Instructions: 1. Heat milk until scalded; add salt and sugar. Add warm water right before using to make mixture; cool.

2. Mix eggs and Crisco, and add to the milk mixture.

3. Dissolve yeast in warm water and add 1 tsp. sugar. Let set and ferment 15 minutes or until double its size. Add yeast mixture to above mixtures and mix well. Use 8 to 10 cups flour or more as required. Add 4 to 6 cups flour to above mixture to choke liquid and beat well. Knead the rest of the flour (or more as required) into the dough until no longer sticky. Grease large bowl and put dough into bowl, turning the dough over once so the top would be greased, and let rise about 1 hour. Punch dough down and knead a little, and divide dough into 5 doughs. Put dough into greased bowls and let rise again, about 1 hour, or until double its bulk. Punch dough down and stretch to rectangle, approximately 18x24 inches, on floured cloth. Spread Nut Filling on dough. Take edge of cloth and roll up from longest side. Fold dough in half and place in greased pan. Let rise 1 hour. Beat 2 tsp. water into an egg yolk and spread mixture on top of bread. Bake at 350F for 1 hour and 15 minutes.

Nut Filling:
Combine all ingredients in large saucepan; cook until sugar is dissolved.

Cool mixture.

NOTES : This traditional Croatian dessert bread is very popular around Kansas City. Nuts, cheese, or fruit are rolled into a cake like bread dough and then baked to perfection. Flavors are English Walnut, Cream Cheese and Apple. [reggie@reggie.com]

I attended the annual Serbian Festival at the St. George Serbian Orthodox Church in Kansas City, Kansas this weekend. Povitica was just one of the many wonderful specialties we tried there.

Rich dough filled with ground nuts, butter, touch of cinnamon and egg rich topping. Traditionally served at weddings and all holidays. An international favorite!

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