Pinca- Easter bread

* 500 g white smooth flour

* Pinch of salt

* 40 g fresh yeast

* 2 dl milk

* 1 egg

* 3 egg yolks

* 150 g sugar

* 1 vanilla sugar

* Grated zest of 1 lemon

* Grated zest of 1 orange

* 50 g raisins

* A little rum

* 120 g butter at room temperature

* Candied orange zest (optional)

Pour the rum over raisins. Dissolve yeast in a little warm milk, add a little flour and a teaspoon of sugar. Cover with a towel and put in a warm place until it doubles in volume.

In the rest of the flour add yeast, egg yolks, sugar, vanilla sugar, salt, grated lemon and orange zest, softened butter and the rest of the milk. Knead the dough with a mixer until it begins to pull away from the sides of the bowl. Cover the dough with a towel, put in a warm place and let it rise. Add rum soaked raisins (and candied orange zest if desired) in the dough, knead again, form into a ball and let it rise again. Knead again and divide into two or three smaller balls. Leave them in a warm place until they double in volume. Put on a baking pan lined with parchment paper. Coat with beaten egg and form a cross on top with a knife. Let them rest for a while, then bake 40-45 minutes at 180 degrees.