Pinca: Croatian Easter bread

| February 15, 2012 | 3 Comments

An Easter tradition in Croatia, pinca also known as sirnica is a sweet bread that is flavored with raisins, rum and citrus zest. It is commonly shaped into a round loaf that is marked with a cross to symbolize the Crucifixion of Christ. Another variation is to tuck hard-boiled colored Easter eggs into the bread’s folds.


0.7 oz (20 grams) fresh yeast
1 tbsp sugar
3/4 cup plus 1 tbsp (200 ml) tepid milk
4 cups (500 grams) all-purpose flour
1 teaspoon salt
1/3 cup (75 grams) butter, melted
3 egg yolks, plus 1 whole egg for egg wash
1/3 cup (75 grams) sugar
2 tbsp vanilla sugar
zest of 1 lemon
zest of 1/2 orange
4 tbsp (60 grams) raisins
1 tbsp dark rum


In a small bowl combine half of the milk with 1 teaspoon of sugar and yeast. Stir and leave to proof in a warm place until it doubles in volume and becomes frothy. In the meantime, pour rum over raisins and set aside to soak.

Using a stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, egg yolks, sugar, vanilla sugar, lemon and orange zest. Mix on medium speed using a hook attachment until the dough comes together into a ball. Add the raisins and rum and continue mixing on slow speed for 4-5 minutes or until you get a firm dough. Shape into a ball and transfer to a large clean bowl, cover with plastic wrap and a kitchen towel and let it rise for 2 hours in a warm and draft free place.

Transfer the risen dough to a lightly floured working surface and punch out the air. Cut the dough in half and form each half into a ball. Transfer the dough balls onto a baking sheet covered with parchment paper. Brush both loaves with egg wash and let them rise in a warm place for 1 hour. After an hour brush the loaves again with egg wash and let them rise for another hour.

Preheat the oven to 350°F (180°C). After 1 hour, brush the loaves with egg wash again. Using a very sharp knife or scissors, make three deep cuts in the surface of each loaf (similar to a cross).

Bake for 25-30 minutes or until golden brown. Cool on a wire rack and keep on room temperature wrapped in a kitchen towel.

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    Category: Holidays, Recipes

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    My inclination towards food and everything related to it became obvious as early as my toddler years. I would always grab any visible bits of food and walk around happily chewing away. As I was growing up, food always seemed to be a big part of our family life. Whether a quiet week-day meal, a birthday celebration or a holiday, the importance of a home cooked and comforting meal was always cherished in our family. It is therefore not unusual that I developed an even stronger passion for food, cooking and discovering new flavor combinations when I grew up. When I started a food blog on a whim a few years ago, I had no idea that it will help me evolve not only as a cook and recipe developer, but also as a food stylist and photographer. My passion towards food grew into passion for food photography, which is slowly taking the lead and becoming my primary field of interest. My blog,, is a blend of food, art, photography, travel and all the good things in life.

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