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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 45 |
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I especially love preparing povatica with ground-up walnuts, shares Louise Gasper of Northville, Michigan. The bread is tender with a golden brown crust and a nutty filling thatâs flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup butter, melted and cooled |
1/2 cup warm milk (110° to 115°) |
3 egg yolks |
2 tablespoons sugar |
1/2 teaspoon salt |
3 cups king arthur unbleached all-purpose flour |
filling: |
3 egg whites |
1 teaspoon vanilla extract |
3/4 cup sugar |
2-1/4 cups ground walnuts |
icing: |
3/4 cup confectioners' sugar |
1 teaspoon butter, softened |
1 teaspoon vanilla extract |
3 to 4 teaspoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight.
2. For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
3. Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15-in. x 13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Yield: 3 loaves.
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