"Povitica" (Povitica) sweet Croatian bread

Category: Special bread
Kitchen: croatian
Povitica (Povitica) sweet Croatian bread


wheat flour, c / z fine grinding protein 15.6% (I have Zeleniy mlyn) 285 g
milk 120 g
water 15 g
sugar 50 g
egg C1 1 PC.
butter soft 22 g
dry instant yeast (pressed) 2 (5) g
salt 5 g
walnuts 280 g
butter 60 g
milk 60 g
sugar 85 g
vanilla sugar 10 g
cocoa powder 1/2 tsp
cinnamon 3 g
yolk 1 PC.
salt chips
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melted butter for lubrication
powdered sugar option

Cooking method

Povitica (Povitica) sweet Croatian bread
Pour nuts, sugar, cocoa, salt, vanilla sugar and cinnamon into a chopper. Make a crumb.
Povitica (Povitica) sweet Croatian bread
Put milk and butter in a saucepan on fire. Boil. Pour in the nut mass and stir. Let cool slightly.
Povitica (Povitica) sweet Croatian bread
Add the yolk. Mix.
Povitica (Povitica) sweet Croatian bread
Cover in contact with foil and allow to cool completely.
Povitica (Povitica) sweet Croatian bread
If using dry yeast, mix it with flour or follow the instructions on the package. Dissolve the pressed yeast in warm milk mixed with water. Start kneading the dough from flour, eggs and milk with water. I kneaded with a hook. Once everything is mixed, add sugar. When sugar is distributed, add butter in portions. Then add salt. Continue kneading until the dough is homogeneous and smooth. The whole batch is about 15-20 minutes. The dough is soft. Doesn't stick.
Povitica (Povitica) sweet Croatian bread
Take out the dough, round.
Povitica (Povitica) sweet Croatian bread
Grease the dishes with oil. Put dough in it. Cover. Place in a warm place for fermentation.
Povitica (Povitica) sweet Croatian bread
Fermentation for 2.5 to 4 hours. My dough fermented at 24 degrees for about four hours.
Forming and baking.
Povitica (Povitica) sweet Croatian bread
Cover the table with a linen cloth. Rub with flour. Lay out the dough. Roll out the dough into a thin layer. The edges can be pulled slightly by hand. The layer is about 60 * 45 centimeters.
Povitica (Povitica) sweet Croatian bread
Spread out the filling.
Povitica (Povitica) sweet Croatian bread
Smooth around the entire perimeter.
Povitica (Povitica) sweet Croatian bread
Roll up on the long side. Make a snake from the roll.
Povitica (Povitica) sweet Croatian bread
Cover the form with paper or grease. Put the blank into it. Cover and place in a warm place for proofing.
Povitica (Povitica) sweet Croatian bread
Proofing at 29 degrees took me 3.5 hours. Proofing time can be either less or more.
Povitica (Povitica) sweet Croatian bread
Lubricate the workpiece with oil.
Povitica (Povitica) sweet Croatian bread
Bake in an oven preheated to 180 degrees for the first 15 minutes. Then lower the temperature to 150 degrees and bake for another 35-45 minutes. Willingness to check with a wooden skewer.
Get it. Let stand in the form for 10-15 minutes and free from it. Cool on a wire rack. Sprinkle the cold mixture with powder.
Povitica (Povitica) sweet Croatian bread
Cooking is not difficult. The main thing is to do it with love for your loved ones!


The recipe was spied on the Flour forum by Natali06.
Very tasty, aromatic and beautiful bread turned out. Rather not bread, but a delicious roll.
I have a strong flour in my recipe, whole grain, but finely ground. Since the whole grain was ground and the shell was not removed, the flour is creamy and the dough is not white. What if there is no such flour? You can use flour with good protein (like Manitoba), or reduce the amount of milk when using premium flour, or add gluten to premium flour. It will need 15 grams. Recommend!

Angela! There is no limit to perfection!
How beautiful, I'm sure it is delicious too!
Olga, Thank you. Delicious)
Lyapota !!! It's great to learn something new from another culture, and even delicious! Dragged into the bins
Irina, come on. I hope that there will be no debts in the bins)

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