Nutella Spiral Bread called Povitica (Po-va-teet-sa) - Daring Bakers

Nutella Povitica

Just a few quick notes about the sweet tender addictive bread called, Povitica (Po-va-teet-sa):

Cinnamon Walnut Povitica

1) It's a traditional Eastern European dessert bread that is often served at holiday.

2) Original recipes included a spiced walnut spread. 3) The dough is rolled out so thin you can see a picture through it.


4) The Nutella was my idea, don't blame or credit the masters of this form.

5) The recipe looks more complicated than it is. Make an afternoon or night of it and enjoy the process.


This is one of the many inspiring recipes from the monthly "sorta online baking club" called, The Daring Bakers. I've posted many of the monthly challenges, but haven't talked about how it all works in a while.
One obvious proof that this "virtual baking group" works is in the numbers. In 2007 there were only 7 members, now there are thousands. I know, right? There are no fees, no drama, no giant commitments past your own personal desire to be challenged and grow. Each month a chosen member will post on the forum a particular recipe along with information, sometimes history and a very extensive pictorial guide to a certain baked good or procedure.

Then, on a certain day everyone posts their spin and journey with that recipe. You don't even have to have a blog for it, you can just participate and play along on your own.

Some of the challenges have been homemade Croissants (here), Dobos Torta (here), Macarons (here), Canoli (here), Nanaimo Bars (here), and Orange Tians (here) just as a start. The list goes on and on, and includes some fun holiday ideas, too. Just do a search on this site for Daring Bakers and it will come up with many many more. Here's why I'm telling ya this - YOU can join, too. At least check it out if you enjoy baking or cooking (there is one just for cooking called, Daring Cooks.) There's nothing in this for me by telling you about it, except someone told me and it's been a giant ball of fun and real challenge (in a great way.) Let me know if you try it, so I can come check out your post, too and see our spin on next month's recipe. That's another fun part, they don't reveal the next recipe until a certain day. You can read all about it there (here) - but for now, how great is this bread, huh? The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk.

Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! ***The recipe as given and developed by our sweet hostess this month would make 4 loaves of bread. I used her "Half Batch" recipe for making two loaves (a move I would regret as I was eating the last crumbs of the second loaf and wishing I had another in the freezer.) To make 4 loaves, just double.

Recipe: Povitica with Nutella Spread (and one with Walnut Spread)
Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)

To activate the Yeast:

1 Teaspoon (5 ml/4 1⁄2 gm) Sugar
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) All-Purpose (Plain) Flour
1⁄4 Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/1⁄4 oz/1 sachet) Dry Yeast

Dough:

1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
11⁄2 Teaspoons (71⁄2 ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
1⁄4 Cup (60 ml/60 gm/1⁄2 stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/193⁄4 oz/11⁄4 lb) All-Purpose Flour, measure first then sift, divided (** I found I needed almost a 5th cup because the dough was too sticky**)

Topping: 1⁄4 Cup (60 ml) Cold STRONG Coffee
1 Tablespoon (15 ml/14 gm/1⁄2 oz) Granulated Sugar
Melted Butter

Half Batch Filling Ingredients
(enough filling for the two loaves)

3 1/2 cups (840 ml/560 gm/1 1/4 lb/20oz) Ground English Walnuts
1⁄2 Cup (120 ml) Whole Milk
1⁄2 Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter 1 Whole Egg, Beaten
1⁄2 Teaspoon (21⁄2 ml) Pure Vanilla Extract
1 Cup (240 ml/225 gm/8 oz) Sugar
1⁄2 Teaspoon (21⁄2 ml/2 gm) Unsweetened Cocoa Powder
1⁄2 Teaspoon (21⁄2 ml/11⁄2 gm) Cinnamon

****MY OWN NUTELLA FILLING (enough for one loaf) 1 cup Nutella 1 egg, beaten 1/2 cup Heavy Cream Whip all ingredients in a bowl until smooth and fluffy. Spread on the thin rolled out dough, following same directions as the Walnut Filling.
*****

To Activate Yeast:
1. In a small bowl, stir sugar, flour, and the yeast into 1⁄4 cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and about 1/4 of the flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.
8. Divide the dough into 2 equal pieces
9. Place dough in 2 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle
and working your way out, until it measures roughly 10-12 inches (251⁄2 cm by 301⁄2 cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 1⁄2 ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of 1⁄2 cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place
into the preheated oven and bake for
approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Nutella Hand Pies - Flaky, Chocolate Mini Pies

I've been holding back on one of my favorite recipes, and it's time to share it with you. Nutella Hand Pies are flaky, chocolate mini turnovers and are my "Go-To" for Bake Sales. There is almost always a zip-lock bag of these ready for baking in my freezer at all times. They are my most requested family treat (except for the Nutella Crack Pie). I've also made these with Apples, Cherries or Blueberries inside and added little fork marks on the outside to remember which is which. Once you get the hang of making these (which is ultra easy), you will be trying all kinds of fillings (savory and sweet.)My Grandmother and my Mom made something like these in the southern tradition of "fried pies". Grandma W used to make them from canned biscuits rolled out and apples marinated in sugar, juice and spices. Those will remain my favorites because I grew up eating them, and my Mom's will always be my favorites because they're, well... Mom's.These Nutella Hand Pies are made with homemade pastry that is extra flaky for a few reasons: 1- The butter is extra cold, even frozen and you grate it into the flour. 2- The wet ingredients are a mixture of sour cream and buttermilk. 3- The dough is chilled, rolled out, then chilled again before being rolled out again - which develops layers (a little like puff pastry has, but thicker.)The result is a pastry that almost melts just about the time the Nutella hits your mouth, too. These are perfect quick grabs for breakfast or brunch, but they make a nice little lunch addition to a picnic, a lunch box or an afternoon tea.Today is one of those fun "Lets Lunch" group postings that I've been doing with some blogging friends across the world. Each month we pick another food or theme, then we all post about it on the same day. It's our way of having lunch together no matter the time, distance or culture. At the bottom of this page, you will find a list of my buddies who are participating in today's lunch which is...PIES.

You will not believe how many different ideas you will see and can click over to from this one place. Be sure to take a look, and if you want to join us next time, just let me know (or look for our info on twitter under #LetsLunch)

RECIPE: Nutella Hand Pies (makes 12 -24 depending on size)

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup sugar
2 1/4 cups All Purpose Flour
pinch of salt
6 oz. butter (keep in freezer for minimum 20 minutes)
1 egg (for an egg-wash before baking)
Nutella (1-2 Tbls. per hand pie)

1) In a small bowl, beat buttermilk, sour cream and sugar together.
2) In another bowl, sift in flour and salt, then grate butter into the flour and toss to coat and separate.
3) Stir the wet ingredients into the dry ingredients lightly (using a fork), just until they clump together.
4) Empty onto a lightly floured board and pull ingredients into a ball and mash together once or twice just until it holds. (You should see the streaks of butter in the dough which means it will be nice and flaky.)5) Make two balls, wrap them in plastic wrap, press them down into a nice square about 4x4 and chill for 20-30 minutes (or overnight).
6) Remove one chilled dough at a time and roll out into a rectangle shape about 8x8. Fold into thirds like a letter, wrap in plastic and return to refrigerator to chill again for 20- 30 minutes.
7) Remove one chilled dough at a time to work with it. Roll it out thin, cut into circles. You can use any scraps left over to re-roll, but try to stack the pieces on top of each other to roll out to protect the buttery layers. Try to not over-work.
8) Brush a little water on the outsides rims of the circles, drop a dollop of Nutella in each one and fold over to seal. Press the edges closed with the tines of a fork.9) Once sealed, place on a parchment lined baking sheet, prick with the fork and brush with beaten egg. You can freeze them at this point (once they are frozen, bag them and bake later), or bake them in a preheated 350F oven for about 15-20 minutes depending on size. I hope you enjoy these. Everyone in my house loves them.

Don't forget to go over and look at all these great PIE ideas for today's Let's Lunch!

A Tiger In The Kitchen Japanese Curry Pot Pie

Zest Bakery - Lime-Custard & Curd Pie

Free Range Cookies - Dirt Pie with Compost Cookie Crust

Monday Morning Cooking Club - Pilaf Pie with Chicken, Sultanas & Sweet Spices

Chez Us -Summer Chicken Pot Pie

GrongarBlog - Spanakopita and Rhubarb Crisp

Hot Curries & Cold Beer - Pecan Pie with a twist

Beyond The Plate - Flaky Homemade Puff Pastry covered Chicken Pot Pie

Kitchen Dreamer - Chinese Sausage and Roasted Sweet Potato Hand Pies

Orange, Toasted Almonds and Chocolate Meringue Filled Yeast Coffee Cake - Daring Bakers

I call this Coffee Cake my "Deal Breaker". Ever since the first of the year (over 3 months), I've been in a deal with myself and food. I've been eating in moderation, counting calories and exercising more, using the Weight Watcher's point system and monitoring to make sure I get plenty of water and NOT plenty of chocolate. Until now. Until this month's Daring Bakers Challenge. Until this...

... Orange, Toasted Almond and Chocolate
Meringue Filled Yeast Coffee Cake.

This spongy bread roll of sweet meringue, Belgium Chocolate, toasted almonds and orange zest is a ring of break-apart, pull-apart handfuls of chewable irresistible temptation. Not to mention, it's hard to type with melted chocolate on your fingers.


The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
See this plate with a sensible serving size of Coffee Cake sitting so pretty on it? That was not the problem. The problem was the pan in the background, the one with only HALF of the whole circle left because the rest of it is on my thighs!


Okay, back to reality tomorrow. I'll be giving the rest of this away. I can't even express how good this Coffee Cake is, but it's a heart breaking deal breaking yeast-beast. It can take an adult female down a chocolate-induced coma alley and make her literally eat off the serving platter because getting another plate would just take too long.
If you dare -- bake this. If you have people who can help you eat it before you eat it all -- bake this.

I'm not sorry I baked it. I'm not sorry I ate it. I will get back to sanity within 24 hours, and I will remember that the next time... the next time... I want to really go nuts on a sweet addictive Coffee Cake -- I will bake this, AGAIN!RECIPE: (as given to us by Daring Bakers)

FILLED MERINGUE COFFEE CAKE [MY ALTERATIONS ARE IN BRACKETS]

Makes 2 round coffee cakes, each approximately 10 inches in diameter

[I cut this recipe in half and made one]

Ingredients
For the yeast coffee cake dough:
4 cups (600 g / 1.5 lbs.) flour 1
⁄4 cup (55 g / 2 oz.) sugar
3⁄4 teaspoon (5 g / 1⁄4 oz.) salt
1 package (2 1⁄4 teaspoons / 7 g / less than an ounce) active dried yeast
3⁄4 cup (180 ml / 6 fl. oz.) whole milk
1⁄4 cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
1⁄2 cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

[I used half of the above ingredients and added 1 tsp fresh ground nutmeg, and zest of one orange]

For the meringue:
3 large egg whites at room temperature
1⁄4 teaspoon salt
1⁄2 teaspoon vanilla
1⁄2 cup (110 g / 4 oz.) sugar
For the filling:

[I used 2 egg whites, pinch of salt, 1/4 tsp. vanilla and 1/4 cup sugar]

Filling:

1 cup (110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons (30 g / 1 oz.) granulated sugar
1⁄4 teaspoon ground cinnamon
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate

[I used toasted almonds, and belgium chocolate disks the cinnamon, sugar and a pinch of dried orange zest]

Directions:

Prepare the dough: In a large mixing bowl, combine 1 1⁄2 cups (230 g) of the flour [3/4 cup], the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour [ 1/2 cup] and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling. In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue: In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the 1⁄2 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.Assemble the Coffee Cakes: Line 2 baking/cookie sheets [I used 1] with parchment paper.
Punch down the dough. On a lightly floured surface, working one piece of the dough at a time, roll out the dough into a 20 x 10-inch (about 51 x 25 1⁄2 cm) rectangle. Spread meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle your filling of choice evenly over the meringue.Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal. [I used a mold to keep the center in a circle].Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 1⁄2 cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Cover the coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

Breakfast, Brunch and Brinner (Uncle Bills, Tart, and Nutella Stuffed French Toast)

Breakfast is the meal I could eat ANY time of the day. I've been collecting a few pics from a couple of my favorite places for breakfast, and also wanted to give you one my own recipes that is a tummy-pleaser!

NUTELLA STUFFED FRENCH TOAST

Yeah, I know, this is not something to eat everyday, but what a way to start a day every now and then. If you make the serving sizes small, like shown above, they make great brunch additions to your table. At full size, they are a fabulous weekend kick-start.

Is there any meal more fun to go out for than Breakfast? Except for having it served to me in bed, my absolute favorite breakfast meal is at Uncle Bill's Pancake House in Manhattan Beach, California.
This cottage started as a residence in the early 1900's, then styled as a hometown breakfast cafe in the 70's, revamped again in the 90's and further expanded in 2000 to include a breathtaking Pacific Ocean view with umbrella coverings for shade.
I've been hanging out at Bill's for years. When I first started ordering my eggs and pancakes from one of their quaint booths, I was eating for two (pregnant with my son, who is 15, now.)

Matt, one of the family owners, is truly one of those "greet you, shake your hand with sincere warmth" kind of guys. He knows, or gets to know, everyone. It's the kind of place you might think is reserved for small towns in the mid-west, but here it is in gorgeous, sunny California with the most beautiful strand (to walk off your pancake gluttony) you'll ever want to see.
I used to bring my baby boy, carrier right beside me, to grab a breakfast wrap and coffee before errands.
As time passed, my husband and growing school-age son used to have a regular weekly breakfast tradition before work and school on Thursday mornings. And now, my High School boy meets his own friends there on the weekends.
One of my favorite folks there, Maria, remembers my son when he was shorter than her and gives him friendly grief for growing way, way past her, now. Another favorite, Greg, still brings my son a muffin and juice before we even get to the table. Great folks, and homey, tasty food keeps Uncle Bill's the "go-to" place for Breakfast or Lunch. I know people who have driven 2 hours on the weekend just to start their day at Bill's, then mosey down to the Pier and enjoy the beach, surf and sun.

I'm sure you've heard or know that Los Angeles is a sprawling city that seems to go on and on and on - mostly by car - and more cars - and more cars. So, if you live in the South Bay and want to meet friends from the Valley it's only fair to pick a middle ground. Often the middle ground will get you to the Original Farmer's Market area. The Grove is very well known and has many fine restaurants and the Farmer's Market holds plenty of choices, but one of my fave breakfast places actually lives just across the street on Fairfax Blvd and it's called: TART
From the outside, TART, doesn't give you a clue just how "cool" it looks inside. The eclectic styled main room includes a full glass view to the outside courtyard (my favorite area) that links to the Farmer's Daughter Hotel.
The courtyard includes small tables with umbrellas and views of sprawling cacti, and also lounge worthy cushioned corner seating with larger tables and shade chasing umbrellas.
This is the kind of place friends meet, families spread out, and couples make future plans, like Khali and Potsch (a couple planning their wedding.)
Now the food...oh, it's good! Chef Lauren Kyles has mixed soul, whimsy and classic all together to give you farm fresh and innovative choices.

Romain Lescaon keeps the whole place classy without feeling too "that-n-that" to laugh out loud with your buddies, and our server, Derek was attentive and charming.
TART serves breakfast, lunch and dinner; they even do special events and what a great place this would be for any meeting or party.
Check back for more recommendations for Breakfast places, because that gives me a great excuse for visiting them, Mmmmm.

Recipe: Nutella Stuffed French Toast

• 3 eggs
• 1 cup milk
• 2 teaspoons cinnamon
• 1 teaspoon sugar
• 3 Thick slices of Bread (Brioche/French/other Whole Loaf)
• 3-6 tablespoons Nutella
• 4-6 tablespoons butter
• Confectionary Sugar for topping
• Strawberries, Bananas, Raspberries (optional for garnish)
• 

1. Choose the size you want for your French Toasts: Cut your bread in half or quarters
2. Make a slit in each piece of bread and fill with a Tablespoon of Nutella; seal the edges as much as possible. (Optionally - add a slice of banana, also)
3. In a bowl, beat the eggs, milk, cinnamon and sugar til frothy.
4. Place each piece of Nutella filled bread into the egg mixture and soak for about 30 seconds on each side. (Drain on a rack over parchment paper for easy clean-up.)
5. In a large skillet: heat the butter on med. til very hot, but be careful not to over brown.
6. Cook each piece of egg soaked bread in the butter (about 2-3 minutes on each side) until browned and crisped. Be sure to cook on the edges also.
7. Remove to your serving plate, sprinkle with powdered sugar and garnish with fruit. Serve immediately.
8.