Perfect Povitica… By Lucy Simmons

By lucy  , , , , , ,   , ,

October 6, 2014

Another week of the Bake Off with a new more advanced technical challenge. This is a lovely loaf and once cut reveals chocolatey nutty swirls. It looks outstanding and beautiful and it's a great way to impress your friends and family.

  • Prep: 2 hrs
  • Cook: 1 hr 30 mins
  • Yields: 12

Ingredients

300 Grams Plain flour

40 Grams Caster sugar

7 Grams Salt

10 Grams Fast- action yeast

30 Grams Unsalted butter

1 Egg, beaten

1/2 Vanilla pod

150 ml Whole milk. warmed

60 Grams Unsalted butter

4 tbsp Whole milk

280 Grams Walnut pieces

1/2 Vanilla pod

100 Grams Caster sugar

2 tbsp Cocoa powder

1 Egg yolk

15 Grams Butter, melted

1 Egg, white

100 Grams Caster sugar

Directions

Making the stretchy dough.

1.  Tip the flour and sugar into the bowl with a dough hook attached to the mixer.  Add the salt on one side of the bowl and add the yeast on the other side.  Then add the melted butter, vanilla seeds, eggs and warm milk.  Begin mixing on a slow speed.  When the mixture starts to come together turn up the speed to medium and kneed for another 5-8 minutes until the dough is soft, smooth and  stretchy.

2.  Tip this wonderful stretchy dough into a lightly oiled bowl and cover with cling film.  Leave it to rise for about one hour.

For the chocolate and walnut filling.

1.  Place the milk and butter in a sauce pan and heat gently until the butter has melted and the milk is warm, remove from the heat.

2.  Put the walnuts and vanilla seeds, sugar and cocoa powder into a food processor and whiz until it reaches a very fine crumbly stage.  Add the egg yolk, milk and butter mixture and pulse to combine.

Now it's time to assemble.

1.  Get a clean bed sheet or a large piece of material and dust with flour.  Get the dough and roll it out on the sheet until it reaches the size of a 50x30cm/20x12in rectangle.  Brush the dough with the melted butter.

2.  Dust your hands with flour and gently place them under the dough, stretch the dough out from the centre until it is very thin and you can see the sheet through it.

3.  Be very careful at this point to not tear the dough.  Spread the filling over the dough until it is evenly covered.  If the filling is too thick to spread then heat it up for a couple of minutes.

4.  Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly.

5.  Then butter a 1kg/2lb loaf tin.

6.  Carefully lift the dough into the tin.  Place one end in the bottom comer and then put the rest of the dough in by forming a U shape and double it over with another U shape.

7.  Place the dough into a clear, clean plastic bag a leave  it to rise for one hour.

8.  Preheat the oven to 180C/ gas mark 4.

9.   Brush the dough with beaten egg white and bake for 15 minutes.

10.  Then reduce the oven temperature to 150C/Gas mark 3 and bake for a another 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.

11.  Remove from the oven and let the dough cool in the tin for 30 minutes before turning it out.

12.  Mix the icing sugar with a few drops of water to make it runny, then drizzle over the loaf.  Enjoy.

 

 

 

 

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