Povitica (Potica) Bread
Povitica bread is an Eastern European nut roll that is traditionally gifted as a symbol of honor and respect. It’s also called Potica (Po-TEE-tza) bread or Yugoslavian Christmas bread.
In this recipe, the dough is made in the bread-maker.
| Dough: | |
| 3 1/2 | cups bread flour |
| 1 | package active dry yeast |
| 1 | cup milk |
| 2 | tbs. sugar |
| 2 | tbs. butter or margarine (melted) |
| 1 | tsp. salt |
| 1 | egg |
| Filling: | |
| 2 | cups ground walnuts or pecans |
| 1 | beaten egg |
| 1/3 | cup packed brown sugar |
| 2 | tbs. honey |
| 1 | tbs. butter or margarine, melted |
| 1 | tbsp. ground cinnamon |
| 1 | tsp. vanilla |
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.
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