Chocolate Orange Maple Povitica
a sweet treat recipe
Heather is a baker with a passion for creating elevated, yet easy-to-follow dessert recipes. Her background in photography and videography, paired with an insatiable sweet tooth, led to early success on social media with engaging videos of her decadent creations. As a recipe developer, she pairs traditional bakes with novel flavor combinations, and brings them to life through artful visuals. Follow along to find something sweet at
@youthsweets on Instagram and
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youthsweets.com.
Chocolate orange maple pecan filling swirled inside layers of an enriched bread dough and topped with a chocolate glaze.
TIME (ACTIVE) | 1 H 45 M
TIME (INACTIVE) | 2 H
TOTAL | 3 H 45 M
1 SERVING
| loaf
SPECIAL EQUIPMENT:
ROLLING PIN
OFFSET SPATULA
STAND MIXER
FOOD PROCESSOR
FOOD SCALE
9X5-INCH LOAF PAN
PASTRY BRUSH
WHISK
LARGE BOWL
Do ahead
- Grease a large bowl for the dough to proof. Grease a 9x5-inch loaf pan.
Make the dough
- In a medium saucepan, warm together the butter and milk, just until the butter melts. Do not boil. Remove from the heat to cool.
- In a large bowl (or stand mixer bowl, if using), whisk together the flour, sugar, salt and yeast.
- When the butter and milk mixture cools down to lukewarm (100°F-110°F), add it to the dry ingredients. Add the egg and vanilla, and mix (with the dough hook, if using a stand mixer).
- Once a dough forms, knead until the dough passes the windowpane test. If using a stand mixer, continue mixing with the dough hook until it passes the windowpane test, 10 minutes or more on medium.
How to conduct a windowpane test: Pinch off a small bit of dough. Slowly pull the dough out from the center with your fingers. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not ready yet. Keep kneading for a few minutes and check again.
- When it passes the test, place it in a greased bowl and cover. Proof for 1 hour or until doubled in size.
Make the filling
- Melt 4 ½ tablespoons (64g) of the unsalted butter. Set aside to let cool to room temperature.
- In a small bowl, rub the granulated sugar and orange zest together. Add to the bowl of a food processor or blender. Add the toasted pecans, Cacao-Maple Melange Blend, Selefina Cacao Powder, the Selefina Maple Sugar Powder and kosher salt as well. Pulse until finely chopped.
- Add the orange juice, cooled melted butter, egg yolk and vanilla. Pulse until completely combined.
Rolling and shaping
- Prepare a large work surface, such as a large island or dining table, by washing it down thoroughly, drying it and sprinkling it with flour.
- Punch down the dough and roll it out to a 12x20-inch rectangle with a rolling pin.
- Melt the remaining (49g) unsalted butter. Brush it onto the surface of the dough. Roll with the rolling pin or stretch gently with the backs of your hands underneath the dough until it is 24x40 inches. Be careful not to tear the dough. It helps to roll and stretch at the same time.
- Spread the filling** evenly and gently across the dough with an offset spatula. I find it easiest to place small dollops all over and then spread carefully to avoid tearing the dough.
- Roll from the longer side into a log. Lay the end of the dough log in the pan in a U-shape, then repeat over the top, looping the rest of it into another U. See this video (by Meadow Brown Bakery) for help.
- Cover loosely and let rise for 1 hour. Preheat the oven to 350°F.
Bake the loaf
- When ready to bake, uncover and brush the top of the loaf with the reserved egg white. Bake at 350°F for 15 minutes, then reduce the heat to 300°F and bake another 45-55 minutes. If the top is browning too much, cover with foil. The bread is done when it reaches an internal temperature of 190°F.
- Cool in the pan on a wire rack for 30 minutes, then remove the loaf to cool completely.
Make the icing
- In a microwave-safe bowl, combine the chocolate and cream. Microwave in 30-second bursts and stir slowly until completely melted together and smooth.
- Let cool slightly, then pour the mixture over the cooled loaf.
Store in an airtight container at room temperature for 3-4 days.
*Toast raw pecan halves spread in a single layer on a baking sheet in a 350°F oven for 10-12 minutes. Watch closely for burning.
**If the filling becomes too stiff, thin it with a bit of warm water or milk until spreadable.
high fat (20-22%)
powder
Our cacao powder has the more-prized high-fat content. This natural cacao powder will yield rich chocolatey flavor in baked goods. No sugars have been added to this raw ingredient.
0.25 oz - PORTION$0.50
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
powder
Fine, golden maple sugar powder, dry and easy to store, perfect for baking, toppings, and savory rubs, with rich flavor.
0.39 oz - PORTION$0.50
3 oz - JAR$5
3 oz - REFILL$4
16 oz - REFILL$13
Bakes and Bevvies Blend
spice blend collab
Introducing my Cacao-Maple Mélange, a spice blend born from the crossroads of my Swiss heritage and Canadian home. Inspired by the breathtaking Swiss Alps and the maple-laden landscapes of Canada, Cacao-Maple Mélange is a celebration of two distinct cultures united in a single spice blend. The visual allure of the mix is its rich chocolatey hue that is intertwined with hints of warm cinnamon and golden maple.
The aroma of this blend is where the magic lies. It is warm and cozy and will transport you to a chalet nestled in the mountains. The sweet embrace of maple mingles with the warm spiciness of cloves and cinnamon, creating an aromatic journey that captivates the senses. When tasted, the blend unfolds like a story – the deep, robust cacao notes balance harmoniously with the sweet warmth of maple sugar and cinnamon, while the subtle and delicate citrusy zing of orange and cardamom adds a refreshing twist.
This unique combination of flavors reflects the culinary tastes of both of my worlds. Cacao-Maple Mélange is versatile, elevating both sweet and savory dishes. Sprinkle it over your morning pancakes, stir it into hot chocolate, or use it as a secret ingredient in savory stews and roasts. The taste evolves with heat and time, intensifying its complexity as it cooks. Add it early for a gradual infusion or later for a burst of bold flavor.
Crafted with love and a nod to my roots, Cacao-Maple Mélange is more than a spice blend; it's a culinary journey through the mountains and forests, a fusion of cultures that transforms every dish into a celebration.
Uses:
In sweet treats: Add to your brownie or cookie batter for a hint of chocolate and spice.In hot beverages: Stir it into hot cocoa, coffee, or even a chai tea for a Swiss-Canadian twist.On desserts: Dust it over ice cream, yogurt, or chocolate mousse for a delightful garnish.In savory dishes: Sprinkle it on roasted meats like pork or chicken or add it to your stews for a unique and exotic flavor.