There is no Easter in Croatia without Pinza (also called Sirnica) — a traditional sweet Easter bread. Rich and fragrant, this festive egg bread resembles brioche and is flavored with rose oil, orange and lemon zest, nutmeg and allspice. A splash of Prosek (Croatian sweet dessert wine made from raisins), rum, or maraschino liqueur is often added for depth. The dough is mildly sweet, while the top is generously sprinkled with crushed sugar cubes. Traditionally the Pinza is scored into three sections to symbolize the Holy Trinity. The same dough can also be shaped into braided loaves with colored eggs for a different presentation.
Properly stored in plastic wrap at room temperature, this sweet bread stays fresh for up to one week. It can also be frozen for six to eight weeks.
Pinza is a must on every Easter table. Leftovers work well for breakfast with coffee or latte, and can be transformed into dishes like an overnight French toast casserole.
Note: the recipe has been updated (2015) with slightly more milk and butter for improved texture.
-
500
g
all purpose flour
4 cups -
40
g
fresh yeast; or 2 tsp active dry yeast; or 2 tsp instant yeast; or 2 1/2 tsp dry cake yeast
1.4 oz, 7 g; 0.25 oz, 7 g; 0.25 oz, 8 g; 0.28 oz -
150
ml
warm milk
2/3 cup -
2
whole eggs -
1
large egg yolk
or 2 small -
125
g
sugar
1/2 cup + 2 Tbsp -
1/2
tsp
salt -
3
drops rose oil -
1/8
tsp
nutmeg -
1/8
tsp
allspice - grated zest of 1 orange
- grated zest of 1/2 lemon
-
100
g
butter
softened, 3/4 stick + 1 Tbsp -
3-4
Tbsp
rum -
1
Tbsp
maraschino liqueur or Prosek*
optional -
1
egg for brushing - crushed sugar cubes for decoration
-
Sift the flour into a large bowl. Make a well in the center and add the yeast and warm milk. Stir in a little flour to incorporate, then cover and let the mixture rise until doubled, about 15 minutes.
-
In a separate bowl, beat the whole eggs and egg yolk with the sugar, salt, rose oil, nutmeg, allspice and the grated orange and lemon zest. Add this mixture to the flour along with the softened butter, rum and maraschino liqueur (or Prosek).
-
Turn the dough out onto a floured surface and knead until soft, elastic and smooth, about 8 minutes, until you start to see large bubbles. You can use a mixer or food processor to speed this step. Cover and let rest for 10 minutes.
-
Divide the dough in half and shape each half into a ball. Place the balls on a baking sheet lined with greased baking paper. Cover with a damp towel and allow to rise until doubled in size — this can take up to 3 hours depending on kitchen temperature.
-
Using kitchen scissors, make three intersecting cuts that meet at the center. Each cut should be about 3 inches long and 1½ inches deep (at least halfway through the loaf) so the dough can rise upward and form the traditional crests.
-
Brush the loaves with the beaten egg and sprinkle the tops with crushed sugar cubes.
-
Bake in a preheated oven at 175°C (375°F) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
*Prosek is a Croatian sweet dessert wine made from raisins. It should not be confused with Italian sparkling wine Prosecco.
You can use the same dough to make braided loaves and tuck colored eggs into the braids for a traditional festive look.
PINZA Sweet Easter Bread
Croatian Pinza (or Sirnica) — round or braided sweet Easter bread that fills your home with wonderful aromas as it bakes!
Posted by Kitchen Nostalgia