Povitica is a celebration bread often served during holidays and special occasions, and for good reason. The tender, brioche-like dough and the sweet, nutty filling make every bite a delight. While it looks impressive, the process is surprisingly straightforward and incredibly rewarding. Whether you’re making it for a festive gathering or as a heartfelt homemade gift, Povitica is a delicious way to share tradition and warmth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast
Milk
Sugar
Salt
Butter
Eggs
Vanilla extract
Ground walnuts
Brown sugar
Cinnamon
Unsweetened cocoa powder (optional, for richer flavor in the filling)
Directions
Prepare the dough: Warm the milk and combine it with sugar and yeast. Let it sit until foamy. Add melted butter, eggs, and vanilla, then gradually mix in flour and salt until a soft dough forms. Knead until smooth and elastic. Let it rise in a greased bowl for 1–2 hours, or until doubled in size.
Make the filling: While the dough rises, prepare the walnut filling by combining ground walnuts, sugar, cinnamon, butter, and a bit of milk to form a spreadable paste. Add cocoa powder if desired.
Roll out the dough: Once risen, roll the dough on a floured surface into a large, very thin rectangle—nearly transparent if possible.
Spread the filling: Evenly spread the walnut mixture over the dough.
Roll and shape: Carefully roll the dough tightly into a log, starting from the long side. Coil or twist the roll into a greased loaf pan, depending on your design preference.
Final rise: Let the shaped loaf rise again for about 30–45 minutes.
Bake: Preheat the oven to 350°F (175°C) and bake the loaf for 45–60 minutes, or until deep golden brown and cooked through. Tent with foil if the top browns too quickly.
Cool and slice: Let the bread cool completely before slicing to reveal the beautiful swirls inside.
Servings and timing
This Povitica recipe yields 1 large loaf, serving approximately 10–12 slices. The total preparation time is around 3–4 hours, including rising and baking time, with 30–40 minutes of active work.
Variations
Chocolate Povitica: Add chocolate chips or a cocoa-heavy filling for a more indulgent twist.
Apple-cinnamon filling: Replace nuts with grated apples, sugar, and cinnamon for a fruitier version.
Poppy seed: Use a sweet poppy seed paste as a traditional alternative to the walnut filling.
Mini loaves: Divide the dough into smaller portions and make individual-sized povitica—great for gifting.
No cocoa version: For a classic flavor, omit cocoa and stick with a pure walnut-sugar filling.
Storage/Reheating
Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to 4 days. For longer storage, freeze the loaf for up to 2 months. To reheat, slice and warm in a toaster oven or microwave briefly before serving.
FAQs
What does povitica taste like?
It has a sweet, nutty flavor with a soft, tender crumb and a slightly crisp crust. The swirled walnut filling adds richness and warmth.
Can I make povitica without a stand mixer?
Yes, you can knead the dough by hand until smooth and elastic, though it will take a bit more time and effort.
Is it necessary to roll the dough super thin?
Yes, rolling the dough thin ensures more defined swirls and a tender bite. The thinner the dough, the more beautiful the pattern inside.
Can I use a different type of nut for the filling?
Absolutely. Pecans, almonds, or hazelnuts make great alternatives to walnuts.
Why is cocoa powder used in the filling?
Cocoa enhances the depth of flavor and color but is optional. Traditional versions vary, and some omit it entirely.
Do I need to let povitica rise twice?
Yes, a double rise ensures a light texture and helps develop the bread’s structure and flavor.
Can I make this recipe ahead of time?
Yes. Prepare and shape the loaf, then refrigerate overnight before the final rise and bake the next day.
Can I use instant yeast instead of active dry yeast?
Yes. If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.
What is the best way to slice povitica?
Use a serrated knife and let the loaf cool completely before slicing to prevent tearing and to reveal the clean swirl pattern.
How can I keep the loaf from getting too dark on top?
If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15–20 minutes of baking.
Conclusion
Povitica is more than just a sweet bread—it’s a cherished tradition wrapped in tender dough and rich filling. With its intricate swirls and heartwarming flavor, it’s a labor of love that’s well worth the effort. Whether you’re making it to honor your heritage or to introduce a new family favorite, this timeless recipe brings joy, comfort, and a touch of elegance to any table.
Povitica is a traditional Eastern European sweet bread filled with a rich walnut filling, rolled into thin layers to create beautiful swirls. This festive loaf is tender, buttery, and perfect for holidays, special occasions, or as a heartfelt homemade gift.
In a bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add melted butter, eggs, vanilla, remaining sugar, and salt. Stir to combine.
Gradually add flour and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
While the dough rises, prepare the filling: combine ground walnuts, brown sugar, cinnamon, cocoa powder (if using), melted butter, and milk into a thick paste.
Once dough has risen, roll it out on a floured surface into a large, thin rectangle, nearly transparent.
Spread the walnut filling evenly over the dough.
Roll the dough tightly from the long edge into a log.
Coil or fold the log into a greased loaf pan, tucking the ends underneath.
Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake the loaf for 45–60 minutes. Tent with foil if browning too quickly.
Remove from oven and cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use cocoa powder in the filling for a deeper color and flavor, or omit for a traditional version.Roll dough as thinly as possible for more defined swirls.Let the bread cool completely before slicing for the cleanest cuts.Cover with foil during baking if the top darkens too quickly.Pecans, hazelnuts, or almonds can replace walnuts for different flavor profiles.
