Our povitica recipe has been in our family for generations. We know Grandma Rozgaj baked from the same recipe 100 years ago. Baking povitica has been a tradition in our family for as long as anyone can remember. Our memories go back to when we were kids. First, we would help mom grind the walnuts, cranking an old hand grinder to churn out what would become the sweet povitica filling. Mom would begin baking the next morning. There was nothing like waking up to the glorious smell of butter and milk and yeast all mixed together. And then coming downstairs to watch her place the ball of soft dough in a big bowl and cover it, allowing it the morning to rise. Later, she would work the dough, rolling and stretching it across the kitchen table. Then out would come the walnut filling. Mom would swirl it over the thin stretch of dough until the sweet brown layer covered the whole expanse. Then ever so carefully , she would roll and roll, until the filling disappeared inside one long, soft, white roll. She would lovingly nestle it inside a favorite baking pan. And into that old oven it would go. The aroma would fill the house, hanging so heavy in the air you could almost taste it. The anticipation was almost too much to bear. Finally, mercifully, my mother would open the oven door and gingerly pull out that wonderful bread with wisps of steam dancing over a crust all golden and buttery. Nothing could compare to that moment, when there was povitica just out of the oven at the Kobe House. Today we still make that traditional walnut along with sweetened cream cheese and apricot fillings
			Povitica | Our story | Contact us | Order now | Home