Povitica (Pov-e-Tee-za)

Autumn has arrived in Bristol and I for one am quite please. I do like the long hot summer days but there is something so cosy about a fresh, bright autumn day that I cannot help but enjoy them. It is currently at that blissful stage where you need a jumper on the way to and from work but it is daylight when you wake up and warm enough to eat outdoors in a T-shirt comfortably at lunchtime. Adding to my current happiness is my new job situation which came about quite suddenly a few weeks ago. I have now substituted 3 hrs of daily commute with a 15 minute walk each way.

To celebrate my new lifestyle I am doing a lot more baking and this week I was inspired by the Great British Bake Off technical challenge. This European bread with an unpronounceable name is made with enriched dough and a walnut and cocoa filling looked spectacular when the contestants made it last week and I was desperate to give it a go. It is a Paul Hollywood recipe which means time consuming but delicious. Paul’s recipes always seem to involve more ingredients, more processes and lengthier resting periods. There have been numerous times where I have chose a short-cut version of a recipe rather than following his faff-tacular instructions only to be disappointed. If you follow his method to the letter, the results are almost guaranteed in my experience. This Povitica was another example of just that. Having learnt my lesson from previous failures, I did exactly as ordered by the recipe on the BBC website with the exception that I halved everything (after all, there was only Mr Elbi and myself to eat it).

After making a heavily enriched dough (which took much longer than the recipe suggested to rise), and a nutty, buttery, cocoa-y filling, the dough is stretched as large as possible and the filling spread evenly on top. Then a giant swiss roll is made and snaked into a loaf tin. After another rise and LOOOOOOOOOONG bake, the loaf is read and comes out looking ordinary and golden. The magic of this bake come when you slice into it revealing the pattern created by the swiss roll.

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This is an absolutely delicious piece of baking (if I do say so myself). The savoury flavour of the nuts balances out all the sugar in the dough and the filling to give a fantastically moreish product. This did take me about 4.5 hours to make though. Perfect for my new lifestyle / a quiet Sunday at home.

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