The Challenges of Povitica (BBB May 2021)

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BBB: Let's Keep Baking summary: recipe for eggless Povitica with walnut date filling; no sense of time any more; late again; information about Bread Baking Babes;

Potica is a cooking project, not everyday fare. You’ll want to be well-rested and plan-free before embarking on all the kneading, whisking, flouring, and rolling. – Romana Bohinc, the head baker of Potičnica—a bakery on Bled Island, Slovenia


Bread Baking Babes (BBB): Povitica or Potica

Here I am at last – just one day late. Although, I did bake in time!! I confess that I am now acknowledging that mental fatigue has set in from this prolonged “stay-at-home” order – even though we CAN go outside on our bikes (but waaaahhhh, it’s just been extended to at least 2 June!), and I am often having difficulty knowing what day or even month it is.

Which meant that I didn’t really comprehend what all was entailed in making this month’s BBBabes’ project to make Povitica … or Potica.

Say what?!

According to, it’s pronounced [poh-vee-TEET-tza] or [poh-TEET-tza]

Known as Potica (poh-TEET-sah) among Slovenians and povitica (poh-vee-TEET-sah) among Croatians, this sweet or savory pastry is made with a yeast-raised dough that is rolled or stretched out thinly and then spread with a filling. […] Finely ground walnuts sweetened with honey or sugar is the traditional filling and that’s why many people refer to these pastries as nut rolls. Poppy seed roll (makowiec in Polish) is another popular variation but, today, almost anything goes filling-wise. […] These rolls are popular throughout Central and Eastern Europe and are known as gubana, guban’ca, or potica in Slovene, povitica, gibanica, orahnjaca / orehnjaca in Croatian and Serbian, orechovník in Slovak, strucla orzechami in Polish, orehnjaea and diosbejgli in Hungarian, banitsa in Bulgarian and on and on. […] Its name derives from the Slovenian word poviti, which means “to wrap in.”
– Barbara Rolek, The Spruce Eats | What Is the Difference Between Potica and Povitica?
This traditional Easter treat, filled with fig, hazelnut, and lemon, is a popular regional specialty on Slovenia’s Bled Island. […] Its brioche-like dough, enriched with sugar and eggs, remains a constant, while fillings vary widely, from sugared tarragon and crème fraîche (an Easter classic) to ground walnuts and rum-spiked cream (the crown jewel of most Christmas feasts). […] Sometimes potica is the feast, particularly during the autumn pig slaughter (koline), when villagers have more pork on hand than they know what to do with. Fresh sausages and pork cracklings—often zhuzhed up with cheese, eggs, and herbs—get rolled into the dough, resulting in a savory, stromboli-like delicacy with such a tender crumb that it calves like a glacier when you take a bite.
– Benjamin Kemper, SAVEUR | Potica: How They Make It On Slovenia’s Bled Island

Here’s what I did to the BBBabes’ May 2021 bread recipe:

BBB Povitica diary:

11 April 2021, 14:55 This looks amazing!! We love poppy seed filling – I will have to ask my Polish friend and colleague for her poppy seed filling recipe! Although, this walnut version looks awfully good too.

10 May 2021, 17:23 I can’t quite believe it, but I’ve decided I’ll use {gasp} commercial yeast to make this bread. Even though our Jane Mason starter is working spectacularly these days.

I just can’t bear the notion of the disapproving looks (maybe just one … I’m avoiding looking in the mirror these days) when the dough made with egg, butter, and milk fails to rise nicely….

11 May 2021, 14:58 Over the past few days, I’ve spent hours scouring books and the internet for alternate filling ideas: poppyseeds, apricot jam, cream cheese, beet marmalade, hazelnuts, etc. etc.

I really liked the idea of Food&Wine’s filling for their Sweet Goat Cheese and Walnut Tartlets – goat’s cheese and apricot or raspberry jam garnished with candied walnuts, and The Spruce Eats’ Herbed Goat Cheese and Apricot Babka garnished with toasted almonds. I also strongly considered the food network’s blueberry basil goat cheese hand pie filling idea, as well as Sandie’s (Crumbs of Love) carmelized onion, cheddar cheese and bacon filling. Or SAVEUR magazine’s Hazelnuts and Rosemary that they put into their scones (I know; scones are NOT povitica). Or Lorainne Elliott’s (Not Quite Nigella) Beetroot, cheese and caramelised onion filling – made with beet marmalade!

There are many savory options (filled with cracklings, sausage, lovage, chives) and the sweet sorts seem endless: coconut, clotted cream, dried fruit, chestnut, pumpkin seed, even carob, if we’re going to get crazy.
– Noah Charney, Fine Dining Lovers | Cooking the classics: the Slovenian Potica
Potica […] is a traditional Slovenian sweet or savory pastry […] made with a leavened dough that is rolled or stretched out thinly and then spread with a filling. The most popular filling for potica is made with walnuts […] [H]owever, other popular fillings include poppy seed, cottage cheese, hazelnut, chocolate, tarragon, leeks and even their famous honey.
– Darlene, International Cuisine | Potica (A Traditional Slovenian Pastry)
This was one of my favourite fillings as I thought that the bread really lent itself to a savoury filling and this was my favourite as I think I finally, one my fourth go, got the ratios right. I still kept it a little sweet with the beetroot marmalade and the sweet onion relish
– Lorainne Elliott, Not Quite Nigella | Swirly Povitica Roll – Daring Bakers October 2011

Yet, after all that scouring, we have decided that we neeeeeed to get some walnuts to make the traditional sweet walnut filling.

12 May 2021, 09:04 We are almost at the end of Yasmin Khan’s wonderful book, “The Saffron Tales: Recipes from the Persian Kitchen”. Last night we read about ‘Date and walnut squares’ that call for walnuts, cinnamon, cloves, cardamom, and dates. Suddenly, I want to use dates instead of cocoa to darken the colour of the filling!

15 May 2021, 11:13 This is the advantage to using commercial yeast; I can start a little later and know that the bread is still going to rise.

As I was getting the ingredients out, I suddenly decided that just because I was using commercial yeast, I could not just ignore our lovely Jane Mason starter. I threw a spoonful into the dough. :-)

I am very proud of myself that I paid attention to Kelly’s instruction to put the butter and sugar in after the dough had already been rising.

I am also very proud of myself that I got the rock-hard butter (come on now, you know you want to reply with “it’s harder where …”, don’t you?) out of the fridge and put it into the oven with the light on to soften. Even though it’s almost 20C outside, it’s still quite cool in the kitchen. If I left the butter on the counter, it would still be rock-hard tomorrow.

Then I happily weighed everything, ground flaxseed, sieved flours, mixed boiled water into the flaxseed to make sure it gels, poured boiling water over dates for the filling, etc. etc. It’s so fun to make a giant mess!

Wow. That is really stiff dough! In spite of having not yet added the not-egg and the salt, I threw in an extra splash of water.

13:03 Hmmm. The dough hasn’t really moved much yet. But at least it was easy to squoosh in the gelled flax. I decided to wait to add the salt, and instead, after squishing the still cold butter into a flat disc, laid on top of the still stiff dough.

Then I went out and played in the garden, wrestling with reattaching the hose, pruning the vicious thorn-covered triffid growing rampantly by the kitchen window, and throwing caution to the winds by transplanting rapini, collard, and swiss chard seedlings behind the garage in the only sunny area of our garden. I know. It isn’t 24 May yet. All danger of frost is not past. Shhhhhh!! Don’t tell the seedlings!

14:21 The dough became significantly softer when I kneaded in the butter and sugar.

making povitica

16:28 Hmmm, the dough is definitely rising but I think it will benefit from being folded one more time.

As I folded, it suddenly dawned on me that the board on the counter is not even remotely big enough for rolling out this dough to make the required thin thin thin thin layers!

Eeeeeek. This is what comes of not really reading through things very carefully! I was so focussed on the filling that it didn’t even occur to me that I should be paying attention to how to roll out the dough!

Now, I’m not going to gloss over it — the process of shaping potica is absolutely a case of practice making perfect. But I promise you, the first time you nail the shaping and cut into a loaf to find a dizzying interior of swirls, you will experience a sense of self-satisfaction very few things can match.
Shauna Sever, Midwest Made | Potica

I covered half of the dining room table with one of our picnic tablecloths, and scattered all-purpose flour on it. The Bake Street recipe suggests using “corn flour” – I’m guessing that because the author lives in Spain, by “corn flour”, she means “corn starch”. Darn the English baking community for being so unspecific. But I just couldn’t face using that much corn starch.

making povitica

Then I started rolling. It turns out that it wasn’t as hard to do as I thought it would be.

17:37 Shriek!! The filling is too thick and won’t spread!

making povitica

17:39 Thank goodness that a.) Shauna Sever addresses this problem, and b.) her e-book, “Midwest Made”, was available for download today at our public library’s website.

[U]se a small offset spatula to spread a little bit of the filling onto a small area of the dough to test it — does it spread easily into a thin layer without pulling the dough or causing it to tear (a little stretching is okay)? If not, add a bit of milk in 1-tablespoon increments until the filling is thick but spreadable.
Shauna Sever, Midwest Made | Potica

Someone else on the internet said to warm the milk first. So I did. I didn’t add it tablespoon by tablespoon. I just sloshed some in.

Now the filling consistency is perfect!

making povitica
making povitica - tasting the air

While I was spreading the filling, the furry black fiend suddenly appeared (since spring sprang, he has spent most of his daylight hours on the third floor window seat, staring out at the treetops and birds flying by) and began waltzing around looking for a way to sneak up onto the table that he’s not allowed to be on. Until I saw the photo, I didn’t notice that he was tasting the air!

Shauna Sever says to roll the dough into a tight log. I’m not sure how tight I managed to make it…. I also am not sure if I didn’t add too much filling. (I used it all, including how much warm milk I added – 60ml??)

making povitica

What I am sure about, at this point, is that – no matter how good this bread is – it’s highly unlikely that I’ll make it again. It’s way too labour intensive for lazy old me!

18:19 Oh oh….

Once the entire sheet is rolled up, carefully pinch and seal the long edge.- BBB May 2021 recipe

I did not pinch and seal – I just put the seam-side onto the bottom. Perhaps I’ll go back and see if I can do that now.

18:25 hahahahahaha …as if.

Now I’m trying to figure out if we have a roasting pan or mixing bowl that is big enough to use as a hat. Then I would spray the loaf now with water and scatter crushed walnuts on top, and just before baking, drizzle butter overtop the walnuts.

Again. As if.

I guess I will actually follow – how unprecedented – the last step of the BBB recipe. :whee:

Shauna Sever claims that it takes an hour for the shaped bread to rise. Shauna Sever’s kitchen is clearly much warmer than ours.

Luckily, Kelly warned us about this:
Cover with plastic and let the dough rise until the dough has puffed up somewhat. This will be most evident looking at the ends of the dough to see any increase in size. Again, this can take 1-3 hours.

Needless to say, I did not cover the dough with plastic. :stomp: Instead, I used our overturned pyrex baking dish instead.

20:14 Wow!! The loaf has easily doubled. How thrilling is that? We turned the oven to 400F (I’ll turn it down to 375F when the bread goes in.

Preheat the oven to 350ºF. Brush the top of the loaf with half of the butter and place in the center of the oven. Bake for 15 minutes, then reduce heat to 300ºF and leave for 45 minutes more. The total baking time is 60 minutes.
Remove from the oven and brush with the remaining butter.
– BBB May 2021 recipe

It will come as no surprise that I didn’t exactly follow the temperature guidelines, but baked the bread at 375F for 25 minutes, then turned it around and baked it at 350F for 25 more minutes.

It looks great!! I sure hope it’s done.


We tasted the bread the next day (yesterday, that is…) for breakfast on the porch, serving it with goat cheese and good dates. And coffee of course.


The trees are flowering and leafing. Children were happily playing in the nearby yards. Families were out for their walks. Birds were singing. And we were being amazed at the wonders of povitica.

What bliss!

Thank you, Kelly! I know I complained a lot, but it was actually really fun. I might even have to make this again!

Here is the May 2021 BBB recipe that we were given. And here is what I did to it:

Eggless Povitica
based on a recipe for Potica/Povitica on Bake Street

Potica – Povitica […] stole my heart. […] As soon as you see it, the evidence speaks for itself, it is a wonderful elaboration no matter how you look at it. Going a step further and encouraging you to try it, you will see that it is not only beautiful, but also delicious. – Eva, Bake Street

makes one loaf filled with swirls


  • 10 x 5 x 3 inches (25 x 12.5 x 7 cm) pyrex dish


  • flour [The BBB recipe calls for “10 oz (285 g) T45 flour (this is essentially a pastry flour, soft wheat)”)]
       » 265 grams unbleached all-purpose flour
       » 20 grams buckwheat flour (no glutens, so this will help to soften the all-purpose flour)
  • leavener [The BBB recipe calls for “0.05 oz (1.4 g) dry yeast (~½ tsp)”)]
       » 1 gram instant yeast
       » 15 grams Jane Mason whole wheat wild starter
  • 120 grams milk (I used 10 grams skim milk powder with 120 grams water) [The BBB recipe calls for “whole milk”)]
  • 1 large egg (60 grams)
       » 7 grams flax seed, ground
       » 5 grams cider vinegar
       » 40 grams boiling water
  • 15 grams water
  • 5 grams salt
  • 20 grams sugar [The BBB recipe calls for “1.75 oz (50 g) sugar, divided”)]
  • 22 grams unsalted butter, softened [The BBB recipe calls for the butter to be “melted and cooled, divided”)]


  • 280 grams walnuts
  • 50 grams brown sugar [The BBB recipe calls for “3.35 oz (95 g) sugar”)]
  • 3 grams (1.5 tsp.) unsweetened cocoa powder
  • 3 dates, soaked in just-boiled water until very soft [The BBB recipe calls for zero dates)]
  • sweet spice [The BBB recipe calls for “cinnamon powder”)]
       » 3 grams cardamom, ground finely    » 1/8 tsp (0.3 grams) ground cinnamon   » 1/8 tsp (0.3 grams) ground cloves
  • big pinch of salt
  • 60 grams unsalted butter, melted
  • 60 grams milk, plus more as needed
  • 1 large egg yolk
       » 20 grams boiling water
       » 3 grams ground flax
  • little splash rum [The BBB recipe calls for “¼ tsp vanilla extract”)]


  • 25 grams unsalted butter, melted and cooled
  • icing sugar (optional)
  1. mixing the dough: In the morning of the day of making the bread: Sift the flours into a large mixing bowl. Add the instant yeast, starter from the fridge, water and milk powder. Using a dough whisk (or your hands), mix everything together to make a rough dough. The dough may seems a little dry (apparently buckwheat flour is thirsty) – put in a little extra splash of water. Note that at this point the dough is quite stiff. Cover the bowl with a plate and leave for about 30 minutes in the oven making sure that only the light is turned on.
  2. making the egg replacement: While the initial dough is resting, put ground flax seed (I used golden flax) and vinegar into a small bowl. Pour boiling water over top and whisk well. Set aside to cool and gel.
  3. Add the egg replacement and salt: Put the salt into a little bowl and pour 15 grams water over top. Swirl it around before adding the super-saturated salty water to the top the dough. Add the egg replacement on top of that.
  4. Kneading: Use one of your hands to squoosh the salt and egg replacement into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than separated glop. Keep folding it over onto itself until it is relatively smooth. The dough will still be quite stiff. Flatten the butter and lay on top of the dough. Cover the bowl with a plate and leave to rest for about 30 minutes.
  5. Kneading in the butter and sugar: Scatter sugar on top of the dough. Use one of your hands to squeeze and cajole the butter and sugar even into the dough. You’ll notice that the dough is significantly softer.
  6. Stretching and folding Turn the bowl as fold and re-fold the dough into the center until the dough is smooth. Cover the bowl with a plate and leave in the oven with only the light turned on for about 30 minutes.
  7. Stretching and folding again: Repeat the folding step at least one more time after 30 minutes or so.
  8. Filling: Put the walnuts into a food processor and pulse until they are quite fine. We got English walnut pieces that were large pebble sized. (They were frozen when I started pulverizing them so it took a little longer. It only just occurred to me now that I could have used our hand-crank cheese/nut grinder….)
    *You want the nuts very finely ground in a food processor or blender, nearly to a flour. It will keep the delicate dough from tearing when the filling is spread out.
    -Shauna Sever, Midwest Made Chapter 1: Sweet Doughs, Potica
  9. Add the soaked dates, spices, salt, butter, milk, egg replacement, and rum. Process until it is the consistency of a grainy paste.
  10. Pre-shaping: Put a cotton table cloth (I used one of our picnic cloths that used to be a sheet) onto the table. Scatter a light dusting of all-purpose flour in a large area of the cloth and gently place the dough on the flour. Use a rolling pin to begin flattening the dough. If it starts to resist being stretched, wait a moment to let the glutens rest. Continue until the dough is very very thin. If using the rolling pin gets tiresome, gently stretch with your hands. You want to have an edge that is around 3 times the length of your baking dish.
  11. Prepare the dish: Smear butter all over the bottom and sides of your baking dish. (I used a pyrex dish that we found on someone’s lawn with a little note inside “free”. We’ve had the dish for years and I think this might be the first time it has been used!) Sprinkle in a little flour. Set aside.
  12. Shaping: Put a spoonful (or two or three) of the filling onto the rectangle of dough. Using the back of spoon, gently spread the filling. If the filling is too thick (ours was), add a little warm milk until it will spread easily. Spread the filling in a thin layer over the whole rectangle, leaving a small margin at all the edges. When the filling is spread, use the cloth to coil the rectangle to form a rope that is about three times the length of your baking dish. Coil the rope into an S shape, and lift it into the the buttered/floured baking dish (seam sides down). Cover the dish with an overturned casserole dish (so the dough won’t dry out) and leave to rise. Shauna Sever imagines that this will take an hour. Maybe it does in her kitchen. It took almost 3 hours in our kitchen….
  13. Preheat the oven: When the shaped bread has almost doubled, turn the oven to 400F.
  14. Buttering and Baking: Make sure the oven is thoroughly preheated before proceeding. Brush half the melted butter on top of the loaf. Put the pan on a cookie sheet into the middle shelf of the oven. (The cookie sheet is just in case the butter overflows.) Immediately turn the oven down to 375F and bake for 25 minutes.
  15. Continue to baking: After 25 minutes, turn the bread around (to account for uneven heat in the oven) and turn the oven down to 350F. Continue to bake for 25 minutes more.
  16. More Buttering: When the bread has finished baking, remove it from the oven and brush the rest of the melted butter over top. Put the dish of bread onto a footed rack to cool for 20 minutes.
  17. Cooling: Turn the bread out of the baking dish and lay the bread on its side (I neglected to do this so the bread collapsed a little, losing its loft). It turns out that Povitica must be similar to Pannetone…
    Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.
    -Ed & Marieke, The Weekend Bakery | The Panettone Project

    Allow the bread to completely cool on its footed rack before serving; it is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

If left to cool right side up, the loaf collapses.
It still tastes fine but is not quite so attractive.


Leavener: The BBB recipe calls for using only dry yeast. I chose to add the extra boost (mostly for flavour) of our 100% hydration whole wheat starter. It took about 5 days to create. (See our take on Jane Mason’s Natural Starter made with Wheat Flour.)

Eggs: The BBB recipe calls for using eggs in both the dough and the filling. At the price of decent eggs these days, I chose not to add them. Having not tasted this bread made with eggs, it’s impossible to say whether there was a difference.

Flours: The BBB recipe calls for soft flour. I chose to add gluten-free buckwheat flour to soften our all-purpose flour. It adds a lovely flavour (but not particularly pronounced). However, it does make the dough quite dark coloured. The filling may not be as strikingly visible as if the dough were made with white flour only. Next time, I may try adding white rice flour in place of the buckwheat.

Filling: The BBB recipe calls for adding cocoa powder. We really didn’t want chocolate so decided to add dates instead. Alas, dates don’t change the colour, but they are a great addition. Next time, we’ll add more, and then add a little less sugar. (Prunes would probably work to add a deeper colour to the filling.)


That cat….

Bread Baking Babes BBB: Let's Keep BakingPovitica or Povica

Kelly is hosting May 2021’s Bread Baking Babes’ project. She wrote:

The other I had been wanting to try was a povitica, with the option of a Makowiec, depending if you want nuts or poppy seeds respectively. This is a sweet bread option and possibly a challenge with its not quite strudel like thinness of bread rolling. [September 2020]
Our bake for May will be Povitica or Potica. It was one of my options from last time anyway. I am totally fine with broadening the range of options to include any filling you would like to try and the Polish Makowiec poppyseed versions as well as savory versions if desired. (The tarragon potica looked lovely!) [April 2021]
– Kelly, in messages to BBBabes

We know you’ll want to make this swirly bread too! To receive a Bread Baking Buddy Badge to display on your site: make the filled bread in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 May 2021. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ May 2021 poviticas:


making povitica


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7 responses to “The Challenges of Povitica (BBB May 2021)

  1. Kelly (A Messy Kitchen)

    Wow, the compliment of actually thinking about making something this labor intensive again does not go unnoticed! I LOVE that you added dates, I adore dates. And your loaf turned out just beautiful! I think I must have a laid back attitude about making the dough and filling since I did it four times and didn’t really consider it all that time consuming or really labor intensive, just a lot of waiting. Now strudel… I won’t ever choose that for BBB, but I do want to try at some point. I did bump up the yeast a skosh the 3rd and 4th times hoping for less than a 3 hour rise! Oh, and I love the word zhuzh. :D

    edit 18 May 2021, 13:31: A skosh? :-) Excellent! I did the opposite, and reduced the amount of commercial yeast – by a smidgen, or so. We couldn’t believe how much the bread rose. I was quite thrilled by the addition of the dates. They were also really really good as a side for the povitica. (I also think that zhuzh is the best word ever!) Many thanks again for making me make this bread. – Elizabeth

    1. Kelly (A Messy Kitchen)

      (Copying my comment about making 3 separate rolls on Tanna’s post just in case you decided to try again!) Since there is a style where the poticas are baked in rectangular pans, with the roll usually cut into 2-3 equal pieces, then closing the ends and placing inside the pan, (Štruklji), I think doing three separate rolls would work just fine! I think perhaps an apricot cream cheese for me next…

      edit 19 May 2021, 08:07: Thanks for this, Kelly! I love it when there is official permission for me to do something. Hmmm. I wonder if štruklji were developed by people who didn’t have large tables to stretch out the dough…. Apricot cream cheese sounds awfully good. I’m also thinking that plum jam and goat cheese would be pretty stellar. – Elizabeth

  2. Karen (Karen's Kitchen Stories)

    I completely missed the part about letting the dough rise before adding the butter and sugar. I did add the sugar in two parts. It definitely makes the dough “wetter” as it dissolves. Buckwheat sounds very interesting! Love your little friend.

    edit 18 May 2021, 13:36: Intellectually, I knew that sugar makes dough wetter (once my sister forgot to put sugar into cake batter that was impossibly dry. She remembered in time, added the sugar, and Hey Presto! the batter became batter). I often add a small amount of buckwheat to our everyday bread – we really like the flavour. But next time, I think I’ll try adding rice or potato flour so that the dough stays white coloured the way your povitica dough was. Then the filling will contrast better. – Elizabeth

  3. Cathy (Bread Experience)

    Elizabeth, Your loaf looks great! I also like the idea of using dates.

    I am with you. I also thought this was a labor intensive project. I enjoyed it in the end, but rolling it out, not so much. Even so, I might be persuaded to try it again.

    What size pan did you use?

    edit 18 May 2021, 13:42: Thank you, Cathy! Interestingly, the rolling out was the least of the labour intensive aspect. I found making and spreading the filling to be the most work. But, like you, I might be persuaded to try again. Especially if it looks like I’m going to add coffee to the filling. I used a pyrex straight-sided bread dish: 10x5x3 inches. But I must say that I really like the round version that Aparna made and may use our spring form pan next time. I also might try halving the recipe and use Mum’s fluted pudding pan that I used for the BBB August 2013 coffee cake. -Elizabeth

  4. Tanna (MyKitchenInHalfCups)

    The cat alone introduces a fun element!
    Since I was what 4 days late I would hesitate to call you late. We all most have crazy stories and thoughts about the pandemic but it’s politics (from all sides and all countries) that probably complicated the science and because this virus truly was/still is somewhat unique and unknown, the science was going to make everything hard enough. The scientific method by definition requires trial and error. It’s difficult for many of us to allow for error. – off the soap box.
    For this bread I think commercial yeast was probably a good choice but I do find myself dropping a little starter in even when I’ve used yeast – it does no harm.
    Fun that you found a Daring Baker post. I don’t remember doing this one but maybe I’d dropped out by then. The beet root and caramelized onions sounds excellent but the spanakopita option is next on my list. This is a bread like you I’d like to bake again even if it’s a project.
    Your loaf looks grand and any bread that gives you a thrill has been very worth while.

    edit 19 May 2021, 08:13: Ha. Tanna, there are degrees, aren’t there? Still. Even 1 minute after midnight on 17th is late; late is late. But whether it’s a few minutes, hours or days, better late than never, especially with this bread! Also, isn’t it handy that the BBBabes aren’t required to follow rules stringently? :-)
    [soapbox]Yes, it’s really a shame that the politicians have managed to ignore whichever studies they don’t like and/or imagine will tarnish their images. As you say, scientists are absolutely scrambling – it must be really disheartening to see idiotic decision after idiotic decision go into place after all their careful warnings. [/soapbox]
    It really is a tossup for me – beet marmalade and caramelized onions, or spanakopita! Both would be delicious.
    – Elizabeth

  5. Katie Zeller (Thyme for Cooking)

    Dates and goat cheese – they belong together, don’t they? Of course, the bread looks wonderful, too.
    Our 3rd lock-down is being partially lifted today. We can be out until 9:00 in the evening now!!!! And have coffee in a cafe – outside, of course. Stay strong

    edit 19 May 2021, 08:23: They do, Katie; they do! And silly me, I keep forgetting about dates. (You would not have believed the state of the dates I used for the filling – thank goodness for boiling water to reconstitute the dried out rocks they had become – before we splashed out and splurged on a little tray of real dates when we were masked up at for our weekly supermarket outing to get milk, etc.)
    That’s so exciting that your curfew has been extended to 9pm! (That’s past my bedtime now….)
    – Elizabeth

  6. Aparna (My Diverse Kitchen)

    You weren’t late at all Elizabeth. I think I’m the reigning queen of lateness at the BBBs. :D
    Love the filling in your Povitica. I went with walnuts, coffee and some paneer! Then I rolled mine into a circle too.

    edit 24 May 2021, 17:41: Thank you, Aparna. We really liked the filling too. But next time, we will have to try your coffee idea – and the circle version too! – Elizabeth


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