Time: 2 hours + 90 minutes to cool | Servings: 10 slices | Rating: ★★★★★
For the Dough
- 300 grams all-purpose flour
- 40 grams granulated sugar
- 7 grams salt
- 10 grams active dry yeast
- 30 grams unsalted butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 150 ml whole milk, warmed
For the Filling
- 60 grams unsalted butter
- 4 tablespoons whole milk
- 280 grams walnut pieces
- 1 teaspoon vanilla extract
- 100 grams granulated sugar
- 2 tablespoons cocoa powder
- 1 egg yolk, beaten
For the Assembly
- 15 grams unsalted butter, melted
- 1 egg white, beaten
- 100 gram confectioner’s sugar
- In a small bowl, combine 20 grams of granulated sugar, 150 ml of warmed milk, and 10 grams of active dry yeast, and let the yeast proof for 5-10 minutes until bubbles form.
- In the bowl of a stand mixer, add 300 grams of all-purpose flour, 20 grams of granulated sugar, and 7 grams of salt and combine with a dough hook. Once the yeast has proofed, add the yeasty milk to the flour mixture and combine. Then add 30 grams melted butter, 1 beaten egg, and 1 teaspoon of vanilla extract and begin mixing on a slow speed. When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth, and stretchy.
- Tip the dough into a lightly oiled mixing bowl, cover with plastic wrap and leave to rise until it has at least doubled in size—about one hour.
- For the filling, place 60 grams of butter and 4 tablespoons of whole milk in a small saucepan and heat gently until the butter has melted. Remove from the heat then add 1 teaspoon of vanilla extract.
- Place 280 grams of walnut pieces, 100 grams of granulated sugar, and 2 tablespoons of cocoa powder into the bowl of a food processor and blend to a sandy powder. Add 1 beaten egg yolk as well as the milk and butter mixture and pulse to combine. Set aside.
- After the dough has doubled in size, spread a clean bed sheet over a kitchen table and dust it with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 20×12 inch rectangle. Brush the surface with 15 grams of melted butter.
- Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the center until very thin and translucent—you should be able to see the sheet through the dough. The rectangle should measure approximately 40×24 inches.
- Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.
- Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
- Carefully lift the dough and place one end in the bottom corner of a buttered 2lb loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.
- Place the loaf tin inside a clean plastic bag and let it rise for one hour.
- Preheat the oven to 350°F
- Brush the dough with a beaten egg white and bake for 15 minutes. Reduce the oven temperature to 300°F and bake for another 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.
- Remove from the oven and leave to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
- Mix 100 grams of confectioner’s sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Enjoy!