Grandma’s Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread

Ingredients

• Bread Dough:
• 1/4 cup warm water
• 1 (.25 ounce) package active dry yeast
• 3/4 cup lukewarm milk
• 1/4 cup white sugar
• 1/4 cup vegetable shortening (such as Crisco)
• 1 egg, beaten
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour, or more as needed
• Filling:
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 cups finely chopped walnuts

Directions

Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.

Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.

Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.

Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.

Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.

Roll dough on a large, floured cloth into a 20×30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.

Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.

Preheat oven to 325 degrees F (165 degrees C).

Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.