POVITICA BREAD

POVITICA BREAD image

Categories Bread

Yield 3 loaves

Number Of Ingredients 18

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Sweet Dough:
1-1/2 cup lukewarm milk
1/2 cup sugar
2 tsp salt
2 eggs
1/4 cup soft butter
2 pkgs Fleischmann's Active Dry Yeast
1/2 cup warm water
7-1/2 to 8 cups flour
Filling:
1 can evaporated milk
1 heaping cup sugar
2 sticks margarine
1-1/2 pounds pecans (ground fine)
4 eggs
Pinch salt
1 tsp cocoa
1 tsp cinnamon

Steps:

Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8-inch or 9-inch cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 to 45 minutes. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts, then beaten eggs and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread.