WHAT IS POVITICA RECIPES

Steps:

• To activate yeast: In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into warm water and cover with plastic wrap. Allow to stand for 5 minutes. To make the dough: In a medium saucepan, heat the milk up to just below boiling (about 180 F or 82 C), stirring constantly so that a film does not form on the top of the milk. It should be hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110 degrees F. In a large bowl, mix the scalded milk, 3/4 cup sugar, and the salt until combined. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough just starts to clean the bowl. Don't add too much flour at this point — the dough should still be fairly wet and sticky. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until it is smooth and does not stick. It may not be necessary to use all 8 cups of flour. Divide the dough into 4 equal pieces (they will each weight about 1 1/4 pounds). Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel, and let rise an hour and a half in a warm place, until doubled in size. While the dough rises, make the filling: In a large bowl mix together the ground walnuts, sugar, cinnamon, and cocoa. Heat the milk and butter to boiling. Pour the liquid over the nut-sugar mixture. Add the eggs and vanilla and mix thoroughly. Allow to stand at room temperature until ready to be spread on the dough. To roll and assemble the dough: Spread a clean sheet or cloth over your entire workspace so that it is covered. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly). Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10 to 12 inches in diameter. Spoon 1 to 1 1/2 teaspoons of melted butter on top. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn't sticking. When you think it the dough is thin enough, try to get it a little thinner. It should be so think that you can see the color and perhaps the pattern of the sheet underneath. Spoon filling evenly over dough until covered. Lift the edge of the cloth and gently roll the dough like a jelly roll. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a "U," with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. Repeat with remaining three loaves. Brush the top of each loaf with a mixture of 1/2 cup of cold, strong coffee and 2 tablespoons sugar. If you prefer, you can also use egg whites in place of this. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes. Preheat oven to 350 degrees F. Remove plastic wrap from dough and place into the preheated 350-degree F oven and bake for approximately 15 minutes. Turn down the oven temperature to 300 degrees and bake for an additional 45 minutes, or until done. Check the bread every 30 minutes to ensure that the bread is not getting too brown. Cover the loaves with aluminum foil if needed. Remove bread from oven and brush with melted butter. Remove from the oven and allow to cool on a wire rack for 20 to 30 minutes.

Steps:

• To activate yeast: In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into warm water and cover with plastic wrap. Allow to stand for 5 minutes. To make the dough: In a medium saucepan, heat the milk up to just below boiling (about 180 F or 82 C), stirring constantly so that a film does not form on the top of the milk. It should be hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110 degrees F. In a large bowl, mix the scalded milk, 3/4 cup sugar, and the salt until combined. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough just starts to clean the bowl. Don't add too much flour at this point — the dough should still be fairly wet and sticky. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until it is smooth and does not stick. It may not be necessary to use all 8 cups of flour. Divide the dough into 4 equal pieces (they will each weight about 1 1/4 pounds). Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel, and let rise an hour and a half in a warm place, until doubled in size. While the dough rises, make the filling: In a large bowl mix together the ground walnuts, sugar, cinnamon, and cocoa. Heat the milk and butter to boiling. Pour the liquid over the nut-sugar mixture. Add the eggs and vanilla and mix thoroughly. Allow to stand at room temperature until ready to be spread on the dough. To roll and assemble the dough: Spread a clean sheet or cloth over your entire workspace so that it is covered. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly). Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10 to 12 inches in diameter. Spoon 1 to 1 1/2 teaspoons of melted butter on top. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn't sticking. When you think it the dough is thin enough, try to get it a little thinner. It should be so think that you can see the color and perhaps the pattern of the sheet underneath. Spoon filling evenly over dough until covered. Lift the edge of the cloth and gently roll the dough like a jelly roll. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a "U," with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. Repeat with remaining three loaves. Brush the top of each loaf with a mixture of 1/2 cup of cold, strong coffee and 2 tablespoons sugar. If you prefer, you can also use egg whites in place of this. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes. Preheat oven to 350 degrees F. Remove plastic wrap from dough and place into the preheated 350-degree F oven and bake for approximately 15 minutes. Turn down the oven temperature to 300 degrees and bake for an additional 45 minutes, or until done. Check the bread every 30 minutes to ensure that the bread is not getting too brown. Cover the loaves with aluminum foil if needed. Remove bread from oven and brush with melted butter. Remove from the oven and allow to cool on a wire rack for 20 to 30 minutes.