Rosa Cooking

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Pinza or sweet bread

I’ve only done pints once in my life and that’s according to some recipe from a magazine, they failed and they were terribly hard. I gave up because my mom makes them so well that I just didn’t have the need. But I also decided to make it according to the same recipe that my mother got from an Italian. I have to admit I was in trouble. But I strictly followed the recipe and got a delicious cake. The procedure is quite time consuming, but I don't think there is a simple pincer. Only this lifting and mixing takes hours. But it really pays off and I wonder why we only do it for Easter.

Preparation steps

  • Heat the milk, add yeast, a tablespoon of flour and a tablespoon of sugar. Put in a large bowl because it is a large amount of yeast so as not to overheat. Let it rise. When the yeast rises, separate 500-600 g of flour and add the yeast. Knead soft bread. Let it rise. When the bread doubled in volume. Whisk the egg yolks with the sugar, rum, orange and salt. Stir as for a biscuit. Add softened butter and raisins. Beat the egg whites and add to the mixture. When it is all mixed, combine it with that bread and add the rest of the flour. Let it rise again.
  • Mix and shape the balls to be cut into a cross at the top. From part of the dough I braided braids and formed into a wreath. Let it rise again. Preheat oven to 180 degrees. coat the pince with egg yolk and milk, sprinkle with coarse sugar and place in the oven. Bake for about 45 minutes. If they start to darken a lot, cover with foil. Although I like the crispy crust.

Tags

easter pinca various

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