Belokranjska Povitica with a Twist

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 50g (¼ cup) unsalted butter, melted 50g (¼ cup) unsalted butter, melted
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• For the filling: For the filling:
• 300g (2 cups) walnuts, finely chopped 300g (2 cups) walnuts, finely chopped
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 150g (5 oz) cream cheese, softened 150g (5 oz) cream cheese, softened
• 2 tablespoons honey 2 tablespoons honey
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 egg, beaten (for brushing) 1 egg, beaten (for brushing)
• For the glaze: For the glaze:
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons warm water 2 tablespoons warm water

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 45g (Sugars: 20g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the melted butter and yeast mixture. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the filling by mixing together the chopped walnuts, sugar, cream cheese, honey, and cinnamon until well combined.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the dough into a large rectangle on a lightly floured surface. Spread the filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one long side, tightly roll up the dough into a log. Carefully transfer the log onto the prepared baking sheet, seam side down.
8. 8.
   Brush the top of the log with beaten egg for a shiny finish. Bake in the preheated oven for 35-40 minutes or until golden brown.
9. 9.
   While the Povitica is baking, prepare the glaze by mixing honey and warm water in a small bowl until well combined.
10. 10.
    Remove the Povitica from the oven and brush the top with the honey glaze. Allow it to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Walnuts — Make sure to finely chop the walnuts for a consistent texture in the filling.
• Cream cheese — Soften the cream cheese at room temperature before mixing it with the other filling ingredients for easy blending.
• Honey — Use a high-quality honey to enhance the flavor of the filling and glaze.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is melted and incorporated evenly into the dough.
• If you prefer a sweeter filling, you can add a bit more sugar or honey to taste.
• For a variation, you can substitute the walnuts with other nuts like almonds or pecans.
• To prevent the Povitica from drying out, store it in an airtight container at room temperature.
• Serve the Povitica warm or at room temperature for the best taste and texture.

Serving advice

Slice the Belokranjska Povitica into thick slices and serve it as a delightful dessert or a special breakfast treat. Pair it with a cup of coffee or tea to enhance the flavors.

Presentation advice

Present the Belokranjska Povitica on a beautiful serving platter, showcasing its spiral shape and golden crust. Dust the top with powdered sugar for an elegant touch.