Easter pinze

Ingredients for 1 servings:

• 2 packets of yeast (dry yeast)
• 1 kg flour, plain or universal
• 200 g sugar
• 250 g margarine or butter, melted
• 2 packets of vanilla sugar
• 1 lemon(s), the grated peel and the juice
• 1 orange(s), the grated peel and the juice
• 250 ml milk
• 250 ml white wine, dry
• 1 pinch of salt
• ½ tsp anise
• 1 egg(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

delicious Easter pastries made from yeast dough

The night before, warm the white wine with the anise. Cover and let it steep overnight. The next morning, combine all ingredients at room temperature in a large bowl (a yeast dough bowl works best). Using a hand mixer fitted with a dough hook, knead the dough into a smooth dough. Then cover or seal the bowl and place it in warm (not hot, otherwise the yeast will die!) water. After 1-2 hours, the dough will have doubled in volume. With floured hands, form the dough into balls (I prefer smaller ones – the dough doubles in size during baking). Place the Pinzen on a baking sheet lined with parchment paper and brush with beaten egg. Let it dry for a few minutes. Then, using scissors, cut into the typical “Pinzen” pattern (looks roughly like the peace sign). Bake in a preheated oven at 170°C (340°F) for approximately 35 to 40 minutes (depending on the size). Tip: You can also bake 2-3 large Pinzen from the dough, baking an egg-sized potato in the middle (as a placeholder). Once cooled, remove the potato and replace it with a dyed egg.