"D.A.Martinich" > wrote in message
oups.com...
> Puester wrote:
>> Dimitri wrote:
>> > This came from Daughter # 1
>> >
>> > I was looking in the Wolfermans catalog (www.wolfermans.com) and
>> > saw a bread
>> > that looked yummy, cream cheese flavored "povitica", a Croatian
>> > bread that looks
>> > delicious. But!!!! It's 17.95 for one loaf. So, I was wondering
>> > if anyone
>> > from your food group has a recipe for it so I can give it to
>> > Danielle and mom to
>> > make. (hee hee hee) Just kidding - thought I would try it myself
>> > although
>> > baking in general scares the crap out of me!
>> >
>> > Dimitri
>> >
>> >
>>
>>
>> Isn't that the "potica" that Barb mentions?
>>
>
> Potica and povotica, in my experience are similar. Potica is a more
> common usage in Slovenia and Povotica is used in Croatia. Here's a
> recipe from a Croatian parish church cookbook. As you will see, the
> $17.95 price is not unrealistic.
> D.M.
>
> Povotica
> from: Zdenka Matijasevic
>
> Cover 2 ounces of yeast with warm water, add 1 tsp. of sugar,
> and set in warm place.
> Put 2 pieces of margarine or 1 butter and 1 margarine (about
> 1/4 cup) into a bowl.
> To butter add yolks of 8 eggs, separating whites in another bowl.
> Add 1 pint of sour cream to this mixture.
> Add 1/2 tsp. salt and 1 cup sugar. Mix everything well.
> Add the yeast mixture and continue to mix.
>
> Start to add flour a little at a time, mixing thoroughly.
> When thick, start to knead. Add flour to a board. (or marble, etc.)
> Turn dough out on board and knead dough, turning at all angles
> until dough no longer sticks on the board.
> Test by imprinting with finger. When indentation springs back
> it is ready. Place dough in bowl to rise. Let rise about
> 2 1/2 times in bulk.
>
> Filling:
> Grind 6 heaping cups of walnuts. Beat egg whites stiff; add 2
> cups sugar slowly to whites. This will be glossy and stiff;
> should stand up in high peaks when tested. Clean beaters by
> holding above egg whites and beating slowly.
> Fold in nuts, 1 cup at a time. Fold in 1 tsp. vanilla;
> fold mixture well.
>
> Punch down dough; cut into 5 balls. Return 4 balls to bowl,
> using flour between each ball to keep them separate. Take
> the other ball and roll out to 14 x 14 inches on floured board.
> Spread filling over the dough. Take one edge and roll gently
> as in a jelly roll. Coat cookie sheet with Pam. Pinch the
> edges of roll and set on sheet. Continue until all rolls are
> made. Keep the rolls covered with a towel and out of drafts.
> Let rise 1/2 to 1 hour. Bake 25 to 30 minutes at 350 F. until
> golden brown. You will probably need 2 cookie sheets to fit
> all.
>
Or check out the Italian Bakery of Hibbing Minnesota
http://www.potica.com

I saw a video at the Iron Range Interpretative Center about making it,
where the ladies were stretching the dough out on the kitchen table until
it was really thing and bigger than the table. Looked impossible but
they did it.

del