Traditional Croatian Povitica |
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Prep Time: 240 Minutes Cook Time: 60 Minutes |
Ready In: 300 Minutes Servings: 15 |
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This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas. Ingredients:
1 lb finely ground walnuts |
2 eggs |
2 cups milk |
1 cup sugar |
1 cup honey |
1 teaspoon cinnamon |
0.5 (1 lb) box raisins |
1 fresh yeast cake |
2 tablespoons warm water |
1/2 teaspoon sugar |
1/2 cup melted butter |
1/2 cup sugar |
1 teaspoon salt |
1 cup boiling water |
2 eggs, beaten |
5 cups flour |
Directions:
1. 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.
2. 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.
3. Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
4. Stir in beaten eggs and add flour gradually.
5. 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.
6. 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.
7. Spread the pulled dough evenly with the prepared filling.
8. Sprinkle with raisins.
9. Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
10. 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.
11. Cover and let raise for 2-1/2 hours in a warm place.
12. Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
13. Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.
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