To activate the Yeast:

2 Teaspoons (10 ml/9 gm) Sugar

1 Teaspoon (5 ml/3 gm) All-Purpose (Plain) Flour 

½ Cup (120ml) Warm Water

2 Tablespoons (30ml/14 gm/½ oz/2 sachets) Dry Yeast


2 Cups (480ml) Whole Milk

¾ Cup (180 ml/170gm/6 oz) Sugar

3 Teaspoons (15 ml/18 gm/2/3 oz) Table Salt

4 Large Eggs

½ Cup (120ml/115 gm/one stick/4 oz) Unsalted Butter, melted

8 cups (1.92 l/1.12 kg/39½ oz/2½ lb) All-Purpose Flour, measure first then sift, divided

Walnut Filling:

7 Cups (1.68 l/1.12 kg/2.5 lbs) Ground English Walnuts

1 Cup (240ml) Whole Milk

1 Cup (240ml/225 gm/2 sticks/8 oz) Unsalted Butter            

2 Whole Eggs, Beaten

1 Teaspoon (5ml) Pure Vanilla  Extract

2 Cups (480ml/450 gm/16 oz) Sugar

1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder

1 Teaspoon (5 ml/3 gm) Cinnamon


½ Cup (120 ml) Cold STRONG Coffee

2 Tablespoons (30 ml/28 gm/1 oz) Granulated Sugar

Melted Butter


To Activate Yeast:

1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.

2. Allow to stand for 5 minutes

To Make the Dough:

3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top ofthe milk. You want it hot 

enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.

4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.

5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour. 

6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 8 cups of flour

8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)

9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling

10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.

11. Heat the milk and butter to boiling.

12. Pour the liquid over the nut/sugar mixture.

13. Add the eggs and vanilla and mix thoroughly.

14. Allow to stand at room temperature until ready to be spread on the dough.

15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:

16. Spread a clean sheet or cloth over your entire table so that it is covered.

17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)

18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.

19. Spoon 1 to 1.5 teaspoons  (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.

20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.

21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.

22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.

23. Spoon filling (see below for recipe) evenly over dough until covered.

24. Lift the edge of the cloth and gently roll the dough like a jelly roll.

25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in 

the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around 

itself, as this will give the dough its characteristic look when sliced.

26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.

27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this

28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.

29. Preheat oven to moderate 350°F/180°C/gas mark

30. Remove plastic wrap from dough and place into the preheated oven and bake for 

approximately 15 minutes. 

31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an 

additional 45 minutes, or until done.

32. Remove bread from oven and brush with melted butter.

33. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.

34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.

35. It is recommended that the best way to cut Povitica loaves into slices is by turning the 

loaf upside down and slicing with a serrated 


Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)

To activate the Yeast:

1 Teaspoon (5 ml/4 ½ gm) Sugar

½ Teaspoon (2½ ml/1½ gm) All-Purpose (Plain) Flour 

¼ Cup (60 ml) Warm Water

1 Tablespoon (15 ml/7 gm/¼ oz/1 sachet) Dry Yeast


1 Cup (240 ml) Whole Milk

6 Tablespoons (90 ml/85 gm/3 oz) Sugar

1½  Teaspoons (7½ ml/9 gm/1/3 oz) Table Salt

2 Large Eggs

¼ Cup (60 ml/60 gm/½ stick/2 oz) Unsalted Butter, melted

4 cups (960 ml/560 gm/19¾ oz/1¼ lb) All-Purpose Flour, measure first then sift, divided


¼ Cup (60 ml) Cold STRONG Coffee

1 Tablespoon (15 ml/14 gm/½ oz) Granulated Sugar

Melted Butter

Half Batch Filling Ingredients (enough filling for the two loaves)

3½  Cups (840 ml/560 gm/1¼ lb/20 oz) Ground English Walnuts

½ Cup (120 ml) Whole Milk

½ Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter

1 Whole Egg, Beaten

½ Teaspoon (2½ ml) Pure Vanilla  Extract

1 Cup (240 ml/225 gm/8 oz) Sugar

½ Teaspoon (2½ ml/2 gm) Unsweetened Cocoa Powder

½ Teaspoon (2½ ml/1½ gm) Cinnamon

One of our most helpful members, Audax, shared these helpful diagrams for the second rolling method (my favorite):

The stretched out dough layer covered with filling


Then roll each long edge to the center thus forming two swirls



Then take each end and fold them towards the middle of the roll (the brown line is where the ends finish up when folded) thus forming a double height roll



Then turn the loaf over and place into the pan so the seam ends are at the bottom of the pan which means the top is smooth and has no cut seams or edges