Wild Yeast as the host of bread baking day #8 has chosen a very beautiful theme: celebration breads especially for spring or birthday breads in honor of zorra who originally initiated bbd.
As I was invited to make a post as a guest blogger for the new german cooking portal Küchengötter about an easter bread I carried out research about breads celebrating easter in different countries. So I came upon Pinza or Pinze, a special bread found in parts of Germany, Austria and Slowenia.
The Pinza is typically cut into three sections. These tree parts stand for the Holy Trinity. Sometimes the Pinza is decorated with a red egg in the middle. By the way, the eggs in red and blue you can see in the pictures I bought from a Czech vendor at an easter egg market. The pattern is painted with white wax on dyed eggs.
I adapted the recipe from the well-known bakery Rischart in Munich. It uses 2 pre-doughs and the long fermentation delivers an exquisite result. I cannot but highly recommend the bread.
Das Rezept für die Osterpinze auf Deutsch findet Ihr unten.
-========= | REZKONV-Recipe – RezkonvSuite v1.4 |
Title: | Osterpinze (Easter bread) |
Categories: | Bread, Easter |
Yield: | 3 Breads, Austria |
Ingredients
H | FIRST PRE-DOUGH | ||
75 | grams | All purpose flour | |
25 | grams | Fresh yeast | |
65 | grams | Milk | |
H | SECOND PRE-DOUGH | ||
165 | grams | First pre-dough | |
165 | grams | All purpose flour | |
35 | grams | Milk | |
35 | grams | Sugar | |
50 | grams | Egg yolks | |
H | FINAL DOUGH | ||
450 | grams | Second pre-dough | |
275 | All purpose flour | ||
35 | grams | Milk | |
35 | grams | Sugar | |
75 | grams | Eggs (weight without shells) | |
75 | grams | Butter | |
5 | grams | Salt | |
1 | Vanilla pod: seeds | ||
1 | Lemon: 1 tb juice and grated peel | ||
H | EGG WASH | ||
1 | Egg | ||
1 | tablesp. | Milk | |
1 | pinch | Sugar | |
1 | pinch | Salt |
Source
adapted from | |
rischart.de |
Edited *RK* 03/11/2008 by | |
Petra Holzapfel |
Directions
Dissolve yeast in the milk. Add flour and make a batter. Cover and let stand for 1 hour.
Add the ingredients of the second pre-dough, mix with a handmixer, cover and let stand for another hour.
Add the second pre-dough together with the ingredients for the final dough – except for the butter – to the bowl of a stand-type mixer and mix with the dough hook on first speed for about 3 minutes, then on second speed for about 8 minutes adding the butter in pieces until the dough is smooth and elastic and no longer sticks to the sides of the bowl.
Place the dough into a lightly oiled bowl and let ferment for 1 hour.
Turn out the dough onto a lightly floured work surface and divide it into three parts. Lightly preshape, allow the dough to relax covered for about 10 minutes.
Cover a baking sheet with baking paper.
Give the breads a final rounding and place them on the prepared baking sheet. Let rest covered for 15 minutes, then brush with egg wash. Let rest uncovered for 5 minutes and give them a second brush. Let rest uncovered for another 10 minutes.
In the meantime preheat the oven to 200°C (400°F).
To achieve the typical form of a Pinza make three deep cuts into the loaves with an oiled pair of scissors.
Bake the breads for about 20 minutes then let cool on a rack.
=====
========== | REZKONV-Rezept – RezkonvSuite v1.4 |
Titel: | Osterpinza (Petra nach Rischart) |
Kategorien: | Brot, Ostern |
Menge: | 3 Pinzen |
Zutaten
H | ZUTATEN FÜR DEN 1. VORTEIG | ||
75 | Gramm | Weizenmehl | |
25 | Gramm | Hefe | |
65 | Gramm | Milch | |
H | ZUTATEN FÜR DEN 2. VORTEIG | ||
165 | Gramm | 1. Vorteig | |
165 | Gramm | Weizenmehl | |
35 | Gramm | Milch | |
35 | Gramm | Zucker | |
50 | Gramm | Eigelb | |
H | ZUTATEN FÜR DEN HAUPTTEIG | ||
450 | Gramm | 2. Vorteig | |
275 | Gramm | Weizenmehl | |
35 | Gramm | Milch | |
35 | Gramm | Zucker | |
75 | Gramm | Eier (ohne Schale gewogen) | |
75 | Gramm | Butter | |
5 | Gramm | Salz | |
1 | Vanilleschote; Mark | ||
1 | Zitrone: 1 El Saft + abgeriebene Schale | ||
H | GLASUR | ||
1 | Ei | ||
1 | Essl. | Milch | |
1 | Prise | Zucker | |
1 | Prise | Salz |
Quelle
nach | |
rischart.de |
Erfasst *RK* 11.03.2008 von | |
Petra Holzapfel |
Zubereitung
Die Hefe in der Milch auflösen und mit dem Mehl zu einem Vorteig verrühren. Diesen 1 Stunde abgedeckt gehen lassen.
Nun die Zutaten des 2. Vorteiges zugeben und mit dem Handrührer verkneten. Wieder eine Stunde abgedeckt gehen lassen.
Nun die Zutaten des Hauptteiges außer der Butter zusammen mit dem 2. Vorteig in die Schüssel der Küchenmaschine geben und etwa 5 Minuten auf Stufe 1 und 8 Minuten auf Stufe 2-3 verkneten, dabei die Butter in Flöckchen zugeben. Der Teig löst sich von der Schüssel und ist ganz glatt. Den Teig in eine leicht geölte Schüssel geben und abgedeckt erneut eine Stunde gehen lassen.
Den Teig auf die Arbeitsfläche geben und in drei gleichschwere Stücke teilen. Grob rund formen und abgedeckt 10 Minuten ruhen lassen. Nun die Teigstücke zu runden Laiben ausformen und auf ein mit Backpapier belegtes Backblech legen. Abgedeckt 15 Minuten gehen lassen, dann mit der Eiwasch bestreichen. 5 Minuten offen abtrocknen lassen, dann ein zweites Mal bestreichen. Weitere 10 Minuten abtrocknen lassen.
Währenddessen den Backofen auf 200°C vorheizen.
Die Teiglinge mit einer in Öl getauchten Schere an der Oberfläche dreimal tief einschneiden, um die typische Form der Pinza zu erhalten.
Die Pinzen etwa 20 Minuten backen, dann auf einem Rost auskühlen lassen.
Anmerkung Petra: ausgezeichnetes Rezept
=====
This looks like a really delicious rich bread, and the shape is very interesting! Your Czech eggs are beautiful too. Thanks for participating in BBD this month!
Hallo Petra, die Zutatenliste verpasste mir zunächst einen Schreck, die Anleitung dann Entwarnung, es ist machbar 😉
Mal sehen ob ich dazu komme, die Pinzen gefallen mir, interessant mit den zwei Vorteigen!
favorited this one, bro
Hi Petra!
Your Pinza is fantastic 🙂
I’ve also tried to make Pinza, with an Italian recipe.
In fact you can find Pinza also in Italy (it’s traditional Easter bread in Trieste city).
I’ll add you to my blog roll.
Bye,
Stefano
Ciao Stefano,
Thanks for adding me! I visited your blog and saw your pinze – very interesting, your recipe also works with pre-doughs 🙂 And you also seem to rely on Mr. Hamelman 🙂
Do you happen to know what U.S. equivalent measurements would be? I mixed the first predough using my gram scale and ended up with not a dough but a very dry mixture that looked more like crumbles of pie dough. Any help you could offer would be most appreciated… Elizabeth in Austin, Texas USA
Elizabeth, give it a second try if you have a gram scale. Its very easy and much more precise than the american cups. 75 g flour and 65 g milk (and yeast) make quite a wet dough.
I use: 1 c flour = 135 grams, 1 c milk or water = 240 g
There are a lot of online conversion tools. Good luck!
Thank you Petra! My problem was with the first pre-dough. I used the gram scale to measure flour and milk… maybe my scale’s not right, because it was very dry and crumbly. I ended up adding another 1/2 cup of milk to the first pre-dough and that made a nice batter. Later added a bit more milk to the second pre-dough, maybe 1/4 cup… and it turned out very nice. Thank you again for sharing your recipe! Elizabeth
Looks really delicious!! 🙂
Greetings from Slovenia!
Thank you and happy Easter!