For the Görzer Osterpinze first put anise in wine for a few hours. Warm the milk slightly, add a little sugar and yeast and mix with a third of the flour to make a dampfl. Let it rest in a warm place for about half an hour.
Drain the wine, mix the egg and the yolks and add to the wine.
Add this mixture to the remaining flour together with the dampfl. Add the lemon zest, sugar, vanilla sugar and a level teaspoon of salt and knead into a smooth dough. Leave to rest in a warm place for about an hour.
Form about 12 balls of the same size, brush them with egg yolk and let them rest for another 15 minutes. Brush again with egg yolk and make three deep star-shaped notches.
Place the Görzer Osterpinzen in the cold oven, heat to 160 °C (convection oven) and bake for 20 minutes until golden brown.
Preparation Tip:
The Gorizia Easter pintzes are a typical specialty at Easter.
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