Povitica 2 Austrian Holiday Bread

Povitica 2 Austrian Holiday Bread Recipe - Ingredients and Directions

Region / culture: Austria | Preparation time: 4 hours | Cooking time: 2 hours | Servings: 12

Introduction

Povitica, also known as Potica, is a traditional Austrian holiday bread that is filled with a sweet walnut mixture. This delicious bread is a labor of love to make, but the end result is well worth the effort. The combination of the soft, fluffy dough and the rich, nutty filling is sure to be a hit at any holiday gathering.

History

Povitica has been a staple in Austrian holiday celebrations for centuries. The recipe has been passed down through generations, with each family adding their own unique twist to the traditional bread. The name "Povitica" comes from the Slovenian word for "swirl," which perfectly describes the beautiful spiral pattern that is created when the bread is sliced.

Ingredients

Dough

1 cup scalded milk
1.5 cups sugar
0.25 lb (113 g) melted butter
1.5 cups water
2 packages yeast
0.5 cup warm water
3 eggs
9 cups flour (approximate)

Filling

2 lb (907 g) ground walnuts
2 cups scalded milk
0.25 cup butter
2.5 cups sugar
4 tsp cinnamon
4 tsp vanilla
3 beaten eggs

How to prepare

Dissolve yeast in 0.5 cups of warm water.
Then mix the remaining ingredients as you would for bread with about 9 cups of flour. (Do not add the flour all at once; 9 cups is approximate, as various factors such as temperature and humidity can affect the amount of flour needed. Use enough to make a smooth, pliable, non-sticky dough).
Knead the dough well.
Let the dough rise for 2 hours.
Mix the filling ingredients together while the milk is still warm.
Spread or roll the dough on a tabletop, ensuring there are no holes.
Spread the filling on top of the dough.
Roll up the dough, then coil it like a snake.
Let the dough rise for 2 hours in a large greased roaster.
Bake the dough for 2 hours at 350°F (177°C).

Variations

Instead of walnuts, you can use pecans or almonds for the filling.
Add raisins or dried fruit to the filling for a sweeter twist.
Drizzle the top of the bread with a glaze made of powdered sugar and milk for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure to scald the milk before adding it to the dough. This will help to activate the yeast and create a light, fluffy texture.

- Be patient when kneading the dough. The more you knead, the better the texture of the bread will be.

- When rolling out the dough, make sure to spread it evenly and thinly to ensure that the filling is distributed evenly.

- Let the dough rise in a warm, draft-free place to ensure that it doubles in size.

- When baking the bread, keep an eye on it to prevent it from burning. Cover with foil if necessary.

Serving Suggestions

Povitica is best served warm with a cup of coffee or tea. It can also be enjoyed as a dessert with a scoop of vanilla ice cream.

Cooking Techniques

Make sure to scald the milk before adding it to the dough to activate the yeast.

- Knead the dough well to develop the gluten and create a light, fluffy texture.

- Roll out the dough evenly and thinly to ensure that the filling is distributed evenly.

Ingredient Substitutions

If you are allergic to nuts, you can use a mixture of dried fruit and spices for the filling.

- Instead of butter, you can use margarine or coconut oil in the dough.

Make Ahead Tips

Povitica can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Slice the Povitica into thin slices and arrange them on a platter in a spiral pattern. Dust with powdered sugar for a festive touch.

Pairing Recommendations

Povitica pairs well with a cup of coffee or tea. It can also be served with a glass of dessert wine for a special treat.

Storage and Reheating Instructions

Store any leftover Povitica in an airtight container at room temperature for up to 3 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Povitica contains approximately 350 calories.

Carbohydrates

Each serving of Povitica contains approximately 45 grams of carbohydrates.

Fats

Each serving of Povitica contains approximately 15 grams of fat.

Proteins

Each serving of Povitica contains approximately 8 grams of protein.

Vitamins and minerals

Povitica is a good source of vitamin E, magnesium, and phosphorus.

Alergens

Povitica contains nuts, dairy, eggs, and wheat.

Summary

Povitica is a delicious holiday bread that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamin E, magnesium, and phosphorus. However, it is important to note that Povitica contains allergens such as nuts, dairy, eggs, and wheat.

Summary

Povitica is a traditional Austrian holiday bread that is filled with a sweet walnut mixture. This delicious bread is a labor of love to make, but the end result is well worth the effort. With a soft, fluffy dough and a rich, nutty filling, Povitica is sure to be a hit at any holiday gathering.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Povitica 2 Austrian Holiday Bread. It was a chilly autumn day, and I was rummaging through my old recipe box, searching for inspiration for my next culinary adventure. As I sifted through the yellowed index cards and tattered scraps of paper, my eyes landed on a faded photograph of a beautiful loaf of bread twisted into intricate patterns. The caption beneath it read "Povitica 2 - Austrian Holiday Bread."

I had never heard of Povitica before, but something about the name and the intricate design of the bread intrigued me. I knew I had to learn how to make it. I traced my finger over the recipe card, feeling the rough edges where it had been torn from a magazine or a cookbook. The ingredients were simple enough - flour, sugar, yeast, milk, butter, and eggs - but the method seemed daunting. The dough had to be stretched paper-thin and then rolled up with a sweet walnut filling before being baked to a golden brown perfection.

I decided then and there that I would master the art of making Povitica. I set to work gathering the ingredients and clearing a space on my kitchen counter. I followed the instructions carefully, kneading the dough until it was smooth and elastic, letting it rise until it doubled in size, and then rolling it out into a thin sheet. I spread the sweet walnut filling evenly over the dough, careful not to tear it as I rolled it up into a tight spiral.

As the bread baked in the oven, filling my kitchen with the warm, nutty aroma of toasted walnuts and buttery dough, I couldn't help but feel a sense of pride and accomplishment. This was more than just a recipe to me - it was a connection to my heritage, a reminder of the generations of women who had come before me, passing down their knowledge and traditions through the simple act of cooking.

I remembered my own grandmother, a tall, sturdy woman with hands that seemed to have a magic touch when it came to baking. She would spend hours in the kitchen, kneading dough, shaping pastries, and creating delicious meals for our large family. I would sit at her feet, watching in awe as she worked her culinary magic, absorbing every detail and technique like a sponge.

It was from my grandmother that I learned the importance of patience and precision in the kitchen. She would always say, "Cooking is an art, my dear. You must put your heart and soul into every dish you make, and only then will it truly be a masterpiece." I took those words to heart as I pulled the golden-brown Povitica from the oven, its intricate patterns glistening with a light dusting of powdered sugar.

I couldn't wait to share my creation with my family and friends, eager to hear their reactions and see their faces light up with delight. As I sliced into the bread, revealing the layers of tender dough and sweet walnut filling, I could see that I had succeeded in my quest to master the art of making Povitica. The taste was beyond words - a perfect harmony of flavors and textures that brought back memories of holidays spent with loved ones, gathered around the table, savoring every bite.

I knew then that this recipe for Povitica 2 - Austrian Holiday Bread would become a cherished tradition in my own family, passed down from generation to generation, just like the recipes that had come before it. And as I savored that first sweet, nutty bite, I knew that I had unlocked a piece of my past, a connection to my roots that would forever be woven into the fabric of my culinary heritage.