What Is Povitica?

Povitica is a striking bread spiraled with a walnut and cinnamon filling. It is traditionally served on special occasions like Christmas and Easter, but it’s also cozy enough to be your go-to cold-weather treat. Povitica begins with a yeast dough enriched with egg, butter, and sugar and is rolled thinly into a long rectangle. Walnuts, cinnamon, and brown sugar are blitzed together into a nutty paste that gets slathered generously over the dough. The whole thing is rolled up into a long, snug rope and it’s folded into an “S” shape in the loaf pan before baking. The result is a sweet, fluffy loaf patterned with intricate swirls of the walnut spread. Povitica is halfway between cinnamon swirl bread and cinnamon rolls. It looks similar to cinnamon swirl bread but it’s sweeter, fluffier, and nuttier; though, still not quite as opulent as cinnamon rolls.

Origins of Povitica

Povitica is a celebratory bread from Croatia. It’s typically served for Christmas or Easter, but it’s likely to show up for weddings and special occasions. In neighboring Slovenia, they make a similar bread called potica, often made with even more butter in the dough and baked in a ring similar to a Bundt or Gugelhupf. Povitica is also popular in many parts of the United States where Central European immigrants settled toting their trusted family recipes. In these parts of the country, some bakeries still make povitica according to recipes passed down from past generations, like at the famous Strawberry Hill Baking Company in Kansas.

How Does Povitica Differ from Babka?

Povitica may remind you of babka, another filled and twisted bread from Eastern Europe. Babka most likely originates from Ukraine or Poland and modern babkas tend to be richer than povitica. Povitica dough is rolled much thinner than babka, sometimes so thin you can read a piece of paper through the dough. Then it’s folded in the loaf pan in such a way that creates elaborate spirals of fluffy dough and nutty filling.

How to Shape Povitica

The povitica dough will seem sticky when you’re mixing it, but after the first rise, it is luxuriously soft and easy to handle. You can be generous with the flour while rolling out the dough. Brush away any excess with a pastry brush or your fingertips when rolling it up though, so the layers stick together better. The filling should be thick but spreadable, almost like natural chunky peanut butter. Leave a 1/2-inch margin around the edges of the dough, so the filling doesn’t squish out when you roll up the dough. Similar to making cinnamon rolls, roll the dough firmly and tightly into a snug rope. Being firm helps prevent gaps in the spirals in the baked bread. Carefully stretch out the rope, evening out the thickness, until it measures about 20 to 24 inches long. Gently place the rope of dough into the loaf pan, folding it into thirds. The loaf should be three strands wide along the length of the loaf pan, shaped like a wide “S.” 

Adding Some Sparkle to Povitica 

While this bread is certainly rich enough on its own, if you’re looking for a way to make it over the top, why not try a glaze or a simple dusting of powdered sugar? Whisk together 1/2 cup (57g) powdered sugar and 1 tablespoon water in a small bowl to make a thick but pourable glaze. You can adjust with more powdered sugar or water to your taste. Use a spoon to drizzle the glaze over the top of the cooled povitica. If you prefer a sweet and simple garnish, dust the loaf generously with powdered sugar instead of glazing the top.

Anytime Can Be Povitica Time

Because this bread isn’t overly sweet, it’s just as tempting for breakfast or brunch as it is for an afternoon treat. Plus, the sweet, toasty cinnamon and walnuts in a slice of povitica pairs perfectly with a hot cup of coffee. While it’s lusciously soft and fluffy the day it’s baked, I also love to heat leftover slices in the toaster and slather them with a pat of salted butter.

2/3 cup (160ml) whole milk 2 tablespoons (30g) unsalted butter 2 1/2 cups (300g) all purpose flour 3 tablespoons (40g) granulated sugar 1 1/2 teaspoons dry yeast 3/4 teaspoon kosher salt 1 large egg

For the filling:

1/4 cup (60ml) whole milk 1/4 cup (57g) unsalted butter 1 1/2 cups (6 ounces) walnut 1/2 cup (107g) light brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 2 tablespoons apricot jam 1 teaspoon vanilla extract

For the topping:

1 large egg

Let the mixture stand until lukewarm while preparing the rest of the ingredients. Overnight option: At this point, the dough can be stored in the refrigerator, covered, overnight or for up to 2 days. 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. 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. 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. Did you love this recipe? Give us some stars below! 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.