Pinza pasquale – Easter Pinza

Pinza

Here the second and more traditional Easter Recipe: la pinza Triestina. The pinza is a traditional sweet bread made in Trieste during Easter, and since one of us is from Trieste, there is no Easter without a pinza. To give you and idea, the pinza can be described as a Panettone but with some particular and different characteristics: no canditi, sultanas or almonds are added to the dough, the texture is more firm and less airy and the aroma is also different. It is a thick sweet bread and in Trieste is generally eaten with some Praga ham, it may seem a strange combination, but it is actually perfect!

Only one comment. I made this pinza and I am not the one from Trieste. I made a probably huge mistake, I cut four line on the top, forming a cross, but actually, only three line should be present on the top of the pinza.

PINZA TRIESTINA DI PASQUA

Ingredients:

500 g plain flour
16 g dry yeast
125 g sugar
50 g butter
5 eggs (1 egg + 4 yolks)
1/2 glass of milk
1 vanilla pod
zest of one lemon
zest of half orange

Dissolve the yeast in the warmed milk. In a bowl prepare a sponge: mix 120 g of flour with the milk and yeast and the vanilla seeds and leave to rise for one hour. After this time add 120 g of flour, 50 g of sugar, 20 g of melted butter, lemon and orange zest and 1 eggs on one yolk. Mix together and leave to rise for two hours.

After this time add the rest of the flour (260 g), 30 g of melted butter, 75 g of sugar, three yolks, a good pinch of salt and mix with your hands for at least 20 minutes, until you have obtained a smooth and homogeneous dough. If too wet add some flour. Shape into two balls and leave them to rest on greased baking paper on a baking try.

When they have doubled in size, which should take about 2 or 3 hours, brush the top with a beaten egg. Then cut three lines on the top with a pair of scissors from side to centre. Bake them into the preheated oven at 180C for 20 minutes and then for about 40 minutes at 150C.

Buon appetito e buona pasqua a tutti voi!

Pinza

Advertisements
This entry was posted in Bread, Cakes (Torte) and tagged , , , , . Bookmark the permalink.

14 Responses to Pinza pasquale – Easter Pinza

  1. lorenzo says:

    hi E!
    you forgot to tell that, in order to get the thick golden crust, you need to pain the surface with egg yolk just before baking. About eating pinza with ham, it’s not so far fetched, here in France you can easily get a sandwich of pain viennoise (sweet bread) with ham or even smoked salmon. Yet, we more often just it pinza with chocolate or dipped in coffee.

    cheers

  2. Oh wow, what a beautiful loaf!

  3. briarrose says:

    Beautiful loaf! This looks so very tasty.

  4. magicofspice says:

    Your mistake just adds character, this is a gorgeous loaf!

  5. This is one pretty loaf!

    • Precious says:

      My God, those are your comfort clothes? What an amazing skirt! I had to reproduce a part of the Bayeaux Tapestry for a school project as a girl and found it a fascinating wo3rkI&#.9;m wearing my cosiest bits of knitwear to death at the moment because I'm feeling the cold. I did buy a vintage chocolate suede 60's or 70's jacket with a glorious dark brown fur collar from Portabello Market fifteen years ago for a song. I did manage to wear it out finally, I loved and wore it so much I put unrepairable holes in the pockets. I was devastated to part with it.

  6. Many thanks it has taken a while to find this pinze. It is lovely coffee and toasted when it starts to lose its freshness

    • Stormy says:

      My kids are going to just thank you. They are fish lovers and cant get enough soup and stew so combining them is going to be just the thing. Im not big on fish but my kidos are obsessed and could have soup and stew every night of the week. Thanks girl and I so hope that lil precious one will start sleeping. It is so hard funtcioning on little to no sleep.

  7. Doris Delnet Monk says:

    Both of my parents hailed from Trieste and I can remember Dad making this into a braid with colored eggs. This is the first recipe I’ve found that is the same and is written in English. Thanks, I will make it for Easter 2014

  8. Pingback: The Rind Series – Part One | Disperser Tracks

  9. Pingback: It’s a rainy day in Colorado | Disperser Tracks

  10. George says:

    My mother from Trieste made this for us kids and there was nothing like this in Australia , have never had it again since she passed away 14years ago , We miss you so much mama.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s