Pinuaga Recipe

Bloom yeast

In a small bowl, combine warm water (1 cup at 105–115°F) with 1 tablespoon of the granulated sugar and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), whisk together 3 cups all-purpose flour, 1 teaspoon salt, and the remaining 1 tablespoon sugar.

Mix dough

Add the yeast mixture, warm milk (1 cup), softened butter (3 tbsp), and 1 large egg to the dry ingredients. Mix on low speed until the dough comes together, then increase to medium and knead 6–8 minutes until smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead for 8–10 minutes.

First rise

Lightly oil a clean bowl, transfer the dough, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Prepare filling

While the dough rises, combine 1 cup ricotta, 4 oz softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 1 large egg yolk, 1 teaspoon ground cinnamon, and 1 tablespoon raisins or currants (if using) in a bowl. Beat with a handheld mixer or whisk until smooth and spreadable. Taste and adjust sweetness or cinnamon to preference.

Shape the pinuaga

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a roughly 12x10 inch rectangle (about 1/4 inch thick). Spread the filling evenly over the dough, leaving a 1/2-inch border. Starting from a long side, roll the dough tightly into a log. Pinch seam to seal.

Form and second rise

Depending on the traditional shape you prefer for pinuaga (a braided loaf or a coil), do one of the following: - Coil: Tuck the log into a spiral and place seam-side down on a parchment-lined baking sheet or in a round cake pan. - Braid: Cut the log lengthwise into two or three strips and braid loosely, then transfer to a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let rise 30–45 minutes until puffy.

Preheat oven

Preheat oven to 350°F (175°C) about 15 minutes before baking.

Egg wash and sugar

Whisk 1 egg with 1 teaspoon milk. Brush the risen loaf gently with the egg wash, and sprinkle 1 tablespoon turbinado or coarse sugar over the top. Optionally brush edges with a little melted butter for an extra sheen after baking.

Bake

Bake in the preheated 350°F (175°C) oven for 25–35 minutes, until the crust is deep golden brown and an inserted skewer in the center comes out clean or with only tiny crumbs. If the top browns too quickly, tent loosely with foil.

Cool

Remove from oven and, if using, brush the top lightly with 1 tablespoon melted butter. Let cool on a wire rack for at least 20–30 minutes before slicing so the filling sets.