Croatian Easter Bread (Pinca)
User Reviews
4.9
Croatian Easter Bread (Pinca)
Description
Pinca is traditionally made by soaking raisins in rum to plump them and enhance flavor, then mixing flour, sugar, salt, vanilla sugar, and activated yeast with warm milk, rum-soaked raisins, citrus zest, eggs, butter, and sunflower oil. After thorough mixing and kneading, the dough is left to rise until doubled in size. Once risen, it is kneaded again, portioned into balls, placed on baking trays, and allowed a second rise. The tops are carefully cut with a fine cross to allow expansion during baking and brushed with egg yolk to encourage browning and shine.
The bread bakes to a golden exterior with a soft yet structured crumb inside, lightly sweet with fragrant citrus highlights. Pinca is served sliced during Easter, often with other festive foods, symbolizing celebration and tradition.
Careful dough development and resting times are important for the correct texture and rise. Cutting the top cross helps control oven expansion and provides a characteristic appearance. Soaking raisins in rum not only softens them but adds depth of flavor to the bread.
Ingredients
- 2 cups flour
- 2 tsp dried yeast
- 1 tbsp butter
- 2.5 tbsp sunflower oil
- 8 tbsp sugar
- 2 tsp vanilla sugar
- 2 egg
- 3 tbsp rum
- 1/2 cup milk
- 1 pinch salt
- 1/3 cup raisins
- 3 egg yolk
- orange zest or lemon zest
Instructions
- Soak the raisins in the rum for one hour.
- In a large bowl, gently mix the flour, sugar, salt, and vanilla sugar.
- Activate the yeast with some warm milk and one teaspoon of sugar. Let it rest for 5-10 minutes.
- Combine the dried ingredients with the rest of the warm milk, oil, lemon zest, egg yolks, and yeast mixture, and mix gently.
- Transfer the dough to a flat surface and knead for at least 10 minutes. Transfer back to the bowl, cover, and let rise to double its size, around 1-2 hours.
- Remove the excess rum from the raisins and add them to the dough together with some melted butter.
- When the dough has doubled in size, put it on a flat surface and knead for 10 more minutes.
- Divide the dough into equal parts, as many as you want, roll them to form a ball and transfer to an baking pan lined with baking paper. Leave for one hour to double in size. Then, using a knife, finely cut the top in the shape if a cross. Brush with egg yolk, but avoid brushing over the cut cross.
- Preheat the oven to 320°F/160° C and bake for about 25-35 minutes until golden. Let them cool before serving!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
