Description
This sweet bread is a Croatian Easter tradition. Rich, soft, and flavorful, its worth the effort!
Ingredients
For the dough
- 6 1/4 cups (750 g) all-purpose flour
3/4 cup (175 g) sugar
1 packet (8 g) vanilla sugar
5 large eggs
5 tbsp (75 g) unsalted butter, softened
5 tbsp (75 g) lard or additional unsalted butter
2/3 cup (150 ml) milk, lukewarm
1/2 cup (120 g) sour cream
2 1/4 tsp (7 g) active dry yeast
1/4 tsp (1.5 g) salt
Zest of 1 lemon
Zest of 1 orange
1/3 cup (40 g) raisins
1/3 cup (50 g) candied citrus peel
Rum, for soaking raisins
For finishing
- 1 egg, beaten
Pearl sugar or coarse sugar (optional)
Instructions
Place the raisins in a small bowl and cover with rum. Let sit while preparing the dough.
Sift the flour into a large mixing bowl. Add the salt, sugar, and vanilla sugar and mix to combine.
Dissolve the yeast in the lukewarm milk, then add to the flour mixture. Add the eggs, sour cream, lemon zest, and orange zest.
Drain the raisins and add them along with the candied citrus peel. Mix until a dough forms.
Knead for about 10 minutes, until the dough becomes soft and elastic.
Cover the dough with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and knead in the softened butter and lard until fully incorporated.
Cover again and let rise until doubled in size.
Divide the dough into 5 equal portions and shape each into a round loaf.
Place the loaves on a parchment-lined baking sheet and let rest for 30 minutes.
Using kitchen scissors, cut a cross into the top of each loaf.
Brush the tops with the beaten egg and let stand for 10 minutes.
Preheat the oven to 356°F (180°C).
Bake for 30–35 minutes, until the loaves are baked through.
Brush the hot loaves again with egg wash and, if using, add pearl sugar or coarse sugar over the top.
Allow to cool before slicing.
Notes
- To ensure even baking, use a kitchen thermometer to confirm the internal temperature reaches 190°F (88°C).
- For a richer flavor, use high-quality, unsalted butter and lard.
- Leftover Pinca can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 loaf
- Calories: 400
- Sugar: 50
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 3
- Protein: 6
- Cholesterol: 100