Povitica / Roti Coklat Hazelnut

While I was busy pinning pins on my Pinterest pinboard, I came across this beautiful photo of bread from passionate about baking website:

Povitica. Image courtesy of passionateaboutbaking.com

I was completely smitten by the image and told myself to bake one someday. And, I have to tell you that it tastes as good as it looks! This is my first time baking povitica, even introduced to this Croatian delicacy. I haven't heard of it before, but I am positive that after this, it will make more appearance in the kitchen. I happened to have hazelnut when I baked this, so I substituted the walnut for hazelnut and boy, the filling just tastes like Nutella. The only thing i would improve on next time is to roll the dough thinner, so the bread will have more layers and look more interesting as Deeba Rajpal's (of passionate about baking). 

Povitica - Croatian Walnut (Hazelnut) Bread

Taken from: passionate about baking

Ingredients

To activate the Yeast:

½ tsp sugar

¼ tsp all purpose flour

2 tbsp warm water

1½ tsp dry yeast

Dough:

{I mix by hand}

½ Cup (120 ml) 2% milk *I used low fat milk

3 tbsp (45 ml/43 gm/1½ oz) sugar

¾ tsp salt

1 large egg

1/2 vanilla bean,scraped *I forgot to put

1 tbsp (30 ml/30 gm/¼ stick/1 oz) unsalted butter, melted

2 cups (480 ml/280 gm/10 oz/0.62 lb) all-purpose flour *I added 3/4cup (90g) more

Filling Ingredients {for one loaf}

1¾ cups (420 ml/280 gm/10 oz) walnuts, ground *I used hazelnuts

¼ cup (60 ml) 2% milk *I used low fat milk

¼ Cup (60 ml/58 gm/½ stick/2 oz) unsalted butter

1 egg yolk, beaten with fork

½ vanilla bean, scraped *I used vanilla extract

½ Cup (120 ml/115 gm/4 oz) sugar

2 tbsp unsweetened cocoa powder

Topping:

1 egg white, beaten with fork

1½ tsp granulated sugar

1 tbsp melted butter

Method
      
        To Activate Yeast:

• In a small bowl, stir sugar, 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/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.{I just heated it to 'hot enough' in the microwave}
• In a large bowl, mix the scalded milk, sugar, and the salt until combined.
• Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour. 

 

• Blend thoroughly and mix well until the dough starts to clean the bowl
• Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. *I added 3/4cup (90g) more flour

 

• If using bread machine, place all ingredients ingredients in bowl of machine process for 6 seconds using speed 6, and then knead for 2 minutes. Done!
• Place dough in a lightly oiled bowl, 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.{Mine tripled} *I only rested mine for an hour

 

To Make the Filling:
• In a large bowl mix together the ground walnuts, sugar and cocoa. {I whizzed the walnuts, cocoa, scraped vanilla bean and sugar in the Thermomix}
• Heat the milk and butter to boiling.
• Pour the liquid over the nut/sugar mixture.
• Add the egg yolk and vanilla and mix thoroughly.
• Allow to stand at room temperature until ready to be spread on the dough.
• If the mixture thickens, add a small amount of warm milk {This is important} *I added 3 tbsp more
To Roll and Assemble the Dough: 
• Spread a clean sheet or cloth over your entire table 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 10-12 inches in diameter
• Spoon 1 to 1.5 teaspoons of melted butter on top.{I forgot to do this}
• 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 thin that you can see the color and perhaps the pattern of the sheet underneath.  *Clearly mine wasn't thin enough

• Spoon filling evenly over dough until covered. {It should spread easily else the dough will tear}

• 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.

• Brush the top of the loaf with the beaten egg white and sprinkle with granulated sugar. {Original recipe uses strong coffee instead of egg white} 

• Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.  *Mine 30 min

• Preheat oven to moderate 180°C.

• Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes. 

• Turn down the oven temperature to slow 150°C and bake for an additional 45 minutes, or until done. {Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.} *I missed this stage as I was a lousy instruction reader and I baked mine at 180°C for 20 mins and let it cool in the oven completely.

• Remove bread from oven and brush with melted butter.

• Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread is heavy about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
• It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife. 

Povitica - Roti Coklat dan Walnut dari Croatia

Resipi: passionate about baking

Bahan-bahan

Untuk aktifkan yis:

½ sk gula

¼ sk tepung

2 sb air suam

1½ sk yis

Doh roti:

{Saya uli dengan tangan}

½ cawan (120 ml) susu

3 sb (45 ml/43 gm/1½ oz) gula

¾ sk garam

1 biji telur

1/2 sk esen vanilla

1 sb (30 ml/30 gm/¼ stick/1 oz) mentega, cairkan

2 cawan (480 ml/280 gm/10 oz/0.62 lb) tepung *Saya tambah 3/4 cawan (90g) lagi sampai doh xlekat di tangan)

Inti

1¾ cawan (420 ml/280 gm/10 oz) kacang walnut, dicincang halus *Saya guna hazelnut

¼ cawan (60 ml) susu

¼ cawan (60 ml/58 gm/½ stick/2 oz) mentega

1 kuning telur, dipukul sedikit

½ sk esen vanilla

½ cawan (120 ml/115 gm/4 oz) gula

2 sb serbuk koko

Untuk sapuan:

1 putih telur, dipukul sedikit

1½ sk gula

1 sb mentega cair

Cara-cara:

        Untuk aktifkan yis:

• Satukan gula, tepung dan yis bersama air suam dan biar selama 5 minit.
Untuk membuat doh: 
• Panaskan susu sehingga suam-suam kuku.

• Dalam bekas yang besar, satukan susu suam, gula, garam, telur, campuran yis, mentega cair dan 2 cawan tepung tadi. Kacau sebati.

• Tambah lagi tepung sedikit demi sedikit (Saya tambah 3/4 cawan, 90g lagi) sehingga doh tidak melekit dan elastik. 

• Jika guna bread machine, letak semua bahan untuk doh dan uli sampai menjadi doh.

• Letak doh dalam bekas yang disapu sedikit minyak dan rehatkan doh selama 1 jam setengah atau lebih sehingga naik 2 kali ganda. *Saya rehatkan doh selama 1 jam sahaja

Untuk membuat inti:
• Satukan walnut cincang, gula dan serbuk koko dalam satu bekas.
• Panaskan mentega dan susu hingga mendidih.
• Tuang susu tadi ke dalam campuran walnut gula dan serbuk koko.
• Masukkan kuning telur dan vanilla. Kacau sebati dan sejukkan.
• Kalu inti memekat, tambah sedikit susu suam *Saya tambah 3 sb
Untuk membentuk doh: 
 
• Letakkan kain bersih di atas meja (saya xguna pun). Tabur sedikit tepung di atasnya. 
• Canai doh di atas kain agak-agak 10-12 inici diameter dan sapu mentega cair di atas doh.
• Seterusnya, doh perlu dinipiskan senipis yang mungkin. Regangkan doh dengan menggunakan tangan (boleh juga guna pencanai) sampai agak-agak boleh nampak kain alas di bawahnya. *Doh saya tak nipis pun

• sapukan inti keseluruh permukaan doh {jika inti memekat, tambah sedikit susu suam. kalau inti pekat, susah nk sapu dan doh akan koyak}

• Angkat hujung kain tadi dan gulung doh seperti menggulung swiss roll. 

 

• Selepas itu, letak doh dalam loaf pan yang telah digris seperti bentuk “U”, dengan dua hujungnya bertemu di tengah.

• Sapu permukaan doh dengan putih telur dan tabur gula.
• Rehatkan doh selama 15 minit (Saya rehatkan 30 minit).

• Panaskan oven suhu 180°C.
• Bakar roti selama 15 minit. selepas itu, turunkan suhu kepada 150°C dan bakar lagi selama 45 minutes, atau sehingga masak. {Jika roti menggaring selepas 30 minit, tutup dengan foil untuk elakkan permukaan roti hangit} *Saya terlepas pandang bab kena turunkan suhu tu. Saya bakar pada suhu 180°C selama 20 minit dan biar di dalam oven sampai sejuk.  
• Selepas masak, sapu roti dengan mentega cair.
• Biar roti sejuk sepenuhnya di dalam loaf pan sebelum dikeluarkan dan dipotong.