The Trieste Pinza is a typical recipe mainly prepared at Easter in the city of Trieste.
Traditionally, the Trieste Pinza is served on Easter morning at breakfast, and since it is not very sweet, it is customary to eat the pinza with cold cuts.
The people of Trieste also enjoy eating this brioche with jam and sweet spreads.
An alternative would be to add chocolate drops to the batter to make it sweet in every way.
I have reduced a couple of egg yolks from the batter to lighten it a bit because this recipe traditionally uses a lot of eggs in the batter.
I also reduced the yeast slightly because with this amount, it rises perfectly, with slightly longer timing, but I always recommend using less yeast.
I had been wanting to make this recipe for a long time, but I didn’t know exactly how the recipe was, then one day a friend of an acquaintance told me how to do it.
At this point, I recommend you prepare it too, and I’m sure you’ll like it, the only handicap is that you’ll need a few hours to reach the total realization.
If you should make this or other recipes of mine present on my blog, feel free to send me your photos, and I will put them on my fb page in your name.
Approx. 2120 Kcal per each pinza
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 6 Hours
- Portions: 2 pinze
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Friuli-Venezia Giulia
- Seasonality: Easter
Ingredients for making Trieste Pinza
- 3.4 oz Water
- 0.8 cup All-purpose flour
- 0.5 oz Fresh yeast
- 0.8 cup Sugar
- 3.5 cups All-purpose flour
- 0.6 cup Butter
- 1 Egg
- 2 Egg yolks
- 1 Lemon zest
- 1 Orange zest
- 2 tbsps Rum
- 1 Egg yolk
- 0.7 oz Whole milk or water
Preparation of Trieste Pinza
First, prepare the starter dough by dissolving the yeast in the lukewarm water and then mixing with the flour until a smooth batter is obtained.
Let it rise covered for two hours or until it doubles.
After the time has passed, start working in a stand mixer, or use a hand mixer until the beaters can no longer do the job, and then continue by hand.
Then work the starter dough with the sugar, 1 egg, and 200 grams of all-purpose flour, making sure the ingredients are well incorporated, then add the softened butter and work everything for at least 10 minutes.
Next, add 2 egg yolks, the orange and lemon zest, the rum, the remaining flour, and knead well for about ten minutes.
Transfer the obtained dough into a large bowl and let it rise for at least 2-3 hours or until it doubles.
Once risen, divide the dough obtained into two parts, forming two balls.
…place them on a baking tray. At this point, score the surface with a sharp knife down to the base of the baking sheet, forming a Y.
Do not cut the outer part of the dough (an incident that happened to me, as shown in the photo, the last time I made it).
I recommend oiling the knife blade for each incision to prevent the dough from sticking to the blade.
Let it rise again until it doubles, then prepare a mixture with an egg yolk and milk and brush the buns.
At this point, bake in a preheated oven at 356°F for about 35 minutes.
Remove from the oven and let it cool before serving.
