ENG

Last year I bought this recipe book in English for my Kummi mommy Airi. I found it interesting, so I bought one for myself in Slovenian. I've decided to make PINCA, a coastal sweet milky bread, for next year's Easter. And so I did. The first batch wasn't the best, the quantities, in my opinion, were not perfect. The dough was way too moist once it was done. But the end result was quite okay. So for the next batch, I've changed it a bit, and the result was perfect. 5 days in and the pinca still tastes fresh. We ate it all weekend, so sadly I couldn't type up the recipe soon enough. But as I've read, the Italian (Milan) original version is made for Christmas, so you can try to make it then. 

The ingredients:

- 1000 g of plain white flour, sifted

- 1 cube of yeast (as fresh as possible)

- 200 g of soft butter

- 200 g of mascavo sugar

- 1 vanilla powder sugar

- 7 egg yolks (6 for the dough and 1 for brushing), put out of the freezer 1 hr prior to preparation

- 400 mL of warm milk (and a spoon extra for brushing)

- 2 shots of rum

- 0.5 teaspoons of eco-bio lemon zest

- 0.5 teaspoons of eco bio orange zest

The how-to:

Sift the flour and warm it up in the oven at 70 C for about 15 to 20 minutes.

Meanwhile make the yeast mixture. Use about 70 mL of warm milk and add two tablespoons of sugar, then mix well, so the whole sugar blends in nicely with the milk. Crumble then the yeast into the cup with milk and sugar and, again, mix well. Add a tablespoon of flour and mix well. There should be no lumps in the mixture, it is best when it is smooth. Wait for 10 minutes for the yeast mixture to double in size (look picture below).

While the yeast is working its magic, whisk the egg yolks into a fluffy foam and add the sugar, mixing again. Use a whisk attachment on the mixer.

To the eggs and sugar then add the yeast mixture and mix well. Add then the butter, rum,  lemon and orange zest and mix well. Then change the attachment - from now on use the hook one for yeast dough. Add in thirds the flour and milk and knead the dough well. (1/3 of milk and 1/3 of flour, knead, then again 1/3 of milk and 1/3 of flour, knead, …). Once all the ingredients are in the mixture knead for another 5 minutes. Cover with a clean kitchen towel or cling film and rest in a warm place for the dough to double in size.

While it's resting preheat the oven to 180 C. Once the dough is doubled in size, knead it again with your hands and divide the dough into 4 balls of (semi) equal size. Brush them with one beaten egg yolk and a bit of milk, with a sharp knife make a star in the middle (see picture below). Wait about 15 minutes for the balls of dough to rise again. Then bake at 180 C for 20 to 25 minutes. And 5 more minutes if you really like them to be crispy.

Once they are out of the oven and cooled down, cover with a napkin and cling film for them to stay fresh as long as possible.

SLO

Lansko leto sem kupila to knjigo z recepti v angleščini za mojo finsko mamico Airi. Recepti so bili videti zanimivi in tako sem kupila še en izvod zame v slovenščini. Ko sem videla, da je noter recept za PINCO, primorski sladki mlečni kruh, sem se odločila, da ga naredim za naslednjo veliko noč. In tako sem pretekli teden pekla. Prvo 'rundo' sem se držala recepta popolnoma, a se mi razmerje količin ni zdelo najboljše. Testo je bilo prevlažno, čeprav je bil pečen končni izdelek kar dober. V drugo sem malo priredila količine in sedaj je perfektno. Po petih dnevih je pinca še vedno sveža, ni izsušena, še vedno dobra. Ker pa smo jedli ves konec tedna, nisem prišla do tega, da bi recept napisala in objavila prej. A kot sem prebrala je originalna italijanska verzija (iz Milana) pečena za božič in tako jo lahko poskusite narediti takrat.

Kaj sem potrebovala?

- 1000 g gladke moke, presejane

- 1 kocka kvasa (naj bo čim bolj svež)

- 200 g zmehčanega masla

- 200 g mascavo sladkorja

- 1 vanili sladkor

- 7 rumenjakov (6 za testno in 1 za premaz na koncu), vzela iz hladilnika 1 h pred začetkom priprave

- 400 mL toplega mleka (in še kakšno žlico več za premaz na koncu)

- 2 'štamperlčka' ruma

- 0.5 žličke limonine lupinice (eko bio)

- 0.5 žličke pomarančne lupinice (eko bio)

Kako sem pinco naredila?

Presejala sem moko in jo dala v pečico na 70 C za pol ure, da se je segrela.

Potem sem naredila mešanico kvasa - v približno 70 mL toplega mleka sem dala dve žlici sladkorja in dobro premešala, da se je ves sladkor raztopil. Nato sem noter razdrobila kocko kvasa in spet dobro premešala, da se je ves kvas 'raztopil'. Dodala sem eno žlico moke in premešala, mešanica naj bo gladka, brez kakšnih grudic. Počakala sem kakšnih 10 minut, da je kvas narastel (glej sliko spodaj).

Med tem, ko je kvas deloval, sem penasto umešala rumenjake in jim dodala sladkor. Potem sem dodala mešanico kvasa in lumonino in pomarančno lupinico (ki je narasla na dvakratno začetno velikost) in ponovno premešala. Nato sem dodala maslo in rum ter ponovno mešala. Potem sem zamenjala nastavek na Artyu iz metlice na kljukast nastavek za kvašeno testo in po tretjinah dodajala mleko in moko (1/3 mleka in 1/3 moke, gneti, 1/3 mleka in 1/3 moke, gneti, …). Ko so vse sestavine bile v mešanici, je Arty testo gnetel še 5 minut. Nato sem skledo pokrila s čisto kuhinjsko krpo (lahko tudi s prozorno folijo za živila) in čakala, da naraste za dvakrat.

Pečico sem ogrela na 180C. Ko je testo 'kipnlo' sem ga ponovno pregnetla, tokrat le z rokami, in naredila 4 kroglice (približno) enake velikosti. Premazala sem jih z rumenjakom in malo mleka, vanje zarezala trikrako zvezdo (glej sliko spodaj) in počakala se kakšnih 15 minut, da ponovno vzhajajo. Nato sem jih pekla na 180 C za 20 do 25 minut. Morda pecite kakšnih 5 minut več, če imate radi res zapečeno in hrustljavo.

Ko je bila pinca pečena, sem jo vzela iz pekača, dala na krožnik. Počakala sem, da se je ohladila in jo nato pokrila s servieto in prozorno folijo za živila, da je ostala kar se da dolgo sveža.