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+ servings

Povitica #Breadbakers

Course bread
Cuisine Eastern European
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Thick slices


For the dough

  • 2 C Flour plus extra for dusting
  • 3 Tbs Baker's sugar
  • 3 Tsp Active dry yeast
  • 2 Tbs Unsalted butter melted
  • 1 large egg beaten
  • 1 Tsp Vanilla extract
  • 1/2 C Milk
  • 2 Tsp Salt

For the filling

  • 4 Tbs Unsalted butter
  • 4 Tbsp Milk
  • 2 1/2 C Walnut pieces
  • 1 Tsp Vanilla extract
  • 1/2 C Baker's sugar
  • 2 Tbsp cocoa powder
  • 1 Egg yolk beaten

To assemble

  • 1 Tbs Butter melted
  • 1 Egg white beaten
  • 1/4 C Powdered sugar


For the dough

  1. Sift the flour and sugar into a bowl of a stand mixer with a dough hook attached.
  2. Add yeast and stir.
  3. Add the melted butter, egg, vanilla and warm milk and begin mixing on a slow speed. Add salt.
  4. Mix for about 8 to 10 minutes on medium speed until the dough is smooth and stretchy.
  5. Remove the dough from the mixer and put it in a lightly oiled bowl, cover and leave to rise in a draught free area until the dough doubles in size. (Approximately 1 to 3 hours depending on the weather).
  6. Prepare a 9x2 in loaf pan by applying butter inside.

For the filling

  1. Melt the butter and milk together by warming the milk and adding the butter into it.
  2. Blend the walnuts, sugar and cocoa powder into a grainy texture.
  3. Add in the vanilla, egg yolk, milk and butter mix and pulse to combine.
  4. Keep it aside.

To assemble

  1. Lay a clean table cloth on your counter and generously dust with flour.
  2. Take the dough out and put it on the table cloth in the center.
  3. Roll out the dough into a large rectangle (approx 20x12 in).
  4. Once the dough is rolled out, try and roll it out further as much as you can without tearing the dough. The goal is to roll out the dough as thin as possible (ideally you should be able to see the table cloth through the dough)
  5. Brush the surface with the melted butter.
  6. Spread the filling over the dough until evenly covered (Ensure the filling is not too thick or it will tear the dough - use milk if necessary to soften the filling).
  7. Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
  8. Gently lift the dough and put one end in one corner of the loaf pan.
  9. Lay the dough in the pan in a "U" shape and double back laying the dough over making a two layer "U" shape.
  10. Cover the loaf pan leaving enough room between the cover and the pan for the dough to rise (approx. 1 hour).
  11. Preheat the oven to 350 F.
  12. Brush the top of the dough with the beaten egg white.
  13. Bake for 15 minutes at 350 F.
  14. Reduce the oven temperature to 300 F and bake for another 40 to 45 minutes.
  15. Cover with foil if the top begins to darken too much too quickly.
  16. Once baked, leave the bread to cool in the pan for atleast 30 minutes.
  17. Turn out on to a wire rack and let it cool completely (about 3 hours).
  18. Mix the powdered sugar with a few drops of water or milk to make a glaze and pour it over the Povitica.
  19. Let the icing settle a bit, then turn the bread upside down.
  20. The best way to cut the Povitica is to turn it upside down to ensure even slicing of the bread.

Recipe Notes

.The Bread will take anything between 1 hour to 3 hours to rise the first time and about an hour or more for the second rise.  Also, you should also not cut it before it is completely cooled.. about 3 hours.

. In all this is a full day project, so plan accordingly.