Quirky Foodster

Holidays & Special Occasions

Pinca

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Ingredients

  • - 500 g (1.1 lb) plain flour
  • - 80 g (2.8 oz) sugar
  • - 10 g (2 tsp) instant dry yeast
  • - 3 large eggs
  • - 80 g (2.8 oz) unsalted butter, softened
  • - 100 ml (3.4 fl oz / scant 1/2 cup) warm milk
  • - Zest of 1 lemon and 1 orange
  • - 2 tbsp rum
  • - 1/2 tsp salt
  • - 1 egg yolk, beaten, for glazing

Method

  1. Dissolve yeast in warm milk with a pinch of the sugar; let stand 10 minutes until foamy.
  2. In a large bowl, combine flour, remaining sugar and salt.
  3. Add the yeast mixture, eggs, softened butter, citrus zest and rum, mixing to a soft dough.
  4. Knead for 8-10 minutes until smooth and elastic.
  5. Cover and let rise in a warm place for about 2 hours, until doubled.
  6. Shape into round or oval loaves, place on a baking tray, and let rise again for 45 minutes.
  7. Brush with beaten egg yolk and score a cross or three lines on top.
  8. Bake at 180°C (350°F) for 30-35 minutes until deep golden and a skewer comes out clean.

Introduction: Pinca is a soft, slightly sweet Easter bread flavoured with citrus zest and rum, traditionally blessed at church
alongside cured ham and eggs on Holy Saturday.

Cultural Background: Pinca is a soft, slightly sweet Easter bread flavoured with citrus zest and rum, traditionally blessed at church
alongside cured ham and eggs on Holy Saturday. Its domed, cracked top is a distinctive feature of Dalmatian
Easter tables.

Tips: The dough is quite soft — resist adding too much extra flour, or the pinca will be dense. Scoring the top allows
the traditional crack to form as it bakes.

Variations: Some families add raisins or candied peel to the dough for extra festivity.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Best enjoyed at room temperature; toast slices lightly if desired.

Nutrition: Per serving (approx.): 290 kcal, 7 g protein, 9 g fat, 44 g carbohydrate.

FAQs

Q: When is pinca eaten?
A: Traditionally blessed at Easter Saturday church service and eaten on Easter Sunday morning with ham and eggs.

Q: Why does the top crack?
A: The scored top splits naturally as the bread rises in the oven, a traditional and expected feature of pinca.