Calabrian Cuddrurieddri

Cuddrurieddri are a typical specialty of Calabrian cuisine, in particular they are fried Christmas sweets that vary in shape and recipe depending on the area. Here I will provide one of the most classic versions of this delicious dessert.

Ingredients

• 500 g of flour
• 25 g of fresh yeast
• 1 teaspoon of sugar
• 1 pinch of salt
• 250 ml of warm water (you may need less or more, adjust during the kneading process)
• Oil for frying (olive or seed, according to preference)
• Granulated sugar or honey for garnish

Preparation

1. Dissolve the yeast in a little warm water with a teaspoon of sugar. Let it rest for a few minutes until it begins to form bubbles on the surface.
2. Place the flour in a mound on a pastry board or in a large bowl, make a well in the center and pour in the dissolved yeast.
3. Add the salt and begin to knead, gradually adding the warm water until you obtain a smooth and elastic dough.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours or until it has doubled in volume.
5. After it has risen, work the dough again briefly. Then, break off small pieces of dough and shape them as desired, which is usually in the form of doughnuts or braids.
6. Heat plenty of oil in a deep frying pan and when it is hot (but not smoking), fry the cuddrurieddri until they are evenly golden.
7. Drain them on paper towels to remove excess oil.
8. You can roll them in granulated sugar while still hot or, if you prefer, you can serve them with a drizzle of honey.

As a variation, some recipes also include mashed boiled potatoes in the dough or a drop of anise, which gives the sweet a particular aroma. Cuddrurieddri can be served as a dessert at the end of a meal or as a delicious snack at any time of the day.

Curiosity

The name “cuddrurieddri” comes from the Greek “kollyra”, which means “round bread”, a reference to their traditional round shape. It is an ancient recipe that tells a little about the history and traditions of Calabria.