This quick and simple microwave dish makes flavorful, juicy chicken with garlic. The seasonings can be changed however you like. Serve with your choice of sides.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs 55 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- ¼ cup warm water
- 1 (.25 ounce) package active dry yeast
- ¾ cup lukewarm milk
- ¼ cup white sugar
- ¼ cup vegetable shortening (such as Crisco®)
- 1 egg, beaten
- 1 teaspoon salt
- 3 ½ cups all-purpose flour, or more as needed
- ½ cup brown sugar
- ¼ cup butter, softened
- 1 egg
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups finely chopped walnuts
Instructions
- Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
- Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour 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 the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
- Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
- Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
- Roll dough on a large, floured cloth into a 20×30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges. Roll up along the long edge like a jelly roll and pinch edges to seal. Coil 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 dough is gently pressed, about 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until top is golden brown, 40 to 45 minutes.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 245 mg |
| Sugars | 15 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy! For Easter2023❤️
Time intensive and involves some technique but this is a solid recipe that should produce a wonderful loaf if followed correctly.
This is almost identical to my grandmother’s recipe that she had written on a card! We called it “po-ca-teet-zuh” and I’m pretty sure my family is the only one who uses that pronunciation. I love reading the stories here of family traditions and names! There’s nothing quite like a big loving Croatian family gathering full of delicious treats like our Pocateetsa! 🙂 Thank you for sharing your recipe for more people to experience this delicious treat!
I’ve never eaten povitisa and am not much of a baker, but I decided to make this for Christmas brunch. I’m glad I did, because it was really yummy: not excessively sweet (like cinnamon rolls tend to be), and a great addition to the brunch table. And what was left is fabulous toasted on a griddle with a bit of butter! I made the recipe exactly as written except I substituted pecans for walnuts (because that’s what I had on hand) and the grated zest of one lemon for the lemon extract. Also, so it would be fresh from the oven for breakfast, I completely assembled it the night before and then covered and refrigerated it overnight, removing it from the fridge first thing in the morning and allowing it to rest and come to room temperature for an hour or so before baking. I will definitely be making this again.
takes a long time but it’s very worth it.
I made this yesterday. very easy, great with coffee. My husband said it was the best coffee desert i have ever made. That is saying something as i am 64 and bake all the time
This was very good… Esp dough. Only change I’d make is lemon zest instead of extract. The extract was fake/overwhelming.
This is a delicious recipe that makes for a great day spent on a holiday weekend with your family. I’ve made this with a different filling as well: thin slices of apples with cinnamon and butter. Give it a try just make sure that cut the apples thin and small enough to not rip the dough when its rolled
Wonderful recipe! And looks so beautiful once you cut into it. Will probably replace the lemon extract next time with extra vanilla (the lemon was overpowering for my taste). Really fun to make. Husband loved it.
Used pecans instead of walnuts. Really loved that it was not overly sweet and had a slight hint of lemon. Took Marianne`s advice and made two rolls also covered so it would not over brown. Delicious, will definitely make again. The dough came out really nice and I rolled with out the towel. Thanks for the recipe!
My husband just took a look at this creation as I was getting ready to photograph it, and he said it brought back many memories of his Croatian grandma’s work! It is a good thing that I’m about to leave the house, too, because otherwise I’d sit and eat the whole thing! Well, not really because it is very big, as you can tell from the amount of the ingredients. This is one of those recipes that looks better each time you make it because it does take practice. I had a difficult time rolling it out to 30×20, but that’s my fault because the only thing I did different from the recipe was to use butter rather than Crisco in the dough. I hope the submitter of this gem will post her photo because it is so MUCH better than this one. But I’ll keep trying! This is delicious! Now I don’t know if I want to give away part of it as planned! Thanks, StephaniCCP!