Vegan MoFo #27: Povitica

It's time for a another Daring Baker's challenge!

The Daring Baker's October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is an Eastern European dessert bread that is as lovely to look at as it is to eat!

 Doesn't it look super pretty?! And it wasn't too hard to veganize, either! Here's how to make it!

To activate yeast:
1/2 t. sugar
1/4 t. unbleached all purpose flour
2 T. warm water
1 1/2 t. dry yeast

1/2 c. almond milk
3 T. evaporated cane juice
3/4 t. sea salt
1 T. flax meal mixed with 2 T. warm water
1 T. Earth Balance, melted
2 c. unbleached all-purpose flour

2 T. cold, strong coffee
1 1/2 t. evaporated cane juice
Melted Earth Balance

1 3/4 c. ground walnuts
1/4 c. almond milk
1/4 c. Earth Balance
1 T. flax meal mixed with 2 T. warm water
1/4 t. vanilla extract
1/2 c. sugar
1/4 t. unsweetened cocoa powder
1/4 t. cinnamon

1. In a small bowl, combine all things needed to activate yeast and allow to stand for 5 minutes. 
2. To make the dough, start by heating the almond milk in a saucepan to just below boiling. You want to scald the milk. Allow to cool slightly. 
3. In a large bowl, combine milk with the evaporated cane juice and salt. 
4. Add the flax/water mixture (flax egg), yeast, Earth Balance, and flour. Mix well, then turn onto a floured surface to knead. Gradually add flour and knead until the dough is smooth and does not stick. 
5. Place dough in a lightly oiled bowl, cover with plastic wrap,  and allow to rise for an hour and a half in a warm place.
6. Meanwhile, make the filling. In a large bowl, mix walnuts, cane juice, cinnamon, and cocoa. 
7. Heat almond milk and Earth Balance in a saucepan. Bring to a boil. 
8. Pour mixture over the nut mix and stir well. Allow to sit at room temperature until ready to use. 
9. Once dough has risen, place dough on a large surface, sprinkled with flour. Roll with a rolling pin until 10-12 inches in diameter. Continue to roll and stretch dough until the dough is so thin, you can almost see through it. 
10. Spread filling over the entire sheet of dough. 

11. Roll dough like a jelly roll, then pick up and place into a greased loaf pan in a "U" shape, with ends meeting in the middle. Coil the dough around itself. Brush the top with the coffee mixture. Cover and allow to rest for 15 minutes.

12. Bake in a 350 degree F oven for 15 minutes, then reduce the heat to 300 degrees F and bake for another 45 minutes. Remove from over and brush with melted Earth Balance. Allow to cool for 20-30 minutes and then slice (turn loaf upside and cit with serrated knife).

Thanks for another great challenge, Daring Bakers!

What's the prettiest thing you've ever made?
Much love,


  1. Great job on your povitica! It looks amazing, you did a fantastic job not only making this bread vegan, but also in rolling the dough out super thin and getting some really great swirls! Nice job!

  2. Fab vegan-izing! It looks delicious :o)

  3. Looks delicious...like I'd want to unfurl it, and eat it layer by layer!

  4. WOW this looks amazing! Great job!

  5. This looks really great!

  6. You are clearly a veganizer extraordinaire! I love the swirls in your povitica, it looks wonderful.

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