Povitica bread

Povitica is traditional Eastern European dessert bread served during the holiday season.This walnut version, a Croatian Walnut Bread, is rolled yeast bread made of sweet dough slathered generously with a delicious walnut/chocolate/vanilla filling. It's worth every bit of effort!

Povitica is a striking yeasted sweet bread spiraled with walnut-cinnamon filling. Traditionally served at celebrations, it hails from Croatia and has other Easter European variants.

Potica - Povitica, traditional Slovenian and Croatian sweet bread made with a filling of nuts, butter, milk and sugar and a beautiful shape.

Sweet walnut paste is rolled into yeast dough in this Croatian bread recipe.

This potiva, a Slovenian nut roll (or potivica in Croatia) is a traditional bread served for Easter, Christmas, and other celebrations such as weddings.

Povitica Bread is a delightful fusion of tradition and surprise. This "nut roll" has captivating swirls in each layer. Unravel the walnut-filled elegance in every delectable bite.

Traditional Slovenian potica (known in Croatia as povitica) is a delicious treat for breakfast or dessert. It also makes a wonderful gift. Here are two easy recipes for the bread.

This recipe for Povitica makes a great swirled looping bread all stuffed in a bread pan. It's glorious but also a labor of love.

ike in calculus class I wasn't really paying attention when I started and before I knew it I was making enough dough for four loaves, instead of the one I had intended to make. This turned out to be fortunate because I realised the mistakes I made with my first two loaves and finally, on my fourth go, made one that I was somewhat happy with. The final result is an exercise in delicious maths-the bread is butter, sweet and light and the filling is the star with the bread encasing it and hold…

The magic of povitica lies in the high ratio of filling to bread made possible by the ultra-thin layers of dough wrapping around one another for support. Using a tablecloth or large flour sack-style kitchen towel will make light work of rolling up the large thin dough. Don’t fret if the dough rips while rolling, just fold that part into the middle to keep the filling from baking out. This gorgeous loaf helped Colin win the title of Star Baker on The Great Canadian Baking Show's Bread Week.