The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
Have you ever heard of Povitica? I hadn’t until this challenge. Honestly, I really didn’t want to participate because this recipe seemed quite difficult. There were so many steps that I even missed one. Oops! I started watching the other bakers as they finished their challenges and became inspired. Their loaves turned out so beautifully and I wanted to prove to myself that I could do it as well. I also wanted an excuse to use one of my most prized possessions, besides my Kitchen Aid mixer, my marble rolling pin which was handed down to me from my mom who received it from her Aunt. I remember seeing that rolling pin in my great aunt’s dining room when I was a kid, and I always thought it was so cool. I bet she never could have imagined that it would end up in my hands and that I’d be using it weekly….thanks Aunt Iva!
As I say with most of my Daring Cooks recipes, this isn’t for the novice baker. In fact, it almost wasn’t for me either. The thought of rolling out that dough and having to fold it really scared me. But it wasn’t tough at all. I should have known better. There have been many times in my life that I was scared of something that turned out to be less painful than expect or not painful at all. I guess the lesson in all of this is to always give yourself the opportunity to know if you like something or not. I almost declined to participate in this challenge because I thought it would be too hard. I’m so glad I didn’t. This Povitica was delicious! My children loved it, my friend loved it and even the neighbors liked it. If you are looking for a challenge and a way to impress a guest that may be from Eastern Europe, make them a Povitica.
Povitica
Recipe by: Jenni of The Gingered Whisk
Printable Recipe
To activate the Yeast:
½ Teaspoon Sugar
¼ Teaspoon All-Purpose Flour
2 Tablespoons Warm Water
1½ Teaspoons (1 package) Rapid Rising Yeast
Dough:
½ Cup Whole Milk
3 Tablespoons Sugar
3/4 Teaspoon Salt
1 Large Egg
1 tablespoon Unsalted Butter, melted
2 cups All-Purpose Flour, measure first then sift, divided
Topping:
(I accidentally forgot this step)
2 Tablespoons Cold STRONG Coffee
1½ Teaspoons Granulated Sugar
Melted Butter
Filling:
Adapted from: Sweet Pea’s Kitchen http://sweetpeaskitchen.com/2011/03/23/caramel-crumb-bars/
1 stick unsalted butter
2 tablespoons light corn syrup
1/2 cup packed brown sugar
2 cans (14 oz) sweetened condensed milk
Directions:
To activate the yeast:
To prepare the dough:
In a large bowl of a stand mixer, combine the milk, 3 tbsp. sugar, and the salt. Add the beaten egg, melted butter and 1/2 cup of the flour. Switch to the dough hook (or remove and knead the rest of the flour in by hand), kneading with the dough hook and adding in the flour until the dough starts to clean the bowl. I used almost all of the 2 cups of flour. Remove from the bowl and knead in any additional flour until the surface of the dough is smooth and does not stick.
To prepare the filling:
Rolling and Assembling the Bread:
Preheat oven to 350 degrees.
After the caramel is spread out completely, begin rolling the dough into a long snake. Use the sheet to lift up and let the dough roll itself up like a jelly roll. This technique works really well.
Mix coffee and sugar and brush over the top of the bread and place in preheated oven.
Bake at 350 for 15 minutes and then lower temperature to 300 and then bake for an additional 45 minutes.
Let bread sit in pan for 30 minutes, although I used a knife to ensure that the caramel wouldn’t stick and make it impossible to remove from the pan.