Easter Pinzen

And just like every year, the Easter weekend is just around the corner, and that means it’s time for Easter Pinzen. The Easter Pinz derives its origin in Friuli. The recipe was brought to Graz from the neighboring county of Gorizia, at the time part of Austria. Therefore these are also called Görzer Pinze. 

In the production of Pinze there are many recipe variations and I would like to introduce you to one. With this recipe anise seed and wine are soaked for several hours. Consequently, there is a flavor in the resulting crumb that is indescribable. From the high butter and egg yolk content, the recipe should be prepared with a pre-dough. 


Anise – Wine mixture:

  •     3g Anise Seed
  • 125g White Wine

Steep anise seed for 3-5 hours in the wine, then strain.


  • 120g warm Milk (30°C)
  • 140g Wheat Flour Type 480
  •    10g Yeast

Let the pre-dough stand, covered at room temperature for 2 hours. 

Main Dough:

  • 270g ripened pre-dough
  • 120g Anise Wine
  • 360g Wheat Flour Type 480
  •   75g Fine granulated sugar
  • 125g Soft Butter (Room temp.)
  •   80g Egg Yolks (4 Yolks)
  •   10g Salt
  • Half Vanilla Bean

Knead the ingredients to a smooth dough. After a 25 minute rise time in the bowl, the dough is divided into each sized pieces and loosely rolled into rounds. Cover and let rest for 15 minutes and then roll into tidy Pinzen. 

Place the rolled dough pieces on a baking tray with generous space between then and leave to proof in a warm spot. Once half proofed, the Pinzen are given the first egg wash (1 whole egg and 3 yolks). Once 2/3 proofed the Pinzen are given a second egg wash and then scored with a knife three times from the middle outwards. 

Place in an oven pre-heated to 190°C bake until golden.