Ingredientes para dos Poviticas:
Para activar la levadura:
1 cucharadita de azúcar
½ cucharadita de harina
60 ml agua templada
7 gr levadura de panadería
Masa:
240 ml leche
85 gr azúcar
9 gr sal
2 huevos
60 gr mantequilla sin sal, derretida
560 gr harina
Cubierta:
60 ml café fuerte frío
14 gr azúcar
Relleno:
560 gr nueces
120 ml leche
115 gr mantequilla sin sal
1 huevo, batido
½ cucharadita extracto de vainilla
225 gr azúcar
½ cucharadita cacao
½ cucharadita canela
Para activar la levadura:
En un bowl pequeño, mezcla 1 cucharadita de azúcar, ½ cucharadita de harina, y la levadura con 60 ml de agua templada. Cúbrelo con plástico y deja reposar 5 minutos.
Mezcla las nueces, el azúcar, la canela y el cacao.
Hierve la leche y añádela.
Añade también el huevo y la vainilla y mezcla bien.
Déjalo a temperatura ambiente hasta que haya que usarlo.
Si se queda demasiado compacto añade un poco mas de leche templada.
Para hacer la masa:
Calienta la leche hasta casi hervir removiendo constantemente. Deja que se enfríe hasta unos 43°C.
Mezcla la leche, el azúcar y la sal.
Añade los huevos batidos, la mezcla de levadura, la mantequilla y 140 gr de harina.
Bátelo todo y lentamente añade el resto de harina.
Deposita la masa en una superficie enharinada y amasa añadiendo harina hasta que no se pegue.
Divide la masa en dos.
Pon las mitades en un bowl engrasado y cubre con film. Deja que suban durante una hora o hasta que doblen su tamaño.
Pon una tela limpia sobre la superficie de trabajo, enharinala bien.
Extiende una de las masas encima para hacer un rectángulo de unos 25½ cm por 30½ cm.
Sigue estirando e intenta que quede bastante fina.
Esparce el relleno para que quede cubierta la masa.
Levanta el borde de la tela y ve enrollando la masa sobre sí misma.
Una vez que esté enrollada levántala con cuidado y ponla en un molde haciendo una “U”, con los extremos coincidiendo en el centro.
Barniza la parte superior con una mezcla de café y azúcar, o si prefieres con huevo batido.
Déjalo reposar durante al menos 15 minutos.
Ponlo en el horno ya caliente a 180°C y cocina durante 15 minutos.
Baja despacio el horno hasta 150°C y cocina durante 45 minutos, o hasta que esté hecho.
Saca del horno y deja que se enfríe unos 20 minutos antes de desmoldar.
Povitica (makes 2 loaves)
Ingredients
To activate the Yeast:
1 Teaspoons Sugar
1/2 Teaspoon All-Purpose (Plain) Flour
1/4Cup (60ml) Warm Water
1 Tablespoons (7 gm) Dry Yeast
Dough:
240ml Whole Milk
85gm Sugar
2 Teaspoons Table Salt
2 Large Eggs
55 gm Unsalted Butter, melted
555 gr All-Purpose Flour, measure first then sift, divided
Walnut Filling:
555 gr Ground English Walnuts
120ml) Whole Milk
110 gm Unsalted Butter
1 Whole Egg, Beaten
1/2 Teaspoon Pure Vanilla Extract
225 gr Sugar
1/2 Teaspoon Unsweetened Cocoa Powder
1/2 Teaspoon Cinnamon
Topping:
60 ml Cold STRONG Coffee
1Tablespoons ) Granulated Sugar
Melted Butter
Directions:
To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ 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 egg, yeast mixture, melted butter, and 140 gm of 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. Note: I did not use all the flour
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 (25½ cm by 30½ cm) in diameter.
19. Spoon 1 to 1.5 teaspoons 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 loaf, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of ½ 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 at 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, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
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.
Blog-checking lines: 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!
1 comentario:
Beautiful job on your povitica! It turned out beautifully!
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