Pinca, also known as sirnica or Easter bread, is a traditional Dalmatian sweet roll, however you can now find it all over Croatia.
Last year, while in Croatia I was obsessed with this Croatian Easter Bread, I honestly couldn’t get enough of it and found it readily available in every bakery! This year, I decided it was time to try and make it myself. I believe there are plenty of recipes out there with many variations, so I chose a recipe that was most to my liking.
I have included the core recipe from Croatia Week below and added my comments and edited the ingredients and method based on my experience making this delicious treat!
We hope you enjoy it!
♡ Meagan & Michael
Now onto the recipe...
Ensure you allocate your time wisely, as the dough will require you to tend to it at 3 different times. If I could make this all over again, I would do stage 1 at night (let it rise overnight), stage 2 in the morning and stage 3 at lunchtime.
Note: This recipe makes 3 Easter Breads so it's perfect if you want one for home and to gift 2 to friends or family.
Step 1: In a bowl, add a teaspoon of sugar, a teaspoon of flour & 40grams of yeast to 3/4 cup (~180ml) warm milk and set aside for 15 minutes to rise.
Step 2: After 15 minutes, put the yeast mixture in a bigger mixing bowl. Add the flour and mix with an electric mixer. Keep beating and add 500ml milk, melted butter, 6 egg yolks, sugar, vanilla sugar and salt.
Step 4: Place the ready dough onto a floured board and cut into 3 even pieces. Shape them into round balls and place individually on a baking sheet and leave again to rise for 2-3 hours.
Tip: I baked mine at 180°C for 30 minutes. My first one came out really dark so I found a great tip from Chasing the Donkey that after 20 mins in the oven, cover the dough with baking paper or foil to prevent it from getting too dark. I used this tip with the 3rd Easter Bread and it looked much better than the first two!
Step 7: Once it is baked, let it cool completely and you can put it in a bag or air-tight container for it to last several days.
That’s it! Although my first 2 turned out pretty dark on the outside, the inside was nice, soft and fluffy. This was actually a lot of fun and is a delicious treat for Easter.
Photo Above: Step 1: Make the Yeast Mixture and let it rise for 15 minutes
Photo Above: Step 2 of making the dough
Photo above: Step 3 Making the Dough
Photo above: The dough isn't as smooth as I would have liked. Consider kneading it longer and adding a bit more flour so that it is not sticky and rather smooth.
Photo above: Step 4: I also managed to get it to a smoother texture by kneading the dough and adding additional flour.
Photo above: Step 5
Photo above: My first Sirnica was very dark on the outside, yet delicious and fluffy on the inside
Photo above: Comparison between 1st and 3rd Sirnica. Put a piece of foil or baking paper at the 20 minute mark while baking in the oven. This will help prevent the egg wash from darkening too much.
Photo above: My finished Pinca or Sirnica in our Easter Basket
Original recipe by Croatia Week which features Croatian TV chef Almo Čatlak
We would love to hear from you! Please send through your photos and comments of your Pinca or Sirnica!
Because we have been asked, I have included the Uppermoda items we sell in this blog ❤️
Comments will be approved before showing up.
Want to make a pretty, easy and a delicious dessert for a party? These cones will surely do the trick and they look beautiful on any of our table runners 😊
👉 Get the recipe!