Cuddura cull'ova

The Cuddura cull’ova is a traditional Sicilian Easter treat. It is a kind of sweet bread crown, decorated with whole eggs in their shells, symbolizing rebirth and the cycle of life. Here is the recipe:

Ingredients

• 500g of flour
• 150g of sugar
• 100g of butter
• 2 whole eggs (for the dough)
• 2-3 whole eggs (to insert with the shell)
• 1 packet of baking powder
• Grated zest of 1 lemon
• 100ml of milk
• 1 pinch of salt
• Beaten egg for brushing
• Sugar sprinkles or colored sugar strands for decoration

Preparation

1. In a large bowl, mix the flour and baking powder.
2. Add the butter at room temperature and work it with the flour until it forms a sandy mixture.
3. Add the sugar, salt, and grated lemon zest. Mix again.
4. Incorporate the 2 whole eggs and begin to knead, gradually adding the milk until you obtain a smooth and homogeneous dough. It may be necessary to adjust the quantity of milk depending on the flour’s absorption.
5. Cover the dough with a clean cloth and let it rest for about 30 minutes.
6. Take the dough and divide it into long strands.
7. Braid the strands forming crowns and place them on a baking tray lined with parchment paper. If you wish, you can also form other symbolic shapes such as hearts or baskets.
8. Gently position the eggs with the shell in the center of the crowns, pressing lightly to keep them in place.
9. Let the cuddure rise again for about 15-20 minutes.
10. Preheat the oven to 180°C.
11. Brush the surface of the cuddure with the beaten egg and sprinkle with sugar sprinkles or colored sugar strands.
12. Bake and cook for about 20-25 minutes, or until the cuddure are golden brown.
13. Remove from the oven and let them cool completely before serving.

Curiosity

In the various Sicilian towns, cuddure can take on different shapes, often symbols related to Easter and spring, such as bells, baskets, hearts, and even animal figures. It is a deeply felt tradition, and every family often has its own personalized version of the recipe.