“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky
I’m late on the Daring Bakers challenge once again, actually really late! I had no time to get to a Povitica {pronounced po-va-teet-sa}, a culinary creation that sounded like music to my ears! Inspiration came from two wonderful Daring Bakers, Renata & Finla, and I just had to make this delectable looking Croatian Walnut Sweet Yeasted Dough Bread yesterday!
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!
Povitica is traditional Eastern European dessert bread that is traditionally served during the holiday season. If there is one thing I regret almost not baking, it has to be this bread. I’m eternally glad I stopped by Renata and made a mental note that I must make some soon. Next morning I stopped by Finla, and wild horses couldn’t keep me away from the kitchen. It was time to ‘Po-va-teet-sa’!!!
Povitica, or Croatian walnut bread, is a nostalgic favorite of many Eastern Europeans and their descendants. Also known as Orehnjača (walnut bread) and Makovnjača (poppy seed bread) in Croatia, Povitica is a favorite of many other neighboring cultures. Known also as Potica in Slovenia, Orechovnik in Slovakia and Štrudla in Serbian, recipes vary from region to region and family to family. Povitica is rolled yeast bread, somewhat akin to strudel. It is typically served at special occasions, such as the holidays, birthdays and weddings. The versatility of this bread makes it perfect for morning coffee, or as a simple dessert. By some, the process of making povitica is revered as a dying art, made by long gone grandmas and aunts in the “old country.” It is said that a gift of povitica from one family to another is a symbol of respect, making it a perfect hostess gift.
Family recipes, and the secrets on how to roll the bread so thin, were passed down through generations of families. I think Jennis choice for the Daring Bakers challenge is exemplary. Not only did she share a window on one of the most delicious yeasted dough breads we have ever had, she has helped preserve an art which is slowly dying… AND the recipe is one this talented lady put together too! All plans for the day were rapidly put on the back burner, as we had bread to bake! Bubbling active yeast must be one of the most satisfying sights in the world. Once that works, I am largely assured that nothing can go wrong … so what if the kids have been home all week, so what if the dogs in her terrible doggie teens, so what if there are piles of laundry to be done…so what???Making the dough and grinding the filling was a breeze all thanks to my trusted Thermomix. I had silky smooth, brioche like dough in minutes, and ground walnuts in seconds. Nothing like it!! Rolling and stretching was slightly nerve racking because I had the kids singing for lunch. I made the bread in fast forward mode, making mistakes along the way, but this beautiful bread is so forgiving {and delicious!}Once fitted into the loaf tin somewhat poorly, I heard horrified screams from the kids. Rolled my eyes up at hub and he explained it looked like a plucked chicken stuffed into a loaf pan. Uh-oh … indeed pretty unappetizing and like a Halloween joke maybe? Into the oven, and it rose, beginning to take shape. Within the first 15 minutes, it was a beautiful sight! The house was filled with wonderful aromas of sweet bread baking. It looked and smelt wonderful {no more plucked chicken look!}This challenge was as satisfying and fun as the earlier Phyllo to Baklava DB one! For all of you who have the spirit of ‘baking adventure in you‘, I would ask you to try your hand making Povitica some day, if not some day soon. It is one of the most beautiful and delicious sweet dough breads we have ever tasted. I plan to make a savoury version soon.
