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Velikonočni Pinca
Velikonočni pinca is a traditional sweet Easter bread from Slovenia, often enriched with lemon zest and raisins, and shaped into a distinctive crown or braided form. It's a symbol of Easter and is typically enjoyed with butter or jam.
🧂 Ainekset
- 500 g All-purpose flour
- 200 ml Warm milk
- 100 g Granulated sugar
- 80 g Unsalted butter(softened)
- 3 large Egg yolks
- 7 g Active dry yeast
- 1 tbsp Lemon zest
- 50 g Raisins(optional, soaked in rum or water)
- 1 tsp Salt
- 1 egg yolk mixed with 1 tbsp milk Egg wash(for brushing)
- 2 tbsp Coarse sugar(for sprinkling)
👨🍳 Ohjeet
- 1
Activate the yeast: In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit for 5-10 minutes until foamy.
💡 Ammattilaisvinkit: Ensure milk is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center.
💡 Ammattilaisvinkit: Using a stand mixer with a dough hook will make kneading easier. - 3
Pour the activated yeast mixture into the well. Add softened butter, egg yolks, and lemon zest. Mix until a shaggy dough forms.
⏱️ 5 minutes - 4
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If using raisins, incorporate them during the last few minutes of kneading.
⏱️ 10 minutes💡 Ammattilaisvinkit: The dough should be soft and slightly sticky. - 5
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 1.5 hours💡 Ammattilaisvinkit: A slightly warm oven (turned off) is a good place for rising. - 6
Punch down the dough and shape it into a round loaf or a braided crown. Place on a baking sheet lined with parchment paper.
💡 Ammattilaisvinkit: For a crown shape, divide dough into three portions, roll into ropes, and braid, then form into a circle. - 7
Cover the shaped dough and let it rise again for another 30-45 minutes.
⏱️ 45 minutes - 8
Preheat oven to 180°C (350°F). Brush the pinca with egg wash and sprinkle with coarse sugar.
⏱️ 10 minutes - 9
Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
⏱️ 40 minutes💡 Ammattilaisvinkit: If the top browns too quickly, loosely tent with foil. - 10
Let cool completely on a wire rack before slicing and serving.
💡 Ammattilaisvinkit
- ✓Ensure all ingredients are at room temperature for better dough consistency.
- ✓The dough is rich, so it requires thorough kneading to develop gluten.
- ✓Pinca is best enjoyed fresh, but can be stored in an airtight container for a few days.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a teaspoon of vanilla extract for extra flavor.
- Incorporate candied orange peel along with the raisins.
- For a richer dough, use half milk and half heavy cream.