Povitica

Povitica (Croatian Walnut Roll)

A rich, buttery yeast dough spread with a walnut, sugar and cinnamon filling, rolled into a spiral and baked until deeply golden. Traditional Croatian holiday bread, sliced thin to show its swirls.

Prep

45 min

Cook

45 min

Total

90 min

Serves

1 large loaf (about 16 slices)

Difficulty

Hard

Recipe ingredients

• •500 g (4 cups) plain flour, plus extra for dusting
• •7 g (1 sachet (2¼ tsp)) instant dried yeast
• •100 g (7 tbsp) caster sugar, divided
• •250 ml (1 cup + 2 tbsp) whole milk, lukewarm, about 38°C / 100°F
• •3 whole eggs, room temperature
• •100 g (7 tbsp) unsalted butter, softened, plus extra for greasing
• •1 tsp fine salt
• •400 g (3½ cups) walnut halves, finely ground
• •150 g (¾ cup) granulated sugar, for filling
• •1½ tsp ground cinnamon
• •120 ml (½ cup) whole milk, for filling, warmed
• •60 g (4 tbsp) unsalted butter, melted, for brushing
• •1 tbsp honey, optional, for glazing

Steps

1. 1 Make the dough: in a large bowl, combine the flour, yeast, 50 g (¼ cup) of the caster sugar and the salt. Make a well in the centre and add the lukewarm milk, eggs and softened butter. Mix to a shaggy dough, then turn out onto a lightly floured surface.
2. 2 Knead for 10–12 minutes until the dough is smooth, elastic and slightly tacky, pulling away from the counter. It should pass the windowpane test (a small piece stretches thin without tearing).
3. 3 Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave in a warm spot to rise for 1–1½ hours, until doubled in size.
4. 4 Make the filling: in a bowl, mix the ground walnuts, granulated sugar, cinnamon and the remaining 50 g (¼ cup) caster sugar. Stir in the warm milk until you have a thick, spreadable paste. It should not be runny.
5. 5 Punch down the risen dough and turn out onto a large sheet of baking paper dusted with flour. Roll into a large rectangle roughly 40 × 30 cm (16 × 12 in), about 5 mm (¼ in) thick.
6. 6 Brush the surface lightly with melted butter, then spread the walnut filling evenly over the dough, leaving a 1 cm (½ in) border along the edges.
7. 7 Starting from the long side, roll the dough up tightly into a log. Pinch the seam to seal, then gently shape into a U or S curve and place into a buttered 25 × 11 cm (10 × 4½ in) loaf tin, or form into a round and place on a lined baking sheet for a free-form roll.
8. 8 Cover and let rise for 30–40 minutes, until puffy and nearly doubled. Meanwhile, heat the oven to 180°C (350°F / Gas 4).
9. 9 Brush the top gently with a little melted butter or beaten egg. Bake for 40–45 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. 10 Doneness cue: internal temperature should reach at least 88–90°C (190–195°F) in the centre of the loaf. The loaf should feel firm and sound hollow when tapped on the bottom.
11. 11 While still warm, brush the top with melted butter mixed with honey (if using). Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing - the crumb sets as it cools.
12. 12 Slice thinly to reveal the spiral. Store wrapped at room temperature for up to 4 days, or freeze sliced for up to 2 months.