Pinca - Croatian Easter Sweet Bread

Pinca/Pinza, this sweet bread is baked in Croatia especially during Easter holidays. Traditionally baked with loads of eggs, this bread will be super rich, soft and beautifully flavoured bread, obviously which will definitely tickle your tastebuds. Though earlier lard is used in this bread, nowadays Pinca is made with a butter and flavored with either with citrus zest or with orange zest, along with candied or dried fruits with some rum or rose water. Obviously this bread is a must for Easter table as Pinca remained as centrepiece of most of the Croatian Easter breakfast table. Pinca is often taken to Easter mass for blessings which is later given as a symbol of good wishes.

Primorski Uskrsne Bebe - Croatian Easter Bread Dolls/Croatian Easter Babies

Easter is celebrated around the World during the month of March. Many beautiful Easter special breads are baked around the world and my today's Easter bread is from Croatia. Croatian Easter bread dolls or primorski uskrsne bebe which means literally "Easter babies from Primorje" are traditionally made in Primorje and Istria on the Adriatic Coast.They are prepared with a simple sweet yeast dough braided around a colored hard-cooked egg, which gives a cute appearance as much as like  a swaddled baby.Traditionally, the eggs are dyed red, but however now many vibrant coloured dyed eggs are used for making these cute bread babies.

Croatian Doughnuts/Croatian Fritule - Croatian Cuisine

As per wiki,Croatian cuisine is heterogeneous, its known as a cuisine of the regions since every regions has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia.