Amazing Traditional Croatian Povitica Recipes

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GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD



Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread image

I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!

Provided by Stephani

Categories     Desserts

Time 4h40m

Yield 12

Number Of Ingredients 15

¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1 egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

Steps:

  • Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
  • Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
  • Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
  • Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
  • Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
  • Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
  • Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 45 g, Cholesterol 42.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 245.2 mg, Sugar 14.7 g

CROATIAN OLD TIME VEAL AND BABY GOAT «POD PEKU»



Croatian Old Time Veal and Baby Goat «pod Peku» image

This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered "peka". "Pod peku" means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as "peka", but it will never have the same taste. Of course you may use other meat, lamb or turkey.

Provided by nitko

Categories     Veal

Time 2h40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 10

2500 g veal (thigh or neck)
1500 g goat meat (young goat, thigh with ribs)
100 g lard
1 cup olive oil
50 g salt
2 bay leaves
20 g rosemary (or 1 branch fresh one about 20 cm)
300 g onions (preferably spring onion)
20 g black peppercorns
400 g potatoes (optional)

Steps:

  • Take appropriate large pot and spread lard over the bottom.
  • If meat is too large cut into few pieces, salt them and put into the pot.
  • If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat.
  • Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes.
  • After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes.
  • If you are doing real "peka" you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.

Nutrition Facts : Calories 1091.6, Fat 68.1, SaturatedFat 20, Cholesterol 409.9, Sodium 2870.4, Carbohydrate 5.6, Fiber 1.6, Sugar 1.6, Protein 108.1

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