Best 2 Amazing Traditional Croatian Povitica Recipes
In the heart of Croatian cuisine lies a delectable treat that has captivated taste buds for generations: Povitica. This traditional sweet bread, often prepared during the Easter season, is an intricate masterpiece that combines the flavors of walnuts, raisins, and a touch of rum, all wrapped in a delicate yeast dough. Known as the "Queen of Croatian Pastries," Povitica is a symbol of celebration, unity, and the preservation of cultural heritage.
Within this article, you'll find a collection of time-honored Povitica recipes that encompass the essence of this beloved Croatian delicacy. From the Classic Povitica, featuring a rich walnut filling and a golden crust, to the Chocolate Povitica, which infuses a delightful chocolate twist into the traditional recipe, these recipes cater to diverse preferences. Indulge in the Vegan Povitica, a plant-based rendition that offers a guilt-free indulgence, or explore the unique flavors of the Poppy Seed Povitica, where the nutty sweetness of poppy seeds takes center stage.
Each recipe is meticulously detailed, guiding you through the process of preparing the dough, crafting the fillings, and shaping the Povitica into its distinctive spiral form. Whether you're a seasoned baker or venturing into the world of sweet bread making, these recipes provide clear instructions and helpful tips to ensure success. As you embark on this culinary journey, you'll discover the secrets to creating a perfect Povitica, ready to grace your table and delight your loved ones.
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
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
Tips:
- Use high-quality ingredients, especially for the filling. Fresh nuts, dried fruits, and spices will make a big difference in the final flavor of the povitica.
- Make sure the dough is well-kneaded and elastic. This will help it to rise properly and prevent it from tearing when you roll it out.
- Don't over-roll the dough. The thinner you roll it, the more layers you'll have in your povitica, but it's important to not roll it too thin or it will be difficult to handle.
- Spread the filling evenly over the dough. If you add too much filling, it will be difficult to roll the dough up and the povitica may burst open while baking.
- Bake the povitica in a preheated oven. This will help to ensure that it bakes evenly.
- Let the povitica cool completely before slicing and serving. This will help to prevent it from crumbling.
Conclusion:
Povitica is a delicious and festive bread that is perfect for any special occasion. With a little planning and effort, you can make this traditional Croatian bread at home. Just remember to use high-quality ingredients, knead the dough well, and don't over-roll it. With a little practice, you'll be able to make a povitica that is sure to impress your family and friends.
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