Povitica – October Daring Bakers’ Challenge

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

It was timely that the same month I’m into cooking out of Culinaria Russia that the Daring Baker’s challenged us to make another eastern european delight.  I have bought Povitica around the Holidays here in Denver before but have never tried making it until now.

 

It reminded me a lot of making Babka, which Strudel and I had done many times before (it was how we met, when I think of Babka I always think of Strudel)!

 

Povitica

 

Makes one loaf

 

Print this Recipe

 

Dough

 

1/2 t. sugar

1/4 t. all-purpose flour

2 T. warm water

1 1/2 t. active dry yeast

1/2 c. 1% milk

3 T. sugar

3/4 t. salt

1 large egg

1 T. unsalted butter, melted

2 c. all-purpose flour

 

Filling

 

1 3/4 c. ground walnuts

1/4 c. 1% milk

1/4 c. unsalted butter

1 egg yolk, beaten

1/4 t. vanilla

1/2 c. sugar

1/4 t. unsweetened cocoa powder

1/4 t. cinnamon

 

Topping

 

2 T. strong cold coffee

1 1/2 t. sugar

 

Combine the first four ingredients of the dough in the bowl of a stand mixer with the kneading hook attached.  Let this mixture sit for 5 minutes until bubbly.

 

Add the remaining dough ingredients and knead until the dough no longer sticks to the sides of the bowl.  This may require a little more flour to be added.

 

Let the dough rise in an oiled bowl covered with a shower cap for about an hour or until doubled.

 

While rising, prepare the filling.

 

Combine all of the filling ingredients into a food processor and pulse until a fairly smooth mixture is formed.

 

Set aside.

 

Brew the coffee or pull a shot of espresso and let cool.

 

Once the dough has doubled, flour a small sheet or large pillowcase and roll the dough out very very thin.  I was able to cover this dough over an entire large pillowcase.

Once rolled out very thin, spread the filling out over the entire surface of the dough.

 

Pull the long edge of the pillowcase up towards the other long edge, causing the dough to roll up into a snake.

 

Spray a loaf pan with canola oil, fold the snake in half and lay it in the loaf pan with the exposed edges hanging over the pan.  Bring the hanging edges in on the loaf and slightly push the ends into the middle.

 

Mix the coffee and sugar together and brush over the entire loaf.

Set the oven to 350 degrees Fahrenheit and let the loaf rise for 15 minutes on the stove top.

 

Bake at 350 for 15 minutes, turn the oven down to 300 degrees and bake for an additional 45 minutes.

Remove the loaf pan from the oven and let it cool for 15 minutes before removing the bread from the pan.  Slice and serve.

 

 

 

 

 

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