Povitica: Traditional Polish Holiday Bread with Nut Filling
Povitica is an exquisite, traditional Polish holiday bread that embodies the spirit of Christmas. This delightful sweet bread, which has its roots in Polish and Austrian cuisine, features a rich and tender dough that envelops a luscious filling made from finely ground nuts, sugar, cocoa, and spices. Perfect for sharing with family and friends, this festive treat is often served during the holidays, symbolizing prosperity and unity. Whether enjoyed at breakfast, dessert, or as a special holiday gift, Povitica is sure to impress with its swirl of flavors and textures.
3
Servings
1400
Calories
13
Ingredients
Ingredients
Lukewarm milk
1 1/2 cups (Warmed to a gentle heat)
Sugar
2 cups (Divided into two portions: 1/2 cup for dough and 1 1/2 cups for filling)
Salt
2 teaspoons plus a pinch (At room temperature)
Eggs
6 large (Beaten (2 for dough, 4 for filling))
Soft butter
1/4 cup (Softened)
Active dry yeast
2 packages (Dissolved in water)
Water
1/2 cup (Warm enough to dissolve yeast)
All-purpose flour
7 1/2 - 8 cups (Extra for dusting)
Evaporated milk
1 can (At room temperature)
Margarine
1 cup (Melted)
Pecans or walnuts
1 1/2 lbs (Ground fine)
Cocoa powder
1 teaspoon (Sifted)
Ground cinnamon
1 teaspoon (At room temperature)
Instructions
1
In a large mixing bowl, combine lukewarm milk, 1/2 cup sugar, salt, softened butter, and 2 beaten eggs until well mixed.
2
In a separate small bowl, dissolve the yeast in warm water and let it sit until foamy, about 5 minutes. Add the yeast mixture to the milk mixture.
3
Gradually mix in 3 3/4 to 4 cups of flour until the dough is smooth and begins to pull away from the sides of the bowl.
4
Turn the dough out onto a lightly floured surface and knead in enough remaining flour to create a soft, elastic dough.
5
Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm, draft-free location until doubled in size (approximately 1-2 hours).
6
Once the dough has risen, punch it down and let it rise again for 30 minutes to 1 hour.
7
Divide the dough into three equal portions. On a floured surface, roll out each portion into a thin rectangle, about 1/8-inch thick.
8
Prepare the filling by heating evaporated milk, 1 1/2 cups sugar, and melted margarine over medium heat in a heavy saucepan, stirring frequently until bubbling.
9
Remove from heat and add the ground nuts, 4 beaten eggs, pinch of salt, cocoa powder, and cinnamon. Mix well until combined, and let the filling cool to a spreadable temperature.
10
Spread an even layer of nut filling over each rectangle of dough, then carefully roll each rectangle tightly into a log shape.
11
Twist the logs into a spiral resembling a cinnamon roll and place each log into a greased 8 or 9-inch cake pan.
12
Cover the pans and allow the loaves to rise in a warm place until doubled in size, approximately 30 minutes to 1 hour.
13
Preheat the oven to 350°F (175°C). Bake the loaves for 30 to 45 minutes until golden brown and cooked through.
14
Cool slightly before removing from pans. Enjoy your delicious homemade Povitica warm or at room temperature.
Nutrition Information
66g
Fat
192g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Povitica?
Povitica is a traditional Polish holiday bread made of a rich yeast dough filled with a sweet nut paste, often served during Christmas.
What are the primary ingredients in the Povitica dough?
The dough consists of lukewarm milk, sugar, salt, softened butter, beaten eggs, active dry yeast, warm water, and all-purpose flour.
How many eggs are required for the entire Povitica recipe?
The recipe requires a total of 6 large eggs: 2 for the dough and 4 for the nut filling.
What kind of nuts should be used for the filling?
The recipe calls for 1.5 lbs of finely ground pecans or walnuts.
How do I prepare the yeast for this bread?
Dissolve two packages of active dry yeast in 1/2 cup of warm water and let it sit for about 5 minutes until it becomes foamy.
How thin should I roll out the Povitica dough?
Each portion of the dough should be rolled out into a thin rectangle approximately 1/8-inch thick.
What is included in the Povitica nut filling?
The filling is made from evaporated milk, sugar, melted margarine, ground nuts, eggs, a pinch of salt, cocoa powder, and cinnamon.
How many loaves does this Povitica recipe produce?
This recipe is designed to make 3 loaves.
What is the recommended baking temperature for Povitica?
The bread should be baked in a preheated oven at 350°F (175°C).
How long does the Povitica need to bake?
The loaves should bake for 30 to 45 minutes until they are golden brown and cooked through.
How many times does the dough need to rise?
The dough undergoes three rising periods: an initial rise until doubled, a second rise after being punched down, and a final rise once the loaves are shaped.
What size pans are recommended for baking?
The recipe suggests using greased 8 or 9-inch cake pans.
How do I achieve the characteristic spiral shape of Povitica?
After spreading the nut filling, roll the dough tightly into a log and then twist the log into a spiral, similar to a cinnamon roll.
Is Povitica a sweet or savory bread?
Povitica is a sweet holiday bread featuring a luscious filling of nuts, sugar, and cocoa.
Can I serve Povitica warm?
Yes, Povitica can be enjoyed either warm or at room temperature.
What is the purpose of the evaporated milk in the filling?
The evaporated milk is heated with sugar and margarine to create a rich base for the nut filling.
How much flour is needed for the dough?
The recipe uses between 7 1/2 to 8 cups of all-purpose flour in total.
What spices are used to flavor the nut filling?
The nut filling is flavored with ground cinnamon and a teaspoon of sifted cocoa powder.
How long should the first rise take?
The first rise typically takes approximately 1 to 2 hours in a warm, draft-free location.
Do I need to prepare the filling on the stove?
Yes, you should heat the evaporated milk, sugar, and margarine in a heavy saucepan over medium heat until bubbling before adding the other filling ingredients.
Should the nut filling be hot when I spread it on the dough?
No, you should let the filling cool to a spreadable temperature before applying it to the dough rectangles.
What is the significance of Povitica in Polish culture?
It is a festive treat often served during the holidays, symbolizing prosperity and unity.
What is the texture of the Povitica dough?
The recipe describes the dough as rich, tender, soft, and elastic.
Is butter or margarine used in this recipe?
Both are used: softened butter is used in the dough, and melted margarine is used in the nut filling.
Can I use cocoa powder in the dough?
The cocoa powder is intended for the nut filling, not the dough.
How long is the final rise once the dough is in the pans?
The final rise should last approximately 30 minutes to 1 hour.
What should I do if the dough is too sticky?
You should knead in enough remaining flour on a floured surface until the dough becomes soft and elastic.
What are the nutritional calories per serving?
According to the provided data, a serving contains approximately 1400 calories.
What is the fat content per serving of Povitica?
Each serving contains approximately 66g of fat.
Can I substitute the nuts in the filling?
While traditional, the recipe specifies using either pecans or walnuts for the ground nut filling.