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Nov 102015





In the life of a home baker are many projects that get duly noted, marked, bookmarked and then completely sidetracked. Because in the life of a homebaker are also new projects that catch her imagination and then those get noted, marked and book marked. And. The. Cycle. Continues.

However, sometime in the life of a home baker comes a time, when one of those projects calls from the deepest folds of the notebook (yes! we still use those around here) and implores to be completed.


With the promises of a great bake and a stunning looking loaf the Povitica was calling. Which meant that master-plan for the Cornucopia bread, that was planned for the November Breadbakers event was to be put in the deepest confines of the notebook and the Povitica was made to surface. Since the theme this month is Festive, Special and something that we would bring to a family dinner, I was torn between choosing the cornucopia and the Povitca. Ultimately the Povitica won because it had been waiting longer.


Pronounced Po vi Tee zah , this sweet bread from Eastern Europe is delicious as it is beautiful. A sweet yeast dough, that is rolled out thin and spread over with a paste of nuts and cocoa and then rolled into a log and baked in a loaf pan. The characteristic shape comes from the rolling and the way you lay the rolled log into the pan.



#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Let’s take a look at what my fellow bakers have baked for this month’s Family Feast Breads event that was hosted by Pavani who blogs at Cook’s Hideout



Povitica #Breadbakers

Povitica #Breadbakers


    For the dough
  • 2 C Flour, plus extra for dusting
  • 3 Tbs Baker's sugar
  • 3 Tsp Active dry yeast
  • 2 Tbs Unsalted butter, melted
  • 1 large egg, beaten
  • 1 Tsp Vanilla extract
  • 1/2 C Milk
  • 2 Tsp Salt
  • For the filling
  • 4 Tbs Unsalted butter
  • 4 Tbsp Milk
  • 2 1/2 C Walnut pieces
  • 1 Tsp Vanilla extract
  • 1/2 C Baker's sugar
  • 2 Tbsp cocoa powder
  • 1 Egg yolk, beaten
  • To assemble
  • 1 Tbs Butter, melted
  • 1 Egg white, beaten
  • 1/4 C Powdered sugar


    For the dough
  1. Sift the flour and sugar into a bowl of a stand mixer with a dough hook attached.
  2. Add yeast and stir.
  3. Add the melted butter, egg, vanilla and warm milk and begin mixing on a slow speed. Add salt.
  4. Mix for about 8 to 10 minutes on medium speed until the dough is smooth and stretchy.
  5. Remove the dough from the mixer and put it in a lightly oiled bowl, cover and leave to rise in a draught free area until the dough doubles in size. (Approximately 1 to 3 hours depending on the weather).
  6. Prepare a 9x2 in loaf pan by applying butter inside.
  7. For the filling
  8. Melt the butter and milk together by warming the milk and adding the butter into it.
  9. Blend the walnuts, sugar and cocoa powder into a grainy texture.
  10. Add in the vanilla, egg yolk, milk and butter mix and pulse to combine.
  11. Keep it aside.
  12. To assemble
  13. Lay a clean table cloth on your counter and generously dust with flour.
  14. Take the dough out and put it on the table cloth in the center.
  15. Roll out the dough into a large rectangle (approx 20x12 in).
  16. Once the dough is rolled out, try and roll it out further as much as you can without tearing the dough. The goal is to roll out the dough as thin as possible (ideally you should be able to see the table cloth through the dough)
  17. Brush the surface with the melted butter.
  18. Spread the filling over the dough until evenly covered (Ensure the filling is not too thick or it will tear the dough - use milk if necessary to soften the filling).
  19. Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
  20. Gently lift the dough and put one end in one corner of the loaf pan.
  21. Lay the dough in the pan in a "U" shape and double back laying the dough over making a two layer "U" shape.
  22. Cover the loaf pan leaving enough room between the cover and the pan for the dough to rise (approx. 1 hour).
  23. Preheat the oven to 350 F.
  24. Brush the top of the dough with the beaten egg white.
  25. Bake for 15 minutes at 350 F.
  26. Reduce the oven temperature to 300 F and bake for another 40 to 45 minutes.
  27. Cover with foil if the top begins to darken too much too quickly.
  28. Once baked, leave the bread to cool in the pan for atleast 30 minutes.
  29. Turn out on to a wire rack and let it cool completely (about 3 hours).
  30. Mix the powdered sugar with a few drops of water or milk to make a glaze and pour it over the Povitica.
  31. Let the icing settle a bit, then turn the bread upside down.
  32. The best way to cut the Povitica is to turn it upside down to ensure even slicing of the bread.

  17 Responses to “Povitica #Breadbakers”

Comments (16) Pingbacks (1)
  1. Looks so beautiful. The layers are looking awesome. I am sure the bread is tasty too.

  2. a beautiful looking bread. Its so tempting.

  3. This looks wonderful, you did a great job!

  4. What a stunning looking bread Ansh — very dramatic indeed. It is sure to become a conversation starter at any dinner table. Thanks for sharing this lovely recipe. I’m going to bookmark it and pray that I get to bake it sooner than later 🙂

  5. Awesome looking bread, so beautifull, well done.

  6. The crumb looks so beautiful…it’s very inspiring and wish you a very Happy Diwali!

  7. Wow, Ansh!! This is just glorious! I am so glad you made your photos all big too, because I needed to see this beauty up close! This guy trumps a cornucopia for sure (but I want to see that when you make it, too)! xo

  8. Love the way the insides of this look! Very pretty, and although it looks complicated, when I read the instructions I discovered it’s actually pretty straightforward. Getting the dough thin enough is probably a bit of a challenge, however. Very good recipe — thanks.

  9. Beautiful one!! Love those rolls that can be seen when cutting 🙂

  10. I am so impressed by your povitica, Anshie I made one last year, after that episode on the Great British Bake Off and it was a very large pain in the rear end! So this is not just idle admiration!

  11. This is an amazingly beautiful loaf of bread! It would really wow anyone that got to enjoy it.

  12. Wow, what a stunning bread, I have not seen anything as cool as that ever!! I am completely impressed!!

  13. You are amazing Ansh! This bread is simply stunning. I can picture myself trying to roll it out so painstakingly and then gathering it up and dumping it in the pan! Your photos are amazing as well. Awesome!

  14. SO impressed! I admire how thin you were able to roll this dough and then to add the filling and roll it all up with such skill and care is really quite an accomplishment! So very, very nice!

  15. Ansh! You have magic in your hands! This is such a beautiful bread, there is something secretive and magical about it, no wonder you chose this over the cornucopia!!

  16. congratulations, your bread is wowww


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