Holiday Baking: Povitica

Yum! Povitica (pronunciation: poh-vit-teet-sa) is the epitome of our family Christmas baking. Traditionally, it has a cinnamon-walnut filling rolled inside a sub-paper-thin yeast dough. Making povitica is a multi-purpose, all-day operation. The most exceptional moment of the process is when the lump of dough is genttly stretched out so thin that it covers an entire full-sized table. Next, the filling is painted all over, and then the whole thing is rolled up and baked.

Traditional povitica making, for Xmas 2010!

For my version, I used my cinnamon roll dough, and created a almond-agave-coconut oil based filling that was nearly identical to how I remember the genuine filling. Because my dough was still gluten/yeast-free, it does not "stretch" the same way that the real stuff does. However, it does roll out exceptionally well, and rolls thin enough to see the tablecloth through the dough-- which is the landmark "thinness" measurement, in my books.

So; THE RECIPE:

The dough:

½ c tapioca flour
½ c potato starch
¾ c arrowroot powder
¼ cup brown rice flour
½ tsp salt
2 ½ tsp guar gum
¼ tsp baking soda
2 tsp baking powder                  --> combine dry ingredients

3 tbs coconut oil (melted)
2 ½ tbs agave
1 tsp vanilla
10 drops stevia
1 egg                           --> combine wet ingredients; whisk in egg; add wet to dry

½ c coconut milk         -->  add coconut milk slowly, until it is dough consistency (a little sticky is ok.)

If dough is too sticky, dust with brown rice flour until it does not stick to your hand/spatula when touched

Place a cloth tablecloth (/old sheet) over your table. Dust with flour, then roll out dough on top. 

Using a (floured) rolling pin, you should be able to get dough thin enough to see the tablecloth through it-- the thinner the better!

See through dough = success.

 Next, spread the filling on top, using a rubber scraper. Be generous; it will soak in a bit while cooking:

The Filling:

1 tbs almond butter
2 tbs almond meal
1 tbs cinnamon
1 tbs coconut oil
1 tbs ghee
2 tbs agave nectar (/to taste)
1 tbs rice milk

 Then, lift one side of the tablecloth to roll up the whole sheer of dough. You may need to manually start the initial rolling, but after the first fold it should roll up on its own as you lift the cloth.

Ta-daa!

 Then, fold the long roll into a pan-shaped coil. (Secondary structure?) Place the baking dish upside-down on top of the roll, then use the tablecloth to flip the whole thing into the pan.

Place in the oven, and bake for ~30 minutes at 325. Slice and enjoy!

For a little extra yum, pour extra filling ontop after it comes out of the oven. It doubles as delicious frosting!