Povitica Walnut Filling Or Cream Cheese Filling Recipes

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.

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.

Steps:

• In a heavy saucepan, combine all of the filling ingredients, except the raisins. Stirring often, heat the mixture until it turns fairly thick (about 30 minutes). Set aside to cool. Combine the sugar with the melted butter and salt. Stir in the boiling water and cool until lukewarm. Combine the yeast, warm water and 1/2 tsp sugar, stirring until the yeast is dissolved. Set in a warm place until foamy (about 5 minutes). Add the cooled water/sugar/butter mix to the yeast, then stir in the beaten eggs and fold in the flour, gradually. Turn out onto a floured board and knead for about 5 minutes, until a soft dough. Place in a greased bowl, cover with a clean teatowel and place somewhere and draught-free, until doubled in size. Now, roll out the dough. Cover a worktop with a large cotton teatowel, and sprinkle lightly with flour. Place dough in centre and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape. Cover the dough evenly with the prepared filling, then sprinkle with raisins. Roll up the povitica into a Swiss roll shape, by lifting the cloth on one side and letting the dough roll itself up. Place the finished roll on a large greased baking tray, two inches deep and form it into a tight 'S' shape. Tuck in the ends and squish it flatter. Cover, and let rise for 2 1/2 hours in a warm place. Bake in a preheated oven at 375F/190C/gas mark 5 for 10 minutes, then reduce to 350F/180C/gas mark 4 for 50 minutes, until nicely browned. Allow to cool on the tray for 30 minutes before removing to a wire rack to cool further.