This is not my first time around with this recipe. It may not be my first blog about it either but I think it is. There is something very Old Country about nut rolls. What makes this one spectacular and different is the swirly swirls you get from coiling the rolled rope in a bread pan for baking. This is the Povitica I first met in now defunct Daring Bakers’ Challenge circa 2010. It went from list serve to web forum and rather got lost behind when Facebook became all the rage. Sadly I didn’t capture images of it all baked, so you just have them in the pan, in the saddle rising. I suppose that’s better than nothing!

Here is the recipe for posterity.

Recipe

Makes 1 loaf 

Old school to test your yeast:
1/2 tsp sugar
1/4 tsp all-purpose flour
2 tsp warm water
1 1/2 tsp dry yeast

For the dough:
1/2 cup skim milk
3 tbsp sugar
3/4 tsp salt
1 large egg
1 tbsp unsalted butter, melted
2 cups all purpose flour

The walnut filling:
1 3/4 cup walnuts, measure first, then grind in a food processor
1/4 cup skim milk
1/4 cup unsalted butter, melted
1 egg yolk
1/4 tsp vanilla extract
1/2 cup sugar
1/4 tsp cocoa powder
1/4 tsp cinnamon

Top:
1 egg white
1/4 cup sugar

if you are one to worry about your yeast mix the “test” ingredients in your mixing bowl. Look for bubbles. Meanwhile scald the milk. Add to it the sugar salt and butter. Assure the sugar is dissolved and the milk isn’t too hot. Into the yeast drop 1/2 the flour, the yolk, and the the milk mixture. Mix until combined then add the reminder of the flour. Knead 5 minutes. Rest in an oiled bowl 60-90 minutes. 

Make the filling in a food processor. Roll the dough thinly on a floured towel or clean pillow case to about the size of a pillow case. Spread filling and roll into a rope. Line a bread pan with a parchment saddle and oil. Fold the rope over itself in the pan.

Heat oven to 350. Brush with egg white and sprinkle with sugar to glaze Cover the dough and let rest 15-20 minutes. Bake for 10 minutes and reduce heat to 300. Bake 50-60 minutes more. Poke with a knife in the middle to assure the dough is not wet.

Let rest 15 minutes and gently tun out of the pan to cool completely on a wire rack.

I doubled the recipe and made 2.