Makes two 23cm Loaves.
- Prep time: 4h 15min
- Cook time: 25min
- Total time: 4h 40min
- Difficulty: Intermediate
Pinca is not difficult to make, and the majority of the prep time is actually rising time. Pinca is best eaten warm, but it can be stored for a few days. Wrap it in plastic wrap and cover with a kitchen towel. It’s delicious for breakfast and goes well with a cup of coffee or tea.
Ingredients:
- 20g fresh yeast
- 1 tablespoon sugar
- 200ml tepid milk
- 500g all-purpose flour
- 1 teaspoon salt
- 75g butter, melted
- 3 egg yolks
- 1 egg, for egg wash
- 75g sugar
- 2 tablespoon vanilla sugar
- zest of 1 lemon
- zest of 1/2 orange
- 60g raisins
- 1 tablespoon dark rum
Directions:
In a small mixing bowl, combine half of the milk, 1 teaspoon of sugar, and the yeast. Stir and set aside in a warm place to proof until it doubles in volume and becomes frothy. Meanwhile, pour the rum over the raisins and set aside to soak.
Combine the flour and salt in a stand mixer. Mix in the yeast mixture, melted butter, remaining milk, egg yolks, sugar, vanilla sugar, lemon and orange zest, and lemon and orange zest. Mix on medium speed with a hook attachment until the dough forms a ball. Mix in the raisins and rum on low speed for 4-5 minutes, or until a firm dough forms. Form into a ball and place in a large clean bowl. Cover with plastic wrap and a kitchen towel and set aside for 2 hours in a warm, draft-free location.
Punch the air out of the risen dough and place it on a lightly floured work surface. Divide the dough in half and roll one half into a ball. Put the dough balls on a baking sheet lined with parchment paper. Brush both loaves with egg wash and set aside for 1 hour in a warm place. After an hour, brush the loaves with egg wash again and leave them to rise for another hour.
Preheat the oven to 180 degrees Celsius. Brush the loaves with egg wash again after 1 hour. Make three deep cuts in the surface of each loaf with a very sharp knife or scissors. (similar to a cross).
Bake for 25-30 minutes, or until the top is golden brown. Cool on a wire rack before wrapping in a kitchen towel and storing at room temperature.
Commentary.
Also known as Sirnica.
Pinca is a traditional Easter sweet bread in Croatia, particularly in Dalmatia and Istria.
Pinca is a type of bread that is similar to brioche and is traditionally shaped into a round loaf. The sign resembling a cross, which is cut into the surface of the loaf before baking, is what distinguishes it. This represents Christ’s Crucifixion symbolically.
Pinca is a very rich bread made with a lot of butter and eggs, usually flavored with rum, raisins, and citrus zest, and is traditionally eaten to celebrate the end of Lent. Pinca has remained the centerpiece of the family Easter breakfast, along with Easter eggs, and is usually taken to Easter Mass for blessing.