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Pinca – Croatian Easter bread

Pinca, also known as sirnica, is a traditional sweet Croatian Easter bread.

Pinca is a very rich bread made with butter, eggs and usually flavoured with rum, raisins and citrus zest. It’s traditionally  eaten to celebrate the end of Lent.


1 – 2 tablespoons of rum

70g raisins

zest of 1 lemon
zest of 1/2 orange

2-3 tablespoons of vanilla sugar

70g sugar

1 egg, for egg wash

3 egg yolks

1 teaspoon of salt

75g of butter, melted

500g of all-purpose flour

200ml of tepid milk

1 tablespoon  ofsugar

20g of fresh yeast


In a small bowl combine half of the milk with 1 teaspoon of sugar and yeast. Stir and leave to proof in a warm place until it doubles in volume and becomes frothy. In the meantime, pour the rum over the raisins and set aside to soak.

Using a stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, remaining milk, egg yolks, sugar, vanilla sugar, lemon and orange zest. Mix on medium speed using a hook attachment until the dough comes together into a ball. Add the raisins and rum and continue mixing on slow speed for 4-5 minutes or until you get a firm dough. Shape into a ball and transfer to a large clean bowl, cover with plastic wrap and a kitchen towel and let it rise for 2 hours in a warm and draft free place.

Transfer the risen dough to a lightly floured work surface and punch out the air. Cut the dough in half and form each half into a ball. Transfer the dough balls onto a baking sheet covered with parchment paper. Brush both loaves with egg wash and let them rise in a warm place for 1 hour. After an hour brush the loaves again with egg wash and let them rise for another hour.
Preheat the oven to 180°C. After 1 hour, brush the loaves with egg wash again. Using a very sharp knife or scissors, make three deep cuts in the surface of each loaf (similar to a cross).
Bake for 25-30 minutes or until golden brown. Cool on a wire rack and keep them at room temperature wrapped in a kitchen towel.


pogača - Višnja Arambašić


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