Povitica

1 . Stage

Heat the milk and butter: In a small saucepan over low heat warm the milk and the butter until the butter has melted. Alternatively, add milk and butter into a microwave safe bowl and microwave in 15-second bursts until the butter has melted. Try not to boil the milk.  Let the mixture stand until lukewarm while preparing the rest of the ingredients.

2 . Stage

Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, sugar, yeast, and salt.

3 . Stage

Knead the dough: Pour the warm milk mixture and the egg into the flour mixture and mix on low speed until the dough comes together into a rough ball, about 2 minutes. Increase the speed to medium-low and continue kneading until the dough is smooth and elastic and no longer sticks to the sides of the bowl. This should take 8 to 10 minutes but keep kneading until the dough gathers around the dough hook and the sides of the bowl are mostly clean.

4 . Stage

Let the dough rise at room temperature: Scrape the dough out onto a clean surface and shape it into a ball. Lightly grease the bowl with butter. Transfer the dough back into the bowl, seam-side down, and cover with plastic wrap or a damp tea towel. Let the dough rise at room temperature for 1 1/2 hours, or until doubled in size. Overnight option : At this point, the dough can be stored in the refrigerator, covered, overnight or for up to 2 days.

5 . Stage

Make the walnut filling — heat the milk and butter: While the dough rises, make the walnut filling. In a small saucepan over low heat warm the milk and the butter until the butter has melted. Alternatively, add milk and butter into a microwave safe bowl and microwave in 15-second bursts until the butter has melted.  Let the mixture stand until lukewarm while preparing the rest of the filling ingredients.

6 . Stage

Process the filling ingredients: Place the walnuts, brown sugar, cinnamon, and salt in the bowl of a food processor. Process until the walnuts are finely chopped and the mixture resembles coarse sand. Pour in the milk and butter, jam, and vanilla extract. Process until combined. The filling will have a texture similar to natural chunky peanut butter. Cover and let sit until ready to use.

7 . Stage

Prepare the pan: Grease a 9 x 5-inch loaf pan generously with butter. Line the pan with a piece of parchment paper, leaving a couple of inches of overhang on the long sides. Don’t worry about the short sides, the parchment overhang works like handles to help you easily lift out the loaf later.

8 . Stage

Roll out the dough: Lightly flour a clean work surface and scrape the dough out onto it. Lightly dust the top of the dough with flour. Use a rolling pin to roll out the dough to a long rectangle, about 20 x 12 inches and 1/4-inch thick, with the long edge nearest you. While rolling, pause to move the dough regularly, lifting it off the work surface and adding a little extra flour if it starts to stick. You can also use your hands to gently stretch the dough to maintain a rectangular shape.

9 . Stage

Spread the filling: Pour the walnut filling onto the dough and use an offset spatula or the back of a spoon to spread it evenly over the entire surface of the dough, leaving a 1/2-inch margin around the edges.

10 . Stage

Roll up the dough: Wrap the dough into a snug spiral, starting with the long end closest to you. Use even pressure to form a tight cylinder. Gently stretch the dough if needed to achieve even thickness. It should be about 24 inches long.

11 . Stage

Shape the povitica: Fold the dough rope into thirds, forming a long “S” about the length of the long edge of the pan. Place the loaf in the center of the prepared pan. It’s okay if the dough doesn’t completely fill the pan at this stage. As the dough rises it will expand to fill in the loaf pan.

12 . Stage

Proof at room temperature: Cover the pan with a piece of plastic wrap or a damp tea towel. Let the dough rise at room temperature until almost doubled in size, about 1 1/2 hours. The dough should be puffy and will have risen to roughly 1/2-inch below the rim of the pan.

13 . Stage

Preheat the oven: When the loaf is almost ready to bake, arrange a rack in the middle of the oven and preheat to 350°F.

14 . Stage

Egg wash the top of the dough: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a small whisk. Use a pastry brush to apply the egg wash over the top of the dough.

15 . Stage

Bake: Place the povitica in the oven. Lower the oven temperature to 300°F and bake the loaf for 60 to 70 minutes, or until golden brown on top. A toothpick inserted into the loaf should come out without any doughy bits sticking to it. Or you can check with an instant thermometer, which should read 190°F. Did you love this recipe? Give us some stars below!

16 . Stage

Store: Store the cooled povitica wrapped in plastic or in an airtight container on the counter for up to 3 days. You can freeze povitica for up to 1 month. Once cooled, wrap the loaf in a couple of layers of plastic wrap, then in foil. Defrost the loaf at room temperature, still wrapped. Before serving, you can reheat it in a 325°F oven for about 10 minutes, until warmed through and the kitchen smells buttery and nutty.