Pinca - Croatian Easter Cake (Bread)
- 1 kg flour (+ a little bit for kneading)
- 300 g white crystal sugar
- 150 g butter
- 250 ml milk
- 2 dcl sour cream
- 1 tbsp oil
- 1 tsp seasalt
- 1 tbsp vanilla sugar
- Ground zest of 1 lemon and 1 orange
- 2 tsp rose water
- 2 tsp orange blossom water
- 3 tsp vanilla extract
- Rum to taste
- 5 whole eggs + 2 egg yolks
- 1 1/2 fresh yeast
- raisins and candied lemon and orange peel by choice
- 2 egg whites for brushing
- thermostabile sugar for sprinkling
- Heat the milk slowly and melt the butter in it. Remove from heat and add oil. Leave to cool.
- Crumble the yeast in a plastic or ceramic bowl and add sugar. Mix (preferably with your hands) until it becomes liquid like a thick syrup.
- Add lukewarm milk to the mixture of yeast and sugar, then vanilla sugar and all the flavors, salt and rum.
- Mix eggs and yolks and slowly add sour cream to them, then combine everything with a mixture of yeast, sugar and milk.
- Now add flour to the mixture of liquid ingredients and knead the dough. When it becomes compact, add raisins and candied orange and lemon peel.
- Leave the dough in a warm place, cover it with a clean cloth and let it rise. When it has doubled in size, knead it and let it rise again.
- Now form 4 smaller balls from the dough and leave them to rise a little. Cut them with scissors, coat with whisked egg whites and sprinkle them with thermostable sugar.
- Bake in a preheated oven at 170 degrees for 35 to 40 minutes, until golden.
- When they are baked, leave the easter breads to cool a little, cut them and enjoy!
Pinca is a traditional Easter bread, also known as sirnica (Cro. cheese pie) in some regions. Although it has nothing to do with cheese, it is assumed that it got that name because housewives in some past times put curdled dough in it instead of yeast.
Aromatic and fragrant, pinca will be on many tables this Easter, and as is usually the case with favorite desserts, there are numerous recipes for it. We bring you a proven one, inspired by that of the famous food blogger Cukarin, which we slightly adapted to our taste. In addition to all the listed ingredients, be sure to add some patience and success will not be lacking.
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