Pinca (Croatia – Dalmatia, Istria)
Description: Pinca, also known as sirnica in some regions, is a rich sweet bread flavored with rum, vanilla, lemon, and orange peel. It is traditionally brought to the blessing of food on Easter and symbolizes the joy of the Resurrection.
Interesting fact: A cross (a symbol of Jesus) must be carved on top, and the dough must be kneaded slowly and risen even more slowly – a true art!
ingredients:
• 500 g of plain flour
• 100 g of sugar
• 100 g butter or lard
• 3 eggs + 1 yolk for coating
• 1 cube of fresh yeast (40 g)
• 100 ml of milk
• 1 tablespoon rum
• lemon and orange zest
• 1 teaspoon vanilla sugar
• a pinch of salt
• raisins (optional)
Preparation:
- Dissolve the yeast in a little warm milk with a tablespoon of flour and sugar, leave to activate.
- Beat eggs and sugar, add melted butter, rum, vanilla and citrus zest.
- Stir in the flour and yeast. Knead until smooth.
- Let it rise for 2–3 hours in a warm place.
- Shape into a ball, make a cross on top with a knife.
- Let it rise for another 30–45 minutes, then brush with egg yolk.
- Bake at 170–180°C for about 30–40 minutes, until golden brown.
Easter Dove (Italy)
Description: Colomba means 'dove', a symbol of peace and the Holy Spirit. This cake is the Italian counterpart to panettone, but is only made for Easter.
Interesting fact: The recipe was created in the 1930s as a marketing ploy to extend the panettone sales season, but it quickly became a classic.
Ingredients:
• 500 g of flour
• 100 ml of milk
• 100 g of sugar
• 150 g butter (softened)
• 3 eggs + 1 yolk
• 25 g fresh yeast
• 1 teaspoon vanilla
• grated orange peel
• 100 g candied orange
• 1 pinch of salt
<strong>Preparation: </strong>
- Dissolve the yeast in the milk, add a tablespoon of flour and leave to rise.
- Beat eggs, sugar, butter, vanilla, orange zest and salt.
- Add the flour and the yeast. Knead a smooth dough and let it rise.
- Stir in the candied orange, shape into a dove shape (or use a mold).
- Let it rise again, brush with egg white and sprinkle with almonds and sugar.
- Bake at 180°C for about 35–40 minutes.
Hot Cross Buns (Great Britain)
Description: Sweet buns with raisins and spices, recognizable by the cross on top. They are traditionally eaten on Good Friday to commemorate the crucifixion of Jesus.
Interesting fact: They used to be forbidden outside of church holidays! People considered them 'holy'.
ingredients:
• 500 g of flour
• 75 g of sugar
• 1 teaspoon gingerbread spice
• 1/2 teaspoon cinnamon
• 7 g dry yeast
• 300 ml of milk
• 50 g of prince
• 1 egg
• 200 g raisins
• grated orange peel
<strong>Preparation: </strong>
- Mix the dry ingredients. Heat the milk and butter until melted.
- Add the egg and milk to the dry ingredients. Knead until it forms a smooth dough.
- Add raisins and zest. Let rise for 1 hour.
- Shape the buns, cut a cross and leave for another 30 minutes.
- Bake at 200°C for about 20 minutes. Brush with sugar syrup.
Easter Brioche (Francuska)
Description: A rich, sweet bread with butter and eggs, often shaped like a wreath. It symbolizes the renewal of life and the joy of Easter.
Interesting fact: In some French regions, colorful eggs are also woven into the dough, further emphasizing the symbolism of new life.
ingredients:
• 500 g of flour
• 100 g of sugar
• 200 g of prince
• 4 eggs
• 20 g fresh yeast
• 100 ml of milk
• 1/2 teaspoon salt
• grated lemon zest
<strong>Preparation: </strong>
- Dissolve the yeast in warm milk. Beat the eggs with the sugar, add the other ingredients.
- Knead the dough and let it rise for 1–2 hours.
- Form a wreath or braid, insert colorful eggs if desired.
- Let it rise, brush with egg and bake at 180°C for about 30 minutes.
Tsoureki (Greece)
Description: Fragrant braided bread made for Easter, often decorated with a red-painted egg in the center.
Interesting fact: The mahlep spice, which gives it its distinctive aroma, is made from cherry pits – a very special addition.
Ingredients:
• 500 g of flour
• 100 g of sugar
• 2 eggs
• 60 g of prince
• 180 ml of milk
• 1 teaspoon mahlep
• grated orange peel
• 10 g dry yeast
• 1 red egg (optional)
Preparation:
- Dissolve the yeast in warm milk. Beat the eggs and sugar, add the other ingredients.
- Knead a smooth dough. Let it rise for 2 hours.
- Divide into 3 parts, braid and insert an egg in the middle.
- Brush with egg, sprinkle with almonds and bake at 180°C for about 30 minutes.
Kulich and Paskha (Russia)
Description: Kulich is a tall sweet bread with raisins and icing, while Paskha is a festive dessert made from cottage cheese, rich and creamy.
Interesting fact: Not the right Kulicha or the sixth pishe “ƔВ” (Christos Easter).
ingredients:
• 500 g of flour
• 150 g of sugar
• 3 eggs
• 100 g of prince
• 250 ml of milk
• 10 g dry yeast
• 200 g dried fruit
• lemon zest
• egg white and sugar glaze
<strong>Preparation: </strong>
- Prepare the yeast with milk. Beat together the eggs, sugar, butter and flavoring.
- Add flour, fruit and yeast. Let rise for 2 hours.
- Place in tall molds, let rise for another 30 minutes.
- Bake at 180°C for about 40 minutes. Brush with glaze and sprinkle with pearls.
Mazurek (Poland)
Description: A shallow cake with rich toppings and decorations, made as a sign of joy after fasting.
Interesting fact: There are dozens of variations – from marmalade to chocolate and hazelnut caramel.
ingredients:
• 200 g of flour
• 100 g of prince
• 2 egg yolks
• 50 g of sugar
• marmalade or caramel
• nuts and dried fruits for decoration
Preparation:
- Knead the airy dough and let it rest in the refrigerator for 30 minutes.
- Spread into a thin layer and bake for 15 minutes at 180°C.
- Cool, spread with marmalade or caramel and decorate as desired.
Easter Cake (Germany)
Description: A sponge cake in the shape of a lamb, symbolizing Jesus as the "Lamb of God".
Interesting fact: It is made in special molds that are passed down through generations as a family tradition.
ingredients:
• 3 eggs
• 100 g of sugar
• 1 vanilla sugar
• 100 g of flour
• 1/2 baking powder
• powdered sugar for sprinkling
<strong>Preparation: </strong>
- Beat the eggs and sugar until foamy.
- Add flour and baking powder. Pour into the lamb mold.
- Bake for 25–30 minutes at 180°C. Cool and sprinkle with powdered sugar.
Capirotada (Mexico)
Description: A unique bread pudding with cheese, nuts, dried fruit and spiced syrup.
Interesting fact: Each ingredient symbolizes a part of Christ's passion – bread is the body, syrup is the blood, cinnamon is the cross.
Ingredients:
• 6 slices of stale bread
• 100 g of sir
• 50 g dried fruit
• 50 g of walnuts
• brown sugar and cinnamon syrup
Preparation:
- Make syrup with cinnamon, sugar and cloves.
- Arrange bread, cheese, fruit and nuts in layers. Pour over syrup.
- Bake at 180°C for about 30 minutes until soft and fragrant.
Potica (Slovenia)
Description: A roll made from yeast dough with a rich filling – most often walnuts. An indispensable cake on Slovenian holiday tables.
Interesting fact: It was recorded as early as the 16th century, and in 2021 it was served to Pope Francis – it has become a symbol of Slovenian culture!
ingredients:
• 500 g of flour
• 20 g yeast
• 2 eggs
• 100 ml of milk
• 100 g of prince
• 200 g ground walnuts
• with
• sugar
• cinnamon
<strong>Preparation: </strong>
- Knead the dough and let it rise. Prepare the filling of walnuts, honey and cinnamon.
- Roll out the dough, cover with filling and carefully roll up.
- Place in a mold and bake at 180°C for about 40 minutes.
Note: The text was created with the help of artificial intelligence.
Bonus video:
