The Zajednicar, Jan. 3, 1996:
Kansas City, KS - In 1993, Emily Novak and Don Wolf in Kansas City, put their
talents together and produced a video tape on "How To Make Povitica".
All the proceeds beyond the cost of producing the tape go to St. Theresa's Orphanage in
The sales have been steady with over 1400 orders going throughout the United States and
Canada. This December, Juanita Copeland, the owner of a local Cook Book shop in Kansas
City, asked if she could market the video tapes in her store. We agreed with the
stipulation that the profits go to the orphanage. Emily Novak, who is the "star"
of our video was asked to sign autographs at the store along with giving out free samples
of the bread.
Within two days, over 140 video tapes were sold at $20 each and the orders are still
coming in. A local TV show will feature the video and the food editor of the Kansas City
Star newspaper has also written an article about the tape. We were told that the article
may be syndicated and the whole country will know how to order the tape on making
And this brings us to a little mystery which we would like to have some help with from our
We have heard this Croatian bread called Orahnjaca, Potica or Povanica. But in the village
that Emily and my family come from, Gerovo, in Gorski Kotar, we call it Povitica. There is
even a commercial baker in Kansas City that markets the bread as "Strawberry Hill
Povitica". (Strawberry Hill being the region where our ancestors settled at the turn
of the century.) What do you call it where your ancestors came from? What is the origin of
the word Povitica? E-mail me here.
If you would like a video tape on how to make this wonderful bread which also includes a
short history of Strawberry Hill and backed by tamburitza music by our local musicians,
make out a check for $US 24.50 ($20 for tape + $4.50 shipping) to Povitica,
and send it to:
3117 Merriam Lane
Kansas City, Kansas 66106
If you need it quicker, call my office, Wolf Photography, 913/384-9653 and my wife Mary
will take your order. Sister Katarina and the children of St. Theresa's Orphanage in
Zagreb will be thankful.
Please visit my website at: http://www.Wolfphoto.com/
How To Make:
Let me just add that this is not a bread but a cake. In
fact it's a Croatian walnut roll. I have copied these two related recipes from Croatian
Cuisine written by Alojzije and Ruzica Kapetanovic.
(Poppy Seed Roll)
3 1/2 c. flour
3/4 c. milk
1/4 c. sugar
2 cakes yeast
2 egg yolks
1 tsp. lemon rind, grated
6 tbsp. melted butter
1/4 tsp. salt
Allow the yeast to rise in one quarter cup of warm milk until doubled in size. Sift the
flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the
remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well
and beat with a wooden spoon until blisters begin to form on the dough. Place in a greased
bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until
doubled in bulk.
Divide the dough into two sections. Roll each section out very thin, brush with melted
butter and fill with poppy seed filling. Roll like a savijaca* by filling the edge of the
table-cloth on which the dough was rolled out. Place the two sections of MAKOVNJACA on a
well greased baking sheet and allow to rise in a warm, draft-free place for another half
hour. Brush the rolls with a well beaten egg white and bake at 350 F for about an hour
until they become golden. Cool before slicing and serving.
2 c. ground poppy seeds
1/2 c. sweet cream
3 tbsp. raisins
1/2 c. sugar
4 tbsp. honey
1/2 tsp. cinnamon
1 tbsp. rum
1 tsp. lemon rind
Mix the finely ground poppy seeds, the lemon rind, raisins, sugar and cinnamon. Spread
this mixture over the rolled out dough. Heat the cream. Combine the cream, honey and rum
and pour this mixture over the poppy seeds. Roll the MAKOVNJACA up like a sajivaca.
* savijaca is 'a roll' in Croatian.
1/2 c. melted butter
3/4 c. sugar
1 c. hot milk
2 tbsp. strawberry jam
1 lb. walnuts, ground
1 tsp. grated lemon peel
1/4 c. raisins
1 tsp. cinnamon
2 tbsp. rum
Prepare the OREHNJACA dough in the same manner as the MAKOVNJACA dough.
Pour the scalded milk over the walnuts. Combine with the remaining ingredients and allow
to cool before spreading over the dough. Fill with the walnut filling. Bake according to
the directions for MAKOVNJACA.
Date: Sat, 12 Jul 1997 12:22:01 -0600
Subject: Croatian Cakes
From: "Barry S. Marjanovich" <email@example.com>
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