DessertBreakfast

Pinza Bolognese

Name: Pinza Bolognese
Prep time: 30 min
Cook time: 40 min
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g all purpose flour; 80 g sugar; 7 g active dry yeast; 150 ml milk lukewarm; 1 pcs egg large; 50 g butter softened; 1 tsp lemon zest; 50 g candied orange peel chopped; 50 g raisins; 2 tbsp rum (optional); 2 tbsp apricot jam for glaze

This traditional Italian sweet bread, or Pinza, comes from the Bologna region. It features a rich, sweet dough studded with candied fruits and raisins, then baked until golden. Serve slices for a delightful breakfast or dessert.

An original recipe by Forkin

Total time: 4 hr 10 min
Serves: 8
Difficulty: Medium
Per serving: 293 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gall purpose flour
80 gsugar
7 gactive dry yeast
150 mlmilk, lukewarm
1 pcsegg, large
50 gbutter, softened
1 tsplemon zest
50 gcandied orange peel, chopped
50 graisins
2 tbsprum(optional)
2 tbspapricot jam, for glaze

Equipment

saucepan · parchment paper · wire rack · baking sheet · small bowl · large mixing bowl

The method

Step by step

1
In a small bowl, combine the yeast with a pinch of the sugar and a few tablespoons of the lukewarm milk. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
2
In a large mixing bowl, combine the flour, remaining sugar, and lemon zest.
About 1 min
3
Add the activated yeast mixture, the remaining milk, and the egg to the flour mixture. Mix until a shaggy dough forms.
About 2 min
4
Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
About 5 min
5
Gradually incorporate the softened butter into the dough, kneading until it is smooth, elastic, and no longer sticky, about 10-15 minutes.
About 15 min
Cook’s note: The dough will be very soft at first; keep kneading and it will come together.
6
If using, soak the raisins in rum for 10 minutes, then drain well.
About 10 min
Cook’s note: If not using rum, you can soak raisins in warm water or orange juice.
7
Add the chopped candied orange peel and drained raisins to the dough. Knead gently for another 2-3 minutes to distribute the fruits evenly.
About 3 min
8
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
9
Once doubled, gently punch down the dough to release the air. Shape it into a round or oval loaf and place it on a baking sheet lined with parchment paper.
About 5 min
10
Cover the shaped dough again and let it rise for another 30-60 minutes, or until visibly puffy.
About 1 hr
11
Preheat your oven to 180°C (350°F).
About 15 min
12
Bake the pinza for 35-40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
13
While the pinza is still warm, gently heat the apricot jam in a small saucepan or microwave until it's pourable. Brush the warm jam over the top of the pinza for a glossy finish.
About 2 min
14
Let the pinza cool completely on a wire rack before slicing and serving.
About 30 min

Per serving

Nutrition

51%Score

Calories: 292.5kcal
Protein: 6g
Carbs: 52.2g
Fat: 6.6g
Fibre: 1.7g
Sugar: 21.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pinza in an airtight container at room temperature.

Reheating

Pinza is best enjoyed at room temperature or lightly warmed in a toaster oven.