Povitisa Cinnamon Nut Bread
Povitisa is a bread made of sweetened dough that is rolled out very thin and flat, and then heavily slathered with a cinnamon-y walnut filling. While walnut is the most traditional of the fillings used to make povitisa, other choices of fillings include chocolate, hazelnuts, strawberry jam, apples, cherries, and/or cream cheese. After the filling is spread over the dough, it is rolled up tightly, placed into loaf pans for uniform sizes and baked.
Povitisa Cinnamon Nut Bread
For the Filling
- 2 cups of milk, scalded
- 2 cups of sugar
- 4 cups of ground walnuts or more until thicker
- 1/4 cup cinnamon
- 1 Tbsp. vanilla
For the Bread Dough
- 1 tsp. sugar
- 2/3 cup melted shortening (Crisco, etc.)
- 1 cup lukewarm water
- 2 cups scalded milk
- 10 cups flour
- 2 tsp. salt
- 2 beaten eggs (jumbo)
- 2 packets or cakes of yeast
- 3/4 cup sugar
For the Filling
- Mix all of the filling ingredients in a large, heavy saucepan.
- Over low heat, cook while stirring constantly until brown, about 10 minutes.
- Let cool.
For the Dough
- Dissolve 1 tsp. sugar in lukewarm water.
- Add the yeast and COOLED milk.
- Add the shortening, sugar and salt.
- Add the beaten eggs.
- Add 3 – 4 cups of lour.
- Beat thoroughly.
- Add the rest of the flour and let it rest for 10 minutes.
- Knead the dough until light and elastic.
- Place in a large greased bowl.
- Cover with a damp cloth and place in the refrigerator to rise.
Assemble the Bread
- Cover table with floured cloth.
- Place dough on cloth and roll until it is 1/8″ thick.
- Spread filling evenly.
- Roll up and seal the dough.
- Prick the dough with a fork.
- Place in greased loaf pan. Cover.
- Place in warm spot and let it rise until the bread dough doubles in size.
- Bake at 350 degrees until the bread is light brown.
- If you enjoyed this recipe, please pin it on Pinterest and / or share it on Instagram! Thank you for your kindness!
Do you enjoy La Bella Vita Cucina?
We’d love to have you as part of our community!
Click here: La Bella Vita Cucina to get the latest recipes, travel tips and gardening ideas straight into your inbox!
oh this looks wonderful Roz and filled with history
I am really loving the ratio of filling to bread- yummy.
This bread is gorgeous Roz and it’s perfectly golden and swirled.
Bravo and happy holidays.
I’ve been wondering where you have been lately! The bread looks delicious and I love that story about how it came to be part of your family.
That looks fantastic Roz!!! Send me a loaf would ya?
I have a horribly busy week due to procrastination, so wishing you a wonderful Christmas & a Happy New Year!
Looks nice. Kinda like a cinnamon roll but not as puffy. Good pictures, too!
I love cinnamon rolls..
It does look pretty and delicious. Can never help the smell of cinnamon. They’re some great spice. Have a Merry Christmas 🙂
Oh my! This looks divine!
Hey Roz The bread looks fabulous! Reminds me of the poppy seed bread my grandmother used to make. No time to try it now [sad face] Wishing you and yours a glorious and blessed Christmas!
Your bread looks divine! When I consider making a bread like this I always think it is way too much work yet I often make cakes that take 3 days! Happy New year to you!
You snuck up on me! I missed this post. This is a show stopper. Seriously, beautiful, Rozz.
Merry Christmas, my friend!
Looks amazing! I wish I could make a loaf as pretty as yours! Merry Christmas!
This looks wonderful! I would love to try it! Happy New Year to you.
First, I can’t wait to make this for Christmas this year.
Second, why use regular flour instead of bread flour?
Third, 10 cups of flour? Wow, how big is the loaf??
Thanks 🙂 !!
Hi Katherine, This recipe makes about 5 HUGE loaves of bread. I use regular flour simply from what was passed down to me from my mother. But why not try it with bread flour if that’s what you prefer? Sounds like it would be wonderful! This is a challenging bread and very expensive if purchased from the few mail order bakers who make it. But it is worth every cinnamon-y bite! Happy Holidays! Roz
Sounds absolutely amazing!!
how nice to find a recipe for this dessert in your beautiful blog, I live on the border between Italy and Slovenia and cooking traditions mix with each other, thanks for posting