Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread Recipe -
Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread Recipe
  • READY IN 4+ hrs

Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread

Recipe by  

"I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!"

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Ingredients Edit and Save

Original recipe makes 1 loaf bread Change Servings
  • PREP

    45 mins
  • COOK

    40 mins

    4 hrs 40 mins


  1. Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
  3. 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.
  4. Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
  5. Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
  6. Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
  7. Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
  8. Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
  9. Preheat oven to 325 degrees F (165 degrees C).
  10. Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.
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Reviews More Reviews

Jan 10, 2014

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 30x20, 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!

Jan 16, 2014

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!


4 Ratings

Mar 05, 2015

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.

Jan 24, 2015

My father is from Rijeka, croatia and he raved about this delicious bread. He did correct me when i called it povititsa because his mother called it (Croatian Orahnjaca). I am not sure who is correct but this is a blast to make. i wanted it be perfect so I googled how to roll the dough and roll it out with an old tablecloth. I don't have a link but there are many videos showing the traditional way to make this. I was impressed with the one loaf I made but watching the professionals, they make 18 or more loaves at a time to give as gifts during the holidays. Wow. I do recommend that you chop / grind the walnut mixture until it is is very very fine and that the mixture is spread evenly over the entire dough. Sretno (good luck I think).


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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