P for PINCA - EASTER BREAD - Day 16

Pinca is a traditional Croatian Easter Bread. It is also called Sirinica or Pinza. 

P FOR PINCA- CROATIA

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)

  

Warm the milk. Add the sugar and yeast. Set aside for 10 minutes until foamy.

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

H for HOT MILK SPONGE CAKE - USA

I for INDIAN LADI PAV - INDIA 

J for JOULUTORTTU - FINLAND

K for KORVAPUUSTI - FINLAND

L for LEMON SPRITZ SANDWICH COOKIES - GERMANY

M for MACARONS - FRANCE
N for NANKHATAI - INDIA
O for ORANGE OGURA CAKE - MALAYSIA

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