Pinca – Sirnica – Croatian Easter bread
Call it Pinca or call it Sirnica – this Croatian Easter bread is quite tasty and much like an aromatic brioche.
  1. Combine the milk, yeast and 1 tablespoon of sugar in a small bowl or jug. Stir well and set aside to proof.
  2. Place the flour and butter into a food processor and pulse until the butter has incorporated into the flour. Transfer the flour mixture into a large mixing bowl. Add the sugar and lemon-orange zest and mix well, using a whisk.
  3. Lightly mix the egg yolks, vanilla and marsala then add to the flour, along with the yeast milk. Using your hand, bring the mixture together to form a dough and knead for 10 minutes until it springs back when touched. Alternatively, use a mixer with dough attachment.
  4. Place the dough back into the mixing bowl, cover with a towel and allow to rest in a warm place to rise for 2-3 hours. It may even take 4 hours to double in size.
  5. Line a baking tray with paper and spray lightly with oil. Set aside.
  6. Once the dough has risen, take it out of the bowl and cut into even quarters. Roll each quarter into a prefect ball and place onto the lined and greased baking tray. Allow to rise again for 1½ – 2 hours before baking.
  7. Preheat the oven to 180°C.
  8. Brush each ball of dough with the beaten egg, then cut a shallow cross into the tops of each. Traditionally, it’s at this point that you scatter over some crushed sugar cubes, if you can find them.
  9. Bake in the oven for approximately 30 minutes, or until golden and a skewer comes out clean when tested.