Madurese Povitica

Ingredients

In this Madurese adaptation of Povitica, we incorporate traditional Indonesian spices and flavors to enhance the original recipe. The filling is infused with Madurese spices such as turmeric, coriander, and lemongrass, giving it a distinct Indonesian twist. These additions add a vibrant and aromatic element to the dish, elevating the flavor profile and creating a unique fusion of Balkan and Madurese cuisines. We alse have the original recipe for Prosta povitica, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 2 large eggs 2 large eggs
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• For the filling: For the filling:
• 300g (2 cups) walnuts, finely chopped 300g (2 cups) walnuts, finely chopped
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 2 tsp ground cinnamon 2 tsp ground cinnamon
• 1 tsp ground turmeric 1 tsp ground turmeric
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp lemongrass, finely chopped 1 tsp lemongrass, finely chopped
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• For brushing: For brushing:
• 1 large egg, beaten 1 large egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 8g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt for the dough. Mix well.
2. 2.
   Add the warm milk, eggs, and melted butter to the dry ingredients. Stir until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   In the meantime, prepare the filling. In a bowl, mix together the chopped walnuts, sugar, cinnamon, turmeric, coriander, lemongrass, milk, and melted butter until well combined.
6. 6.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
7. 7.
   Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape, about 1/4 inch thick.
8. 8.
   Spread the filling evenly over the dough, leaving a small border around the edges.
9. 9.
   Starting from one of the longer sides, carefully roll the dough into a log, making sure to keep the filling intact.
10. 10.
    Place the rolled dough into the greased baking dish, tucking the ends underneath to seal.
11. 11.
    Brush the top of the dough with the beaten egg for a shiny finish.
12. 12.
    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Walnuts — Make sure to finely chop the walnuts for a smooth and even texture in the filling.

Tips & Tricks

• If you prefer a sweeter filling, you can add a bit more sugar to the walnut mixture.
• For a more pronounced Indonesian flavor, you can increase the amount of turmeric, coriander, and lemongrass in the filling.
• Serve the Madurese Povitica warm or at room temperature for the best taste and texture.
• This pastry can be stored in an airtight container for up to 3 days.

Serving advice

Slice the Madurese Povitica into thick slices and serve it as a delightful dessert or a sweet treat with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the Madurese Povitica with powdered sugar before serving. This adds a touch of elegance and highlights the beautiful swirls of the pastry.