Croatian Holiday Nut Roll | Povatica
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
It’s all in the wrist. The secret to making good Povatica, that is. This famous Croatian Holiday Nut Roll gives its maker a workout. You will be rolling, and pulling, and stretching the dough until it is thin, thin, thin Unlike cinnamon buns, which ooze fluffy bready goodness as much as anything else, Povatica is all about showing off the filling, framed by delicate layers of bread.
Servings
2 loafs
Servings
2 loafs
Croatian Holiday Nut Roll | Povatica
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
It’s all in the wrist. The secret to making good Povatica, that is. This famous Croatian Holiday Nut Roll gives its maker a workout. You will be rolling, and pulling, and stretching the dough until it is thin, thin, thin Unlike cinnamon buns, which ooze fluffy bready goodness as much as anything else, Povatica is all about showing off the filling, framed by delicate layers of bread.
Servings
2 loafs
Servings
2 loafs
Ingredients
For the bread
  • 2 tsp instant-
  • 1 cup milk , room tempature/warm
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 1/4 cup butter , softened
  • 4 1/2 – 5 cups all-purpose flour
For the filling
  • 2 cups whole walnuts
  • 1/2 cup brown sugar
  • 1 Tbsp butter
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 cup milk
Servings: loafs
Units:
Instructions
  1. In the bowl of a standing mixer, combine milk and yeast. Let sit and froth up for about 10 minutes. Add in sugar, eggs and softened butter.
  2. Add salt and flour and mix/beat with the dough hook for about 10 minutes. The dough should be soft and pull cleanly away from the sides of the bowl. It should not be sticky, nor dry.
  3. Let rise for 1.5 hours. Be sure to cover the dough, so it won’t dry out.
Meanwhile for the filling
  1. Add walnuts, brown sugar, butter, cinnamon, vanilla extract and milk to a food processor and pulse.
Back to the bread
  1. Once risen, divide the dough into 2 evenly sliced sections and roll them out.
  2. Spread the filling and if you’d like, sprinkle with raisins.
  3. Once tightly rolled, pinch the ends so no filling oozes out and place in an oiled loaf pan.
  4. Let rest another thirty minutes to an hour. Meanwhile, preheat the oven to 350F.
  5. Bake 35-40 minutes, or until golden brown. While still warm, spread with butter.
  6. Let cool at least 30 minutes before slicing or the filling will fall apart.