Recipe: Croatian Holiday Bread with Walnut Filling (Povitica)

CROATIAN HOLIDAY BREAD (POVITICA)

TO ACTIVATE YEAST:
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 cup warm water
2 cakes compressed or dry yeast

FOR THE DOUGH:
2 cups lukewarm 2 percent milk
3/4 cup sugar
3 teaspoons salt
4 large eggs, use 1 whole plus 3 yolks
1/2 cup butter, melted (1 stick)
8 cups sifted all-purpose flour (approximately), divided use

FOR THE WALNUT FILLING:
2 pounds shelled and finely ground English walnuts
5 cups sugar
2 cups scalded milk
1 cup (2 sticks) plus 1 1/2 to 2 teaspoons melted butter or margarine, divided use
2 eggs, beaten

TO ACTIVATE YEAST:
Stir 2 teaspoons sugar, 1 teaspoon flour and yeast into warm water and cover with plastic wrap; let stand for 5 minutes.

TO MAKE THE DOUGH:
Mix milk, 3/4 cup sugar and salt; add beaten eggs, yeast mixture, melted butter and 2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until dough starts to clean the bowl.

Turn dough out on floured surface and knead until it is smooth and does not stick. Divide dough into 2 large pieces (they will weigh about 2 1/2 pounds each), or 4 small pieces (1 1/4 pounds each). Place dough in lightly oiled bowl, cover and let rise 1 hour in a warm place. Dough will double in bulk.

TO MAKE THE WALNUT FILLING:
Measure 2 pounds of finely ground English walnuts into bowl and add 5 cups of sugar; mix well.

Heat milk and 1 cup butter or margarine to boiling; pour over nut mixture. Add eggs. Mix and let stand until ready to be spread on the dough. If the mixture thickens, add small amounts of warm milk.

TO ROLL EACH PIECE OF DOUGH:
Spread white sheet or cloth so entire table is covered. Sprinkle with a couple tablespoons to a handful of flour (use sparingly). After dough is placed on surface, roll dough out with rolling pin to about 10 or 12 inches, spoon 1 to 1 1/2 teaspoons melted butter on top. Using tops of hands, stretch dough out from center until dough is thin and uniformly opaque. Trim edges and save.

Spoon proportionate amount of nut mixture on the dough and spread evenly with rubber spatula until dough is covered. Lift edge of cloth and roll like a jelly roll; trim ends and shape into a U. Place in loaf pan and brush with egg whites. Continue with remaining pan(s).

Cover pans lightly with plastic wrap and allow to rest for approximately 15 minutes.

TO BAKE:
Preheat oven to 325 degrees F. Remove plastic wrap from dough.

Bake bread in 325 degree F oven for 1 hour and 15 minutes. Check bread within 30 minutes and also at end of the hour to see that it is not getting too brown. Laying sheet of foil on top of loaves will help prevent over-browning. Remove from oven and cool on rack 20 to 30 minutes.

When cooled, put in food storage bag and wrap in aluminum foil if bread is to be frozen. Povitica bread can be frozen for several months.

Makes 2 loaves (one loaf yields 10 to 12 slices, including the end pieces)
Source: Kansas City Star, December 1997