Pinca-sirnica

Preparation steps

• All ingredients for pint as well as for all other leavened dough should be taken out of the food at room temperature at least 1 hour before and the flour slightly warmed to warm to room temperature. And there must be no drafts. Sift flour through a sieve. Mix the yeast with a little sugar, flour and lukewarm water and keep covered in a warm place. Sift sifted flour with butter and fat. Make a hole in the middle and add eggs (the yolk goes more then the dough is fresher the second third day because the egg whites dry the dough the same as with donuts), egg yolk vanilla sugar, salt grated lemon and orange peel, pear extract or if you have rose aroma or liqueur of maraschino. I add butter and a little fat, but also 1 tablespoon of olive oil ... pinca prefers various fats, each of the housewives works differently, so it is good to add lard and olive oil to the butter. Since this dough is quite greasy, care should be taken to be a slightly higher amount of yeast because he doesn’t like too much fat, alcohol or sugar because it all kills him. Finally, add the risen yeast, if necessary, add a little milk (I make leavened dough with water and raising the germ is classically the same with water and you can also with milk ... as you like). Knead the hard dough by hand or (if you don’t have the strength) with a mixer. Make it well so that the dough separates nicely from the bowl. Covered with a transparent foil or a clean cloth, leave it to rise for 3-4 hours, but it can also be left overnight (but I don't get there because the dough rises too much, so as I kneaded at 8 pm it doubled more than twice, so I went to make them. I can and don't have to premix twice, but I like to premix twice and it's even better if you do it manually. shape the part into a round shape to get a pinch.Leave one part of the dough for braids, wreaths, pizza, rabbit.Shaped pincers (I got 3 large pincers - and you can make smaller ones so you get 4-5 pints or 1 large and more smaller ones in the collage 1 large braid 1, place the pizzas and wreath on greased baking paper and place in a warm place to dry for another 1.5-2 hours, then cut each pinch with a knife into three legs from the middle to the end, (you can also cut it with scissors) egg yolk and sprinkle g rubo crushed sugar (sugar in cubes) or granulated sugar make your own recipe Pavloska, Bake in a preheated oven at 180-200 ° C for about 50 minutes. the pinca must be golden yellow on the outside and white on the inside. If it starts to get too fast during baking, cover it with aluminum foil. For this reason, and because it rises too fast at higher temperatures, it is better to bake pinca at a lower temperature, about 160 degrees longer. That way it won't stay raw inside either. At the end of baking, I coat with egg whites and put sugar in granules. I used to, but I didn't have this time, I crushed a sugar cube, ie I crushed it on a board with a mallet and you will get pieces like granules and sprinkle on the pint. Here in the recipe by Pavloska we have how to make Sugar in granules. Here's what PINCA IN SECTION looks like: PINCE SECTION
• I separate one part of the dough and make bird braids, wreaths, so you get cute raised decorations to decorate the Easter table and the children will be happy too. Press the egg on the ends of the braids, give the birds a bite for the eye .. You can make bunnies, wreaths .. Let your imagination run wild. On, grease with egg yolk and put the oven smaller and shorter than a pinch. When they are nicely browned, take them out and paint the still warm eggs with greasy crayons. My small changes..There is no liqueur in the recipe but over time I added pear liqueur and when I have maraschino I put it too .. vanilla extract id DajanaD .. I replaced 250 grams of margarine with butter and fat. I also mix it twice, even though the recipe says one boot.