To begin, dissolve fresh yeast in warm milk with a teaspoon of sugar. Leave for 10 minutes until frothy. This ensures the yeast is active before combining with flour. Move on to preparing the flour base.

In a large bowl, combine flour, sugar, lemon zest, orange zest, and salt. Mix well to evenly distribute flavour before adding wet ingredients. Proceed to incorporating eggs.

Beat the eggs lightly, then stir in vanilla extract and rum. Pour this mixture into the flour along with the yeast mixture. Mix until a sticky dough begins to form. Transition to kneading.

Add softened butter gradually while kneading on a floured surface for 10–12 minutes until smooth and elastic. A well kneaded dough should spring back when pressed. Place in a greased bowl. Continue to first rise.

Cover the dough with a cloth and leave in a warm place for 1.5–2 hours until doubled in size. Patience here develops flavour and texture. Next, shape the loaf.

Knock back the dough gently to release air. Shape into a round loaf and place on a parchment lined baking tray. Allow space for expansion. Move to second rise.

Cover loosely and leave to rise again for about 45–60 minutes until nearly doubled. This rise ensures a light crumb. Prepare the oven while waiting.

Preheat the oven to 180°C (fan 160°C). Brush the loaf with beaten egg yolk for a golden glaze. Using a sharp knife or scissors, score a cross on top of the dough. Transition to baking.

Place the tray in the preheated oven and bake for 35–40 minutes until golden brown and hollow sounding when tapped underneath. Allow to cool slightly. Move to final presentation.

Sprinkle with coarse sugar and serve slices slightly warm or at room temperature. Pinca pairs beautifully with Easter ham, cheese, or simply enjoyed with butter and jam.