Croatian Easter Bread Recipe (Sirnica or Pinca) (2024)

Pinca is traditional Croatian Easter bread – but can be eaten all year round.

Pinca is a sweet bread served as a part of a traditional Easter meal in Croatia. It’s very popular along the coastal regions of Croatia, although it can be found all over the country. In Zagorje, it’s called “Jajara,” in Dalmatia “Sirnica,” and in other parts, it is simply “pinca.”

It originates from the Venetian Republic, where it was reserved only for wealthy people during the holidays, who could eat it 2-3 times per year. Now you can even buy pinca in shops or at home with ease with the recipe below.

The main character is a dough that has a vibrant yellow color from the fresh farm eggs. This recipe is rich in flavor because we’ve added raisins soaked in rum, lemon, or orange zest. You can use other kinds of dried fruit and vanilla sugar.

Sirnica is usually shaped like a small ball with a cut on the top in the shape of a cross as it symbolizes the suffering of Christ.

At this time of year, you can find it in most bakeries and supermarkets across Croatia. My Aunts make a wonderful Sirnica every year for us all to enjoy on Easter day, so maybe you could give this recipe a go for your family to enjoy on Easter day as well.

See Also

Crispy Vegan Smoked-Mushroom "Bacon" Recipe

Croatian Easter Bread Recipe (Sirnica or Pinca)

Sirnica is a traditional Croatian Easter Bread - here is an easy to follow recipe to make it at home.

Ingredients

• 300 g all-purpose flour (2 cups)
• 7 g dried yeast (2 teaspoons)
• 75 g sugar (1/3 cup)
• 5 g vanilla sugar (1 teaspoons)
• 35 ml sunflower oil (2.5 tablespoons)
• 125 ml milk (1/2 cup)
• Zest of 1 lemon
• 2 egg yolks
• 1 tablespoons butter
• 50 g raisins (1/3 cup)
• Pinch of salt
• 3-4 tablespoons rum

Instructions

1. Soak the raisins in the rum for one hour
2. Mix together flour, sugar, vanilla sugar, and salt in one bigger bowl
3. Activate the yeast with some warm milk and one teaspoon of sugar. It will become bubbly in around 5 minutes
4. Now combine the dried ingredients with the rest of the warm milk, oil, lemon zest, egg yolks, and yeast mixture
5. Knead the dough for at least 10 minutes with your mixer on low speed or with your hands
6. Cover the dough and let it rest on a warm place for one hour until it doubles its size
7. Remove the excess rum from the raisins and add them to the dough together with some melted butter
8. Now you need to knead the again in the same way for another ten minutes
9. Transfer the dough to the baking tray, shape it in a ball
10. Brush the pinca with a mixed egg yolk and some sugar. Sugar is optional because it will make your pinca a bit darker as it will caramelize
11. Cut the dough with a knife or scissors to make a "cross sign" on the top
12. Bake it in a warm oven for 30-35 minutes at 180°C (350°F). If you have dusted it with some sugar, after 20 minutes, you can cover it with paper or aluminum foil, so it doesn't get too dark
13. When it's baked, cover it with a clean kitchen cloth and let it cool down. Keep the pinca in a bag, so it remains soft for a couple of days

Brands We Use And Trust

More Tasty Croatian & Balkans Recipes

• Sarma Recipe {Stuffed Cabbage Rolls}
• Stuffed Peppers {Punjene Paprike}
• Cevapi
• Ajvar
• Klipići {rolls}
• Octopus Salad
• Skampi na Buzaru
• Pasticada Recipe
• Stuffed Vine Leaves (Japrak)
• Zagrebački Odrezak {Zagreb Steak}
• Juha Od Rajčice s Taranom (Tomato Soup With Grated Dough)
• Oblatne s Čokoladnom Karamel Kremom (Tort Wafers Cake)
• Gulaš (Traditional Goulash)
• Klepe (Bosnian Ravioli)
• Kuglof With Apples (Apple Bundt Cake)