POVITICA POLISH HOLIDAY BREAD
This is a traditional sweet Christmas bread made both in Poland and Austria. This is the Polish version. I have posted the austrian version seperately as well ;-)
Provided by Steve P.
Categories Yeast Breads
Time 4h45m
Yield 3 Loaves
Number Of Ingredients 16
Steps:
- Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
- Dissolve yeast in warm water and add to other ingredients.
- Add half of flour, mix well until smooth.
- Add flour to handle easily.
- Knead dough on lightly floured board.
- Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
- Punch down and let double again.
- Divide dough in three parts.
- Roll each part until very thin in rectangular shape.
- Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
- Place in greased 8 or 9 cake pans.
- Cover, put in warm place and let rise.
- Bake at 350 degrees for 30 45 minutes.
- Makes three loaves.
- Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
- Add nuts, then beaten eggs and mix well.
- Boil one minutes stirring constantly.
- Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
- Let cool till just warm enough to spread.
TRADITIONAL CROATIAN POVITICA
This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.
Provided by Chef Original Momma
Categories Yeast Breads
Time 5h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- 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.
- 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.
- Spread the pulled dough evenly with the prepared filling.
- Sprinkle with raisins.
- Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
- 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.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.
Nutrition Facts : Calories 956.5, Fat 43.3, SaturatedFat 10.5, Cholesterol 115.8, Sodium 356.9, Carbohydrate 133, Fiber 5.9, Sugar 73, Protein 18.5
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