Pinza di Trieste

Step 1

Dissolve the yeast in 1/4 cup warm water and combine with 1/3 cup flour and 1 tsp sugar to form a batter. Let rest for around 1 hour or until it has doubled in volume.

Step 2

Add 1 cup flour, 1/4 cup sugar, 2 Tbsp. melted butter and 2 lightly beaten egg yolks to the batter and mix until you have a smooth, compact dough. Form into a ball and set aside in a warm place to rise for 2 hours or until it has doubled in volume.

Step 3

Add 2 cups flour, 1/4 cup sugar, 4 Tbsp. melted butter, 2 egg yolks and 1 lightly beaten whole egg, 1 1/2 tsp. salt, grated zest of 1/2 an orange and 1 Tbsp. Marsala to the dough. Knead for 10-15 minutes, until smooth and compact; form into a ball and place on a baking sheet lined with parchment paper.

Step 4

Beat 1 egg yolk, mix with 1 Tbsp. milk and brush on the dough and set aside to rise for another hour.

Step 5

Preheat the oven to 340°F.

Step 6

Brush the dough again with the egg yolk-milk wash. Make 3 slices on the top in a sunburst pattern. Bake for 40-45 minutes. Remove the pinza from the oven and let cool. Serve with your favorite topping of fruit compote, whipped cream or with cheese and cured meats.