Nut Filling

by Editorial Staff

Povititsa (or potitsa) - Eastern European pastries, yeast dough roll with filling. The midwife is also called sweet bread and is traditionally baked in a rectangular shape. The filling can be very different. We will bake a well-known version of the midwife - with walnuts.

Summary

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
CourseBaking
CuisineWorld
Servings (Default: 6)


Ingredients

For the dough:

  • Wheat flour - 250 g + for working with dough
  • Milk - 120 ml
  • Honey - 40 g
  • Butter - 40 g
  • Yolk - 1 pc
  • Fresh yeast - 15 g

For filling:

  • Walnuts - 200 g
  • Milk - 100 ml
  • Sugar - 75 g
  • Butter - 25 g
  • Protein - 1 pc.
  • Cocoa powder - 1 teaspoon
  • Ground cinnamon - 1/2 teaspoon
  • Salt - 1 pinch (1/6 teaspoon)
  • Vanilla (or vanilla sugar), optional - to taste

For decoration:

  • Powdered sugar - 1 teaspoon
Nut Filling
Nut Filling

Directions

  1. Dissolve fresh yeast in warm milk. You can do this right in the glass.
  2. Add liquid honey to this. In warm milk, honey will quickly dissolve.
    Add liquid honey to this. In warm milk, honey will quickly dissolve
    Add liquid honey to this. In warm milk, honey will quickly dissolve
  3. Sift wheat flour into a deep bowl. We make a hole in the flour, pour milk with yeast and honey into it. Melt the butter and add it to the flour as well.
  4. We separate the white from the yolk and add the yolk to the future dough. Set aside the protein until the filling is prepared.
  5. First stir the dough with a spoon. Then we collect the dough with our hands into a uniform lump. This is how the dough will turn out at first.
  6. Then we continue to knead the dough on a flat table surface, lightly dusting it with flour. Leave the finished bun of yeast dough in a bowl for proofing for about 50-60 minutes. It is better to cover the bowl with the dough with a foil so that no crust forms on the surface.
  7. Over time, the dough will more than triple.
  8. While the dough is "growing", let's start filling. Let's prepare the ingredients. If desired, the specified set of ingredients can be supplemented with vanilla or vanilla sugar.
  9. We heat milk and butter on the stove until hot, but do not boil. Dissolve sugar in milk.
  10. Grind the walnuts (I grated them with fine holes). Add cocoa, cinnamon and salt to the nuts. Fill the nuts with hot sweet milk and butter. Let the filling cool and thicken.
  11. Whisk the protein until firm peaks and mix with the nut filling.
  12. Knead the dough and roll it into a thin layer about 50×30 cm in size.
  13. We spread the filling on the dough. Spread the filling over the surface with the back of a spoon, not reaching 5 cm to the edge. Lubricate the edge with water so that it sticks better. We roll the yeast dough with nut filling into a roll.
    We spread the filling on the dough
    We spread the filling on the dough
  14. We fold the roll of yeast dough with a snake, bending it twice.
  15. Cover the rectangular baking dish with parchment.
    Carefully transfer the roll with nuts to the prepared form.
  16. We leave the form with a roll in a warm place for proofing for another 30-40 minutes.
  17. Preheat the oven to 180 degrees. We bake a midwife with nuts for about 1 hour. If the roll is very blush on top, cover the mold with a sheet of foil or parchment.
  18. Rub the cooled peanut pie with powdered sugar.
    Rub the cooled peanut pie with powdered sugar
    Rub the cooled peanut pie with powdered sugar
  19. In section, this simply incredible marble pattern will not leave anyone indifferent. And the cake is delicious too!

Bon Appetit!

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