Pinca is a traditional Croatian Easter Bread. It is also called Sirinica or Pinza.
Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter Eggs, pinca has remained the centrepiece of the family Easter breakfast in areas where it is eaten. In urban areas it is increasingly the only item taken to Easter Mass for blessing,and is often given to guests as a symbol of good wishes.
These sweet buns are a nice bright yellow due to the yolks and butter and smell absolutely delicious.
You will need:
Recipe adapted from here
Makes: 4 small buns/rolls
65 ml Milk
1 1/8 tsp Active dry yeast
½ tsp Sugar
215 gms All-purpose flour
65 gms Salted butter
65 gms Granulated sugar
1 tsp Orange zest
1 tsp Lemon zest
3 tbsp beaten egg yolks
½ tsp Vanilla extract
Extra egg beaten lightly to brush on tops
Powdered sugar (optional)
In the bowl of a stand mixer, add the
flour and softened butter. Beat on low speed until combined. In a small bowl
beat the egg yolks and vanilla extract. In another bowl combine the sugar and
zest. Add this to the flour mixture and mix on low. Then add the yeast mixture
and the egg yolks-vanilla mix. Beat until just combined. Switch to the dough
hook and knead of medium low speed for 7-8 minutes until the dough leaves the
sides of the bowl. Transfer to a bowl and cover. Set in a warm place and allow
the dough to double in size, at least 1.5 hours to 2 hours.
Once doubled, divide dough into 4
quarters and shape each into a bun. Place on a baking sheet lined with
parchment paper. Cover and let rise for another hour.
Preheat oven to 350F. Brush the tops
of the buns with the beaten egg. Slash the tops with a sharp knife to form a cross. Bake for 20 minutes until golden brown and a
skewer inserted in the bun comes out clean. Transfer to cooling rack.
BAKES FROM AROUND THE WORLD:
A for ANZAC BISCUITS - AUSTRALIA
B for BASBOUSA - EGYPT
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
L for LEMON SPRITZ SANDWICH COOKIES - GERMANY
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Pinca looks gorgeous with beautiful crust, am bookmarking this beautiful Easter bread. You nailed them prefectly.
ReplyDeletePinca looks fantastic....can imagine how Romatic and tasty it would have been with all that citrus flavour. Bookmarking this!
ReplyDeleteWow! Love the citrusy flavors in there. Looks beautiful too.
ReplyDeleteNice to know the history behind this easter bread. I started reading more about lent and easter..
ReplyDeleteThis is such a delicious bread
Wow those eater breads look amazing, love that texture on the top Nams..what a great find!
ReplyDeleteBeautiful Easter treat, looks gorgeous and the flavors are absolutely stunning.
ReplyDeleteCrusty on the outside, soft and fluffy inside -- those Easter buns look amazing.
ReplyDeleteThe bread looks so rustic . Must have tasted awesome.
ReplyDeleteNice buns. Would be ideal for picnics and travels. Loved the texture.
ReplyDeleteThe outer crust of the bread is fantastic.. Wish i had some!!
ReplyDelete