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.
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
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.
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.
POVITICA - A POLISH WALNUT TUBE BREAD NO YEAST!
The traditional Povitica, You might like this quick no yeast version. A Polish (WISC. farm) neighbor gave me this bread recipe, about 1957. You can bake it in a bundt pan. A beautiful presentation and delicious! This Eastern European sweet bread is pronounced by grandma ..po-va-tet-sa! I have heard it is a Croatian...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Cream butter and sugar. Add eggs, one at a time. Mix dry ingredients and sift 3 times.Add slowly to creamed mixture. Alternately with sour cream. Add vanilla. Now mix filling ingredients, walnut, flour, cinnamon. and brown sugar grease and flour a bundt or tube pan. Pour a layer of batter then a layer of filling, ending with the batter.
- 2. Pre-heat 350 degree oven. Bake for 1-1/4 hours.Cool on a rack 15 minutes. Remove to serving dish. When cool, sprinkle lightly with powdered sugar.
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POVITICA RECIPE - DELISH
From delish.com
Cuisine AmericanServings 3Email [email protected]Total Time 4 hrs 40 mins
- Step 1To 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.
- Step 2To 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.
- Step 3In a large bowl, mix the scalded milk, 3/4 cup sugar, and the salt until combined.
- Step 5Blend 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.
- Step 6Turn 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.
- Step 7Divide the dough into 4 equal pieces (they will each weight about 1 1/4 pounds).
- Step 8Place 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.
- Step 9While the dough rises, make the filling: In a large bowl mix together the ground walnuts, sugar, cinnamon, and cocoa.
- Step 10 Heat the milk and butter to boiling. Pour the liquid over the nut-sugar mixture.
HOMEMADE POVITICA BREAD RECIPE
From joyfoodsunshine.com
Ratings 26Calories 320 per servingCategory Bread, Breakfast, Dessert
- In a small bowl, stir 1/2 tsp sugar, and yeast into warm water. Set aside until foamy (about 5 minutes)
- While the dough is rising, put the milk and butter into the container of a blender or food processor and blend/process until the mixture is warm.
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