Italian festive bread

  • Yield : 20-25 pieces
  • Prep Time : 3:20 h
  • Cook Time : 1:40 h
  • Ready In : 5:00 h


An Italian festive bread called pinza and not pizza ( Although there comes) We recommend for this year. In our neighboring country is consumed mainly on new year's day but also throughout the duration of Christmas days you will find it to be in homes and shops with bakery. Has many dried fruits inside, as well as grappa. I prepared- as usual- measures and to my liking.

I replaced the grappa with raki and its dried figs with sweet fig. The result I think will satisfy you as well as me and is a very nice dessert to be served in a number of guest days or to enjoy with your coffee.

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  • 3 cups water
  • 2 tablespoons fennel seeds or anise, kopanismenoys
  • Zest of 1 Orange
  • 2 grated apples, with skins
  • 1 large cup of dried figs or fig, chopped *
  • 10 Plums dried chopped
  • ½ Cup grappa or raki with anise
  • 1 Cup raisins blond or/and black *
  • 125gr. Butter
  • 250gr. cornflour
  • A pinch of salt
  • ½ kg flour for all uses
  • 2 sachet yeast powder, dissolved in a little lukewarm water
  • 300gr. Sugar


Step 1

Pour the water into a saucepan and heat gently. Add the fennel seeds or anise, the orange zest, Apples, butter, salt and tsipouro.

Step 2

Stir and bring to a boil. Leave them on medium heat for 10 minutes and then lower.

Step 3

Drizzle a little cornflour, stirring constantly, for 20 minutes. The remove from heat and allow to cool.

Step 4

Pour the yeast, sugar, the figs, plums and raisins and mix. Slowly add the flour and knead with your hands until you join good materials.

Step 5

Do ball, put it into a clean Bowl and cover with towel. Let it "rest" for 2-3 hours.

Step 6

Spread a large piece of parchment paper in a large baking pan and spread evenly over the dough. Let another hour to stand. Bake in a preheated oven at 180 c for 60-70 minutes or until you get nice color.

Step 7

Allow to cool slightly, cut and serve. Kept out of the refrigerator several days.

Step 8

*If you choose dried figs, will the moyliasoyme for at least half an hour in lukewarm water and then the soyrwsoyme and will chop. The same will do and for raisins. If you choose sweet fig, will the squeeze from the syrup and I'll chop before use.

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