Pinca (Sirnica)
“A rich, lightly sweet Easter yeast bread from the Croatian Adriatic, enriched with eggs and butter and scented with citrus zest and rose water. A cross is slashed into the top before baking, and it is the centrepiece of the family Easter breakfast.”
Where it comes from
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.
On the plate
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.
How it works
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
Ingredients
Serves 8
How it's made
8 steps · Show ↓30 min active · 180 min waiting
How it's made
8 steps · Show ↓- 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.
- 490 min
Cover and let it rise until doubled in size.
- 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.
