Recipe: Polish Nut Roll, and Povitica for Cynthia, L.A.

Hi Cynthia :-) Here are 3 recipes that I found for you on the internet. There are also others that were previously posted here at recipelink. To view them, type Povitica in the search box and hit your "enter" key. They should then be displayed for you to read. This way you can choose whichever recipe you wish to try. Good luck!

Polish Nut Roll
Tip: "I usually add more nuts than the recipe calls for."

2 Tbsp. sugar
2 cakes dry yeast
1 cup lukewarm water
4 cups flour
1/2 lb. butter
1 tsp. salt
2 egg yolks

Filling:
1 lb. ground walnuts
1/4 cup hot milk
1 cup sugar
2 egg whites, slightly beaten
1 tsp. vanilla
1 tsp. cinnamon

Combine sugar, yeast and lukewarm water and let stand. Mix as for pie dough: flour, butter and salt. Add 2 egg yolks and yeast mixture to flour. Stir until mixed. Let dough stand while making filling. Mix all filling ingredients well and divide into 3/4-cup measures. Divide dough into 4 equal parts. Roll into rectangle 1/8-inch thick. Spread one measure of filling over dough and roll up jellyroll fashion with seam on bottom. Let rise 20 minutes. Bake at 375F on a greased cookie sheet until nearly browned.

Nutroll
Yield: 4 nutrolls

This recipe has been handed down for 2 generations. It is great for thanksgiving, christmas and easter. This was my grandmothers recipe. You can also substitute nutfilling for prepared poppy seed filling, (SOLO brand)

1/2 cup canned milk
1/2 ounce yeast
5 tablespoons sugar
3 egg yolks (reserve egg whites for filling)
1 whole egg
1 teaspoon salt
1/2 lb butter (softened)
6 cups flour
1/2 pint sour cream

Nut Filling
1 cup sugar
3 egg whites
1 lb chopped walnut
1 dash canned milk

1. Mix nut filling ingredients until smooth.
2. Combine: canned milk, yeast and sugar (Note: Heat milk to no more than 105 degrees otherwise yeast will not activate).
3. When yeast mixture has doubled in size Add: egg yolks (reserve egg whites for filling), egg, sour cream, salt, butter and sugar Gradually blend in the 6 cups of flour to mixture one at a time.
4. Mix and cover for 30 minutes.
5. Separate dough into 4 parts.
6. Roll out 1/4-inch thick.
7. Spread filling over entire surface of dough, roll from smallest end.
8. Place on an ungreased cookie sheet and let rise for one (1) hour.
9. Poke fork holes on top, 1/2-inch apart.
10. Brush with beaten egg and water (mixed) and sprinkle with sugar.
11. Bake at 350 degrees for 35-40 minutes.

Povitica Polish Holiday bread
Makes 3 loaves

This is a traditional sweet Christmas bread made both in Poland and Austria. This is the Polish version.

For Sweet Dough
1 1/2 cups lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup soft butter
2 packages fleischmann active dry yeast
1/2 cup water
7 1/2 to 8 cups flour

For Filling
1 can evaporated milk
1 1/2 cups sugar
1 cup margarine
1 1/2 lbs pecan or walnut (ground fine)
4 eggs
1 pinch salt
1 teaspoon cocoa
1 teaspoon cinnamon

1. Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
2. Dissolve yeast in warm water and add to other ingredients.
3. Add half of flour, mix well until smooth.
4. Add flour to handle easily.
5. Knead dough on lightly floured board.
6. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
7. Punch down and let double again.
8. Divide dough in three parts.
9. Roll each part until very thin in rectangular shape.
10. Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
11. Place in greased 8" or 9" cake pans.
12. Cover, put in warm place and let rise.
13. Bake at 350 degrees for 30 - 45 minutes.
14. Makes three loaves.
15. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
16. Add nuts, then beaten eggs and mix well.
17. Boil one minutes stirring constantly.
18. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
19. Let cool till just warm enough to spread.