Saturday, 27 September 2014

Paul Hollywood's Povitica - Great Bloggers Bake Off

This week was advanced dough on The Great British Bake Off. I love working with dough so decided to have a go at the Povitica.

I have followed the recipe that was used on the programme as it was a bake that I have never heard of before let alone made. I used the recipe that is featured in The Great British Bake Off - Big Book of Baking or you can also see the recipe here.

This is a loaf that I have never made before and I love to have a challenge!

This is how I did...

Paul Hollywood's Povitica


For the dough

300g plain flour
40g caster sugar
7g salt
10g fast action yeast
30g butter, melted
1 egg
150mls warm full fat milk
1/2tsp vanilla paste

For the filling

60g butter
60mls full fat milk
280g walnut pieces
100g caster sugar
2tbsp cocoa powder
1/2tsp vanilla paste
1 egg yolk

For topping

15g butter, melted
1 egg white
100g icing sugar


1 - To prepare the dough use an electric mixer with a dough hook. Take the bowl and add the flour and sugar. Place the salt on one side and the yeast on the other side. Add the melted butter, milk, egg and vanilla paste and mix on a slow speed until you have a rough dough.

2 - Increase the speed to medium and leave to mix for 8 - 10 minutes or until you have a smooth elasticated dough.

3 - Tip the dough into a large oiled bowl, cover and leave to prove for about an hour or until the dough has doubled in size.

4 - To prepare the filling place the butter and milk in a pan and heat until the butter has melted then remove from the heat. Stir in the vanilla paste.

5 - Place the walnut pieces, sugar and cocoa powder into the bowl of a food processor and blitz until you have a smooth powder.

6 - Pour in the butter, milk and vanilla paste and blitz until you have a paste and leave on one side at room temperature.

7 - Cover a table or large section of worktop in either a smooth table cloth or bed sheet and flour well.

8 - Remove the dough from the bowl and without knocking it back roll out the dough into a large rectangle.

9 - Using your hands stretch out the dough into a rectangle that is about 1 metre long.

10 - Take the filling and spread over the dough evenly.

11 - Take the long side closest to you and roll the dough tightly like a Swiss roll.

12 - Gently lift the rolled dough and place in a 1kg loaf tin in a U shape, continue laying the rolled dough over to create a second U shape.

13 - Place the tin in a large bag and leave to prove for about an hour.

14 - Pre heat the oven to 180C.

15 - Place the tin in the centre of the pre heated oven and bake for 15 minutes on 180C then reduce the temperature to 150C and bake for a further 45 minutes. Keep a close eye on the bake and once it gets a nice golden colour on the top cover with foil to prevent it burning.

16 - Once thoroughly baked leave to cool for 30 minutes in the tin before removing and finishing to cool off on a cooling rack.

17 - Once cooled completely mix the icing sugar with a little water and drizzle over the top.

This is a delicious bake with a Nutella flavoured filling. This was a bake that was enjoyed by everyone and I will be baking it again. I may even try some new flavour combinations next time!

I was delighted when I cut into the loaf to find that it was baked though and was a lovely, light dough..

Enjoy x

As always I am joining in with The Great Bloggers Bake Off that is hosted by the lovely Jenny at Mummy Mishaps and My #GBBO Bake Along that is hosted by the lovely Lucy at Supergolden Bakes.

GBBO badge (1)

I was kindly sent vouchers for Kerrygold butter which I used in this recipe.


  1. Wow! Go you! I saw it on GBBO and thought it was amazing! You have done better then some of the people on there x

    1. Thank you lovely :-) it really was not as hard as it looked x

  2. wow Kirsty you did so well - it looks amazing and you rolled your dough out so thin too. i think i would have broken mine!
    thank you for linking up lovely x x

    1. Thank you Jenny :-) it really was not as hard as it looked on the programme, I really did enjoy making it xx


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