter and milk in the flour mix, add the egg, and the vanilla, and mix.
From littlehousebigalaska.com


POVITICA RECIPE - GREAT BRITISH CHEFS
Whisk the sugar, salt and egg yolk into milk before stirring in the starter and sifting over half of the flour. Roughly combine the ingredients with a fork, before sifting over half of the remaining flour.
From greatbritishchefs.com


HOMEMADE POVITICA BREAD RECIPE - JOYFOODSUNSHINE
2020-12-22 In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 105°F. Once cooled, whisk in the melted butter, sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine.
From joyfoodsunshine.com


HOW TO MAKE POVITICA | POTICA - THE EVERYDAY FARMHOUSE
Mix two cups of flour with the yeast. In a small saucepan, melt ⅓ cup of butter, then add the milk, sugar, and 1 tsp salt. Test the temperature, it should be around 120°. If it is too hot, let it cool to between 110°-120° I use a stand mixer with a dough hook for mixing dough. Add the liquid to the dry ingredients.
From theeverydayfarmhouse.com


AN AMAZING POVITICA BREAD RECIPE - THE GINGERED WHISK
2016-11-11 Cool slightly, until it is about 110 degrees F. In a large bowl, mix the scalded milk, ¾ cup sugar, and the salt until combined. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough just starts to clean the bowl.
From thegingeredwhisk.com


POVITICA - BY ANDREA JANSSEN
2011-10-27 In a large bowl, mix the scalded milk, 3 tablespoons (43 gm/ 1 ½ oz) sugar, and the salt until combined. Add the beaten egg, yeast mixture, melted butter, and ½ cup (120 ml/70 gm/2 ½ oz) of flour. . Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
From byandreajanssen.com


SLOVENIAN POTICA BREAD RECIPE: HOW TO MAKE A PERFECT POTICA
2019-02-07 Potica evolved from a variety of central European (largely Habsburg imperial) traditions, starting with a narrow ring-shaped kolač, the tightly-coiled povitica, and the pie-like pogača. Potica started to look like potica, a thick ring baked in the Slovenian relative of the Bundt pan, in the 16th century.
From finedininglovers.com


POVITICA RECIPE : POTICA BREAD RECIPE - YOUTUBE
In this video tutorial I show you how to bake this delicious sweet bread called povitica, it originates in Eastern Europe. I also share a link to the poviti...
From youtube.com


POTICA RECIPE - SNPJ
3/4 cup sugar. 2 teaspoons salt. 1 tablespoon vanilla. 7 to 7-1/2 cups all-purpose flour (sifted) Scald milk; add butter. Cool to lukewarm. In small electric mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored. In large bowl, sift 3 cups flour. Pour mixtures of prepared yeast, milk, butter, eggs and sugar into mixing bowl ...
From snpj.org


POVITICA – CROATIAN SWEET WALNUT CHOCOLATE BREAD
2011-10-30 Preheat oven to moderate 180°C. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes. Turn down the oven temperature to slow 150°C and bake for an additional 45 minutes, or until done. {Check the bread at 30 minutes to ensure that the bread is not getting too brown.
From passionateaboutbaking.com


FAMILY RECIPE: CROATIAN POVITICA - FREELY Mí
2018-01-29 Povitica is definitely a challenging recipe but very rewarding if you are willing to put in the work! Fingers crossed we make it to Croatia in the near future to enjoy their culinary goodness first-hand. Save Print. Croatian Povitica. Author: Grandma Bazis. Recipe type: Pastry. Cuisine: Dessert. Prep time: 1 hour. Cook time: 1 hour. Total time: 2 hours. Serves: 2-3 loaves …
From freelymi.com


POVOTICA | RECIPES WIKI | FANDOM
In a large bowl, combine the hot roll mix, the required amount of milk as the liquid, Sugar and oil. Add the beaten egg. Stir well, turn onto floured surface and knead 15 minutes, or until dough springs back when poked with your finger. oil a clean bowl, add the ball of dough, turning to coat all sides. Cover and let rise until double in bulk.
From recipes.fandom.com


HOW TO MAKE POVITICA – CROATIAN WALNUT SWIRL BREAD RECIPE
2019-06-05 This week’s challenge for the Great British Bake Off Bakealong was a challenge all right – Povitica. Laura from Little House Big Alaska provided the recipe this week. It’s not necessarily a hard project, just one that takes a little bit of skill and a lot of patience. I will be the first to admit that mine did not come out as it should ...
From bookscookslooks.com


CHOCOLATE WALNUT POVITICA RECIPE - SERIOUS EATS
2020-04-13 Add yeast mixture, eggs, vanilla extract, and melted butter, and mix to combine. Change to a dough hook, add remaining flour, and kneed until elastic and smooth and dough pulls away from the sides of the bowl, about 5 minutes. Place dough in a lightly greased bowl, cover with plastic wrap, and let stand until doubled in volume, about 1 1/2 hours.
From seriouseats.com


WHAT IS POVITICA? (WITH PICTURES) - DELIGHTED COOKING
2022-07-17 Povitica, or Croatian walnut bread, is a nostalgic favorite of many Eastern Europeans and their descendants. Also known as Orehnjača (walnut bread) and Makovnjača ( poppy seed bread) in Croatia, Povitica is a favorite of many other neighboring cultures. Known also as Potica in Slovenia, Orechovnik in Slovakia and Štrudla in Serbian, recipes ...
From delightedcooking.com


CINNAMON WALNUT POVITICA - INQUIRING CHEF
2011-12-05 Cover loosely with a kitchen towel and allow to rise in a warm place until doubled in size, about 1.5 hours. About 30 minutes before the dough is finished rising, in a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa. Set aside. In a small saucepan over medium heat, heat the milk and butter to boiling.
From inquiringchef.com


PROSTA POVITICA | TRADITIONAL SAVORY PASTRY FROM WHITE CARNIOLA ...
Translated as simple povitica, this simple and frugal dish hails from the Slovenian region of Bela Krajina. It consists of thin sheets of dough that are coated in melted lard, sprinkled with salt, and smeared with beaten eggs. The dough is then rolled, and the whole pastry is shaped in a swirl. Prosta povitica can be enjoyed on its own and is ...
From tasteatlas.com


CHOCOLATE SPICE POVITICA | CBC LIFE
2019-10-03 Melt ¼ cup butter with milk and vanilla in a small saucepan over medium-low heat. Pulse the walnuts, sugar, cocoa powder, spices and salt until texture of a sandy powder in the bowl of a food ...
From cbc.ca


POVITICA RECIPE - TABLESPOON.COM
2016-10-12 In a medium saucepan, bring milk and butter to a boil, then pour the liquid over the nut mixture. Add egg yolk and vanilla and mix thoroughly. Set aside until mixture comes to room temperature. 8. Punch down risen dough and on a lightly floured surface, roll out dough into a 10-inch square. Brush with 1 teaspoon of melted butter, if desired. 9.
From tablespoon.com


POVITICA RECIPE, SWEET BREAD, DESSERT BREAD | WHISK AFFAIR
2014-10-27 In a pan, heat the milk just below the boiling point. Keep stirring. Cool a bit. In a bowl, mix milk with sugar and salt. Add egg, yeast mixture, melted butter and ¼ cups of flour. Mix nicely and continue adding flour till a soft dough is formed. Turn the dough on a lightly floured surface and knead for 3-4 minutes.
From whiskaffair.com


POTICA | KING ARTHUR BAKING
When cooled, whisk in the eggs, yeast, and vanilla. Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough. Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate ...
From kingarthurbaking.com


NUT ROLL RECIPE | CROATIAN POVITICA RECIPE - ALLY'S KITCHEN
Put the walnuts, three-fourths cup of sugar, salt, cocoa and cinnamon in a food processor. Pulse until a tiny crumbly mixture. Pour into a large mixing bowl. Heat the milk and butter, melting the butter. Add the vanilla and blend. Pour into the nut mixture and blend well. Add the egg yolk to the nut mixture and work into it.
From allyskitchen.com


30 BEST POVITICA BREAD RECIPES IDEAS - PINTEREST
Jun 19, 2020 - Explore Mary Johnson's board "Povitica Bread Recipes" on Pinterest. See more ideas about recipes, bread recipes, povitica bread recipe.
From pinterest.com


POTICA (POVITICA): TWO SLOVENIAN WALNUT PINWHEEL BREAD RECIPES
Lightly grease two bread loaf pans. Roll out the dough on a floured surface to a 15-inch square. Cover and let rest again for 10 minutes. Roll the dough into a 30" x 20" rectangle, and cut in half to form two 30" x 10" sheets. Spread filling over the …
From delishably.com


POTICA RECIPE – JOE PASTRY
Procedure. In the bowl of a mixer fitted with a bleater (paddle) combine the flour, yeast, salt and sugar. Stir on low to combine. Pour the milk into the bowl and turn the speed up to medium. Once a dough begins to come together switch to the dough hook and knead about three minutes, until a smooth dough is formed.
From joepastry.com


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