Easter pinze
Alongside smoked meat, dyed Easter eggs, horseradish and Easter bread, Osterpinze is one of the delicacies that are traditionally blessed on Holy Saturday as part of the consecration of meat. However, homemade Osterpinze still tastes best.
Ingredients:
For about 10 to 15 Osterpinzen we need
- 500g flour (firm),
- ½cube yeast, 250 ml milk,
- 60g butter,
- 60g sugar,
- 2 eggs
- and raisins can be added to taste.
And this is how it works
- The first step is to make the steamed dough by mixing 3 tablespoons of lukewarm milk with the yeast and 1 teaspoon of sugar before folding in some flour and leaving the mixture to rise in a warm place for half an hour.
- In the meantime, 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 down a little, the eggs can be stirred in.
- Once the steam has risen a little, it can be added to the flour and mixed with the butter-milk-egg mixture and raisins to form a smooth dough. If the mixture is a little too sticky, you can add a little flour to help. Our dough now needs to rest for an hour.
- As you can see from the picture at the bottom left, our dough has now doubled in volume and is ready for further processing. We will now form balls, each weighing around 100g, before making three deep cuts in the middle to give them the classic pinzen shape.
- Our Easter pins can now be brushed with egg and sprinkled with loaf sugar as desired. Just like for us, you need to keep your distance on the baking tray for our pinzen, as the dough will rise during baking. Bake the Osterpinzen in a preheated oven at 180 degrees for 10 to 15 minutes until they are golden brown in color. The wonderful aroma of fresh pastry will make your mouth water!
Good luck, have fun baking them and have a happy Easter!
