Ecomely

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Pince: recipe illustration
Breakfast

Pince

A sweet, fragrant brioche traditional in Slovenia, especially at Easter, often flavoured with lemon and aniseed. Its soft, lightly golden crumb is eaten at breakfast or teatime, plain or with butter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

420 kcal per serving

Protein
12.3 g
Carbohydrates
64.2 g
of which sugars
22.2 g
Fat
11.4 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a small bowl, mix the lukewarm milk, 1 tablespoon of sugar and the yeast. Leave for 10 minutes until the surface foams.
  2. In a large bowl, mix the flour, remaining sugar, salt, aniseed and cinnamon.
  3. Add the yeasted mixture, eggs, vanilla and lemon zest, then knead for 5 minutes until you get a soft dough.
  4. Incorporate the soft butter in small pieces and knead for another 5 to 7 minutes, until the dough is smooth and elastic.
  5. Add the soaked and drained raisins, then shape into a ball and leave to rise for 1 hour covered in a warm place, until doubled in size.
  6. Knock back the dough, shape it into a round loaf or plait it into three strands, then place in a buttered tin.
  7. Leave to rise for another 30 minutes, then brush with egg yolk mixed with milk and sprinkle with flaked almonds.
  8. Bake at 180 °C for 35 minutes, until the crust is golden and a skewer comes out dry. Let it cool slightly before slicing.

Variations and tips

Chocolate version. Add 80 g of chocolate chips along with the raisins.

Festive version. Replace the kneading milk with lukewarm milk flavoured with cinnamon, and add 1 tablespoon of rum to the dough.

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Original Ecomely recipe.