Along with smoked meat, dyed Easter eggs, horseradish or Easter bread, the Easter Pinze is one of the delicacies that are traditionally blessed on Holy Saturday as part of the meat consecration. However, the Easter Pinze still tastes best when homemade.
Easter is just around the corner again and with it comes many traditions and customs. Due to the pandemic, some will probably only be able to take place in one or two different ways this year, or will even have to be postponed to the next festival. From a culinary point of view, however, everything remains the same, so the Easter Pinze, along with smoked meat, dyed Easter eggs, horseradish or Easter bread, is one of the delicacies that are traditionally blessed on Holy Saturday as part of the meat consecration. However, the Easter Pinze still tastes best when homemade. Maybe in the time that we've spent mostly in our own four walls for a year now, some of you have gotten the desire to bake and this year a homemade Easter pinze will be on the table.
Ingredients:
We need about 10 to 15 Easter Pinzen
- 500g flour (grippy),
- ½ cube of yeast, 250 ml milk,
- 60g butter,
- 60g sugar,
- 2 eggs
and can be refined with raisins if desired.
Preparation
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In the first step we make the steam by mixing 3 tablespoons of lukewarm milk with the yeast and 1 teaspoon of sugar before we then fold in some flour and let the mixture rise in a warm place for half an hour.
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Meanwhile, we can mix our dry ingredients, i.e. the flour and sugar, and melt the butter in the lukewarm milk. When this butter-milk mixture has cooled slightly, the eggs can be stirred in.
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After the steam has risen a little, it can be added to the flour and worked into a smooth dough together with the butter-milk-egg mixture and raisins. If the mixture is a little too sticky, you can help with a little flour. Our dough now has to rest for an hour.
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As you can see in the picture below on the left, our dough has now doubled in volume and is ready for further processing. Now we will form balls, each weighing around 100g, before we cut them three times deep in the middle so that they get the classic shape of the tweezers.
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Now our Easter Pinzen can be brushed with egg and sprinkled with granulated sugar if desired. Just like for us, our tweezers also have to keep their distance from the baking tray, as the dough will rise during baking. Bake the Easter pinzen in a preheated oven at 180 degrees for 10 to 15 minutes until they get their golden brown color. A wonderful smell of fresh pastries makes your mouth water!
Good luck, have fun baking and happy Easter!
