Puester wrote:
> Dimitri wrote:
> > This came from Daughter # 1
> >
> > I was looking in the Wolfermans catalog (www.wolfermans.com) and saw a bread
> > that looked yummy, cream cheese flavored "povitica", a Croatian bread that looks
> > delicious. But!!!! It's 17.95 for one loaf. So, I was wondering if anyone
> > from your food group has a recipe for it so I can give it to Danielle and mom to
> > make. (hee hee hee) Just kidding - thought I would try it myself although
> > baking in general scares the **** out of me!
> >
> > Dimitri
> >
> >
>
>
> Isn't that the "potica" that Barb mentions?
>
Potica and povotica, in my experience are similar. Potica is a more
common usage in Slovenia and Povotica is used in Croatia. Here's a
recipe from a Croatian parish church cookbook. As you will see, the
$17.95 price is not unrealistic.
D.M.
Povotica
from: Zdenka Matijasevic
Cover 2 ounces of yeast with warm water, add 1 tsp. of sugar,
and set in warm place.
Put 2 pieces of margarine or 1 butter and 1 margarine (about
1/4 cup) into a bowl.
To butter add yolks of 8 eggs, separating whites in another bowl.
Add 1 pint of sour cream to this mixture.
Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.
Add the yeast mixture and continue to mix.
Start to add flour a little at a time, mixing thoroughly.
When thick, start to knead. Add flour to a board. (or marble, etc.)
Turn dough out on board and knead dough, turning at all angles
until dough no longer sticks on the board.
Test by imprinting with finger. When indentation springs back
it is ready. Place dough in bowl to rise. Let rise about
2 1/2 times in bulk.
Filling:
Grind 6 heaping cups of walnuts. Beat egg whites stiff; add 2
cups sugar slowly to whites. This will be glossy and stiff;
should stand up in high peaks when tested. Clean beaters by
holding above egg whites and beating slowly.
Fold in nuts, 1 cup at a time. Fold in 1 tsp. vanilla;
fold mixture well.
Punch down dough; cut into 5 balls. Return 4 balls to bowl,
using flour between each ball to keep them separate. Take
the other ball and roll out to 14 x 14 inches on floured board.
Spread filling over the dough. Take one edge and roll gently
as in a jelly roll. Coat cookie sheet with Pam. Pinch the
edges of roll and set on sheet. Continue until all rolls are
made. Keep the rolls covered with a towel and out of drafts.
Let rise 1/2 to 1 hour. Bake 25 to 30 minutes at 350 F. until
golden brown. You will probably need 2 cookie sheets to fit
all.