For the Easter pinze make the butter liquid. Cream the sugar and egg yolks, add the yeast and milk to the preheated flour. Finally, add the melted butter, vanilla flavoring and lemon zest and beat vigorously.
For the pints, divide the dough into 3 equal parts, grind balls and let rise. After rising, cut a cross with scissors, brush with egg and bake at 160 °C for 20 minutes.
Preparation Tip:
The Easter pinze can also be made with raisins. This makes them longer juicy.
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