(Easter Bread)
Just like the word “pizza,” pinza is thought to have derived from the Latin verb “pinsare,” meaning “to knead.” While this sweet loaf was originally prepared as a special Easter treat, it may now be found in Trieste’s bakeries year round. In fact, pinza is common throughout Friuli, where it is often referred to as “focaccia”—not to be confused with the flat Ligurian focaccia. The province of Pordenone claims a similar bread called “pinsa della bassa” that is made with raisins, dried figs, or currants.
2 packages active dry yeast (2-1/4 teaspoons or 1/4 ounce each)
2/3 cup sugar, divided
1/2 cup warm water (100° to 110°F), divided
4-1/2 cups cake or pastry flour, divided
2 eggs
2 egg yolks
4 tablespoons unsalted butter, diced and softened
2 teaspoons salt
1 teaspoon freshly grated lemon peel
1 teaspoon freshly grated orange peel
• • •
1 egg yolk, beaten to blend with 1 tablespoon water
- In a small bowl, dissolve 1 package of yeast and a pinch of sugar in 1/4 cup warm water. Let rest until foamy, about 10 minutes. Stir in 1/2 cup flour. Cover and let rise for 30 minutes.
- Transfer the mixture to a large bowl. Stir in 1 cup flour, 2 tablespoons sugar, 1 egg, and 1 egg yolk. Cover and let rise for 1 hour.
- Dissolve the remaining package of yeast and a pinch of sugar in the remaining 1/4 cup warm water. Let rest until foamy, about 10 minutes. Add to the bowl of risen dough, along with 1-1/2 cups flour, 2 tablespoons sugar, 1 egg, and 1 egg yolk. Mix well. Cover and let rise for 1 hour.
- Stir in the remaining flour and sugar, butter, salt, lemon peel, and orange peel. Using a mixer with a dough hook attachment, knead for 10 minutes. (It may be necessary to occasionally scrape the ball of dough off the hook.)
- Transfer the dough to a lightly floured surface. Knead briefly by hand. (The dough should be smooth and elastic.) Form the dough into a ball and place on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a kitchen towel and let rise until doubled in size, about 1-1/2 hours.
- Preheat oven to 350°F, placing a pan filled with water on the bottom rack to create steam. Brush the dough with beaten egg yolk. Cut three 1-inch-deep slits in the dough, starting at the top and stopping about 1 inch from the base. Bake until golden brown, about 40 minutes.
Serves 10 to 12.