Povitica

Method

Warm the milk to 37°C and dissolve the fresh yeast with a pinch of sugar, then set aside until foamy. In a large bowl, combine flour and salt, then make a well and add the yeast mixture, eggs, remaining sugar, and softened butter, kneading for 10 minutes until smooth and elastic. Cover and prove for 1.5 hours until doubled. While dough rises, mix ground walnuts, brown sugar, cinnamon, beaten eggs, and melted butter to create the filling. Once proved, roll the dough out on a lightly floured surface into a thin rectangle approximately 50cm x 30cm. Spread the walnut filling evenly across the dough, then tightly roll from the longer side into a log. Coil the log into a spiral and place in a greased and lined round cake tin, cover and prove for 1 hour. Bake at 180°C for 45-50 minutes until golden brown and a skewer comes out clean. Cool slightly before turning out onto a wire rack.