POVITICA

POVITICA image

Provided by Lynelle Caldwell

Number Of Ingredients 16

FILLING: DAD MAKES HIS FILLING THE NIGHT BEFORE AND WARMS IT IN THE MORNING.
2 lb walnuts (ground fine but not too fine.)
1/2 lb butter (2 sticks)
2 1/2 c evaporated milk
2 1/2 can(s) sugar
2 tsp cinnamon
4 eggs (lightly beaten)
BREAD DOUGH
10 c flour
1/2 c sugar
2 Tbsp salt (yes tablespoon is correct)
3 c whole milk - fresh not canned
1 pkg yeast
1/2 c warm water
3 eggs
1/2 lb butter

Steps:

1. TO MAKE THE FILLING: HEAT BUTTER TILL GOLDEN BROWN. WATCH CAREFULLY AS IT WILL BURN QUICKLY AS IT STARTS TO TURN. ADD WALNUTS STIRRING CONSTANTLY. WHEN THOUROUGHLY WARMED ADD CANNED MILK STIRRING TILL COMES TO A BOIL ON LOW HEAT.
2. ADD 2 1/2 CUPS SUGAR, 2 TEASPOONS CINNAMON, CONTINUALLY STIRRING AND BOIL FOR 20 MINUTES. BEAT 4 EGGS AND POUR SLOWLY INTO MIXTURE. STIR CONSTANTLY AND BOIL 10 MINUTES MORE. THIS SCORCHES EASILY, SO HEAT MAY NOT BE HIGH. COOL TO ROOM TEMP BEFORE SPREADING ON BREAD.
3. BREAD DOUGH: COMBINE 7 cups FLOUR,SUGAR AND SALT .ADD TO MILK HEATED LUKEWARM. PUT YEAST IN ½ CUP WARM WATER AND LET STAND TIL FOAM BEGINS TO FORM. POUR INTO MIXTURE AND MIX WELL. BEAT TO COMBINE WITH DOUGH. ADD BEATEN EGGS, MELT BUTTER BUT DON'T OVERHEAT: ADD TO DOUGH AND KNEAD WELL. ADD THE REST OF THE FLOUR, DOUGH WILL BE SOMEWHAT SOFTER THAN BREAD DOUGH. LET IT RISE UNTIL DOUBLED.
4. ROLL OUT SECTIONS OF DOUGH VERY THIN (KEEP BREAD OUT OF DRAFTS AND WARM WHILE STRETCHING IT) IT HELPS TO ROLL OUT ON PATTERNED TABLECLOTH, WHEN YOU CAN SEE THE PATTERN IT IS THIN ENOUGH. SPREAD FILLING ON DOUGH NOT TOO THICK. ROLL ON LONG EDGE AND COIL INTO GREASED PAN.
5. BAKE 9 INCH SQUARE LOAVES 40 MINUTES AT 350 DEGREES. BEAT 1 EGG WITH 1 TBLS WATER AND BRUSH ON BEFORE BAKING FOR NICE GOLDEN COLOR.