Impasto della Pinza Triestina (Trieste Sweet Bread Dough)

Pinza Triestina is a traditional sweet bread from Trieste, a city in northeastern Italy. This delightful brioche-like bread is especially popular during Easter celebrations but is enjoyed year-round for its soft texture and subtle citrus aroma. From my own personal experience, crafting this bread at home fills the kitchen with a warm, inviting fragrance that’s truly comforting. Let me show you how I make this cherished Italian treat.

Notes on Making the Dough:

1. Ingredient Temperature:
   • Ensure that all ingredients, especially eggs and butter, are at room temperature before starting. This helps in achieving a smooth and cohesive dough.
2. Yeast Activation:
   • Dissolve fresh brewer’s yeast in lukewarm water (about 37°C or 98°F) to activate it effectively. Water that’s too hot can kill the yeast, while cold water may not activate it properly.
3. Kneading:
   • Knead the dough until it becomes smooth and elastic. This development of gluten is crucial for the bread’s structure and texture. If kneading by hand, this process can take about 10-15 minutes; with a stand mixer, it may take around 7-10 minutes.
4. Dough Consistency:
   • The dough should be soft but not overly sticky. If it’s too sticky, you can add a small amount of flour, a tablespoon at a time, until the desired consistency is achieved. Conversely, if the dough is too dry, add a little milk to adjust.
5. Rising Environment:
   • Allow the dough to rise in a warm, draft-free environment. An ideal spot is inside an oven with just the light turned on or in a slightly warmed (but turned off) oven. Consistent warmth ensures proper fermentation.
6. Patience with Rising Times:
   • Traditional recipes for Pinza Triestina involve multiple rising periods, which can total up to 6 hours or more. This slow fermentation develops flavor and contributes to the bread’s light texture.
7. Proper Scoring:
   • Before baking, use scissors to make three cuts on the top of each loaf, forming a Y-shaped pattern. This traditional scoring allows the bread to expand properly during baking and gives it its characteristic appearance.
8. Baking Considerations:
   • Start baking at a higher temperature and then reduce it as specified. This technique helps in setting the crust while ensuring the interior cooks evenly.
9. Cooling:
   • After baking, let the loaves cool on a wire rack. Cutting into the bread while it’s still hot can affect its texture, so it’s best to allow it to cool completely before slicing.

By paying attention to these details, you’ll enhance the quality of your Pinza Triestina and enjoy a delicious, traditional Italian sweet bread.

Ingredients:

For the Poolish (Starter):

• 15 g fresh brewer’s yeast
• 100 g Manitoba flour (strong flour)
• 100 g water

For the First Dough:

• 1 large egg
• 200 g all-purpose flour
• 120 g granulated sugar
• 65 g unsalted butter, softened

For the Second Dough:

• 1 large egg
• 40 g granulated sugar
• 100 g all-purpose flour
• 75 g unsalted butter, softened
• Zest of 1 orange
• Zest of 1 lemon
• 1 tablespoon rum (optional)
• 1 teaspoon vanilla extract
• A pinch of salt
• Milk, as needed

For the Glaze:

• 1 egg yolk
• 1 tablespoon milk
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Equipment Needed:

• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel
• Baking sheet
• Parchment paper
• Pastry brush
• Scissors
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Instructions:

1. Prepare the Poolish (Starter):
   • In a bowl, dissolve 15 g of fresh brewer’s yeast in 100 g of lukewarm water.
   • Add 100 g of Manitoba flour and mix until smooth.
   • Cover the bowl with a clean kitchen towel and let it rest in a warm place for about 1 hour, or until doubled in size.
2. First Dough:
   • To the risen poolish, add 1 large egg, 200 g of all-purpose flour, 120 g of granulated sugar, and 65 g of softened unsalted butter.
   • Mix the ingredients until a smooth and homogeneous dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.
   • Cover the bowl and let the dough rise in a warm place for 2 hours, or until doubled in size.
3. Second Dough:
   • To the risen first dough, add 1 large egg, 40 g of granulated sugar, 100 g of all-purpose flour, 75 g of softened unsalted butter, the zest of 1 orange and 1 lemon, 1 tablespoon of rum (if using), 1 teaspoon of vanilla extract, and a pinch of salt.
   • Knead the mixture until the dough is smooth and elastic. If the dough is too stiff, add a little milk, one tablespoon at a time, until the desired consistency is achieved.
   • Cover the dough and let it rise again in a warm place for about 2 hours, or until doubled in size.
4. Shaping:
   • Once the dough has risen, transfer it to a lightly floured surface.
   • Divide the dough into two equal portions and shape each into a round loaf.
   • Place the loaves on a baking sheet lined with parchment paper.
   • Cover them with a kitchen towel and let them rise for another 1-2 hours, or until they have visibly increased in size.
5. Scoring and Glazing:
   • Preheat your oven to 180°C (350°F).
   • In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk to create the glaze.
   • Gently brush the top of each loaf with the glaze.
   • Using scissors, make three cuts on the top of each loaf, forming a Y-shaped pattern. This traditional scoring allows the bread to expand properly during baking.
6. Baking:
   • Bake the loaves in the preheated oven for 20 minutes.
   • Then, reduce the oven temperature to 150°C (300°F) and continue baking for an additional 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
   • Remove the loaves from the oven and let them cool on a wire rack before serving.

Variations and Tips:

• Flavor Enhancements: Incorporate dried fruits like raisins or candied citrus peel into the dough for added sweetness and texture.
• Alcohol-Free Version: If you prefer to omit the rum, you can substitute it with orange juice or simply leave it out.
• Dietary Substitutions:
  • Dairy-Free: Replace butter with a plant-based margarine and use a non-dairy milk for the glaze.
  • Gluten-Free: Use a gluten-free flour blend suitable for yeast breads, keeping in mind that the texture may differ from the traditional version.
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Additional Information:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Rising Time: Approximately 6 hours
• Total Time: About 7.5 hours
• Ease of Cooking: Intermediate
• Servings: 2 loaves (each loaf serves about 8 slices)
• Calories: Approximately 200 calories per slice
• Cost of Ingredients: Moderate; most ingredients are pantry staples, with a few specialty items.
• Cuisine: Italian
• Course: Dessert or Breakfast

Nutritional Information per Serving:

Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

I hope this guide has made making Pinza Triestina seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.