The Brickyard Barn Inn's
Bohemian Christmas Bread

This is a quick version of povitica and is one of my favorite recipes. The traditional method of making povitica takes hours, a special touch, and lots of space. This is quick, easy, and great on a Christmas morning. If you double the recipe, you can give some away or just enjoy twice as much!

Dough:
   2 envelopes dry yeast
   2 Tablespoons sugar
   1/4 cup warm water
   3 large egg yolks
   1/4 teaspoon salt
   1 cup (2 sticks) butter, melted and cooled
   1/2 cup milk, scalded and cooled
   2 1/2 cups all purpose flour

Filling:
   2 cups ground walnuts
   1/4 cup milk
   1/4 cup honey
   2 teaspoons cinnamon
   3 egg whites, room temperature
   1 cup sugar

For dough:
Sprinkle yeast and sugar over warm water in large bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in yolks and salt. Blend in butter, milk, and then flour. Beat mixture with spoon until smooth, about 2 minutes (dough will be soft). Cover and refrigerate at least 8 hours. (Can be prepared 1 day ahead.)

For filling:
Combine first 4 ingredients in heavy saucepan over medium-low heat. Stir until honey dissolves and mixture is heated through. Pour into large bowl; allow to cool. Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add sugar and beat until meringue is stiff and shiny. Fold into honey-nut mixture.

Assembly:
Prehead oven to 350 degrees. Generously butter 10-inch tube pan. Turn dough out onto lightly floured surface and knead until smooth, about 2 minutes. Divide dough in half. Roll 1 dough piece out into 20-inch square. Spread half of filling over. Roll dough up jelly roll style, enclosing filling. Repeat with remaining dough and filling.

Place 1 roll seam side down in prepared pan, arranging so ends meet. Using fork, pierce dough in several places through top layer of rolled dough. Place second dough roll atop first seam side down, arranging so ends meet. Pierce dough with fork. Bake until tester inserted near center comes out clean, about 1 hour; cover with foil if browing too quickly. Cool completely in the pan on a rack. (Can be prepared ahead. Wrap tightly. Store at room temperature or freeze for up to one month.) Serve at room temperature.

Bread machine directions:
Place flour in the bowl of a bread machine; add salt, sugar, and yeast. Mix the dry ingredients, then add warm water, yolks, melted butter and milk. Allow machine to mix the ingredients. Remove dough from bowl, cover, and refrigerate at least 8 hours. Continue as with regular recipe.

Return to Recipes