Traditional Pinca
Tradicionalno jelo · Croatian
A rich, sweet, and slightly leavened bread, traditionally baked for Easter. It's characterized by its soft, fluffy interior and a golden-brown crust, often shaped into a round loaf with a cross scored on top.
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Sastojci
- All-purpose flour500g
- Milk200ml
- Butter100g
- Sugar100g
- Eggs2 large
- Yeast7g active dry
- Lemon zest1 tsp
- Vanilla extract1 tsp
- Salt1/2 tsp
- Egg yolk (for wash)1
Koraci
- 1
Activate yeast in warm milk with a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest and vanilla extract.
- 3
Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. Add the activated yeast mixture.
- 4
Knead the dough on a lightly floured surface for about 10-15 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough, shape it into a round loaf, and place it on a baking sheet lined with parchment paper. Score a cross on top.
- 7
Cover and let it rise again for another 30-45 minutes.
- 8
Preheat oven to 180°C (350°F). Brush the top of the pinca with an egg yolk wash.
- 9
Bake for 30-40 minutes, or until golden brown and sounds hollow when tapped.
- 10
Let cool completely on a wire rack before slicing.
