CONTENTS
Easter Sweet Bread Pinca
(Croatian: Pinca)
Pinca, also known as Sirnica, is a traditional Croatian sweet bread baked during Easter. Its soft, enriched dough, delicately flavoured with candied orange peel, is a symbol of celebration and renewal. Often braided or shaped into a round loaf, Pinca is garnished with almonds and powdered sugar, creating a beautiful centrepiece for festive gatherings. The recipe is versatile, allowing for variations with lemon peel or raisins, and is a testament to the rich culinary heritage of Croatia.
Ingredients
Makes 1 loaf
- 21 g fresh yeast (or 7 g dry yeast)
- 100 ml warm milk
- 1 teaspoon sugar (for yeast activation)
- 500 g all-purpose flour
- A pinch of salt
- 4 eggs
- 100 g sugar
- 50 g softened butter
- 100 g candied orange peel (or a mix of lemon peel and raisins)
- 1 egg (for glazing)
- Peeled and chopped almonds (for garnish)
- Powdered sugar (for dusting)
Instructions
Preparation time: 3 hours (including rising time)
- Activate the yeast: In a small bowl, crumble the fresh yeast and mix it with warm milk, a teaspoon of sugar, and a little flour. Stir well and let it rise in a warm place for about 10 minutes until frothy.
- Prepare the wet ingredients: In a separate bowl, whisk together 3 eggs and 100 g of sugar until well combined. Add the warm milk to this mixture.
- Combine the dough: In a large bowl, sift the flour and add a pinch of salt. Pour in the egg mixture and the activated yeast. Mix well, then incorporate the softened butter. Knead the dough by hand or with a mixer until it is smooth and elastic.
- First rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Add flavourings: Once risen, knead the dough again, incorporating most of the candied orange peel (reserve a small amount for garnishing).
- Second rise: Let the dough rise again for about 1 hour.
- Shape the Pinca: Lightly flour a surface and shape the dough into a braid or a round loaf. Grease a round baking pan with butter and sprinkle with flour. Arrange the dough in the pan.
- Prepare for baking: Beat the remaining egg and use it to glaze the top of the dough. Sprinkle with chopped almonds and the reserved candied orange peel.
- Bake: Preheat the oven to 180°C (356°F). Bake the Pinca for about 40 minutes, or until golden brown and cooked through.
- Serve: Slice and enjoy warm or at room temperature.
- Serving suggestions: Pinca is perfect for Easter celebrations, but its light sweetness and festive appearance make it suitable for any special occasion. Pair it with fruit preserves, butter, or honey, and enjoy its tender, fragrant crumb with a cup of coffee or tea.
ZERO WASTE TIPS
- Repurpose stale bread: Leftover Pinca can be transformed into French toast, bread pudding, or even croutons for a sweet salad.
- Use leftover orange peels: Make homemade candied orange peel by boiling and sugaring the skins of unused oranges.
- Freeze extras: Pinca freezes well. Slice and wrap individual portions in plastic wrap for easy defrosting.
- Save almond skins: If blanching almonds yourself, use the skins in homemade granola or infuse them in hot water for a mild almond tea.
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