The Easter pinze
The Easter pinze
… an Easter custom with a history!
Country:
Austria
To:
Easter lunch
Preparation:
120 min
Pinzes
2-3 pieces
Introduction
About the Easter pinze
During Holy Week, many Austrian kitchens are filled with a festive aroma – the smell of Easter pinze! Baked golden brown on the outside, deliciously fluffy on the inside, with a shiny surface and the three typical incisions symbolizing the Holy Trinity, it is inextricably linked with Easter for many Austrians.
Originally, the »Pinza« comes from the Friuli region or from Venetian-influenced Istria. From there, it made its way to southern Austria between the 17th and 19th centuries, where it quickly became an integral part of Easter traditions – especially in Styria, Carinthia and Burgenland. However, the fine yeast pastry was also to be found on festive Easter tables in Vienna from the Biedermeier period at the latest.
Traditionally, the Easter pinze is brought to the food blessing on Holy Saturday (together with meat, horseradish and colored eggs). This custom can be traced back to the High Middle Ages and is deeply rooted in the Alpine region in particular. On Easter Sunday, the blessed pinze is finally cut and enjoyed with butter, Easter meat or a sweet spread, depending on preference.
Introduction
About the Easter pinze
During Holy Week, many Austrian kitchens are filled with a festive aroma – the smell of Easter pinze! Baked golden brown on the outside, deliciously fluffy on the inside, with a shiny surface and the three typical incisions symbolizing the Holy Trinity, it is inextricably linked with Easter for many Austrians.
Originally, the »Pinza« comes from the Friuli region or from Venetian-influenced Istria. From there, it made its way to southern Austria between the 17th and 19th centuries, where it quickly became an integral part of Easter traditions – especially in Styria, Carinthia and Burgenland. However, the fine yeast pastry was also to be found on festive Easter tables in Vienna from the Biedermeier period at the latest.
Traditionally, the Easter pinze is brought to the food blessing on Holy Saturday (together with meat, horseradish and colored eggs). This custom can be traced back to the High Middle Ages and is deeply rooted in the Alpine region in particular. On Easter Sunday, the blessed pinze is finally cut and enjoyed with butter, Easter meat or a sweet spread, depending on preference.
Ingredients
-
500 g wheat flour (plain, type 480 or 550)
-
1 cube of fresh yeast (42 g)
-
80 g sugar
-
250 ml lukewarm milk
-
80 g soft butter
-
2 eggs (size M)
-
1 yolk (for the surface)
-
1 pinch of salt
-
1 tsp aniseed (optional, finely ground or as aniseed schnapps)
-
A little milk for spreading
Step by step instructions
Step 1
Dissolve the yeast with 1 teaspoon of sugar in a little lukewarm milk. Add 2 tablespoons of flour, mix well, cover and leave to rise in a warm place for 15 minutes.
Step 2
Place the remaining flour in a large bowl.Add the sugar, salt, softened butter, eggs, aniseed (if desired) and the steam. Gradually add the remaining milk and knead everything well – preferably by hand for 10 minutes until a smooth, soft dough is formed.
Step 3
Cover the dough and leave it to rise in a warm place for about 60-90 minutes until it has increased significantly in size.
Step 4
Place the dough on a lightly floured work surface, divide into 2-3 equal portions and shape into round loaves. Cover and leave to rise for another 20 minutes.
Step 5
Cut each loaf three times in a star shape with scissors or a sharp knife.Brush with a mixture of whisked egg yolk and a little milk.
Step 6
Bake in a preheated oven at 170 °C top/bottom heat for approx. 25-30 minutes – until the surface is golden brown and it smells delicious.
The Pinze goes perfectly with Easter ham and horseradish, but also tastes delicious with butter and jam. If you like it particularly festive, add 1-2 tablespoons of rum or aniseed schnapps to the dough – this gives it that typical holiday flavor.
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