Homemade Povitica Recipe (Povitica Bread) (2024)

FAQs

What is povitica made of? ›

Povitica begins with a yeast dough enriched with egg, butter, and sugar and is rolled thinly into a long rectangle. Walnuts, cinnamon, and brown sugar are blitzed together into a nutty paste that gets slathered generously over the dough.

Known as Potica (poh-TEET-sah) among Slovenians and povitica (poh-vee-TEET-sah) among Croatians, this sweet or savory pastry is made with a yeast-raised dough that is rolled or stretched out thinly and then spread with a filling.

Once received, your povitica will remain soft and fresh for up to a week on your countertop. If you're aiming for a bit longer, keep each loaf cool in your refrigerator for up to two weeks. If you have the will power, you can freeze your Povitica for up to three months.

Its origin traces back to the early 20th century in Slovenia and Croatia, among other regions of Central Europe. Povitica Bread, named after the Slovenian word poviti meaning “to wrap” or “to roll,” is a traditional Eastern European sweet bread.

Grandma pronounced it “po-va-TEET-sa.” Others know this Eastern European pastry as potica, kolachi, gubana or bejgli. But you don't have to learn Croatian to enjoy this delicious tradition — just call it “povi” for short!

Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. The name itself, povitica, explains the preparation.

Once the loaf has cooled and is ready to be served, you must turn it upside down for slicing with a serrated knife. The flaky top of loaf will be torn away in big shards if you don't follow these directions, but then again no one will be watching so stuff the bits into your mouth and carry on.

Potica (po-TEET-sa) is a traditional Slovenian walnut bread, usually made around Christmas and Easter. Both sides of my family are from Slovenia, so potica was always available.

Potica (Slovene pronunciation: [pɔˈtít͡sa], also slovenska potica) is a traditional festive pastry from Slovenia. Slovenska potica is variation of rolled pastry. The word potica as well as some regional names for potica, like povtica, potvica, etc.

You can freeze the entire, baked loaf of Povitica bread. Let it cool completely, then wrap it in plastic wrap and put it in an airtight container or ziplock bag and freeze for up to 2 months. You can also freeze individual slices in the same way.

Can you refrigerate yeast roll dough? ›

Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.

In short, if you plan to eat your bread quickly, store it at room temperature in a cool, dark, dry place such as a pantry, bread box, or cabinet, or freeze it if you want it to last longer. Bread stored at room temperature should be kept in its original packaging or wrapped tightly in plastic wrap.

Babka may be the most well-known, but it is not the only twisted or braided bread from Eastern Europe. Povitica, an Easter bread from Slovenia and Croatia, is a similar enriched bread rolled with a walnut filling. Compared to babka, potivica is rolled much thinner and has an elaborate pattern of tight spirals.

Preserving a secret family recipe more than a century old, Strawberry Hill Baking Co. brings the Old World povitica to a new generation, along with other delicious recipes inspired by the same spirit of heartfelt sharing.

Potica was first mentioned as early as the 16^th century. Today, it is considered a symbol of Slovenian cuisine, a traditional guaranteed speciality that is undergoing a protection procedure under the auspices of the European Commission.

Potica consists of a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often with walnut filling. The most characteristic poticas are made with ground walnut, tarragon, quark, hazelnut or poppy seed, salted ones even with cracklings or bacon, and other fillings.

Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs. Gradually add water to flour mixture, using your hands to mix well after each addition.

When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther. It makes a delicious loaf that tastes equally good in less troubled times." Prep time includes rising time."