I was always hopeless at Maths at school. I looked at it like some sort of strange wizardry and my teachers used to be frustrated at how I just could not wrap my head around things as simple as calculus and I kept wondering why they would try to make me do something that seems as natural as a fish riding a bicycle. I maintain that to this day I’ve never had to use calculus in life-not that I know of course because I only have a fleeting familiarity with it. My maths anguish was combined with the fact that my sister breezed through 4 unit maths whilst I floundered in 2 unit and well you can see how when someone tries to talk maths with me I cringe. I much preferred English as a subject.
I grudgingly have to admit that ratios do play a large part in my life. Ratios and fractions are crucial for cooking and baking and if you get the ratio wrong, well you can change a dish completely and for the worse. Mr NQN is not fond of baked bready things-he finds them too stodgy and dry but I knew that when he tried this bread with what appeared to be a fabulous ratio of bread to filling then he might be won over.
Povitica is a swirly Croatian or Slovenian bread dough much like a sweet brioche that is rolled out until paper thin, slathered with a sweet spread like ground walnuts or poppyseeds and then rolled up and then baked. The resulting bread has a lovely marbled effect inside and resembles swirls or the layers of a tree trunk. And as soon as I saw it on the Daring Bakers website I knew I wanted to make one and not just screeching in before the deadline. Povitica are not easy to find here in Australia and our hostess Jenni told us of first trying these at a American Farmer’s Market where they were $25 each!
Like in calculus class I wasn’t really paying attention when I started and before I knew it I was making enough dough for four loaves, instead of the one I had intended to make. This turned out to be fortunate because I realised the mistakes I made with my first two loaves and finally, on my fourth go, made one that I was somewhat happy with. The final result is an exercise in delicious maths-the bread is buttery, sweet and light and the filling is the star with the bread encasing it and holding it together. And if you ever feel like pushing yourself and have some time on your hands or making something truly unique I urge you to give this a go-you will be rewarded with utter deliciousness.
And while I was editing these photos I had a bit of a giggle. My friend Kathy asked me if there was a picture I had taken that grossed me out and if you would like to see perhaps the strangest, dodgiest looking photo to appear here please scroll down! You’ll know when you reach it, trust me ;)
I ended up making four poviticas-one with a traditional walnut filling, another with a poppyseed, a third with cream cheese and apricot jam and a fourth, a savoury one with beetroot marmalade, sweet onion relish and two types of cheese. The last one was my favourite of all of them and I loved the anticipation of slicing them open and seeing the swirls that lay within.
I’m just praying that the swirls don’t have something to do with calculus!
So tell me Dear Reader, what was your favourite subject at school and what was your least favourite?
Blog-checking lines: The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
Swirly Povitica Roll
Notes:
• You do not need to use an electric mixer for this recipe, but you can prepare the dough in one in you prefer.
• Scalded milk is an important step. It used to be used to pasteurize milk, so if your milk is raw, please make sure you do this step. If your milk has been pasteurized, scalding the milk will help to make the bread tender.
• The recipe calls for using a sheet on top of your workspace. This is not necessary, but I did find that it was easier to roll out my dough with one. The dough is very sticky, and using the lightly floured sheet helps to keep the dough from sticking too badly. It also helps that you can move the sheet around as you work, and you can also move to a clean area of the sheet for each loaf that you roll out. I also found that I was able to roll my dough out thinner with the use of a sheet. The sheet is also used for rolling the Povitica up, but again, it is not necessary. And all my dough and filling goo washed out perfectly, so no problems there! If you decide not to use a sheet, a pastry scrapper will come in very handy when you roll up your dough.
• There are two ways that you can roll the dough up. If you watch the video under “Additional Information” you can see that the sheet is lifted and used as momentum for rolling the dough up. This technique takes a bit of finesse, but I encourage you to try it out. However, the dough can be rolled up by hand, like you would if you were making cinnamon rolls.
• There are several different ways that you can finish off your loaves before baking it. If you do not want to finish your loaf off with the cold coffee/sugar mixture that is provided, you can use either egg whites or melted butter.
Preparation time:
To make Dough: 40 minutes
Rising: 2 hours (or overnight)
Rolling and Assembly: 20 minutes per loaf, a generous total of 1 hour
Baking: 1 hour
Cooling: 30 minutes
To Make the Filling: 15 minutes, including the grinding of the nuts
Makes 4 loaves
Ingredients
To activate the Yeast:
- 2 Teaspoons (10 ml/9 gm) Sugar
- 1 Teaspoon (5 ml/3 gm) All-Purpose (Plain) Flour
- ½ Cup (120ml) Warm Water
- 2 Tablespoons (30ml/14 gm/½ oz/2 sachets) Dry Yeast
Dough:
- 2 Cups (480ml) Whole Milk
- ¾ Cup (180 ml/170gm/6 oz) Sugar
- 3 Teaspoons (15 ml/18 gm/2/3 oz) Table Salt
- 4 Large Eggs
- ½ Cup (120ml/115 gm/one stick/4 oz) Unsalted Butter, melted
- 8 cups (1.92 l/1.12 kg/39½ oz/2½ lb) All-Purpose Flour, measure first then sift, divided
Walnut Filling (other fillings below)
- 7 Cups (1.68 l/1.12 kg/2.5 lbs) Ground English Walnuts
- 1 Cup (240ml) Whole Milk
- 1 Cup (240ml/225 gm/2 sticks/8 oz) Unsalted Butter
- 2 Whole Eggs, Beaten
- 1 Teaspoon (5ml) Pure Vanilla Extract
- 2 Cups (480ml/450 gm/16 oz) Sugar
- 1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder
- 1 Teaspoon (5 ml/3 gm) Cinnamon
Topping:
- ½ Cup (120 ml) Cold STRONG Coffee
- 2 Tablespoons (30 ml/28 gm/1 oz) Granulated Sugar
- Melted Butter
Directions:
To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes
It’s alive!
To Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. Fit your electric mixer with the dough hook attachment (you can aslo knead this by hand but this is a large amount of dough and I’m lazy that way 
). In the bowl of an electric mixer (the Kitchenaid bowl will just fit this dough in it), mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. When it starts to get shaggy (see above) turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. You may or may not have to use all of the flour-I used a little over 8 cups of flour.
8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size. I let mine rise overnight so that it was easier to roll.
To Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.
To Roll and Assemble the Dough:
16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
19. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
20. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
21. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath. If you can get it to about 35cm by 55cms or 14 inches by 22 inches that is good.
22. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll. This will be made much easier if you make sure to flour underneath the cloth while stretching.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. OR I cut mine into four pieces and lay two on the base of the greased loaf tin and two on top-I found this made the best results for swirling throughout the whole bread.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use a beaten egg in place of this which will give it a nice glossy coat.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 1 hour in a warm place.
Um…yes I know what it looks like…
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
33. Remove bread from oven and brush with melted butter.
34. Allow to cool completely in the tin. Remember, the bread weighs is heavy and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape. If some of your filling is sticky and has leaked I find running a knife around the edge of the bread while hot helps to loosen it.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.
Poppyseed filling
I had a whole lot of poppyseed filling left over from a disastrous poppyseed roll recipe and had frozen the filling because I didn’t want to waste the rest of it.The filling itself is delicious and gives a lovely contrasting swirl and if I had been more skilled at rolling the dough, I might have ended up with a fetching Zebra bread!
- 250g/ 1/2 a pound poppy seeds
- 1.5 cups milk
- 1 cup vanilla sugar
- 25g/1 oz butter, melted
- 50g/1.7 oz finely chopped almonds
- 50g/1.7 oz finely chopped walnuts
- 1 teaspoon lemon zest
- 1 egg
1. Heat the poppyseeds with the milk in a saucepan until simmering, stirring so that the poppyseeds are immersed in the milk as much as possible. Leave to soak overnight. If you have a poppyseed grinder you can grind the seeds but I don’t and I found grinding them didn’t do much to them as they are so fine. Add the vanilla sugar, melted butter, chopped almonds and walnuts and lemon zest and beaten egg and set aside at room temperature to use as filling. Spread out as per the walnut filling instructions making sure to avoid a 1 inch border around the edge.
Apricot and cream cheese filling
One afternoon I baked the walnut and poppyseed bread and then sliced them and tasted them. They were so good that even though I was exhausted I got a burst of energy and decided to make the other two povitica as I wanted to get my swirls to be finer and prettier. This apricot and cheese filling is a little more traditional and also doesn’t show up the patterns quite as well as the others.
- 200g/7ozs light cream cheese, at room temperature so that it is easily spreadable (microwave it a little if you need to as the dough is delicate and firm cream cheese can tear it)
- 300g apricot jam
1. Spread the cream cheese on the rolled out dough and then the apricot jam making sure to avoid a 1 inch border around the edge.
Beetroot, cheese and caramelised onion
This was one of my favourite fillings as I thought that the bread really lent itself to a savoury filling and this was my favourite as I think I finally, one my fourth go, got the ratios right. I still kept it a little sweet with the beetroot marmalade and the sweet onion relish
- 340g jar beetroot marmalade (I used Bill’s beetroot marmalade)
- 100g caramelised onions (I used a sweet onion relish)
- 150g/5 ozs light cream cheese, at room temperature so that it is easily spreadable (microwave it a little if you need to as the dough is delicate and firm cream cheese can tear it)
- 2 cups grated cheese
1. In a small food processor, finely blend the beetroot marmalade and caramelised onions to a spreadable paste.
2. Spread the cream cheese first and then the beetroot and onion mix and then finally the grated cheese making sure to avoid a 1 inch border around the edge.
Storage:
There are several options for storing (and eating) your four loaves of Povitica:
• The Povitica will keep fresh for 1 week at room temperature.
• The Povitica will keep fresh for 2 weeks if refrigerated.
• The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminium foil. It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles.
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96 Comments | Add your own
Wow, very beautiful photos and descriptive instructions… I may just have to try.
These breads look so delicious and beautiful!
These look gorgeous and delcious! Great job!
This bread looks awesome, great filling to bread ratio. And I noticed a few ‘interesting’ photos towards the end:) We may have different interpretation on what it looks like, none of which is remotely connected with pastry, but close to sweet bread:) Maths was one of my favourites, as a result converting recipes into fractions is a breeze for me:)
All three look amazing! That is such a wonderful treat. Well done!
Cheers,
Rosa
Lorraine, nice job on these. My mother made something similar. Hungarian Beigli, which she always made at Christmas (and other special occasions). Hers were rolled, not swirled, and there was less dough to filling. Mum filled hers with either poppyseeds or walnuts. I treasure her little grinder. Thanks for stirring memories. And I hated maths! Still do!
Oh these look so delicious!!!I can’t wait to try this style of bread.
I was not so good at maths in school either
thankfully it hasn’t been to my detriment 
LOL!! love the dodgy photo!!!
I too hated maths and never understood it. I did however love english, history, home economics and textiles. What a shocker!!
hello my sweet! Talking to the bread not you Lorraine:-) although yes you are pretty sweet too for sharing such a fabulous recipe! Will be making these over the holidays for sure
wow – these are so pretty!!!
Wow Lorraine, I can’t believe you made this – my mum makes these all the time! I can’t say I’ve ever attempted.
They actually do freeze really well. My mum will often make about 4 at a time and store 2 in the freezer for unexpected guests. They are actually really nice warm from the microwave believe it or not.
Well, worst was Religious Education, and best was Drama – am still a total drama queen! Lovely post.
Yum! These look amazing. I noticed the photo straight away – too funny
Oooooooo!! I’m mesmerized by the hypnotic swirls! Looks amazining x
I hated maths and French, but loved geography. I was fascinated by other countries, which perhaps explains my interest in travel.
Thanks Lorraine for another great post. I’m Croatian and recall my Mama, who makes all types of beautiful cakes and biscuits, not having much success with these. I wonder if she would be offended if I gave her your recipes?
Wow – I’m blown away by the beetroot marmalade and cheese one! Your photos are stunning!
I love all of your different fillings, and the savoury one is pretty special. I played with making two but ended up making just one, and it was so delicious and addictive that I am kinda glad I left it at that – the best bread I have ever tasted, even if it cost me two trips to the physio.
They do look good! I’ve made the Hungarian version of poppy seed beigli before – grinding the poppy seeds is hard work!
Wow! Your traditional ones look great, and so does that intriguing one made of beetroot marmalade.
Favorite subject: all sciences & math
Least favorite: history
Long, long time ago, when I was a student, I enjoyed math class, really, and I hate History. Wonderful recipe…I like the apricot filling.
Yummo. Would it be possible for you to put in a link for Bill’s Beetroot Marmalade please Lorraine. I realize it’s before your time kid, but the abbreviation for 1/2 pound, is 1/2 lb.
Dear Lorraine
I was scratching my head trying to think of what to bake in the kitchen this Sunday (I bake each Sunday – my fav weekend treat, gets me through the week) and I saw this recipe you posted! Thank you so much I’ll sure be making this lovely bread this Sunday! (I have an over abundance of almonds in my pantry at the moment so I might use these instead of walnuts)
Thanks and have a lovely weekend!
Ravel
P.S. unfortunately I am one of those maths geeks…:s
Like you, my eyes glaze over at just the thought of anything maths-related – I loved English. I also love baking and can’t wait to have a go at these.
I hear your pain NQN. I HATED Maths and was terrible at it…not to mention it was made even worse by the fact my Dad was a Maths teacher.
English was my favourite all the way….and Drama….uh oh…what does that say about me? 
This bread looks divine….I’m flying solo this weekend, so might be the perfect time to experiment!
Interesting-looking and I am sure they are delicious as well. Very nice–and your tips are most helpful.
Literature and Humanities were always my favorites and statistics was what I disliked most!
OH YES, the gross one,….had a good laugh at that! great looking breads………sure you’re not Polish???
So pretty!!! Reminds me of cinnamon cream cheese buns, hehe.
I guess my least favorite subject was definitely maths, lol.. My favorite would probably be music, design and French was pretty fun too
(although I’ve completely failed to retain any memory of it lol..)
LOL! Great pic.
Funnily enough, I hated Home Economics at school, I didn’t enjoy cooking at all. How things have changed!
Oh wow! I have been wanting to try this bread for 2 years and now I have a reason- yayyyyy!
Actually, I had forgotten what the bread was called and couldn’t find the link I had saved- LOL! Thanks, NQN, for the inspiration!
Yum! Cant wait to try this… I must agree with you Lorraine, maths was by far my worst subject at school. Years on I am still have nightmares…
your provocative povitica looks delishious..in the gastronimic sense..
i love working with yeasted doughs and this is something i’d love to make..
Love the photos
These look lovely and it’s such a novelty to have the filling already in the bread! Great job, and did Mr NQN love them too?
Something as simple as calculus??? I’m still struggling with long division!
hahaha I was trying to figure out which photo it was then…I just knew
hahaha! Amazing looking bread, would love to try it!
Wow, what gorgeous rolls, the colours and shape is just so lovely!
I can’t believe you were brave enough to do this on your own! When I was a child in Pennsylvania in the 1950s, my aunts used to make their strudels this way- sautéed cabbage filling, apple filling, as well at the wonderful poppyseed. Anyhow, they rolled the dough as you say, on a sheet using a rolling pin thin as a broom handle. They rolled up the sheet & dough somehow & transferred it to the top of a large double bed and several women would stretch the dough using the top sides of their hands, working in a rhythmic motion. I have often wondered if this is the old way of making phyllo? You see the most wonderful fillings in many eastern european pastries. Heard of lekvar? That’s prune paste & is divine. There once were many Jewish & Viennese pastry shops in Ackland St, St Kilda Beach which sold all these wonderful things. Thanks for the memories Lorraine.
My current fave subject @ school is food tech of course!!!
‘Oh how pretty’ was my first reaction when I started reading this post. What a beautiful bread. I think the walnut and cinnamon would be my favourite.
I hate to admit it but I was a maths nerd. I did two maths subject in senior and breezed through. I’ll be a serious nerd and admit I actually liked it!
I sucked at maths too, and still do. Even helping Mr 10 with his maths homework challenges me!
Well, there are a few ‘yucky’-looking photos on the scroll, but the results are more than impressive. Povitica may well come off the Adriatic, but variations on the theme can be had all over E Europe right up to Estonia/Finland: ask Mr NQN
! The nut, poppyseed and jammy fillings are certainly NE European as well, tho’ the dough may not be as rich? And I have to laugh about your maths: God, lady, I too did 2 unit maths [called 'General' in my day] and only hit calculus at Uni doing mature age economics – I thought it abysmally hard!! Fave subject: biology for sure [my bragging moment: came second in NSW at the HSC]. English [ha! ha! ha!] was the least fave, as in my day Sir Francis Bacon and dear Will were a large part of the curriculum: and now I too am actually to be published! The vagaries of life . . . 
!
They look scummy! I’m with you, maths was most certainly my worst subject at school. I did top food technology though! No doubt you did! Off to do some baking.
I would like my main meal to be the cheese one and my dessert to be two loaves of poppyseed. STAT!
Wonderful job! Your povitica is stunning (is? are? whatever…) I love the filling choices, especially the beetroot marmalade one – wish I could try that!
Fantastic job!
Omg the last couple of photos made me giggle out loud at work!
Okay having a school girl giggle at the pre baked photos. But, once out of the oven, how gorgeous!
You’re too funny!(re: those dodgy pics). I’ve been known to make rude patterns on milk froth when I made coffees for my colleagues. These look so interesting, it’ll be on my to do list.
You did a great job, and I bet each of those loaves was delicious. I love the color on the beet one – very appetizing!! Great work on the challenge.
They look great, especially the beetroot one, yum!
I loved Drama, Art and English at school
Uh-uh
! Scrolling thru’ – finally GOT IT!! Dumbo me!
I ran out of time to make this month’s challenge. You sure did it proud! They look fabulous! xoxo Mum
You take such beautiful pictures! I especially like the beetroot-cheese povitica – it looks and sounds delicious
Love these rolls. The fun is unrolling them before eating
Wow! Such a dramatic look. Love this recipe!
I have this a few times a year and it is so delicious I could eat it every week
This reminds me of some russian slice with poppyseed, blueberries and cheese I bought a long time ago.
What an amazing collection of breads!! I’m so glad that you made extra dough so you could share with us all these delicious fillings.
Re: subjects, I was practically your typical maths/science girl.
But I wouldn’t say calculus is simple. Even though I was dux of maths at high school (nerd, I know!), and continued the (geek) tradition scoring myself a degree in statistics, I still wouldn’t call calculus easy.
So don’t be hard on yourself.
I always envied those literature/English types with a natural flair for language, like yourself!
Hi Lorraine, thank you for posting this. I’m Slovenian and grew up with my mother making this roll & have only recently started making my own. It just looks so fabulous with all it’s swirls!
Slovenians call it ‘Potica’, I guess you must have the Croatian spelling. Being from Slovenian heritage, this was the dish I chose to prepare for my Masterchef audition, figuring that no one else would make a Potica.
In Slovenia, this bread/cake is usually made for festive times. My mother would also make a number of loaves at a time & freeze them. Many types of fillings are used depending on whatever is in season or available. My favourite Potica is the traditional ‘walnut’ as well as ‘fig & chocolate’.
All the best,
Rosanna
Amazing flavour combinations!! Your poviticas turned out beautifully!
Amazing job on this months challenge
I love all four creations of yours but like yourself I enjoyed the savory ones more.
My favorite subject in school was science
Wow you really went to town with this challange. They all look fantastic and so different. Love all the different colours and slices. That beetroot one is inspired!
Beautiful colorful loaves
My friend Roxy’s mum makes a version of this, it’s ‘cozonac’in Romanian. She makes both walnut and turkish delight fillings for Christmas and Easter, and I look forward to it every year
I HATED Geography, and Music was my favourite subject.
Can I just say, WOW?! I love how the beetroot one looks – pink and oh so delicious! And it was only AFTER baking a bit that I realized how ratios were important in baking and how vital they were, especially for bread making!
And I’ve got the same set of plates too heh ;p
It’s almost Halloween!
I want to make this bread! The swirls look great, and I love the beet filling. Sounds delicious. I always hated calculus, but I actually liked algebra. My favorite subject though, was probably English.
Hahaha! I had to laugh when I saw your “ugly picture.” I had the same problem with my loaf. I had to crop my photo so it didn’t look that way. Now I wish I had posted it because it’s really funny. But, your sliced breads are beautiful.
ps – my favorite class in school was Spanish. GRACIAS!
Love look and sound of the beetroot version. Just lovely. And yes, it does look like that!
If you made even just one, I would be already impressed but you made 4????????? My gosh Lorraine! Do you need anyone to finish your povitica?
Beautiful, absolutely gorgeously made. But again, you make everything so nice so I’m not surprised. Only you can pull this off. Have a great weekend!
You had me in suspense as I scrolled down to find out what your beautiful red filling was: beets! The color is lovely, I should be full up on beets here soon and will have to give your lovely filling a try. Wonderful job!
It beautiful to see everyone’s rendition of this great challenge. Yours is beautiful, Lorraine. The hungarians make something similar called Beigle.
OH MY SWEET LORD, this looks divine….
How pretty and tempting…
I am sold to the beet version…
PERFECT!!!!!
P.S Trust me girl i still get nightmare’s of Math Exam…
LOL
OMG! Those photos are seriously funny!!! Hahahah. My partner and I had the biggest laugh when we saw them.
The resulting bread sounds and looks amazing!
Hated, hated Maths. Sisters were so good at it, my parents were puzzled at how dumb I was in Maths! Haha. Besides learning in school, they sent me to private 2 different Maths tuition classes, every single year! Didnt help much with the grades! Excelled in most subjects but Maths! Haha.
I’m exhausted just looking at the photos! What a fantastic way to spend a day baking. I can almost smell them from here. I’m certain I’ve had something closely resembling these from one of the cake shops in Acland Street. I might adapt the paste recipes for something I have planned…..love inspiration.
My worst subjects were Chemistry and Physics…I barely scraped through them in my HSC. English and Biology were my best subjects. How I went from Maths/Science to do a degree in PR I’ll never know!
TOO funny! I probably would not have even given that photo a second thought without your warning
And you did a fabulous job with this challenge…so many beautiful varieties made perfectly~
LOL I see what you mean about a certain photo! Hah. But knowing your sense of humor, I think it’s great you left it in.
And I love these swirly breads. The different colors make them all look so festive together.
Sooo swirly.. my head is spinning! I want one of each for breakfast tomorrow morning. Chop, chop!
Great swirls and lovely sounding flavors! Nice job on the challenge! Oh, and my favorite subject was reading and worst was math. That would explain why I am a language arts teacher and I stay as far away from math as possible.
love the swirl effect !!pierre
Looks yum! The walnut ones remind of those peanut bread rolls/buns they sell at Chinese bakeries
It’s 11.40pm, hubby and cherubs are all fast asleep, all the lights are out and the tv is on softly in the background while I sit enjoying my favourite blog and having a little me time! OMG that photo cracked me up, I laughed so loud I thought I would wake up the family. Thanks for leaving “that” photo in. Oh and the rolls look divine!
Love your different fillings!! I second (third?) the request for the beetroot marmelade recipe, too. I’ve got a bunch of beets in the fridge that are begging for a purpose
Hi guys! sorry I used Bill’s beetroot marmalade from Tasmania. I should try and develop a recipe though, leave it with me!
Your poviticas are beautiful – they look like they came from a Slovenian or Croation Mama in the kitchen of a Eastern Euro bskery nestled in a small neighborhood somewhere in NYC. Love discovering those places!
That said, the beet root, cheese and onion is genius and I’m dying to try it.
OH, also, Sandie from Crumbs of Love sent me over to see ‘the photo’ as a way to bring on a chuckle to lighten my mood. It worked! So funny!
Holy Deliciousness!! I loved history at school. & languages. & english. hated maths!!
Heidi xo
I love your take on the povitica – the beetroot one sounds especially delicious, and the colour gives a gorgeous contrast. I liked the idea of doing a savoury version, but tend to find that inspiration for variations (and new recipes) only seems to strike in relation to the sweeter side. (And I’m totally with you on the avoidance of maths thing, too!)
OMG Im so impressed
These look so great! The colours look fab and they all sound so delish!
I was never a school in general fan lol. I did like Geometry but hated Algebra
LOL on the photos below!
I was the WORST at math and still just do not get it. I am totally stupid when it comes to numbers. I kept scrolling down looking for the weird picture and thought I probably just didn’t get it. Then, when I saw it I of course instantly knew. You are hilarious!
this has such a unique and fun look! i like the variety of colors you got from your filling selections–nice work, as per usual.
Beetroot chutney – HOW have I never thought of that before?? Amazing. And I had so many dodgy photos of wrinkly sausages of dough… well, enough said
Year 11 chemistry, solely because it turned into serious math about 2 months in.
(and I didn’t think the photos were dodgy!)
These look delicious! I have some sour cherry frozen from the summer earlier. Do you think it’d make a good contender for the roll or it might end upbeing too juicy?
Love calculus, love history and English. Not sure how one can hate any particular subject; they are all interesting
Also, the swirls have a strong resemblence to a graphed Fibonacci sequence. So there is your calculus
Just like my grandma used to make! I’ve never made it as a loaf, usually just free form on a sheet….can’t wait to try it this way! She would make a prune filling by cooking down prunes, lemon zest & water.
These look so pretty and delicious, maybe one day I’ll be game enough to give them a go. I was also not one for math, I could manage through, but I definitely never liked it. I was much more a lover of English and I still am. I think creative minds must just have more of a connection with something that can be so expressive.
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