In a bowl of a stand mixer sift together flour, salt and sugars. Set aside while you prepare the rest.
If you're using active dry yeast, you need to activate it first. Heat your milk over a medium heat until it reaches about 45-50°C. Place active dry yeast in a small bowl, with a teaspoon of sugar and cover with half of warm milk. Mix it with a teaspoon and leave it to rest for 5 minutes or until it becomes all frothy and bubbly on top.
While your yeast is activating, prepare the rest. Melt the butter and let it cool a little bit. Combine leftover warm milk and sour cream in a jug, add rose liqueur, rum and orange juice and mix until combined. Mix egg yolks with egg a little bit using a fork or a mini whisk.
Once you got everything ready, pour your yeast, milk/sour cream mixture and fats (butter and oil) to the flour. Add eggs. Zest lemon and orange straight into the bowl. Using your stand mixer fitted with the dough hook, knead it on low speed for about 10 minutes or until it starts pulling from the sides. You may want to turn the mixer down once or twice and scrape the bottom with a spatula to make sure everything combines well.
The dough should be a little sticky, that's fine. When you're done with the stand mixer, transfer the dough to a lightly floured surface and knead it for just a couple of minutes, and form it into a ball. Transfer the dough to a greased bowl, cover with cling film or a clean tea towel and let it rise in a warm place, until doubled in size. This could take anywhere from 1 to 2 hours. You'll know the dough is perfectly risen if it leaves a small indent when you press your finger.
Punch the dough with your hand, transfer it on a lightly floured surface and divide into 2 or 4. I always do 4 smaller ones.
Knead to form balls of dough and place them on a baking tray covered with parchment paper (I use two trays for 4), leaving quite a space between them because they will rise. Cover with a clean tea towel and let them rest for another 45-60 minutes in a warm place.
Preheat your fan oven to 160˚C (325˚F) or 175˚C (350˚F) if not using a fan oven.
When your pincas have risen, brush them with beaten egg, make three cuts in the middle using scissors (almost like peace sign, or Mercedes Benz). Then sprinkle them with pearl sugar and bake for approx. 20-25 minutes.
They're done when golden outside and if you stick a skewer in the center it comes clean. Let them cool on a wire rack for 5-10 minutes and if you don't plan to eat them immediately, then double wrap them in cling film while still warm to keep them fresh and moist.
Notes
If making two instead of four, bake for approx. 30 min.
The same process of activating the yeast goes if you use fresh yeast, just rub it a little bit between your fingers into chunky crumbs.
Not all ovens are the same. If you experience browning at the top and are afraid it's too much, put a baking paper sheet over it or cover in aluminium foil. Just be careful when pulling them out of the oven - aluminium foil gets really hot!
They are best eaten the same day. I suggest keeping them in an airtight container if you wish to eat them the next day as well. If you don't have an airtight container, tightly wrapped cling film would also do the trick.
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! :)
If you don't have a stand mixer, don't panic - use an electric hand mixer fitted with dough attachments or a wooden spoon and your hands (just like the old days). ;)