Date: 5. April 2020
Time to read: 1 min
Pince are one of many traditional holiday breads, especially during Easter. This recipe is typical of the province along the border with Italy, where it came from and is indispensable during important religious holidays.
1 kg wheat flour
40 g yeast, 100 ml milk, 1 tsp sugar for sourdough starter
6 egg yolks
100 g plain butter
200 g sugar
400 ml milk
lemon peel, salt
1 egg for topping
Handful of raisins (optional)
4 tbsp powdered sugar
Prepare the sourdough starter and leave to rise.
Sift the flour, add the sugar, lemon zest, egg yolks, melted butter, and salt and in the end add the sourdough starter.
Combine and knead the dough.
Leave to rise for at least 40 minutes.
Kneadagain; make small balls, then leave to rise again.
Score a cross on top of each bread with a sharp knife, then coat with the beaten egg.
Bake in a pre-heated oven at 180’C for about 40 minutes.
Turn off the oven and leave the pince breads inside for another 3 – 6 minutes.
Take the breads out of the oven and leave covered with a clean tablecloth for 10 minutes, then dust with powdered sugar.