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
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!