Okay, now seriously. I kind of feel bad. Because I really wanted to be a good blogger. I didn’t want to start yet again another post where I somewhat apologise for being absent for too long. So before I flew to Amsterdam a week ago I scheduled a very busy day of cooking and shooting and baking and shooting. With the aim to stick to my blog schedule. I wanted to post two new recipes while I was gone. I posted none like you might have guessed by now. Also, I didn’t post anything on Instagram for a week. Ooopsie. Can I still write “Life happened” or has this been overused lately? Not by me but in general. I feel like a lot of bloggers and Instagrammers are taking the summer off and enjoying time outside with their family and friends. I don’t blame them. That’s what I did in Amsterdam. Until…
Until I got a stomach flue and got completely knocked out. Ha, the joy of not wanting to see, hear, smell and definitely not taste anything that had to do with food. Surprisingly this was this first time something like that has ever happened to me while travelling. Considering that I have been to 70 countries including India, Asia and Latin America and my stomach never got upset about it. But there must have been something she didn’t like about The Netherlands. Maybe it was the excess coffee consumption. Though I don’t regret that because coffee in Amsterdam tastes amazing (yap, a coffee guide is coming soon). Either way, I really had a lovely time the first few days and I’m also not really sorry about my lack of posts last week.
I am however very happy to be back home again. I didn’t plan any travels until end of August so I do officially have more time dedicating to my blog. That’s something that really excites me. Not because I feel guilty when I’m not around but because I love this little corner and this community. I’ve so many posts lined up now from my recent travels, some finished recipes and new ideas. So let’s start with something Croatian. I talked about my recent trip to Croatia one one of my last posts and plenty on Instagram and my IG Stories. I hold my first food photography workshop in Zagreb and as one of the good bye gifts I received a typical Croatian cake called Potivica. It’s pronounced po-vee-teets-sa. Just in case you were wondering.
Usually served during the festive season this sweet walnut roll is popular throughout Eastern Europe. However it seems the Croatians have perfected the art of making Potivica. It’s either filled with a sweet chocolate walnut or a cinnamon walnut paste. The thin and fine layers of nut filling and sweet yeast dough make this dessert bread a beauty on the inside. I heard it takes some practise to get the swirl right. And although my version of Potivica is not picture-perfect yet it is vegan and tasted exactly like the walnut bread I received as a gift a few days earlier.
Croatian Walnut Swirl Bread (Povitica)
- 125 ml / 0.5 cup lukewarm walnut or any other plant based milk
- 9 grams / 1 sachet of active dry yeast
- 2 tbsp coconut sugar
- 300 grams /2 cups organic wheat flour, plus more
- 1 tbsp coconut oil
- ¼ - ½ tsp vanilla paste or powder
- Pinch of salt
- 300 g / 2 cups walnuts
- 6 tbsp coconut sugar
- 4 tbsp coconut oil
- 1 tsp cinnamon
- 125 ml / ½ cup walnut or any other plant based mylk
- 1 tbsp coconut oil
- 1 tsp coconut sugar
- Start by mixing lukewarm plant based milk with sugar and yeast. Wait for 10 min and check if you can see some foam on the surface. That means your yeast is activated and ready to go.
- Add flour, coconut sugar, oil, vanilla and salt to the milk yeast mixture and combine all ingredients.
- On a lightly floured surface knead dough, gradually adding flour a little at a time, until smooth and does not stick.
- Form a ball, put it back into the bowl, cover with a kitchen towel and put it at a warm place for at least one hour.
- In the meantime, make the filling. Blend or pureé walnuts, sugar, cinnamon, coconut oil and mylk in a food processor into a smooth paste.
- Grease loaf pan with coconut oil.
- Once the dough has doubled in size, roll dough on a lightly floured surface into a large rectangle (approx. 1m x 60 cm / 20 x 12 in). Starting in the middle, gentle stretch the dough out, using your hands. You want the dough to be very thin. Make sure it doesn't stick to the surface before topping it with the walnut paste.
- Spoon walnut paste onto dough and spread evenly. Gently roll the dough.
- Transfer dough to pan. There are no rules, just place the dough in the form either by creating an "U" and then again another "U" on top or any other way is fine too.
- Set in a warm place for 30-60 min or until dough has doubled again.
- Preheat oven to 180°C/ 350 °F.
- Brush dough with coconut oil and sugar. Bake for 15 min and then reduce heat to 150°C/300°F and bake for another 30-45 min or until a toothpick inserted in middle comes out clean.
*Recipe inspired by The Greedy Vegan