Rosa Cooking

Great Istrian pinca

A recipe that never let me down :)

Preparation steps

  • Put the flour in a bowl and make a hollow in the middle in which the crushed yeast is placed. Add a tablespoon or two of sugar to the yeast, and sprinkle the rest of the sugar and salt around the flour.
  • Pour 1 dcl of lukewarm milk into the yeast and stir a little to make the yeast rise. When the yeast has risen, knead a little with the surrounding flour and add the cream, vanilla sugar, 2 whole eggs, 2 egg yolks, melted butter, raisins, brandy, grated lemon zest and milk enough to knead a dough that should not be too hard. Stir well to make the mixture compact.
  • Leave the dough in a warm place for about an hour and a half to rise, then knead and shape into a ball to be placed on a baking sheet greased with margarine or butter.
  • Leave again for about 20 minutes to rise. Preheat oven to 180 st.C. Sprinkle the dough with water and coat with the beaten egg yolk. Once coated with egg yolk on the dough make two cuts with a sharp knife so that it looks like a cross.
  • Bake for an hour at 180 st.C.
  • If, like me, you like more sugar, when the pint is baked, coat it immediately with margarine and sprinkle it with powdered sugar. During cooling, the pinch is good to stand covered.

Serving

Performed by Senchy

Tags

bakeries cake easter kozunak panetone pinca

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