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