AMAZING TRADITIONAL CROATIAN POVITICA
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
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.
GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD
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
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
PIADINA (ITALIAN FLATBREAD)
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Bread Quick Bread Recipes
Time 24m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g
POVITICA POLISH HOLIDAY BREAD
This is a traditional sweet Christmas bread made both in Poland and Austria. This is the Polish version. I have posted the austrian version seperately as well ;-)
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 3 Loaves
Number Of Ingredients 16
Steps:
- Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
- Dissolve yeast in warm water and add to other ingredients.
- Add half of flour, mix well until smooth.
- Add flour to handle easily.
- Knead dough on lightly floured board.
- Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
- Punch down and let double again.
- Divide dough in three parts.
- Roll each part until very thin in rectangular shape.
- Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
- Place in greased 8 or 9 cake pans.
- Cover, put in warm place and let rise.
- Bake at 350 degrees for 30 45 minutes.
- Makes three loaves.
- Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
- Add nuts, then beaten eggs and mix well.
- Boil one minutes stirring constantly.
- Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
- Let cool till just warm enough to spread.
POVITICA POLISH HOLIDAY BREAD RECIPE - (4/5)
Provided by Cindy
Number Of Ingredients 18
Steps:
- Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8" or 9" cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 - 45 minutes. Makes three loaves. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts, then beaten eggs and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread.
TRADITIONAL CROATIAN POVITICA
This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.
Provided by Chef Original Momma
Categories Yeast Breads
Time 5h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Combine filling ingredients except raisins in a heavy saucepan. Cook over low heat, stirring often, until the mixture is fairly thick (about 30 minutes). Set aside to 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. This will be softer than bread dough. Place in a greased bowl; cover and set in a warm place to rise until double in bulk.
- Method for rolling out dough: Cover a work table with a large cotton dish towel or a cloth large enough to cover the entire table. Sprinkle cloth lightly with flour all over the cloth. Put dough in center and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- Spread the pulled dough evenly with the prepared filling.
- Sprinkle with raisins.
- Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
- Place in a large greased baking pan, two inches deep and form it into an "S" shape. Tuck in the ends and flatten it a little. This may also be cut in half and baked in angel food cake pans or bread pans.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.
Nutrition Facts : Calories 956.5, Fat 43.3, SaturatedFat 10.5, Cholesterol 115.8, Sodium 356.9, Carbohydrate 133, Fiber 5.9, Sugar 73, Protein 18.5
POVITICA (POTICA) BREAD RECIPE - (4/5)
Provided by SprinkleBakes
Number Of Ingredients 16
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.
POVITICA 2 AUSTRIAN HOLIDAY BREAD
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
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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