Croatian Easter bread: how to bake pinca with sourdough

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Add 35 grams of mother starter into a clean jar.

Add 110 grams of white wheat flour and 25 grams of brown sugar to the jar.

Add 50 milliliters of purified water and stir until combined.

Leave the mixture at room temperature until it doubles in size, which may take 4 to 12 hours.

Soak 120 grams of raisins in 90 milliliters of rum for plumpness.

After the starter has doubled, combine all ingredients except for the butter in a mixing bowl.

Add the warm milk and drained raisins to the mixture, along with a little bit of rum.

Use a KitchenAid mixer with dough hooks to mix the ingredients until they come together.

Let the dough rest for 25 to 30 minutes.

Incorporate half of the butter, then add the remaining half and knead for 8 to 10 minutes.

Transfer the dough to a clean bowl, cover with cling film, and refrigerate overnight after letting it proof at room temperature for 2 hours.

Shape the dough into two equally sized rounds, tucking the ends underneath.

Place the shaped dough on a lined baking tray and let proof for another 30 minutes.

Brush the dough with egg yolk for a shiny finish and add a star-shaped decoration on top.

Bake in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 10 minutes, then lower the temperature to 180 degrees Celsius (356 degrees Fahrenheit) and bake for an additional 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens