2025 National Festival of Breads Finalist

Michele Kusma

Ohio

INGREDIENTS

Dough

2/3 cup whole milk

2 tablespoons unsalted butter

2 ½ - 3 cups (10.5 - 12 ounces) King Arthur® Unbleached All-Purpose Flour or Bread Flour

3 tablespoons granulated sugar

1 ½ teaspoons instant yeast 

2 large eggs, divided use

½ teaspoon salt

Filling

6 ounces soft caramels, unwrapped

2 tablespoons whole milk

¼ cup chocolate hazelnut spread (Nutella®)

1 cup (4 ounces) finely chopped toasted pecans

DIRECTIONS

Spray a 9” x 5” loaf pan with cooking spray. Line the pan with a piece of parchment, 
leaving a couple of inches of overhang on the long sides.

In a microwave safe bowl, heat 2/3 cup milk and butter on High in 15-second 
increments until the butter has melted and mixture reaches 120°F - 130°F.

In bowl of a stand mixer fitted with paddle attachment, mix 2 ¼ cups flour, sugar and 
yeast on low speed until combined. 

Mix in the warm milk mixture, one egg and salt; beat 2 minutes. Add flour, one 
tablespoon at a time to form a soft dough. Exchange paddle for dough hook. Knead on 
medium-low speed 10 minutes or until the dough is smooth and elastic. Place dough 
in greased bowl and turn to coat. Cover; let rise until doubled, 60 - 75 minutes. 

For filling: In medium saucepan, place caramels and 2 tablespoons milk. Heat over 
medium-high heat stirring constantly until caramels are melted. Remove pan from heat 
and stir in chocolate hazelnut spread and pecans. Allow to cool.

Roll dough into 20” x 12” rectangle, 1/8”- 1/4” thick. Once the filling is cool, break into 
small pieces and scatter it over the dough, leaving ½” around edges. Starting with a 
long edge, tightly roll the dough into a log and seal the seam. Gently stretch the dough 
to achieve even thickness to form a 24” log.

Fold the log into thirds, forming a long “S” about the length of the long edge of the 
pan. Place the loaf in the center of the prepared pan. Cover; let rise in a warm place 
until doubled, about 1 hour or until it has risen ½-inch below the rim of the pan. While 
dough rises, preheat oven to 350°F.

In small bowl, whisk the remaining egg and brush a light coating on the top of the 
dough. Place the povitica in the oven and immediately lower temperature to 300°F. 
Bake 60 - 65 minutes, or until golden and internal temperature is 195°F - 200°F. Cover 
loosely with foil to prevent overbrowning. 

Cool 15 minutes on rack before removing from pan. Cool completely before cutting 
and serving. 

Yield: 1 large loaf, 18 servings.