Pinca (Easter sweet bread)

Traditional Dalmatian recipe for sweet easter bread (fine tuned and perfected by my non-dalmatian dad). This amount will make 2 people very happy.

Suitable for vegetarian diets.*

Makes 2 pieces.

500 g flour
7 g dry yeast or 20 g of fresh yeast
100 g sugar
100 g butter
1 Tbsp vanilla essence or 1 bag of vanilla-sugar
2 egg yolks
200 ml milk luke warm
1 eggs apply to dough-balls with a brush
lemon zest to taste
orange zest to taste
pinch salt
rum to taste (1-2 tbsp)

Mix flour and yeast, and then add butter which you have previously softened (keeping it at room temp for half an hour or so will do it, but squishing it with hands is fine too). Add also the sugar, egg yolks, vanilla sugar (or extract), milk, lemon zest and orange zest, some rum, rakija (if you are lucky enough to have), and a pinch of salt Knead into a firm dough. If needed, add some luke warm milk. The dough needs to be firm and smooth, but it stays a bit sticky. Once you made it, leave to rest in a warm draught-free place until it doubles in size. Then knead the dough again, split into 2 pieces and shape each as a ball. Place the dough-balls on baking paper and put in a warm place (not the oven yet). Meanwhile, heat the oven to 200 degrees (C). Once the dough has risen (again), make 3 incisions on top of each ball, and coat it with the egg that you have whisked. Then sprinkle some coarse (or any other) sugar on top. Put into the oven and bake at 200 degrees C for 10 minutes, and at 180 C for an additional 30 minutes! Our general family stance is that more rum makes it better :) It's best while still warm, but next day is fine too. Enjoy!


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.