Croatian Easter Bread Recipe (Sirnica or Pinca) | Croatia Journey Weblog

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Pinca is conventional Croatian Easter bread – however might be eaten all 12 months spherical.
Pinca is a candy bread served as part of a conventional Easter meal in Croatia. It’s  very talked-about alongside the coastal components of Croatia though it may be discovered everywhere in the nation. In Zagorje it’s referred to as “Jajara”, in Dalmatia “Sirnica” and in different components is solely “Pinca”.
It originates from the Venetian Republic the place it was reserved just for wealthy folks through the holidays, who had been capable of eat it 2-Three instances per 12 months. Now you’ll be able to even purchase pinca in retailers or at residence with ease with the recipe beneath.
The primary character is a dough which has wealthy yellow coloration from the farm recent eggs. This recipe is wealthy in taste as a result of we’ve added raisins soaked in rum, lemon or orange zest. You should utilize other forms of dried fruit and vanilla sugar.
Sirnica often formed like a small ball with a lower on the highest in form of a cross because it symbolizes the struggling of a Christ.
Right now of 12 months, you’ll find it in most bakeries and supermarkets throughout Croatia. My Aunts make a beautiful Sirnica yearly for us all to take pleasure in on Easter day, so possibly you can give this recipe a go for your loved ones to take pleasure in on Easter day as effectively.

Substances: Croatian Easter Bread, Sirnica
300g all goal flour
7g dried yeast
75 g sugar
5g vanila sugar
35ml sunflower oil
125ml milk
Zest of 1 lemon
2 egg yolks
1 tbsp butter
50g raisins
Pinch of salt
Three-Four tbsp rum

Technique: Croatian Easter Bread, Sirnica
Soak the raisins within the rum for one hour.
Combine collectively flour, sugar, vanilla sugar and salt in a single larger bowl.
Activate the yeast with some heat milk and one teaspoon of sugar. It is going to develop into bubbly in round 5 minutes.
Now mix the dried substances with remainder of the nice and cozy milk, oil, lemon zest, egg yolks and yeast combination.
Knead the dough for at the very least 10 minutes along with your mixer on a low velocity or along with your palms.
Cowl the dough and let it relaxation on a heat place for one hour till it doubles it dimension.
Take away the surplus rum from the raisins and add them to the dough along with some melted butter.
Now you must knead the once more in the identical means for one more ten minutes.
Switch the dough to the baking traz, she it in a ball.
Brush the Pinca with a combined egg yolk and a few sugar. Sugar is non-obligatory as a result of it is going to make your Pinca a bit darker as it is going to caramelize.
Reduce the dough with a knife or scissors  to make a “cross signal” on the highest.
Bake it in a heat oven for 30-35 minutes of 180 °C. If in case you have dusted it with some sugar, after 20 minutes you’ll be able to cowl it with some paper or aluminum foil so it doesn’t get an excessive amount of darkish.
When it’s baked, cowl it with a clear kitchen fabric and let it quiet down fully. Hold the Pinca in a bag so it stays delicate for a few days.

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