Aromatic Pinca

Aromatic Pinca

Required:
450 gr flour
180 gr margarine with vanilla flavor
10 g of yeast
100 gr sugar
lemon and orange peel
1 dl brandy
1 dl Malvasia
0.5 dl of milk
vanilla sugar
2 eggs + 2 egg yolks
salt
50g raisins
1 oz rum
2 egg yolks for brushing

Dissolve the yeast with a little sugar , a spoonful of flour and lukewarm milk , ps stick to warm the yeast activates .
Soak the raisins in the rum to soften .
Two eggs and 2 egg yolks , mix with the addition of sugar, raisins with rum , melted butter , grated lemon and orange zest, brandy, white wine and a pinch of salt
Mixture then add the yeast and knead raised not too hard dough .
Make a ball, cover with a cloth and let in a warm place to rise .

Before baking, cut crosswise on top , brush with egg yolks , sprinkle with sugar and place in a preheated oven at 180 degrees Celsius for about 45 minutes .


Chef Tips
instead of one large can make 4 small pince .
In this case, the cooking time is reduced to 20-25 minutes.