I'm looking for a Norwegian bread recipe called povotica.!!! can anyone help.?

"Povotica

This eastern European Croatian sweet bread is enjoyed during Christmas and Easter. Povotica (Povo-teets-a) is out of this world delicious, no other way to describe it. My cousin makes this bread every year.

The Bread

1/4 cup water

3 compressed yeast cakes

7 cups flour, plus

2 tablespoons flour

3 eggs, beaten until lemon colored

1 cup boiled and cooled whole milk

1 1/2 cups sugar

1 tablespoon salt

1 teaspoon lemon extract

1/4 cup melted butter

The Filling

1/2 cup melted butter

20 ounces ground walnuts

2 beaten eggs

2 cups white sugar

16 ounces raisins or ground dates

Not the one? See other Povotica Recipes

< 60 mins Yeast Breads

Eastern Europe Yeast Breads

Easter Yeast Breads

Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.

Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.

Add remaining flour until damp; add butter.

Knead until smooth.

Cover with a cloth, set in warm place, let rise until doubled in bulk.

Roll out dough.

Spread filling on dough; roll up like a jelly roll.

Lightly grease a large, oblong baking pan-- a jellyroll pan or sheet cake pan that is 10"x15" or 9"x13" in size.

"Snake"this long, jellyroll around and around the pan beginning in the center and working outward.

Cover with a cloth and let rise for 30 minutes.

Bake at 350F for 1 hour-- test for doneness by sticking a table knife deep into the center of the loaf.

When the knife comes out clean, the bread is ready.

Be careful not to overbake!

Cool on a cake rack before slicing.

Keeps well in a covered container in the fridge."

The only Povotica (or povitica) breads I know are from Serbia and Croatia. My Dad's family is Icelandic and I have been going through my Grandma's recipes to see what she has that is similar.

She made these things called Curlies'. I am sure there is a better Iclenadic name but she called them Curlies. You could skip the raisins.

Hope this helps

225 gm moist brown sugar

225 gm butter or margarine at room temp

1 x egg

1 tbl warmed syrup (we use maple Icelandic/Canuck)

1 tsp cinnamon

1/2tsp cardamom

110 gm chopped walnuts

110 gm raisins

225 gm self raising flour

Preheat the oven to 350F/180C.

baking sheets (greased).

cream the butter and sugar together

break in the whole egg and add the syrup.

Stir using a wooden spoon until the mixture is quite smooth.

Sift in the flour and cinnamon/cardamom and gradually fold .

Add the walnuts and raisins.

Drop rounded teaspoonfuls of the mixture on to the baking sheets about 10 on each one.

Bake for about 20 minutes (they spread out)

Cool on the sheet before removing to cooling rack.

Here ya go. The recipe did orginally call for raisins or dates, but you can omit them and just use more ground walnuts, instead. (Double the amount of walnuts, and it ought to be just about right.)

Dough

1/4 cup water

3 compressed yeast cakes

7 cups flour, plus 2 tablespoons flour

3 eggs, beaten until lemon colored

1 cup boiled and cooled whole milk

1 1/2 cups sugar

1 tablespoon salt

1 teaspoon lemon extract

1/4 cup melted butter

Filling

1/2 cup melted butter

20 ounces ground walnuts

2 beaten eggs

2 cups white sugar

1 tbsp. cardamom seeds

Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.

Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.

Add remaining flour until damp; add butter. Knead until smooth.

Cover with a cloth, set in warm place, let rise until doubled in bulk.

Roll out dough. (The secret is to roll this dough as thin as you can without breaking, which is a lot tougher than it sounds!)

Spread filling on dough; roll up like a jelly roll.

Lightly grease a large, oblong baking pan -- jellyroll sheet or large cake pan. Curl the long loaf around in a spiral, then cover with a cloth and let rise for 30 minutes.

Bake at 350F for 1 hour-- test for doneness by sticking a knife blade into the center of the loaf. When the knife comes out clean, the bread is ready. Don't overbake. Cool before slicing and serving.

Store in a covered container in the fridge, if there's any left. . .which is doubtful!

First time I had this was in my husband's hometown, Kansas City. I believe this to be made by Croatian settlers there. Though not brave enough to make it, we buy ours from Strawberry Hill Povitica Bakery there. They are at www.povitica.com if interested you can buy online. It's not cheap bread, but worth it.

if you go onto www.yummyfood.net you will find some recipes - better than on here where people will just be messing around and trying to make you waste your ingredients

is this it?