INGREDIENTS

INSTRUCTIONS

MAKOVNJACA Dough: Allow the yeast to rise in one quarter cup of warm milk
until doubled in size. Sift the flour into a deep bowl. Make a well in the
center and place the yeast in the well. Add the remaining milk, sugar, egg
yolks, lemon rind, vanilla, butter and salt. Mix together well and beat
with a wooden spoon until blisters begin to form on the dough. Place in a
greased bowl, cover with a damp towel and allow to rise in a warm place for
about an hour or until doubled in bulk. Divide the dough into two sections.
Roll each section out very thin, brush with melted butter and fill with
poppy seed filling. Roll like a savijaca* by filling the edge of the
table-cloth on which the dough was rolled out. Place the two sections of
MAKOVNJACA on a well greased baking sheet and allow to rise in a warm,
draft-free place for another half hour. Brush the rolls with a well beaten
egg white and bake at 350 F for about an hour until they become golden.
Cool before slicing and serving. OREHNJACA Filling: Pour the scalded milk
over the walnuts. Combine with the remaining ingredients and allow to cool
before spreading over the dough. Fill with the walnut filling. Bake
according to the directions for MAKOVNJACA.
NOTES :      We have heard this Croatian bread called Potica (pronounced
Po-tee-sa, and also called Kolachi, Povitica, Nutbread, Orahnjaca or
Povanica.  But in the village that Emily and my family come from, Gerovo,
in Gorski Kotar, we call it Povitica.  There is even a commercial baker in
Kansas City that markets the bread as "Strawberry Hill Povitica".
(Strawberry Hill being the region where our ancestors settled at the turn
of the century.)  What do you call it where your ancestors came from? What
is the origin of the word Povitica?  Call me at 913/384-9653 . Let me just
add that this is not a bread but a cake.  In fact it's a Croatian walnut
roll.
Recipe by: Croatian Cuisine by Alojzije and Ruzica Kapetanovic
Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23,
1997

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