For the pinze, prepare a yeast dough from the ingredients and let it rise in a warm place, covered, to double its height. Then knead the dough, form eight equal parts round and place on a baking tray (greased or with baking paper).
Immediately brush with egg and let rise – about 15 minutes. Then brush again with egg and as soon as the spread is dry, cut three times with scissors.
Bake in a preheated oven at 170 °C for about 20 minutes – be careful not to let the pinches get too dark and thus dry.
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