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How to make Croatian Easter sweet bread without yeast

Maja Uremovic

Croatians like tradition and having certain foods for certain festivities is one of them. Easter is around the corner which means it is time for Pinca, or Sirnica as it is known by in some parts of the country. 

Pinca is a traditional sweet bread prepared during the Easter period. Initially a Dalmatian tradition, it has spread and is popular all over Croatia today.

The recipe calls for yeast, but with a current shortage in stores largely due to people stockpiling during the pandemic, popular TV presenter Maja Uremovic shows us how to make it without yeast but just as tasty. 

“I cook and I bake cookies. Almost every day, believe it or not, I enjoy it. In the age of coronavirus, even more, like most… I am killing time trying out new recipes. And I’m getting fat. As Easter is near, today I will prepare for you my favourite pinca, which I bake very often – not only when it is Easter. It is quick and easy, and it does not require yeast to prepare it. I haven’t found yeast in stores for weeks, so to me, like many, this Easter 2020 this recipe will be my only option. It is really nice and done quick. And there is no chance of failing,” Maja says. 

Maja Uremovic

Ingredients

150 grams butter 

150 grams sugar 

250 grams fresh cottage cheese for cakes

500 grams flour 

2 eggs 

6 grams (half sachet) baking powder 

1 lemon – juice and peel

2 tablespoons of milk 

Steps 

To begin, mix together butter and sugar and add two eggs.

Mix the fresh cottage cheese for cakes, lemon juice and lemon rind, and two large tablespoons of milk.

Adding the fresh cheese for cakes

Add the flour and baking powder and knead the dough.

Shape into a ball, slice it, brush with milk it and bake for 45 minutes at 170 °C.

Pinca ready to go into the oven

And that’s it. It’s really simple, and the added benefit is that because of the large amount of cottage cheese it makes it juicier than other pinca recipes. 

After 45 minutes in the oven

Even after a few days it is still tasty and does not go dry, although it usually disappears in the first few days at my house.

Dobar tek

I wish you ‘dobar tek’. Try this recipe, you will surely be delighted.

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