Triestine Pinza: the heart of Easter in the Julian region, between sweet and savory.
If there is a scent that identifies Easter in Trieste, it is undoubtedly that of the Pinza. This golden leavened bread, with its hemispherical shape and characteristic three cuts on the surface, is the undisputed protagonist of Julian tables.
Tradition dictates that it is served on Easter morning for the ritual breakfast, but with a peculiarity that often surprises those who are not from the area: since it is not overly sweet, it is customary to eat it accompanied by cold cuts, particularly Trieste-style baked ham or salami.
Nevertheless, the people of Trieste do not at all disdain enjoying this brioche with jams or sweet creams, making it perfect for every palate.
For those who want to dare and turn it into a full dessert, a great option is adding chocolate chips to the dough.
For my recipe, I chose to make two small changes compared to the historical version.
First, I reduced the number of egg yolks by a couple to lighten the dough, since the typicality of this cake lies in the abundance of eggs that make it very rich.
Second, I decided to decrease the amount of yeast… although this slightly lengthens the timing, digestibility improves greatly and I assure you that the Pinza still rises wonderfully, becoming soft and airy.
I had wanted to make this recipe for a long time, but I was looking for the “right” one, the one that really smelled like home.
Finally, thanks to the suggestion of a friend of an acquaintance, I managed to have the perfect formula in my hands.
The only small “drawback” of this cake is patience: you will need a few hours to complete the leavening and reach baking, but the final result is so rewarding that you will immediately forget the wait.
Preparing the Triestine Pinza means bringing a piece of Central European history and elegance to the table.
I strongly recommend you try it: its soft texture and delicate flavor will win you over at the first bite.
Get to work and let me know if you prefer it savory or with a good jam!
Calories about 2120 per pinza
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 6 Hours
- Cooking time: 35 Minutes
- Portions: 2 pinze (traditional loaves)
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Friuli-Venezia Giulia
- Seasonality: Easter
Ingredients to make the Triestine Pinza
- 3.4 fl oz Water
- 3.5 oz Type 0 flour
- 0.5 oz Fresh yeast
- 5.6 oz Sugar
- 4 cups Type 0 flour
- 5 oz Butter
- 1 Egg
- 2 Egg yolks
- 1 Lemon zest
- 1 Orange zest
- 2 tbsp Rum
- 1 Egg yolk
- 0.7 fl oz Whole milk or water
Preparation of the Triestine Pinza
First of all prepare the preferment by dissolving the yeast in warm water and then mix with the flour until you get a homogeneous batter.
Leave to rise covered for two hours, or until doubled in size.
After the time has passed, start working the dough in a stand mixer, or use a hand mixer until the beaters can work it, then continue by hand.
Work the preferment with the sugar, 1 egg and about 1 2/3 cups of type 0 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 zests, the rum, the remaining flour and knead well, working for about ten minutes.
Transfer the dough obtained to a large bowl and let it rise for at least 2–3 hours, or until doubled in size.
Once risen, divide the dough into two parts and shape them into two balls.
Place the balls on a baking sheet; at this point make cuts on the surface down to the base of the loaves with a sharp knife, forming a Y.
Do not cut away the outer part of the loaf (this is a cut I made, as shown in the photo, the last time I made it).
I recommend performing this operation by oiling the knife blade at each incision to prevent the dough from sticking to the blade.
Leave to rise again until doubled, then prepare an egg wash with 1 egg yolk and the milk and brush the loaves.
Bake in a preheated oven at 356 °F for about 35 minutes.
Remove from the oven and let cool before serving.
