I have missed quite a few Daring Baker challenges recently including last month when they revisited the croissant. I couldn’t find the time to do that and plan to try it sometime next month and just managed to finish making this month’s challenge, the Povitica.
The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
To explain further, Povitica (pronounced po-va-teet-za) is a popular festive strudel-like bread typically served at special occasions like birthdays and weddings. It is also known as Orehnjača in Croatia, Potica in Slovenia, Orechovnik in Slovakia and Štrudla in Serbia.
Yeasted somewhat sweet dough is rolled out, stretched and slathered with a sweet walnut-cinnamon filling and then rolled up, twisted and baked in a bread pan. This produces the typical rolled, layered whorl-like pattern when the bread is sliced. You should see this video to get an idea of how this bread is made on a large scale! If only I could roll my povitica like that…
Traditionally the nut used in the filling for Povitica was walnuts and sometimes a poppy seed filling, but one can use any filling of choice including savoury fillings.
I’ll keep this post short mainly because I don’t have the time to go on if I have to meet the 27th of the month deadline and post this today!
The original recipe was for 4 loaves but I chose to make the quartered recipe. Walnuts are not a favourite with us and my daughter will not eat anything with them in it so I chose to use hazelnuts. You need to run the nuts in a mixer/ blender to get a coarse powder if you want a filling that will spread nicely. I also added chocolate chips to the filling and forgot to add the coffee to my butter-sugar glaze.
My bread looks far from perfect because I didn’t have the right sized loaf pan (I have 2 small ones!)You can see how beautifully the rolled pattern shows when one uses the right sized pan as many of my friends have done.
One really nice thing about this bread is that keeps. It keeps fresh for 1 week at room temperature, for 2 weeks if refrigerated and can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil. (It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles.)
Adapted from Daring Bakers November 2011 Challenge
Recipe for 1 loaf (1/2 kg/ 1 1/4 lbs)