Povitica is a traditional Eastern European bread known for its intricate swirls and rich fillings. Our Cream Cheese Povitica recipe puts a delicious twist on this classic by combining the tangy smoothness of cream cheese with the tender, buttery dough. It’s a perfect treat for celebrations or cozy gatherings.
Making povitica might seem intimidating, but with our step-by-step guide, you’ll find it surprisingly approachable. The result is a beautifully layered bread that’s as stunning as it is flavorful. Whether you’re new to baking or a seasoned pro, this recipe will quickly become a favorite in your kitchen.
Ingredients
To make our Cream Cheese Povitica, we need to gather ingredients for both the delicate dough and the luscious cream cheese filling. Each element plays a crucial role in creating the perfect balance of texture and flavor.
Dough Ingredients
Our dough is the foundation of this traditional bread. It should be tender yet sturdy enough to hold the beautiful swirls of filling.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 4 cups (480 g) | Sifted for light texture |
| Granulated sugar | 2 tablespoons | |
| Active dry yeast | 2 ¼ teaspoons (1 packet) | Proofed in warm water |
| Warm milk | 1 cup (240 ml) | Approximately 110°F / 43°C |
| Unsalted butter | ¼ cup (57 g) | Melted |
| Large eggs | 2 | Room temperature |
| Salt | 1 teaspoon | Enhances flavor |
Filling Ingredients
The filling is the star of our Cream Cheese Povitica, offering a tangy, creamy richness.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 8 ounces (226 g) | Softened to room temperature |
| Granulated sugar | ½ cup (100 g) | Adjust for sweetness preference |
| Vanilla extract | 1 teaspoon | Adds depth and aroma |
| Lemon zest | 1 teaspoon | Freshly grated for bright flavor |
| Large egg yolks | 2 | Helps thicken filling |
| Ground cinnamon | ½ teaspoon | Optional, enhances warmth and spice |
| Salt | Pinch | Balances flavors |
By preparing these ingredients with care, we set ourselves up for success crafting a truly unforgettable Cream Cheese Povitica.
Equipment Needed
To create our Cream Cheese Povitica successfully, having the right equipment at hand is essential. Each tool plays a crucial role in shaping the dough, preparing the filling, and achieving those signature swirls.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowls | For combining dough and mixing filling ingredients thoroughly |
| Stand Mixer with Dough Hook | To knead the dough evenly and save effort (optional but highly recommended) |
| Rolling Pin | To roll out the dough paper-thin for delicate layers |
| Clean Kitchen Towel or Plastic Wrap | To cover the dough during proofing and prevent drying |
| Pastry Brush | For applying melted butter on the dough before rolling |
| Sharp Knife or Bench Scraper | To trim edges and help shape the rolled dough |
| Baking Sheet or Parchment Paper | To prevent sticking during baking |
| Oven Thermometer | To maintain precise baking temperature for perfect crust and crumb |
Step-by-step, we start by mixing and kneading the dough using our bowls and stand mixer (if available). After letting the dough rest, we use a rolling pin to stretch it carefully into a thin sheet. Keeping the dough covered with a kitchen towel during resting phases helps maintain its moisture and elasticity.
Next, we spread our luscious cream cheese filling evenly, using the edge of a spatula or the back of a spoon to smooth it out before rolling tightly. Brushing with melted butter using the pastry brush adds an inviting golden crust after baking.
Finally, having a sharp knife on hand lets us trim and shape the dough neatly, while baking on appropriately lined sheets ensures easy removal and even heat distribution.
By preparing these tools before diving into our Cream Cheese Povitica, we set ourselves up for a smooth baking experience and a beautifully layered, tender, and flavorful bread.
Prep Work
Proper prep work sets the foundation for our Cream Cheese Povitica to turn out perfectly tender and flavorful. Let’s carefully prepare the dough and the luscious cream cheese filling to ensure seamless assembly.
Preparing the Dough
We begin by activating the yeast. Dissolve 2 1/4 teaspoons of active dry yeast in 3/4 cup of warm milk (110°F) with 1 tablespoon of granulated sugar. Let it sit for 5–10 minutes until frothy.
Next, in a large mixing bowl, we combine:
- 3 1/2 cups of all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
We add to this the yeast mixture, 2 large eggs (room temperature), and 1/4 cup of melted unsalted butter. Using a stand mixer fitted with a dough hook, we knead on medium speed for about 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
After kneading, we transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
| Ingredient | Quantity | Notes |
|---|---|---|
| Active dry yeast | 2 1/4 tsp | Dissolved in warm milk |
| Warm milk | 3/4 cup | About 110°F |
| Granulated sugar | 1 tbsp + 1/4 cup | For yeast activation and dough |
| All-purpose flour | 3 1/2 cups | Sifted if possible |
| Salt | 1 tsp | Enhances flavor |
| Large eggs | 2 | Room temperature |
| Unsalted butter | 1/4 cup | Melted |
Making the Cream Cheese Filling
While the dough rises, we prepare our signature cream cheese filling that gives the povitica its creamy tang.
In a mixing bowl, we combine:
- 8 oz softened cream cheese
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- A pinch of salt
We beat these ingredients with a hand mixer until the filling is smooth, creamy, and well combined. This mixture should be thick but spreadable.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Softened cream cheese | 8 oz | Base of the filling |
| Granulated sugar | 3/4 cup | Sweetening |
| Egg yolks | 2 | Adds richness |
| Vanilla extract | 1 tsp | Flavor enhancement |
| Ground cinnamon | 1 tsp | Warm spice note |
| Lemon zest | 1 tsp | Brightness |
| Salt | Pinch | Balances sweetness |
These prep steps ensure our Cream Cheese Povitica has the perfect balance of tender dough and rich, tangy filling—setting the stage for beautiful rolling and baking.
Directions
Follow these precise steps to shape our Cream Cheese Povitica into the stunning, flavorful bread it is meant to be. Careful execution at each stage ensures beautiful swirls and perfect texture.
Rolling Out the Dough
- Lightly flour a clean surface and your rolling pin to prevent sticking.
- Place the risen dough onto the surface and gently press it down to release any air bubbles.
- Roll the dough from the center outward, turning frequently, to form a thin, even rectangle about 18 by 24 inches.
- Aim for approximately 1/8 inch thickness so the dough is delicate but sturdy enough to hold the filling.
- Keep the edges as neat as possible for an even roll later.
Spreading the Cream Cheese Filling
- Using a spatula or the back of a spoon, spread the prepared cream cheese filling evenly over the rolled dough.
- Leave a 1-inch border along all edges uncovered; this prevents filling leakage and helps seal the roll.
- Spread the filling gently to avoid tearing the dough but ensure a consistent layer covering the entire surface.
- As you spread, notice the creamy texture and the subtle vanilla and lemon scents that hint at the rich flavor inside.
Rolling the Povitica
- Starting from one of the shorter edges, carefully lift the dough and begin rolling it tightly but gently.
- Use your fingertips to tuck in the edges as you roll to maintain a neat cylinder shape.
- Once rolled, pinch the seams and ends to seal the roll and prevent filling from escaping during baking.
- Transfer the roll seam-side down onto a parchment-lined baking sheet.
- Optionally, shape the roll into a ring or spiral for a traditional look, arranging it carefully to preserve the swirl pattern.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | Ensure oven is fully preheated before baking |
| Bake | 350°F (175°C) | 35-40 minutes | Bake until povitica is golden brown and cooked through |
| Cooling | Room temp | 20 minutes | Cool on rack to set interior and enhance texture |
- Bake the Cream Cheese Povitica until the crust is golden and crisp, and the filling sets into luscious swirls.
- Let it cool completely to allow the flavors to meld and make slicing easier.
- As the bread cools, the aroma of cinnamon, vanilla, and lemon zest fills the kitchen—a true sign of success.
Cooling and Serving Suggestions
After baking our Cream Cheese Povitica to a perfect golden brown, proper cooling is essential to set its delicate crumb and enhance the flavor. We recommend placing the bread on a wire rack immediately after removing it from the oven. This allows air to circulate evenly, preventing sogginess and preserving the tender texture.
Cooling Steps:
- Remove the povitica from the pan carefully using a spatula or bread lifter.
- Place it on a wire rack and allow it to cool for at least 1 hour before slicing.
- Resist the urge to cut it too soon; cutting while warm can cause the filling to ooze and the bread to crumble.
Serving Tips:
Our Cream Cheese Povitica shines best when served slightly warm or at room temperature. Here are some ways to enhance your serving experience:
- Slice into ½-inch thick pieces to showcase the intricate cream cheese and cinnamon swirls.
- Serve alongside a cup of hot coffee, tea, or spiced cider to complement the tangy richness.
- For an indulgent twist, lightly toast slices and spread with a dab of butter or a drizzle of honey.
Storage Recommendations:
To preserve freshness, store your povitica properly as outlined below:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap in plastic wrap or foil |
| Refrigerator | Up to 1 week | Store in an airtight container |
| Freezer | Up to 3 months | Wrap tightly in foil and freeze bag |
“Allowing the povitica to rest and cool fully unlocks its true flavor and makes slicing neater and easier.“
By following these cooling and serving suggestions, we ensure each bite of our Cream Cheese Povitica delights with its tender dough and luscious filling, making every occasion a memorable one.
Make-Ahead and Storage Tips
Mastering the Cream Cheese Povitica means planning ahead for optimal freshness and flavor. Here are our top tips to help you prepare, store, and enjoy this rich Eastern European bread at its best.
Make-Ahead Strategies
- Prepare in Advance: We recommend assembling and shaping the povitica the day before baking. After rolling and forming the dough, wrap it tightly in plastic wrap and refrigerate overnight. This resting period enhances flavor development and makes for easier slicing after baking.
- Par-Bake Option: For gatherings, consider baking the povitica until just golden (about 25 minutes). Let it cool, then wrap and refrigerate or freeze. Finish baking fresh before serving to retain that warm, just-baked texture.
Cooling and Wrapping
- Always allow the povitica to cool completely on a wire rack for at least 1 hour after baking. This step sets the crumb and prevents the filling from becoming too soft or runny.
- Wrap cooled bread tightly in plastic wrap or aluminum foil before storing to protect its moisture and prevent drying out.
Storage Guidelines
To maintain your Cream Cheese Povitica at peak freshness use the table below as a reference:
| Storage Method | Duration | Storage Tips | Serving Notes |
|---|---|---|---|
| Room Temperature | 2 days | Wrap tightly in plastic wrap | Best sliced and served same day |
| Refrigerator | Up to 1 week | Place in airtight container | Reheat lightly before serving |
| Freezer | Up to 3 months | Wrap in plastic wrap + foil | Thaw overnight; warm before slicing |
Reheating Recommendations
- For a freshly baked taste, warm slices in a 325°F (163°C) oven for 8-10 minutes.
- Alternatively, toast slices lightly and serve with a pat of butter or a drizzle of honey for extra indulgence.
“Storing your Cream Cheese Povitica properly ensures every bite keeps its tender dough and luscious filling intact — ready to delight your senses anytime.“
By incorporating these make-ahead and storage tips, we can enjoy the luxurious texture and tangy cream cheese filling long after baking day.
Conclusion
Mastering Cream Cheese Povitica brings a rewarding blend of tradition and flavor to our kitchen. With patience and attention to detail, we create a stunning bread that’s as delicious as it is beautiful.
Whether for special occasions or cozy moments, this recipe offers a unique way to share warmth and joy with those we care about. Let’s keep exploring and perfecting this timeless treat together.
Frequently Asked Questions
What is Povitica?
Povitica is a traditional Eastern European bread known for its thin, rolled dough layered with rich fillings, creating distinctive swirls. It’s often served during celebrations and cozy gatherings.
What makes Cream Cheese Povitica different?
Cream Cheese Povitica features a tangy, creamy cream cheese filling blended with cinnamon, lemon zest, and vanilla inside tender, buttery dough, offering a flavorful twist on the classic recipe.
Is making Povitica difficult?
No, making Povitica can be approachable. Following a step-by-step guide simplifies the process, allowing both novice and experienced bakers to successfully create this beautiful bread.
What are the key ingredients for the dough?
The dough requires all-purpose flour, sugar, active dry yeast, warm milk, unsalted butter, eggs, and salt, which combine to give a tender yet sturdy texture.
What ingredients are in the cream cheese filling?
The filling includes softened cream cheese, sugar, egg yolks, vanilla extract, lemon zest, ground cinnamon, and salt for a rich, tangy flavor.
What equipment do I need to bake Povitica?
Essential tools include mixing bowls, a stand mixer with a dough hook, rolling pin, pastry brush, sharp knife or bench scraper, and baking sheets or parchment paper.
How long does it take to prepare the dough?
After mixing and kneading, the dough needs to rise until doubled in size, which usually takes about 1 to 1.5 hours depending on room temperature.
What temperature and time are best for baking Povitica?
Preheat your oven to 350°F (175°C) and bake the Povitica for 35-40 minutes until it turns golden brown.
How should I cool Povitica after baking?
Cool the bread on a wire rack for at least one hour to set the crumb and prevent filling from oozing when sliced.
What’s the best way to serve Cream Cheese Povitica?
Serve slightly warm or at room temperature, sliced about ½-inch thick, ideally with hot beverages or toasted lightly with butter or honey.
How do I store leftover Povitica?
Wrap it tightly for room temperature storage up to two days, refrigerate in an airtight container for up to a week, or freeze wrapped well for longer storage.
Can I prepare Povitica ahead of time?
Yes, you can assemble and shape it a day before baking or par-bake it for gatherings, then reheat before serving to retain freshness.