The Croatian Easter bread that is a sweet, round loaf is called pinca.
Pinca is a festive enriched bread traditionally eaten in Croatia during Easter. It is commonly made with flour, eggs, sugar, butter or other fat, yeast, and flavorings such as citrus zest or aromatic spirits. The loaf is usually rounded and marked with a cross before baking.
Pinca is especially associated with Dalmatia, Istria, and nearby Adriatic regions, although recipes vary between households and areas. Families may prepare it for Easter breakfast or take it to church for blessing, linking the food to both domestic celebration and religious practice.
The bread is sometimes compared with other Central and southeastern European Easter loaves, but names and recipes are not interchangeable. Potica, for example, is a rolled nut-filled pastry associated especially with Slovenia. Pinca is recognizable as a lightly sweet, yeast-raised Easter loaf rather than a layered or filled cake.