Homemade Orange and Raisin Pinca

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1/2 tsp salt 1/2 tsp salt
• 120ml (1/2 cup) warm milk 120ml (1/2 cup) warm milk
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 3 large eggs 3 large eggs
• Zest of 1 orange Zest of 1 orange
• 100g (2/3 cup) raisins 100g (2/3 cup) raisins
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 52g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
3. 3.
   Pour the yeast mixture, melted butter, eggs, and orange zest into the well. Mix until a sticky dough forms.
4. 4.
   Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough and knead in the raisins until evenly distributed.
7. 7.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper. Make a cross on top using a sharp knife.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the loaf with beaten egg yolk for a shiny finish.
11. 11.
    Bake for 30-35 minutes or until the Pinca is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a richer flavor, you can add a splash of rum or orange liqueur to the dough.
• If you prefer a sweeter Pinca, you can sprinkle some sugar on top before baking.
• To ensure a soft and fluffy texture, make sure not to over-knead the dough.
• If the Pinca starts browning too quickly during baking, cover it loosely with aluminum foil to prevent excessive browning.
• Leftover Pinca can be toasted and enjoyed with butter or jam for a delicious breakfast treat.

Serving advice

Serve the Homemade Orange and Raisin Pinca sliced and dusted with powdered sugar. It is best enjoyed fresh and can be served as a centerpiece during Easter brunch or as a delightful accompaniment to afternoon tea.

Presentation advice

To enhance the presentation, you can place a few fresh orange slices and sprigs of mint around the Pinca on the serving platter. This adds a pop of color and freshness to the table.