Traditional Croatian Povitica

This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.

• Ready In: 5 hrs
• Serves: 10-15

Ingredients

• Filling

• 1  lb  finely ground walnuts
• 2  eggs
• 2  cups milk
• 1  cup sugar
• 1  cup honey
• 1  teaspoon cinnamon
• 0.5 (1 lb) box raisins

• Dough

• 1  fresh yeast cake
• 2  tablespoons warm water
• 1⁄2 teaspoon sugar
• 1⁄2 cup  melted butter
• 1⁄2 cup sugar
• 1  teaspoon salt
• 1  cup boiling water
• 2  eggs, beaten
• 5  cups flour

Directions

1. Combine filling ingredients except raisins in a heavy saucepan. Cook over low heat, stirring often, until the mixture is fairly thick (about 30 minutes). Set aside to cool.
2. In a large heated bowl, combine yeast, warm water and 1/2 tsp sugar; stir until yeast is dissolved. Set in a warm place for about 5 minutes, until foamy.
3. Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
4. Stir in beaten eggs and add flour gradually.
5. Turn out onto a floured board and knead about 5 minutes. This will be softer than bread dough. Place in a greased bowl; cover and set in a warm place to rise until double in bulk.
6. Method for rolling out dough: Cover a work table with a large cotton dish towel or a cloth large enough to cover the entire table. Sprinkle cloth lightly with flour all over the cloth. Put dough in center and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
7. Spread the pulled dough evenly with the prepared filling.
8. Sprinkle with raisins.
9. Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
10. Place in a large greased baking pan, two inches deep and form it into an "S" shape. Tuck in the ends and flatten it a little. This may also be cut in half and baked in angel food cake pans or bread pans.
11. Cover and let raise for 2-1/2 hours in a warm place.
12. Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
13. Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.