In my family, Christmas morning is not complete without cinnamon buns.  It doesn’t matter what kind of cinnamon buns, we will eat Pillsbury, homemade or the ones that come in those clear plastic containers from the grocery store.  There was one Christmas where my husband, who was not built to survive on butter and sugar alone, got all kinds of hangry when it had been several hours and all we had eaten was glorious cinnamon buns.  Based on my limited reading about the Povitica I have learned that like my cinnamon buns it is a traditional Christmas bread in Eastern Europe. Sounds like my kind of bake!


I feel like I say this everytime since I use my mixer to knead but the dough came together really easily.  I love enriched dough because It starts in that really sticky chewed gum phase and then turns into silky smooth play dough.  It didn’t seem to rise much after the hour but it was nice and poke-able.


During the rise I blended together the filling ingredients.  I must confess I snuck in 1/2tbsp of cinnamon in place of some cocoa in a homage to my cinnamon buns.


I floured my fabric and started the daunting task of turning that compact ball into a 40X24 inch rectangle.  I started by rolling the dough as thin as possible.  This involved me getting completely caked in flour up to my elbows.  I stretched and rolled the dough for almost 40 minutes, which surely would have eaten into my aloted time on the show. I wasn’t giving up until I saw flowers.

Eventually I got a glimpse of the patterned fabric through the dough.


Don’t worry it wasn’t totally disastrous. Actually it was kind of therapeutic, and that was my only tear in the whole sheet. Success!

Spreading the filling proved to be almost as labour intense as the stretching. It felt a lot like spreading tooth paste onto tissue paper. Eeasy right? Every time I spread the filling I risked tearing through the thin dough. It was not looking promising.


After a quick rewatch of the challenge I did what all the bakers in the tent did.  I copied Nancy and used plastic wrap to roll my filling out. It wasn’t perfect but it was less Dalmatian and more marble cake.


After some careful rolling I had to lay the walnut dough sausage into the loaf pan. I tried a couple of different arrangements but landed on this lopsided master piece.


The second rise seemed to serve no purpose but to distract me from the task at hand and allow me to completely forgot to egg wash. Oops!

After a good long bake the rather dull misshapen loaf was done.  Good thing it’s what’s on the inside that counts because this was not an attractive piece of baking until you sliced it open. But boy once you cut her open she was a looker!


I’m not ready to give up my cinnamon buns yet but this would be a close second. I should say though that  my husband preferred the Povitica to to my family’s cinnamon buns because they had more nutritional value. Excuse me what does nutrition have to do with Chrismas? But he was right this tasted substantial and not sickly sweet. I’ll take tooth achingly sweet any day but if offered a piece of Povitica I would gladly accept.

2 thoughts on “Povitica

  1. That looks beautiful!! So impressive when you cut it open. But I think you couldn’t go wrong with a little icing. Maybe an additional Christmas tradition for the family, along with some bacon and eggs for hubby 🙂


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