Best 5 Povitica A Polish Walnut Tube Bread No Yeast Recipes

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Povitica, a traditional Polish walnut tube bread, is a true masterpiece of culinary art. This sweet, yeasted bread is made with a rich dough that's rolled up with a filling of walnuts, sugar, and spices, then baked to golden perfection. It's a labor of love that's sure to impress your family and friends.

This article provides two recipes for povitica: a traditional yeast-based version and a no-yeast version that's perfect for those who are short on time or don't have access to yeast. Both recipes are detailed and easy to follow, with step-by-step instructions and helpful tips to ensure success.

In addition to the traditional povitica recipe, this article also includes a recipe for a chocolate povitica, a fun and decadent twist on the classic. This recipe uses a chocolate filling instead of the traditional walnut filling, creating a rich and indulgent treat that's perfect for chocolate lovers.

Finally, for those who want to try something a little different, there's a recipe for a savory povitica. This version uses a filling made with sauerkraut, mushrooms, and bacon, creating a unique and flavorful bread that's perfect for a hearty meal.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile bread. Whether you serve it for breakfast, lunch, or dinner, povitica is a surefire crowd-pleaser.

Let's cook with our recipes!

POVITICA RECIPE



Povitica Recipe image

This Homemade Povitica Recipe is a beautiful and delicious treat that's perfect to give as a gift for the holidays! Povitica Bread is a rich homemade bread with a cinnamon walnut filling that is an old family favorite.

Provided by Laura

Categories     bread     Breakfast     Dessert

Time 1h30m

Number Of Ingredients 18

2 TBS warm water
½ tsp granulated sugar
2 tsp active dry yeast
½ cup milk (2% or whole)
3 TBS granulated sugar
¾ tsp sea salt
1 TBS butter (melted)
1 large egg (lightly beaten)
¼ tsp pure vanilla extract
2 to 2 ½ cups all-purpose flour
¼ cup milk (2% or whole)
¼ cup butter (melted)
1 ¾ cup walnuts
½ cup granulated sugar
¼ tsp sea salt
½ tsp ground cinnamon
1 large egg yolk (lightly beaten)
½ tsp pure vanilla extract

Steps:

  • In a small bowl, stir 1/2 tsp sugar, and yeast into warm water. Set aside until foamy (about 5 minutes)
  • In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 110°F.
  • Once cooled, whisk in the melted butter, 3 TBS sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine.
  • Add flour into the bowl of a standing mixer fitted with a dough hook.
  • Pour wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball of dough. (You can also mix and knead by hand).
  • If necessary, add up to 2 TBS more flour until dough is smooth and no longer sticky.
  • Turn dough out onto a lightly floured surface and form into a ball.
  • Place dough in a lightly oiled bowl and cover with a warm, damp tea towel and let the dough rise for 1.5 hours in a warm place, or until doubled in size.
  • 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.
  • Add Walnuts, sugar, salt, and cinnamon and pulse a few times until the ingredients are combined and walnuts are crushed into smaller pieces.
  • Add egg yolk and vanilla and pulse to combine.
  • Allow mixture to stand at room temperature until dough is ready.
  • Line a 9x5" loaf pan with parchment paper and grease with butter. Set aside.
  • After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
  • Roll the dough into a rectangle about 18" x 7" in size. Be sure dough is thin but not so thin that you can see through it (about ¼" thick).
  • Spread the filling evenly on the dough, leaving about 1/2" at the edges bare. (If your filling has become too thick to spread, add warm milk ½ TBS at a time until it just reaches spreading consistency).
  • Staring at the edge of your rectangle, roll the dough tightly together making a jelly roll (see picture). Be sure to apply pressure and keep rolling tightly until it resembles a rope.
  • Gently stretch out the "rope" and lift it into your prepared loaf pan, making an "S" shape as you put it in. (To do this, fold the dough into thirds in your pan (see pictures)).
  • Cover the pan with a damp towel and let it sit in a warm place for at least 15 minutes while you preheat your oven to 350 degrees F.
  • Bake for 15 minutes at 350 degrees.
  • After 15 minutes turn down the oven to 300 degrees F and bake for an additional 45 minutes (about 1 hour total), or until done (will sound hollow when hit with a wooden spoon). Check your bread after about 30 minutes and cover with aluminum foil if it is getting too brown.
  • Remove bread from the oven. Cool for 20-30 minutes on a wire rack before removing from pan.
  • Cool completely before cutting and serving!

Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 17.5 g, SaturatedFat 4.5 g, Cholesterol 45 mg, Sodium 226 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 11.6 g

12 TRADITIONAL POLISH BREADS



12 Traditional Polish Breads image

Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 12

Polish Potato Bread
Polish Onion and Poppy Seed Rolls
Polish Sauerkraut Bread
Polish Babka Easter Bread
Povitica (Polish Walnut Bread)
Cheese Babka
Polish Chalka Crumble Bread
Obwarzanek Krakowski (Polish Bagels)
Proziaki (Polish Soda Bread)
Polish Sourdough Rye Bread
Babcia Bread
Polish Buttermilk Rye Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Polish bread in 30 minutes or less!

Nutrition Facts :

POVITICA (POTICA) BREAD RECIPE - (4/5)



Povitica (Potica) Bread Recipe - (4/5) image

Provided by SprinkleBakes

Number Of Ingredients 16

DOUGH:
3 1/2 cups bread flour
1 package active dry yeast
1 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine (melted)
1 teaspoon salt
1 egg
FILLING:
2 cups ground walnuts or pecans
1 beaten egg
1/3 cup packed brown sugar
2 tablespoons honey
1 tablespoon butter or margarine, melted
1 tablespoon ground cinnamon
1 teaspoon vanilla

Steps:

  • Warm milk and butter. Both should be between 115 - 120 degrees F. Place ingredients in your bread machine in the following order: Milk, egg, butter, flour, sugar, salt, yeast. Set machine to dough cycle. Make filling. Grind the pecans as fine as possible in a food processor. In mixing bowl combine the nuts, beaten egg, brown sugar, honey, cinnamon, vanilla and melted butter. Stir with mixer on low setting until well mixed. Set filling aside. Remove dough to a large lightly floured surface when complete. Punch down dough. Divide dough into 3-4 portions. Roll each to a thickness of no more than 1/8 inch. Spread the dough evenly with the nut filling within ½ inch of the edges of the dough. Roll each piece, jellyroll style, and crimp the ends when finished. Place two loaves in the bottom of a loaf pan, and one or two more rolls on top. Cover and let rise till nearly double, 30-45 mins. Preheat oven to 375 degrees, and bake for 30-35 minutes.

POVITICA POLISH HOLIDAY BREAD



Povitica Polish Holiday bread image

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

1 1/2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup soft butter
2 packages fleischmann active dry yeast
1/2 cup water
7 1/2-8 cups flour
1 can evaporated milk
1 1/2 cups sugar
1 cup margarine
1 1/2 lbs pecans or 1 1/2 lbs walnuts (ground fine)
4 eggs
1 pinch salt
1 teaspoon cocoa
1 teaspoon cinnamon

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



Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread image

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

¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1 egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

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

Tips:

  • Make sure your butter is at room temperature before you start. This will make it easier to mix and will ensure that your povitica is light and fluffy.
  • Use a stand mixer fitted with the paddle attachment to mix the dough. This will make the process much easier and will help you to avoid over-mixing the dough.
  • Be careful not to over-mix the dough. Over-mixing will make the povitica tough and dense.
  • Let the dough rise in a warm place until it has doubled in size. This will usually take about 1-2 hours.
  • When you are rolling out the dough, be sure to do it on a lightly floured surface. This will help to prevent the dough from sticking.
  • Spread the filling evenly over the dough before you roll it up. This will ensure that each slice of povitica has a good amount of filling.
  • Bake the povitica in a preheated oven until it is golden brown and cooked through. This will usually take about 30-40 minutes.
  • Let the povitica cool slightly before slicing and serving. This will help to prevent the filling from spilling out.

Conclusion:

Povitica is a delicious and festive bread that is perfect for any occasion. It is especially popular during the holidays, but it can be enjoyed year-round. With a little bit of planning and effort, you can easily make povitica at home. So next time you are looking for a special bread to bake, give povitica a try. You won't be disappointed!

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