Directions

1. 1

   Combine the flour and caster sugar in the bowl of a freestanding mixer fitted with a dough hook. Place the salt on one side of the bowl and the yeast on the other side, keeping them separate. Add the melted butter, beaten egg, vanilla seeds, and warmed milk. Start mixing on low speed until the dough begins to come together, then increase to medium speed and mix for 5–8 minutes until the dough is soft, smooth, and elastic.

2. 2

   Transfer the dough to a lightly oiled mixing bowl, cover tightly with cling film, and let it rise at room temperature for about 1 hour until it has at least doubled in size. Meanwhile, butter a 1kg loaf tin.

3. 3

   Prepare the filling by gently heating the butter and milk in a small saucepan until the butter is completely melted. Remove from heat and set aside.

4. 4

   Combine the walnut pieces, vanilla seeds, caster sugar, and cocoa powder in a food processor. Pulse until the mixture resembles coarse sand. Add the beaten egg yolk and the cooled butter-milk mixture, then pulse until the filling just comes together. Reserve.

5. 5

   Place a large clean kitchen sheet on a work table and dust it generously with flour. Turn the risen dough onto the sheet and roll it out to a rectangle measuring approximately 50cm × 30cm (20in × 12in). Brush the entire surface with the 15g of melted butter.

6. 6

   Dust your hands with flour and carefully slide them underneath the dough. Using the backs of your hands, gently stretch the dough from the center outward, working slowly and evenly until it becomes very thin and translucent — you should be able to see the sheet beneath it. The dough should now measure approximately 100cm × 60cm (40in × 24in).

7. 7

   Spread the walnut-cocoa filling evenly over the stretched dough, covering it completely. If the filling has thickened while standing, add a small amount of warm milk to loosen it to a spreadable consistency.

8. 8

   Starting at one of the long edges, carefully lift the kitchen sheet and gently roll the dough up tightly, like a Swiss roll, working toward the opposite long edge.

9. 9

   Carefully transfer the rolled dough to the buttered loaf tin. Position one end of the roll in a bottom corner, then fold the roll back on itself to create a U-shape along the length of the tin. Fold it back again to create a second U-shaped layer on top.

10. 10

    Place the loaf tin inside a clean plastic bag and let the dough rise at room temperature for 1 hour.

11. 11

    Preheat the oven to 180°C (160°C fan / 350°F / Gas 4).

12. 12

    Brush the top of the risen dough with the beaten egg white. Bake for 15 minutes at the initial temperature. Reduce the oven temperature to 150°C (130°C fan / 300°F / Gas 3) and continue baking for a further 45 minutes until the top is golden-brown. If the top begins to brown too quickly, cover it loosely with foil.

13. 13

    Remove from the oven and allow the povitica to cool in the tin for 30 minutes. Turn out onto a wire rack and cool completely before slicing.

14. 14

    Whisk the icing sugar with a few drops of cold water until you achieve a smooth, runny icing. Drizzle over the cooled povitica and serve.