Croatian Easter Bread (Sirnica - Pinca) | Pastry Maestra

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still adding moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides binding properties in a vegan option.

Place lukewarm milk into a measuring cup and add fresh yeast, stirring well with a whisk.

In a stand mixer fitted with a hook attachment, add sifted flour, salt, sugar, vanilla powder, lemon zest, and orange zest, mixing on low speed to combine.

Add the milk and yeast mixture, honey, whole eggs, egg yolks, rum, kirsch liqueur, and rose water, mixing on medium speed for about 10 minutes until the dough is smooth and stretchy.

Gradually add softened butter, mixing well after each addition.

Cover the bowl with a cloth and leave it in a warm place for about 2.5 hours until the dough has doubled in size.

Divide the dough into four equal parts, about 285g (10oz) each, and form each piece into a ball by folding the dough and rounding it using palms.

Place the breads onto parchment paper lined baking trays, cover with a cloth, and let the dough rise again for about two hours.

Brush the breads with egg wash, make incisions using scissors, and sprinkle pearl sugar on top.

Bake the breads at 180°C (350°F) for about 20 minutes until nicely golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens