Grandma's Povitisa (Po-Vuh-Teet-Zuh) Povitica Croatian Nut Bread
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
61
Spice
62
Sweetness
62
Sourness
31
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Water (warm)1 cup
Milk1 cup
White Sugar1 cup
Vegetable Shortening1
Egg1 tsp
Salt1 cup
Brown Sugar1 cup
Butter (softened)1 tsp
Vanilla Extract2 cups
Walnut (finely chopped)Directions:
1
Combine warm water and yeast together in a large bowl
2
Let stand until yeast softens and begins to form a creamy foam, about 5 minutes
3
Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture
4
Mix flour into yeast mixture until a soft, easy to handle dough forms
5
Turn dough out onto a lightly floured surface and let stand for 10 minutes
6
Knead dough until smooth and elastic, about 8 minutes
7
Form dough into a ball
8
Place dough in a large, lightly-oiled bowl and turn to coat
9
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
10
Punch down dough and turn onto a lightly floured surface
11
Shape into ball and let dough rest for 15 minutes
12
Beat brown sugar, butter, and 1 egg together in a bowl until creamy
13
Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth
14
Stir walnuts into the filling mixture until walnuts are completely incorporated
15
Roll dough on a large, floured cloth into a 20x30-inch rectangle
16
Spread walnut filling evenly over the top of the dough, spreading to the edges
17
Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal
18
Coil the roll into a snail-shape
19
Grease a 9x13x2-inch baking sheet
20
Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour
21
Preheat oven to 325 degrees F (165 degrees C)
22
Bake in the preheated oven until the top is golden brown, 40 to 45 minutes