The first week in Padova consisted of more welcome meetings and partying than lectures (in fact, we were expected to miss our courses because of the welcome meeting). There was a tight schedule of partying every night, while at that point, we didn’t have a fixed schedule for our lectures. Welcome to Erasmus life.
Also, I have come to the irrevocable conclusion that there is no such thing as English weather. The first two weeks mainly consisted of rain, wind, fog and cold. There were three days of sunshine in 15 days. Exactly what we would call English weather. But who says it’s English? I remember we had the same thing in Graz and I remember when I went to Berlin with two friends for four days last year and we had three days of rain, and approximately 10 minutes of hail/snow/indefinite precipitation. In April. Tell me more about English weather.
Anyways. Italy is treating me very well and there’s one word for that: food. I’m deadly serious. How the heck do they do that?
But because Austria is nice, too, I came back for a couple of days to celebrate Naw-Rúz with my family. I, too, though not being entirely Austrian and not having grown up in a Christian family (apart from my beloved great-grandmother), am familiar with easter customs in Austria. One of them is pretty luscious in particular – it’s an Easter Bread called “Osterpinze” (pronounced “oh-sta-pin-tseh”, kind of).
This bread, though. Is so so good. Also: how cool is that apricot jam glaze that looks like egg?
Makes 3-5 Pinzen
- 500 g flour
- 250 g milk
- 30 ml water
- 50 g sugar
- 1/2 cube fresh yeast (20 g)
- 70 g margarine, room temperature
- 1/2 tbsp salt
- 2 tbsp parts apricot jam + some water
Add the flour to a bowl. In a pot, slightly (!) heat the milk, water and sugar (you should easily be able to keep your finger in the milk without burning yourself). Add the yeast and mix until it has dissolved.
If your margarine is not soft, heat it a little. Add the milk-mixture, margarine and salt to the flour.
Mix with a spoon until you have nice lumps, then knead until you obtain a nice dough.
Cover with a wet dish towel and let rise in warm place (if there is not warm place nearby, putting blanket around the bowl does the trick). Two hours is a good time. It will more than double.
Mix jam with a little water.
Knead the dough.
Make three to five small buns and place on a baking sheet. Brush them with the jam mixture.
In a small, high glass, add some oil and dip your (clean) scissors in it. Cut the pinzen in three, about two thirds of their hight (not touching the baking sheet, or otherwise they might fall apart).
Preheat the oven to 180°C (350°F). Bake the pinzen for 20-25 minutes (depending on their size).
Now this is important, people: I know they’re tempting when they come out of the oven. But: do not slice it while it’s still warm, because it will not look nice and taste
raw like it’s not completely done.