Surprising Swirls – Povitica

I love recipes that look difficult to make, but are actually really easy… like this braided lemon bread. And I love recipes that have a surprise inside, like this purple ombre cake. And I absolutely love recipes that are straightforward – it’s ok if they require more than one bowl or make a mess, as long as they are easy to follow and understand. So, when I saw this beautiful, creative bread called Povitica and saw how simple it was and how awesome it looked inside, I pinned the recipe and vowed to make it someday.

Just a regular loaf or bread… or is it?

I just love surprising people… which is a bit ironic, since I kinda hate being surprised (or rather, spooked since I’ll jump a mile into the air and scream whenever someone sneaks up on me). I especially love surprising people with food, either by making something shockingly beautiful or making something with ingredients and flavor combinations that they would never have expected to go well together (like lime glazed avocado pop-tarts or blueberry basil goat cheese hand pies… I’ll be posting these soon!)

What I love most about this bread is how unassuming it looks. Judging from its exterior, one would guess it’s just a regular old loaf of bread. But once you cut off a slice, it’s like BAM! You’re hit with crazy twists and swirls of walnut filling all throughout the bread. Povitica is basically the funkier cousin of swirl bread.

Another great thing about this recipe is that it’s super straightforward. Povitica is basically a sweet bread dough slathered on with a walnut filling, rolled up and twisted, and then baked in a loaf pan. At first glance, the swirls of filling throughout the bread look fairly complicated, but making them is pretty easy, especially with the help of the step-by-step photos on the Daring Baker’s website. I followed the quarter batch recipe, which makes one loaf. My bread ended up not being twisted that much, probably because I didn’t have enough filling for the swirls to distinctly show, especially near the top. Be warned though, this bread was a little messy, particularly when I rolled up the dough into a log, a lot of the filling spilled out. But hey, that’s the fun part of it. One reason why I like making breads so much is that I get to play with the dough and get my hands dirty. Besides, it doesn’t really matter if your kitchen gets messy because you’re going to have to clean it up in the end anyways. 😛

Povitica
Adapted from Daring Bakers (Quarter Batch – makes one loaf) 

For the dough:
1 tablespoon sugar
1/4 cup warm water
1 1/2 teaspoons yeast
1/4 cup milk
3 tablespoons sugar
3/4 teaspoon salt
1 egg
1 tablespoon unsalted butter, melted
2  cups all-purpose flour, measure first then sift, divided

For the filling:
1 3/4 cup chopped walnuts
1/4 cup milk
1/4 cup butter
1 egg yolk
1/4 teaspoon vanilla extract
1/2 cup sugar
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon cinnamon

To make the dough:
1. Proof the yeast by dissolving 1 tablespoon sugar in 1/4 cup of warm water and sprinkling yeast on top. Let sit for 10 minutes or until foamy.
2. Heat the milk in a saucepan on the stove or in the microwave until scalding.
3. In a large bowl, mix the scalded milk, 3 tablespoons sugar, and salt.
4. Add the beaten eggs, yeast mixture, melted butter, and 1 cup of flour.
5. Mix using a wooden spoon and slowly add the remaining flour until the dough starts to come together. (You might not use all of the flour.)
6. Knead the dough on a well-floured surface until dough is smooth and doesn’t stick. Add more flour if needed.
7. Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise for 1-2 hours or until doubled.

To make the filling:
8. In a large bowl, mix together the ground walnuts, sugar, cinnamon and cocoa.
9. Heat the milk and butter to boiling. (I just heated these in the microwave until hot.)
10. Pour the liquid over the nut/sugar mixture.
11. Add the eggs and vanilla and mix thoroughly.
12. Let filling stand at room temperature until it’s ready to be spread on the dough.

To assemble the bread:
13. On a well-floured surface, roll the dough out into a rectangle as thin as you can.
14. Spread the filling on top of the dough.
15. Gently roll the dough up into a long log/jelly roll. (The filling will probably get pushed out as you roll it up. Don’t worry about it.)
16. Lift the dough and place the middle in a “U” shape into a greased loaf pan.  Tuck the ends into the empty space of the “U” and brush the top with egg wash.
17. Let rest for 15 minutes.
18. Bake at 350F for 15 minutes, then bake at 300 for 45 minutes. Check the bread after 30 minutes to see how browned the top is. If it is too brown, you can place aluminum foil on top.
19. Remove the bread from the oven and let cool in the pan on a cooling rack for 15-20 minutes.
20. Slice off a piece and admire how beautiful your bread is! 🙂

This post has been Yeastpotted and submitted to Bake Your Own Bread.

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Fancy it up – Raspberry Goat Cheese Swirl Brownies

My friends and I love throwing themed dinner parties. Not only do they give us the opportunity to cook delicious food, but they also give us a great excuse to dress up. 🙂 A few weekends ago, we decided to host a fancy wine and cheese party since my friend Rachel had a gift certificate for French cheeses that was about to expire. She ordered several different types of cheeses, including Camembert, Roquefort, and Brie.

Our spread consisted of over ten cheeses, including a heart shaped Neufatel and ash covered goat cheese, several appetizers, and tomato basil fondue. And lots of wine. 🙂 All of these cheeses were delicious, except for the Roquefort in my opinion (but that’s probably because I’m not a fan of blue cheese). Because it was so hard for us to choose a favorite, we spent the evening tasting each cheese over and over again.

Knowing that there would be plenty of cheese and appetizers, I decided to bring a dessert. But I wanted to make one that used cheese in an untraditional way. So when I saw this recipe from Love and Lemons for raspberry goat cheese brownies, I knew I had the perfect dessert! The original recipe comes from The Kitchn, a website that I frequent daily, and calls for 2:1 ratio of goat cheese to cream cheese. However, upon reading the comments, I decided it was smarter to switch the ratio to 1:2. After all, even though it was a cheese party, my friends might not have liked eating goat cheese for dessert. 😛

I only made a quarter of the original recipe (half of Love and Lemon’s adapted recipe). Because I didn’t have any fresh or frozen raspberries on hand, I used raspberry jam instead and swirled dollops of it into the batter. The brownies were both fudgy and cakey and the cream cheese and goat cheese batter was delicious. The goat cheese was very subtle, adding only a slight tang to the cream cheese.

My friends agreed that the goat cheese wasn’t overpowering and added a nice, fancy twist to the traditional cream cheese brownie. The raspberry jam also adds beautiful streaks of bright red to the brownies, but to be honest, I couldn’t really taste the jam.

Good wine, good cheese, and good friends. Sometimes that’s all you need for a perfect Friday night. Hosting that wine and cheese party added a nice little kick to our normal schedule. Just like the subtle tanginess that goat cheese gave to those brownies.

Raspberry and Goat Cheese Swirl Brownies
Adapted from Love and Lemons and the Kitchn (I made 1/2 a batch of these)

Brownies
5 ounces dark chocolate, chopped
5 tablespoons unsalted butter, cut into chunks
1/4 cup milk
1 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup flour
1/8 teaspoon baking powder
1/4 teaspoon salt

Raspberry Goat Cheese Swirl
2 ounces goat cheese, softened
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1 egg
1/8 cup sugar
1/4 teaspoon vanilla extract
Raspberry jam (I was lazy, but you could use fresh raspberries)

1. Preheat the oven to 350ºF and lightly grease a 9×13-inch baking pan. (Since I made a small batch, I used a smaller pan).
2. Melt the chocolate and butter in a glass bowl placed over a simmering pot of water. Make sure the glass bowl does not touch the water. (This is the double boiler technique). I was lazy and used the microwave, but be careful if you do this, you don’t want to burn the chocolate!
3. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one.
4. Add the flour, baking powder, and salt and fold in until just combined. Pour the batter into the greased baking pan.
5. Using a stand or hand mixer, beat the goat cheese with the cream cheese, butter, egg, sugar, and vanilla extract until light and fluffy.
6. Drop dollops of the goat cheese mixture and raspberry jam on top of the brownie batter, then swirl through the batter with a knife. Be careful not to swirl too much!
7. Bake for 30 minutes or until just barely set. The top will be just turning light brown and the sides of the brownies will pull away from the pan. Let cool for at least 10 minutes before slicing.
According to the Kitchn, “the flavor and texture of these brownies really bloom when you let them rest overnight.” So try to make these the night before and resist eating them right away.