For the Easter pinze, first prepare a dampfl from half the milk, the crumbled yeast and a little flour. As soon as cracks appear on the surface, knead the remaining ingredients (with the exception of the 3 yolks for coating) into a slightly firmer yeast dough. Form into a ball and let rise.
Once the dough has risen, knead again and let rise again. The dough should become quite dry and fine-pored.
After a short rest, divide the dough ball into 3 pieces. Shape each piece into a ball. Place on a lightly greased baking sheet. Make sure there is enough space between them.
Cover and let rise again. Brush with the yolks. Allow to air dry. With large scissors, make 3 deep incisions in the side of each ball.
Bake the Easter pinze in a heated oven at 200 °C for 30 to 40 minutes.
Preparation Tip:
If you like, you can shape the Easter pinze so that an Easter egg can be placed in the center.
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