Pinca, called sirnica in Dalmatia, is a traditional Easter bread of Istria and the Croatian Adriatic, marked with a cross to celebrate the end of Lent.
Soft and faintly springy, the crumb is buttery and gently sweet, threaded with bright citrus and a whisper of rose. The glossy crust gives a tender chew. It is celebratory bread, lovely torn warm and spread with butter.
A long, slow rise lets yeast develop both volume and flavour while butter and eggs enrich the crumb and keep it tender. The egg wash caramelises in the oven for a glossy, deeply coloured crust.
Variations
with raisins, with candied peel, scented with rum, the Dalmatian sirnica with extra rose water
On the Palate
Where Pinca (Sirnica) sits in the Croatian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 40 min
- 110 min
Activate the yeast in warm milk with a little sugar.
- 212 min
Mix in flour, eggs, sugar, melted butter, citrus zest and a splash of rose water.
- 312 min
Knead the dough until smooth and elastic.
Watch outKnead until the enriched dough turns smooth and springs back — the butter makes it slack, so it takes longer than lean dough.
- 490 min
Cover and let it rise until doubled in size.
Watch outLet it rise slowly until doubled — the long proof is where both the volume and the flavor come from.
- 58 min
Knock back the dough and shape it into a round loaf on a baking tray.
- 660 min
Let it proof again until puffy, then cut a cross into the top.
- 73 min
Brush with beaten egg for shine.
- 835 min
Bake in a moderate oven until deep golden and hollow-sounding.
Watch outIt's done when the crust is deep golden and it sounds hollow when tapped on the bottom.
