Chocolate Swirl Povitica is a visually striking and deliciously indulgent loaf that fuses the Eastern European tradition of layered sweet bread with the soft, moist texture of a coffee cake. Each slice reveals mesmerizing chocolate spirals, creating a rich, nutty, and comforting treat perfect for brunch, dessert, or a mid-morning coffee companion.
Why You’ll Love This Recipe
This bake is a perfect blend of impressive looks and irresistible taste. The soft, enriched dough wraps around a sweet chocolate filling, forming delicate layers that bake into a tender, golden loaf. Unlike many decorative breads, this one is as flavorful as it is beautiful, with hints of cinnamon, cocoa, and optional nuts enhancing every bite. It’s ideal for holidays, gatherings, or anytime you want to wow with a homemade bread that tastes as good as it looks.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/4 cups all-purpose flour
For the Chocolate Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts or pecans (optional)
directions
- Activate the Yeast
In a bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Make the Dough
Add melted butter, salt, and egg to the yeast mixture. Stir to combine. Gradually add flour and mix until a soft dough forms.
Knead for 8–10 minutes on a floured surface until smooth and elastic.
Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled in size. - Prepare the Filling
In a separate bowl, mix softened butter, sugar, cocoa powder, cinnamon, and vanilla until smooth and spreadable. Stir in nuts if using. - Roll and Fill the Dough
On a floured surface, roll the dough into a large rectangle (about 12×20 inches).
Spread the chocolate filling evenly over the surface. - Shape the Loaf
Roll the dough tightly from the short side to form a log. Coil or fold the log into a greased loaf pan, tucking or layering as needed to fit. - Final Rise and Bake
Cover and let rise again for 30–45 minutes until slightly puffy.
Preheat the oven to 350°F (175°C).
Bake for 40–45 minutes, or until golden brown and a skewer inserted into the center comes out clean. - Cool and Slice
Let the loaf cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before slicing to reveal the swirls.
Servings and timing
- Servings: 10 slices
- Prep Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Baking Time: 45 minutes
- Total Time: 2 hours 35 minutes
- Calories: 310 kcal per slice
Variations
- Nut-Free: Omit nuts entirely or substitute with a seed butter swirl for added richness.
- Espresso Twist: Add 1 teaspoon of instant espresso powder to the filling for a mocha flavor.
- Citrus Zest: Incorporate orange zest into the dough or filling for a bright contrast to the chocolate.
- Mini Loaves: Divide dough and filling into smaller portions to create individual-sized povitica loaves.
- Glaze Finish: Brush with a simple powdered sugar glaze or honey after baking for a glossy top.
storage/reheating
Wrap the loaf tightly in foil or plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 1 month. Reheat slices in the oven or briefly in the microwave before serving for a warm, cake-like texture.
FAQs
What is povitica?
Povitica (pronounced poh-vee-TEET-sa) is a traditional Eastern European sweet bread, typically filled with nuts, spices, and sugar, and known for its rolled, layered appearance.
Can I make this ahead of time?
Yes, the dough can be prepared a day ahead and refrigerated overnight. Let it come to room temperature before rolling and shaping.
Why is my dough not rising?
Make sure your yeast is fresh and that the milk is warm, not hot. Temperatures above 115°F can kill the yeast.
Can I use bread flour instead of all-purpose?
Yes, bread flour can be used for slightly more structure, though all-purpose provides a softer crumb more typical of cake-like loaves.
How do I get even swirls?
Roll the dough tightly and evenly. Use a ruler to keep the dough rectangular and maintain a uniform log shape.
Is it okay to skip the second rise?
No, the second rise helps develop texture and lightness in the final loaf. Skipping it may result in a denser bread.
Can I make this recipe gluten-free?
A gluten-free flour blend may work, but results may vary as povitica relies heavily on gluten for its texture and structure.
Can I make this without eggs?
Yes, substitute the egg with 1/4 cup unsweetened applesauce or a flax egg, though texture may be slightly different.
How should I serve this?
Serve sliced with tea or coffee, lightly toasted, or as a dessert with whipped cream or fresh fruit.
Can I double the recipe?
Yes, this recipe doubles well. Make two loaves or experiment with different fillings in each.
Conclusion
Chocolate Swirl Povitica (Coffee Cake-Style) is a stunning and delicious treat that marries the intricacy of traditional Eastern European baking with the cozy familiarity of a coffee cake. Rich, soft, and beautifully layered, it’s a perfect centerpiece for brunch tables, festive gatherings, or a special homemade gift. With its bold flavors and eye-catching design, this loaf is sure to impress every time.
PrintChocolate Swirl Povitica
A stunning fusion of Eastern European povitica and coffee cake, this chocolate swirl loaf features soft, sweet dough spiraled with a rich cocoa filling. Every slice reveals beautiful layers, making it as eye-catching as it is indulgently delicious.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts or pecans (optional)
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter, salt, and egg. Mix well. Gradually add flour, stirring until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Meanwhile, prepare the filling by mixing softened butter, sugar, cocoa powder, cinnamon, vanilla, and chopped nuts (if using) until smooth and spreadable.
- Roll the dough on a floured surface into a 12×20 inch rectangle. Spread the filling evenly over the dough.
- Roll tightly from the short side into a log. Coil or fold the log into a greased loaf pan to fit.
- Cover and let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake the loaf for 40–45 minutes, or until golden and a skewer comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
- For finer swirls, roll the dough thin and evenly before adding filling.
- Optional glaze: Brush with a sugar syrup or light icing after baking for extra shine.
- Store wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
- Chopped nuts add texture and enhance the nutty depth, but can be omitted for a smoother filling.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg