Povatica Bread

Povatica (or Potica) is the pride of Slovenian and Croatian kitchens, a rolled sweet bread with a thin filling of ground walnuts, honey, and spices spiraled through every slice. This recipe is the bread machine version of the base dough, made soft and enriched with butter, milk, sugar, and yeast so the final bread stays tender even after the long rolling process.

One thing to know going in: the bread machine handles the dough, but povatica is not a dump-and-bake loaf. To get the classic rolled spiral, remove the finished dough after the kneading and first rise cycles, stretch it thin, spread the filling, roll tight, and bake in a loaf pan.

The dough needs to be soft and pliable enough to stretch almost paper-thin, the way a strudel dough stretches. That softness comes from the butter and egg in the mix. Use very warm water to activate the yeast properly, but not hot enough to kill it.

Kitchen Tips

• Water temperature should be 105 to 110°F (40 to 43°C). Hotter kills the yeast, cooler delays rise.
• Remove from the bread machine after the “dough” cycle completes. Do not let it fully bake in the machine.
• Roll on a generously floured tablecloth for easiest handling when stretching the dough.
• Make the classic walnut filling ahead: ground walnuts, honey, sugar, milk, egg, vanilla, and a pinch of cinnamon.

Variations

• Swap the traditional walnut filling for poppy seed, hazelnut, or sweetened cream cheese.
• Add the zest of one lemon or orange to the dough for a brighter note.
• Brush the baked loaf with an egg wash before baking for a glossy brown finish.