Pinca

Sweet and fragrant, pinca is a traditional Easter bread. This incredibly rich pastry is made with yeasted dough consisting of flour, eggs, and butter, and it is usually shaped into a large round loaf. Each pinca is brushed with egg wash, decorated with coarse sugar, and the top is traditionally incised with a cross symbol.

The soft dough is usually enriched with strong citrus and vanilla flavors, while more sophisticated versions often incorporate raisins, citrus zest, and aromatic liqueurs. This sweet bread has a soft and dense texture, delightful aromas, and an elegant visual appearance, making it a suitable dish for the festive Easter table.

Although pinca was originally invented as an indulgent delicacy celebrating the arrival of spring, today it is mainly taken to church where it is blessed and is then enjoyed as a part of traditional Easter breakfast. Many Croatian households bake smaller loaves, which are given as a present to family and friends.

It is believed that the tradition of preparing pinca originated in Dalmatia, where it is commonly referred as sirnica. Because of the time-consuming process of preparation, pinca is often found in numerous bakeries, stores, and patisseries.