Povitica Bread Recipe
Ingredients for the bread dough:
For the dough:
• 300g plain flour, you will need extra for dusting
• 40gcaster sugar
• 7g salt
• 10g fast-action instant yeast
• 30g melted unsalted butter
• 1 egg, beaten
• ½ vanilla seed
• 150ml warm whole milk
For the filling:
• 60g unsalted butter
• 4 tbsp whole milk
• 280g chopped walnut
• ½ vanilla seed
• 100g caster sugar
• 2 tbsp cocoa powder
• 1 beaten egg yolk
To assemble and bread icing:
• 15g melted butter, melted
• 1 beaten egg white
• 100g icing sugar
1. To make the dough, put flour and sugar in a mixer bow that is fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other (make sure salt and yeast won’t tough because it will prevent the dough from proofing). Add the melted butter, egg, vanilla seeds and warm milk and begin mixing together on a slow speed. When the dough creates a firm past, mix for more 5-8 minutes on a medium speed until the dough is soft (it (will still be sticky though).
2. place the dough into a lightly oiled mixing bowl, cover with cling film and leave to proof and it’s at least doubled in size (took me about an hour).
3. to make the filling, melt the butter in milk in a pan. Remove from the heat.
4. mix walnuts, vanilla seeds, sugar and cocoa powder in a food processor and blend to a sandy powder. Add the egg yolk, milk and butter and milk mixture and mix.
5. Start assembling the bread: on a kitchen table spread a clean kitchen towl and dust with flour. Turn the proved dough out onto the sheet and roll out the dough into a large rectangle. Brush the surface with some melted butter.
6. Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out until it becomes very thin and translucent.
7. Start spreading the walnuts and coco filling over the dough until evenly covers it.
8. Like a Swiss role process, Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly.
9. Lift the rolled dough and place one end in the bottom corner of a greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.
10. Place the loaf tin inside a clean plastic bag and leave to proof again for one hour.
11. Preheat your oven to 180C/1 350F.
12. Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven heat to 150C/300F and bake for another 45 minutes, the bread should become golden-brown by now.
13. Remove from the oven and let it to cool down in the tin for 30 minutes before turning out onto a wire rack to cool completely.
14. Mix the icing sugar with a few drops of cold water to make an icing and drizzle it over the povitica bread.
15. Bon appétit!
Let me know if you tried this recipe and enjoyed it!