Let’s bake a pinca (pi’ntza)

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There are many many recipes for the perfect pinca (if you are Slovene) or pinza (if you are Italian) and they are all “the best”. Just ask anyone. But we’ll love to eat a slice of this delicious bake without too much fuss, don’t we? So, here is what you’ll need
1 kg strong white bread flour
1/2 tbs salt
One and a half cube of yeats (about 35/40 gr)
3 dl lukewarm milk
2 eggs and 3 yolks ( it goes a minimum of 4 eggs, 2 and 2, to a maximum of 8)
200 gr sugar
1 sachet vanilla
zest of 1 orange and 1 lemon (untreated)
1 shot of rhum or grappa or (that’s my family tradition) and infusion of anise in hot water or white wine
150 gr butter (I use homemade ghee, it’s festive baking, remember?), melted
1 egg, beaten, to glaze

You can either knead as a slave or use a friendly kitchen robot (I am madly in love with my KitchenAid, but any device that will make the hard kneading work will be welcome). Whatever. But remember: you’ll need time and a warm place to let the dough rest. If you are in a hurry, bake a cheesecake instead.

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Mix the fresh yeats with the milk and some flour. Wait till the yeats will do his job.
Sieve the flour and put all the ingredients (be careful to have the eggs, flour and the melted butter at room temperature) in the kneading bowl.

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Ok. Now you have to knead and knead and knead, untill the dough does no stick anymore. Refrain from adding more flour. You ( or the robot ) have to work hard!
After this, let the dough stay covered for an hour or so. Knead again and repeat. If you repeat this at least once more, you’ll have a superb pinca. Garantee.
From this batch you can bake 4 smaller pincas or 2 medium or, of course, one really large. The decision is on you. Just form a ball and put it on a greased baketray. Glaze with the beaten egg and cut a cross in the middle of the ball. You can do it with the scissors or with a knife. Bake in a preheated owen at 200 C for 20 minutes and then other half an hour or more at 180 or even 150 C. The pinca has to be soft, nicely brown where coated with the beaten egg. It smells so fine that you have to be very zen not to cut into the still warm bake. But you have to. The pinca is a pinca when all the steam has evaporated.

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