roatian Easter bread has many names – in Dalmatia, where I live it is called sirnica, and it the other parts of my little country it is called pinca, pogača (pɒgʌʈʃʌ) or jajarica. Our Easter bread is sweet and fragrant, brioche-like and delicious, and I can’t wait to show you how it’s made!
Easter Food Traditions
Easter is the most important Christian holiday celebrating the resurrection of Jesus from the dead. Each country has some unique traditions before and during this festive Sunday, but many of food traditions are found in all the Christian parts of the world. For example – it is difficult to imagine Easter holiday without roasted lamb, spring onions, asparagus, glazed ham, hard boiled colored eggs, loads of cakes and cookies, and some kind of Easter Bread.
Easter Breads around the Europe
Most countries have their own Easter bread tradition, so in Poland they have chalka or babka, in Italy you can eat colomba pasquale or pane di Pasqua, In Greece they enjoy tsoureki, in Ukraine paska, Bulgarians have kozunak, Germans make their osterbrot, the British dine hot cross buns, and in Croatia we have sirnica or pinca! Some of these breads are braided, some are filled with poppy seed or chocolate filling, some contain raisins or candied fruits, and all of them are delicious!
Dalmatian Easter Bread Sirnica
In Dalmatia, we make sirnica – Easter bread flavored with citrus zest, rum, other fruit liqueurs like Kirsch and pear liqueur, and – the most characteristic flavor – rose water. There is no traditional sirnica without fragrant rose water! One more thing – all Easter breads are actually enriched yeast breads, in a way similar to brioche. Btw, you can find , and on my site, so check those, too! Anyway, brioche dough means lots of butter of course. In Dalmatia bakers often use the same amounts of butter and lard for making their sirnica. I prefer butter, but if you are a lard fan, give it a go, your sirnica will be very soft and tasty, I promise!
One more thing, to make perfect sirnica, two most important things are time and patience! Knead your dough long enough to develop the gluten. Add butter gradually and knead again. Ferment your dough for at least two hours, and after shaping prove it for another two hours. Once baked, make sure to cool your sirnica before cutting. You should NEVER cut hot bread because by doing that, you destroy the delicate texture of your bread you’ve been building for hours! Now, I wish you happy and peaceful Easter and let’s make sirnica!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!