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GBBO 5 Technical Bake #8: Povitica

September 27, 2014

This seems to me to be a more complicated version of the Krantz cake from Ottolenghi’s Jerusalem. Actually, come to think of it I cheated on that recipe by using nutella. I think that would have been a legitimate shortcut especially since making the chocolate filling created such a cloud of cocoa that I had cocoa coloured snot afterwards. Nice. You really want to eat this not don’t you?

A chocolate zebra

Anyway – no cheats this week. I used Martha’s clingfilm method to stop the dough sticking to the work surface. I think it’s the singular most useful thing I’ve learned from Bake-Off. I know the layers aren’t that even but it’s definitely cooked through – no raw dough here Mr Hollywood.

No raw dough!

Positively Povitica

Povitica by  Paul Hollywood
from BBC Food

For the dough
300g/10½oz plain flour, plus extra for dusting
40g/1½oz caster sugar
7g salt
10g/⅓oz fast-action yeast
30g/1oz unsalted butter, melted
1 large free-range egg, beaten
½ vanilla pod, split and seeds scraped out
150ml/5½fl oz whole milk, warmed
For the filling
60g/2¼oz unsalted butter
4 tbsp whole milk
280g/10oz walnut pieces
½ vanilla pod, split and seeds scraped out
100g/3½oz caster sugar
2 tbsp cocoa powder
1 free-range egg yolk, beaten
To assemble
15g/½oz butter, melted
1 free-range egg white, beaten
100g/3½oz icing sugar
Preparation method
For the dough:

Put flour and sugar into a large bowl. Add the salt into one side of the bowl and the yeast to the other.
Add the melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow speed.
When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth and stretchy.
Or mix and then knead by hand.

Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.

For the filling:
Place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.
Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine. Set aside.

To assemble:
Lay 1m two lengths of clingfilm along the worktop next to each other slightly overlapping and dust with flour.
Turn the risen dough out onto the film and roll out the dough into a large 50x30cm/20x12in rectangle. Brush the surface with 15g/½oz melted butter. (I forgot this bit)

Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough). The rectangle should measure approximately 1metrex60cm/40x24in.
OR keep rolling it – I was too scared to use hands and the rolling pin was working fine.

Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.
Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.

Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.
Place the loaf tin inside a clean plastic bag and leave to rise for one hour.
Preheat the oven to 180C/160C(fan)/ 350F/Gas 4.
Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.
Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
Mix the icing sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Slice and enjoy.

This is being entered into  My GBBO Bakealong and the Great Bloggers Bake Off

4 Comments leave one →
  1. jennypaulin permalink
    September 29, 2014 1:02 am

    you do make me smile – saying how the clingfilm trick was the best or only maybe tip the GBBO has given you !!!
    anyway i think your bake looks superb and no snot lookig mixture in sight! yay!
    thank you for linking up x

  2. LondonKiwiEmma permalink
    September 29, 2014 7:26 am

    Mouthwatering – no soggy bottom there!

  3. lucyparissi permalink
    October 9, 2014 3:06 pm

    This looks very good – I avoided making this recipe as it sounds like so much trouble but I would have loved a slice of yours. Thanks for linking to #GBBO Bake Along


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