Easter pinca is a typical Croatian dessert primarily made during the Easter period.
Croatian cuisine varies depending on the region. In coastal areas, you will find mainly fish dishes, traditionally roasted, but it all depends on the type of wood used for cooking.
Pinca is especially associated with the Easter festivities, but in ancient times it was prepared in honor of the spring equinox, before the religious significance that came later.
Traditionally, it is made in a round shape with a cross in the middle to symbolize the crucifixion of Christ.
Pinca is a very hearty, tasty dessert with a truly good aroma that is reminiscent of some Italian Easter donut recipes.
This typical Croatian Easter dessert is prepared on Holy Saturday to then be taken to church to be blessed and consumed on Easter day.
To conclude these interesting notes on this recipe, I can only recommend you try making it by following my recipe!
Approx. 1790 Kcal per each pinca
- Difficulty: Medium
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 2 pincas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make the Easter Pinca
- 0.7 oz Fresh yeast
- 4 cups Manitoba flour
- 0.8 cup Whole milk
- 1 teaspoon Salt
- 5 tbsp Butter
- 3 Egg yolks
- 3 packets Vanillin
- 2 tablespoons Powdered sugar
- 4 oz Sugar + 1 tablespoon
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 2.1 oz Raisins
- 0.7 fl oz Rum
- 1 Egg yolk
- 0.3 fl oz Milk
Preparation of the Easter Pinca
First, in a small bowl, put 0.4 cups of whole milk with the fresh yeast and 1 tablespoon of sugar, mix and let it rest until it becomes frothy.
Meanwhile, soak the raisins with the rum for at least 30 minutes.
At this point, I used a stand mixer, but you can do it by hand or with another appliance to create the dough.
In the mixer bowl, put the flour, the salt, and mix, then add the yeast mixture, the melted butter, the rest of the milk, the egg yolks, the sugars, and the grated zests.
Mix everything, and as soon as the dough starts detaching a bit from the bowl, add the drained raisins and complete the dough until it’s well combined. Grease a bowl with olive oil and transfer the dough to let it rise in a warm place, covered for about 3 hours.
Once risen, transfer the dough to a work surface, work it lightly, then divide it into two equal parts to create two balls.
Line a baking tray with parchment paper and transfer the two dough balls, well-distanced from each other.
In a cup, put the egg yolk with the milk and brush it on our pinca, letting them rise for 1 hour or slightly more.
After rising, brush again with the egg and let rise for another hour or a little more.
After this last rise, score the surface with a cross and brush the surface of our pincas for the last time, preheat the oven to 356°F (180°C) and bake for about 25-30 minutes.
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