Povitica
Cuisine: Polish

1 cup sugar
1 tsp. Salt
1 cup butter or margarine
1 Cup Milk, hot
2 Packages Active Dry Yeast
1 cup warm water
2 Eggs
4 Cups All-purpose Flour, unsifted

** for the Filling **
3 Eggs
4 Cups Walnuts, finely chopped
1 Cup Light Brown Sugar, packed
2 Tbsp. Butter
1/3 Cup Butter or Margarine, melted
1 tsp. Cinnamon
1 tsp. Vanilla

Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.)
Sprinkle yeast over warm water in large bowl; stir to dissolve.
Stir in lukewarm milk mixture. Add 2 eggs and 2 1/2 cups flour; beat at
high speed with electric mixer.
With a wooden spoon gradually beat in remaining 2 cups flour. Knead with
hand until dough is stiff enough to leave side of bowl. Place dough in
lightly greased large bowl. Turn the dough over to bring up greased
side. Cover with a towel; let rise in warm place (85 F), free from
drafts, until double in bulk, about 1 hour.

Make filling in medium bowl: Beat eggs slightly; add nuts, brown sugar,
1/3 cup butter, cinnamon and vanilla. Stir filling to blend well.

Shape dough; punch down dough.

On lightly floured surface turn out dough; cover with bowl and allow to
rest for 10 minutes.

Roll out to a rectangle 30 inches long by 20 inches wide. Spread with
filling, to 1 inch from the edge. Starting from wide side, roll up
tightly, as for jelly roll. With palms of hands, roll back and forth so
that roll is even all over. On large greased cookie sheet, form roll
into a large coil, seam side down. Let rise in warm place (85 F),
covered with towel, free from drafts, until double in bulk, about 1
hour. Preheat oven to 350 F and brush the roll with the melted butter.
Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise
1/4 inch thick. Makes a 4 pound loaf.

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