EASTER PINZE
[3 small pinzes or 1 large pinze]
350 g flour
20 g fresh yeast
[or 7 g dry yeast]
140 ml milk [lukewarm]
3 egg yolks
1 egg
70 g sugar
60 g butter
pinch salt
pinch cinnamon
pinch vanilla
pinch orange zest
pinch lemon zest
70 g raisins
[optional] rum flavouring
coarse sugar
1 egg yolk
2 tablespoons cream
_ mix flour with salt, cinnamon, vanilla and both citrus peels
_ pour rum flavoring over raisins and a few tablespoons of boiling water
[let steep for 10 min and then pour off the water]
_ heat milk with butter in a small pot [not warmer than lukewarm]
_ stir yeast and sugar into butter-milk mixture
_ whisk eggs with a fork
_ gradually add all liquid ingredients to the flour and mix with a fork
_ turn out onto a clean surface and knead into a smooth dough
_ drain the raisins well and knead into the dough
_ knead for another 5 min until the dough is smooth and silky
_ form into a ball, place in a greased bowl and cover
_ let rise at room temperature for 1 - 1 ½ hours
_ transfer dough to a floured work surface, knead briefly and form into a ball [or 3 equal sized balls]
_ place on a baking tray lined with baking paper, cover again and let rise for 15-20 min
_ preheat oven to 170°C
_ mix egg yolk with cream and brush ball[s] thinly with it
_ sprinkle with coarse sugar
_ cut three times from the center with scissors [not too deep].
[if raisins poking out the surface either remove, or gently press deeper into the dough - they will burn otherwise]
_ bake large pinze for about 40-45 min / bake small pinze for about 25 min [until golden]
_ allow to cool to room temperature before enjoying them
OSTERPINZE
[3 kleine Pinzen oder 1 große Pinze]
350 g Mehl
20 g frische Hefe
[oder 7 g trockene Hefe]
140 ml Milch [lauwarm]
3 Eigelb
1 Ei
70 g Zucker
60 g Butter
Priese Salz
Messerspitze Zimt
Messerspitze Vanille
Messerspitze Orangenschale
Messerspitze Zitronenschale
70 g Rosinen
Rumaroma [optional]
Hagelzucker
1 Eigelb
2 Esslöffel Sahne
