5 Nov 2011
I’m not a member of Daring Bakers, but I just had to try their October Challenge, Eastern European Povitica. I saw the first pecans at the Farmer’s Market this morning so I needed to use up all the nuts in my pantry. I’ve made a similar Hungarian bread called Diosbeigli from the mother of all Hungarian internet sources, June Meyer. Povitica is even richer with milk and butter in the dough.
I followed the bread recipe from Cookie Talk, though I started the dough in the bread machine. I really wanted the filling to focus on the flavors of the nuts so I made some changes.
2 cups of almonds
2 cups of walnuts
1 cup of Florida natural sugar
1/2 cup of milk
1/2 stick of butter
Combine the nuts and sugar in a food processor and pulse until finely pulverized, like sand. Put the milk and butter in a small saucepan and bring to a boil. Turn off the heat and stir in the nuts and sugar mixture.
I used a plain egg wash and baked this just until it browned nicely. It split because I let it rise too long between rolling it up and putting it in the oven but that didn’t effect the taste at all. I finally achieved that soft, pillowy texture in a sweet yeast bread that I have been striving for. This is one of the best breads I’ve ever baked.