Traditional Croatian Easter Bread: Pogača, Pinca, Poljuba or Whatever Name You Use

Total Croatia News

April 11, 2020 — Ah yes, Easter in Croatia. Starts with fish on Friday, then builds up to the all-meat bonanza out on Sunday.

One aroma always wafted in the air: a sweet, crisp baked citrus smell and the undertones of egg-y dough.

You’d come home to notice the house a bit warmer, and a soaking bowl in the kitchen sink, little flecks of tart batter along the rim.

We call it “Poljuba,” but those who called it “Pogaca” or “Pinca” were still welcome at the table. It remains a staple of the holiday weekend.

Every grandmother had her own variation — a slight twist which made hers “the best.”

I’ll share my late Nana’s recipe. It’s a basic, easy recipe. You can make it your own with whatever your baking prowess or imagination allows.

Want to substitute the maraschino for some rum? Go for it! Got some other clever granishes? Go for it!



1 kg flour

70 g natural yeast

250 g sugar

150 g butter

1 tablespoon of maraschino

250 mL milk

8 egg yolks

2 egg whites

Orange or lemon zest

a pinch of salt


1) Warm the milk, then add the yeast and one tablespoon of sugar and 60 grams of flour. Let it ferment for 30 minutes

2) Beat the egg yolks, then add sugar and butter, then the rest of the ingredients, including the yeast mixture.

3) Mix the dough well and let it rise for three hours. Then knead again and let rise.

4) Cut dough into smaller pieces — you decide how many loafs. Let rise again.

5) Preheat the oven to 180℃, and rub baking pan with butter.

6) Before putting the in the oven, coat them with beaten egg yolks and then cut a “Y” shape into the top.

7) Feel free to garnish with either sugar or almond slices.

8) Bake for one hour.


It’s improper to carve out a slice and eat the moment the bread reaches room temperature. But then again, it’s always better to apologize than seek permission.

Dobar tek i Sretan Usrks!


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