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td::before{content:attr(data-label);font-size:9px;font-weight:840;text-transform:uppercase}}\n@media(max-width:520px){#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-facts{--cols:2}#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-nutrition{grid-template-columns:repeat(2,1fr)}#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-ingredient-card li{grid-template-columns:84px 1fr}}\n@media(prefers-reduced-motion:reduce){#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf *,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf *::before,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf *::after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media(forced-colors:active){#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-card,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-masthead,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-close,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf{width:100%;margin:0;font-size:10.5pt}#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-quick-nav,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-hero{display:none!important}#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-card,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-masthead,#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-describedby=\"recipe-summary-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Oboga\u0107eno prazni\u010dno testo \u00b7 citrus i rum<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><span class=\"tsh-title-main\"><b>Pinca<\/b> sa citrusnom korom i suvim gro\u017e\u0111em, <\/span><span class=\"tsh-title-accent\">mekane vlaknaste sredine i sjajne, duboko zlatne kore<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Pinca je okruglo oboga\u0107eno pecivo sa limunom, pomorand\u017eom i suvim gro\u017e\u0111em; sporo narastanje razvija vlaknastu sredinu, a duboki rez na vrhu usmerava \u0161irenje bez pucanja sa strane.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Slatko prazni\u010dno pecivo<\/li><li>Hrvatska kuhinja<\/li><li>Dizano testo i pe\u010denje<\/li><li>Zahtevno<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pinca-Croatian-Easter-Bread-\u2013-Citrusy-Festive-Loaf-3.webp\" alt=\"\u0160iroki kadar okrugle pince sa ukr\u0161tenim rezovima, kri\u0161kom sa suvim gro\u017e\u0111em i korpom ukra\u0161enih jaja\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Otvoreni rezovi, sjajna kora i lagana \u017euta mrvica sa vo\u0107em pokazuju dobro naraslo oboga\u0107eno testo.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>12 kri\u0161ki<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Termi\u010dka obrada<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Narastanje<\/dt><dd>2 h 30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>3 h 55 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 360 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Kontrolne ta\u010dke<\/a><a href=\"#serviranje-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"pregled-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Kontekst, ukus i tehnika<\/p><h3 id=\"pregled-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Za\u0161to pinca tra\u017ei vreme, ali ne i tvrdo testo<\/h3><p class=\"tsh-head-copy\">Masno\u0107a, \u017eumanca i \u0161e\u0107er usporavaju kvasac, pa se struktura gradi dugim me\u0161enjem i strpljivim narastanjem.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Pinca, poznata i pod regionalnim nazivima sirnica ili pinza, pe\u010de se kao okrugla prazni\u010dna \u0161truca sa zarezom u obliku krsta. Njena sredina nije ni biskvitna ni sasvim hlebna: treba da bude meka, elasti\u010dna i vlaknasta, sa finim mirisom limuna, pomorand\u017ee, vanile i ruma. Ovaj recept pravi jednu veliku poga\u010du koja se se\u010de na dvanaest kri\u0161ki. Suvo gro\u017e\u0111e i kandirana pomorand\u017ea ostaju ravnomerno raspore\u0111eni, a povr\u0161ina dobija sjaj od premaza jajetom i nekoliko krupnih zrna \u0161e\u0107era.<\/p><p>Oboga\u0107eno testo tra\u017ei druga\u010diji redosled od obi\u010dnog hleba. Bra\u0161no, mleko, kvasac, jaja i deo \u0161e\u0107era prvo se spajaju u \u010dvrstu osnovu. Puter ulazi postepeno tek kada se gluten ve\u0107 razvio. Tako se masno\u0107a ugra\u0111uje u mre\u017eu umesto da oblo\u017ei bra\u0161no pre nego \u0161to ono stigne da upije te\u010dnost. Testo u po\u010detku deluje lepljivo, ali dodatno bra\u0161no bi ga u\u010dinilo te\u0161kim i suvim. Pravilno ume\u0161eno testo postaje sjajno, odvaja se od posude i mo\u017ee da se razvu\u010de u tanku membranu.<\/p><p>Citrusna kora se renda neposredno pre me\u0161enja. Koristi se samo obojeni deo, jer bela potkora daje gor\u010dinu koja se poja\u010dava pe\u010denjem. Suvo gro\u017e\u0111e se kratko potapa u rum i toplu vodu, zatim se veoma dobro su\u0161i. Vla\u017eni plodovi prave klizave d\u017eepove i prekidaju vlakna testa. Kandirana pomorand\u017ea se se\u010de sitno, pribli\u017eno kao zrno suvog gro\u017e\u0111a, kako bi dodatak bio ravnomeran i da se kri\u0161ke ne cepaju oko velikih komada.<\/p><\/div><div class=\"tsh-prose\"><p>Prvo narastanje traje dok se zapremina skoro ne udvostru\u010di. Posle kratkog preklapanja testo se oblikuje zatezanjem povr\u0161ine, bez sna\u017enog izbacivanja svih mehuri\u0107a. Drugo narastanje je zavr\u0161eno kada udubljenje prsta ostaje nekoliko sekundi i polako se vra\u0107a. Prekratko narastanje daje duboke nekontrolisane pukotine; predugo ostavlja pljosnatu poga\u010du i slabu pe\u0107nu ekspanziju. Rez na vrhu pravi se o\u0161trim no\u017eem ili makazama neposredno pre pe\u010denja, do dubine oko jednog centimetra.<\/p><p>Pinca se pe\u010de na umerenoj temperaturi jer \u0161e\u0107er, jaja i mleko brzo boje koru. Ako povr\u0161ina dostigne duboku zlatnu boju pre nego \u0161to je sredina pe\u010dena, prekriva se papirom ili folijom bez pritiskanja. Unutra\u0161nja temperatura od 92\u201394 \u00b0C pouzdaniji je znak od suve \u010da\u010dkalice, po\u0161to istopljeni puter i vo\u0107e mogu ostaviti vlagu. Posle pe\u010denja pinca se hladi na re\u0161etki najmanje dva sata. Vru\u0107a se ne umotava, jer para omek\u0161ava sjajnu koru i sabija sredinu pri se\u010denju.<\/p><div class=\"tsh-callout\" role=\"note\">Ne dodaje se bra\u0161no samo zato \u0161to je testo lepljivo u prvih nekoliko minuta. Posle razvoja glutena i postepenog dodavanja putera, masa postaje glatka i elasti\u010dna.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><h4>Puter ulazi postepeno<\/h4><p>Testo prvo razvija gluten, zatim prihvata masno\u0107u bez gubitka elasti\u010dnosti.<\/p><\/section><section class=\"tsh-key\"><h4>Dobro osu\u0161eno vo\u0107e<\/h4><p>Povr\u0161inska vlaga sa suvog gro\u017e\u0111a ne prekida mre\u017eu testa i ne pravi vla\u017ene d\u017eepove.<\/p><\/section><section class=\"tsh-key\"><h4>Rez neposredno pre rerne<\/h4><p>Krst usmerava \u0161irenje i ostavlja otvorenu svetlu sredinu izme\u0111u tamne kore.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"sastojci-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Ta\u010dno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Sastojci za 12 kri\u0161ki<\/h3><p class=\"tsh-head-copy\">Koli\u010dine su uskla\u0111ene sa navedenim prinosom, a napomene obja\u0161njavaju samo pripremu koja uti\u010de na rezultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Za testo<\/h4><ul><li><span class=\"tsh-amount\">600 g<\/span><span>mekog p\u0161eni\u010dnog bra\u0161na<\/span><\/li><li><span class=\"tsh-amount\">9 g<\/span><span>instant suvog kvasca<\/span><\/li><li><span class=\"tsh-amount\">180 ml<\/span><span>punomasnog mleka, mlakog<\/span><\/li><li><span class=\"tsh-amount\">140 g<\/span><span>kristal-\u0161e\u0107era<\/span><\/li><li><span class=\"tsh-amount\">3<\/span><span>velika jaja<small>Sobne temperature.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>\u017eumanca<\/span><\/li><li><span class=\"tsh-amount\">140 g<\/span><span>neslanog putera, omek\u0161alog<small>Dodavati u nekoliko navrata.<\/small><\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>fine soli<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>vanile<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161ika<\/span><span>ruma<\/span><\/li><li><span class=\"tsh-amount\">2 ka\u0161i\u010dice<\/span><span>sitno rendane pomorand\u017eine kore<\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>sitno rendane limunove kore<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Za vo\u0107e i zavr\u0161etak<\/h4><ul><li><span class=\"tsh-amount\">100 g<\/span><span>suvog gro\u017e\u0111a<small>Potopiti i veoma dobro osu\u0161iti.<\/small><\/span><\/li><li><span class=\"tsh-amount\">60 g<\/span><span>kandirane pomorand\u017eine kore, sitno se\u010dene<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>ruma ili tople vode za potapanje<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>jaje<small>Za premaz.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>mleka<small>Za premaz.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 g<\/span><span>krupnog \u0161e\u0107era<small>Za povr\u0161inu.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Recept sadr\u017ei gluten, mleko i jaja. Rum sadr\u017ei alkohol; tokom pe\u010denja ve\u0107i deo ispari, ali za potpuno bezalkoholnu verziju koristi se topla voda i dodatna ka\u0161i\u010dica pomorand\u017eine kore.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Mikser sa kukom je veoma koristan, zatim velika posuda, vaga, pleh, papir za pe\u010denje, o\u0161tar no\u017e ili makaze i termometar sa sondom.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"priprema-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled<\/p><h3 id=\"priprema-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Priprema korak po korak<\/h3><p class=\"tsh-head-copy\">Svaki korak sadr\u017ei vreme, temperaturu ili jasan znak spremnosti kada je to va\u017eno za bezbednost i teksturu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Pripremiti vo\u0107e i razviti testo<\/h4><span class=\"tsh-stage-time\">oko 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Potopiti i osu\u0161iti vo\u0107e<\/h4><p>Suvo gro\u017e\u0111e preliti rumom ili toplom vodom i ostaviti 20 minuta. Ocediti, ra\u0161iriti na papirni ubrus i potpuno osu\u0161iti. Kandiranu koru ise\u0107i na sitne kockice.<\/p><span class=\"tsh-cue\">Gro\u017e\u0111ice su nabubrele, ali spolja nisu mokre ni klizave.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Spojiti osnovu testa<\/h4><p>Bra\u0161no, kvasac i polovinu \u0161e\u0107era pome\u0161ati. Dodati mleko, jaja, \u017eumanca, preostali \u0161e\u0107er, so, vanilu, rum i citrusnu koru. Mesiti 8 minuta srednjom brzinom.<\/p><span class=\"tsh-cue\">Testo je povezano i elasti\u010dno, iako jo\u0161 uvek malo lepljivo.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Ugraditi puter i vo\u0107e<\/h4><p>Puter dodavati u pet navrata, svaki put mesiti dok se prethodni deo ne upije. Nastaviti 8\u201310 minuta do sjajne membrane, zatim na najni\u017eoj brzini ume\u0161ati suvo gro\u017e\u0111e i kandiranu koru.<\/p><span class=\"tsh-cue\">Testo je glatko, odvaja se od posude i vo\u0107e je ravnomerno raspore\u0111eno.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Prvo narastanje i oblikovanje<\/h4><span class=\"tsh-stage-time\">oko 1 h 45 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Ostaviti prvo narastanje<\/h4><p>Testo prebaciti u blago nauljenu posudu, pokriti i ostaviti 90\u2013105 minuta na 24\u201326 \u00b0C.<\/p><span class=\"tsh-cue\">Zapremina je skoro udvostru\u010dena, a povr\u0161ina puna sitnih mehuri\u0107a.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Zategnuti okruglu \u0161trucu<\/h4><p>Testo izru\u010diti bez sna\u017enog gnje\u010denja, preklopiti ivice ka sredini, okrenuti spoj nadole i kru\u017enim pokretima zategnuti povr\u0161inu. Prebaciti na pleh sa papirom.<\/p><span class=\"tsh-cue\">Lopta je visoka, glatka i bez velikih komada vo\u0107a koji probijaju povr\u0161inu.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Ostaviti drugo narastanje<\/h4><p>Pokriti \u0161irokom posudom ili laganom folijom i ostaviti 45\u201355 minuta. Rernu zagrejati na 175 \u00b0C, odnosno 165 \u00b0C sa ventilatorom.<\/p><span class=\"tsh-cue\">Udubljenje prsta se polako vra\u0107a i ostaje blagi trag.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Zarezati, ispe\u0107i i ohladiti<\/h4><span class=\"tsh-stage-time\">oko 2 h 50 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Premazati i zarezati<\/h4><p>Jaje umutiti sa mlekom i tanko premazati pincu. O\u0161trim no\u017eem napraviti tri ukr\u0161tena reza duboka oko 1 cm, zatim posuti krupnim \u0161e\u0107erom.<\/p><span class=\"tsh-cue\">Rezovi otvaraju svetlu unutra\u0161njost, ali testo ne spla\u0161njava.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Ispe\u0107i do pravilne temperature<\/h4><p>Pe\u0107i 40\u201347 minuta na srednjoj re\u0161etki. Posle 25 minuta proveriti boju i po potrebi labavo prekriti papirom ili folijom.<\/p><span class=\"tsh-cue\">Sredina dosti\u017ee 92\u201394 \u00b0C, a donja kora zvu\u010di \u0161uplje pri blagom kucanju.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Potpuno ohladiti<\/h4><p>Pincu preneti na re\u0161etku i hladiti najmanje 2 sata pre se\u010denja. Ne umotavati dok iz nje izlazi para.<\/p><span class=\"tsh-cue\">Kri\u0161ka se se\u010de bez sabijanja, a vlakna sredine ostaju duga i meka.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"kontrola-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi i vidljivi znaci<\/p><h3 id=\"kontrola-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Vreme je orijentir; temperatura, tekstura i stanje povr\u0161ine daju pouzdaniju odluku.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Prvo narastanje<\/p><strong>90\u2013105 min<\/strong><p>Oboga\u0107eno testo raste sporije; zapremina je va\u017enija od sata.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Drugo narastanje<\/p><strong>45\u201355 min<\/strong><p>Udubljenje prsta treba da se vra\u0107a polako.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Sredi\u0161nja temperatura<\/p><strong>92\u201394 \u00b0C<\/strong><p>Pouzdan znak da je velika \u0161truca pe\u010dena do centra.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i ciljane korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Pinca se raspukla sa strane<\/td><td data-label=\"Najverovatniji uzrok\">Drugo narastanje je bilo kratko ili je gornji rez plitak.<\/td><td data-label=\"Korekcija\">Sa\u010dekati spor povratak udubljenja i rezati oko 1 cm duboko.<\/td><\/tr><tr><td data-label=\"Problem\">Sredina je suva<\/td><td data-label=\"Najverovatniji uzrok\">Dodato je mnogo bra\u0161na ili je pe\u010denje produ\u017eeno posle 94 \u00b0C.<\/td><td data-label=\"Korekcija\">Prihvatiti lepljivo testo u po\u010detku i pe\u010denje voditi termometrom.<\/td><\/tr><tr><td data-label=\"Problem\">Vo\u0107e tone u donji deo<\/td><td data-label=\"Najverovatniji uzrok\">Gro\u017e\u0111ice su bile mokre ili testo nije razvilo dovoljno glutena.<\/td><td data-label=\"Korekcija\">Vo\u0107e osu\u0161iti i dodati tek na kraju me\u0161enja u potpuno elasti\u010dno testo.<\/td><\/tr><tr><td data-label=\"Problem\">Kora je tamna, centar sirov<\/td><td data-label=\"Najverovatniji uzrok\">Rerna je prejaka ili pleh previsoko postavljen.<\/td><td data-label=\"Korekcija\">Pe\u0107i na srednjoj re\u0161etki i prekriti povr\u0161inu posle 25 minuta.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"serviranje-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"serviranje-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"serviranje-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Serviranje, \u010duvanje i korisne varijante<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne odluke su prilago\u0111ene teksturi, bezbednosti i na\u010dinu na koji se ovo jelo zaista slu\u017ei.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Pinca se se\u010de nazubljenim no\u017eem na debele kri\u0161ke i slu\u017ei sama, sa puterom ili uz prazni\u010dni doru\u010dak.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Potpuno hladnu pincu umotati u papir, zatim u kesu ili kutiju. Na sobnoj temperaturi ostaje dobra tri dana.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Osve\u017eavanje<\/h4><p>Kri\u0161ke zagrevati 5 minuta na 150 \u00b0C ili kratko tostirati sa prese\u010dene strane. Tako se vra\u0107a citrusni miris.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Zamrzavanje<\/h4><p>Kri\u0161ke odvojiti papirom, dobro zatvoriti i zamrznuti do dva meseca. Odmrznuti u omotu na sobnoj temperaturi.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"faq-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dna pitanja<\/p><h3 id=\"faq-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">\u010cesta pitanja o receptu<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><summary class=\"tsh-faq-top\"><h4>Mo\u017ee li pinca da se mesi ru\u010dno?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee, ali me\u0161enje traje du\u017ee, pribli\u017eno 20\u201325 minuta pre dodavanja vo\u0107a. Testo se podi\u017ee i udara o radnu povr\u0161inu umesto dodavanja bra\u0161na.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><summary class=\"tsh-faq-top\"><h4>Mora li da sadr\u017ei rum?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne. Rum se mo\u017ee zameniti toplom vodom ili sokom od pomorand\u017ee, uz napomenu da sok menja slatko\u0107u i kiselost.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><summary class=\"tsh-faq-top\"><h4>Za\u0161to se hladi dva sata?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Velika oboga\u0107ena \u0161truca nastavlja da stabilizuje mrvicu posle rerne. Rano se\u010denje sabija vlakna i ostavlja lepljiv trag na no\u017eu.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\" aria-labelledby=\"ishrana-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-pinca-croatian-easter-bread-citrusy-festive-loaf\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena je izra\u010dunata iz navedenih koli\u010dina i prinosa; stvarne vrednosti zavise od brenda, obrade, apsorpcije i veli\u010dine porcije.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 360 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 54 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 12 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 kri\u0161ka (oko 105 g). <strong>Klju\u010dni alergeni:<\/strong> Recept sadr\u017ei gluten, mleko i jaja. Rum sadr\u017ei alkohol; tokom pe\u010denja ve\u0107i deo ispari, ali za potpuno bezalkoholnu verziju koristi se topla voda i dodatna ka\u0161i\u010dica pomorand\u017eine kore. Vrednosti su informativne, ne laboratorijske.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Dobra pinca ima duboko zlatnu koru, otvoren rez na vrhu i meku sredinu koja se razdvaja u duga, mirisna vlakna.<\/p><p class=\"tsh-close-copy\">Struktura se ne dobija dodatnim bra\u0161nom, ve\u0107 razvijenim glutenom, postepenim puterom i potpunim narastanjem. 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