Dissolve yeast in warm milk and add to the flour mixture.
Add egg yolks, and grated zest of 1 lemon, grated zest of 1 orange and mix in well, then add grape brandy or rum.
Knead mixture for at least 10 minutes until ingredients are evenly distributed and a soft dough forms.
Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in size (this should take about an hour).
Line a baking tray with paper and spray lightly with oil. Set aside.
Once the dough has risen, take it out of the bowl and cut into even quarters. Roll each quarter into a prefect ball and place onto the lined and greased baking tray. Allow to rise again for 1½ hours before baking.
Brush each ball of dough with the beaten egg, then cut a shallow cross into the tops of each. Traditionally, it's at this point that you scatter over some crushed sugar cubes if you can find them.
Bake in the oven for approximately 30 minutes, or until golden and a skewer comes out clean when tested.
This Easter bread is quite tasty and much like an aromatic brioche. In the past, pinca was the pride of almost every household, each had their own family recipe. It was traditionally made on the Saturday and baked on Easter morning.
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