Cuddura cull'ova

Name: Cuddura cull'ova
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: Type 00 flour 4.8 cups; Lard 5.25 oz; Sugar 1 cup; Eggs (4 medium) 7.5 oz; Lemon peel (to grate) 1; Baking powder 1 ½ tsp; Eggs 1; Colored sprinkles to taste; Eggs 10

it fr de es br

479.3

Calories per serving

Lactose Free

Energy Kcal 479.3
Carbohydrates g 67.4
of which sugars g 22.1
Protein g 9.9
Fats g 18.9
of which saturated fat g 7.4
Fiber g 221.3
Cholesterol mg 1.4
Sodium mg 18

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Makes: 10 pieces
Cost: Low

PRESENTATION

Easter in Sicily just wouldn't be the same without la cuddura cull’ova on the table. Really, this Italian Easter bread is a must. It’s not only a treat but also deeply rooted in the island’s springtime traditions. What makes it stand out? The unique shapes and whole eggs—shells and all—nestled right into the dough. It’s not just about making something sweet, you know? Each cuddura has its own special meaning depending on its shape—rings, hearts, baskets, or even roosters and little dolls. Super creative. People give them as gifts, especially to sweethearts, focusing on using an odd number of eggs, a nod to old beliefs about rebirth and good luck.

Biting into a piece, you'll love that tender, slightly moist crumb with just the right amount of sweetness—often with a hint of lemon or orange zest. Pretty awesome. This Easter bread recipe uses basic ingredients, but the magic happens when the whole family comes together. They twist, braid and decorate their bread, turning baking into a fun Easter ritual.

So here's the thing, when you compare la cuddura cull’ova with other southern Italian treats, folks often mention the scarcelle from Puglia. Both are holiday bread recipes made around the same time of year, with golden crusts and hard-boiled eggs pressed in. However, cuddura has that special Sicilian touch—think intricate shapes and the tradition of gifting these to loved ones. Kids especially love the colorful sprinkles on top, giving the crisp crust a pop of color and a sweet finish.

When you see a big plate of braided Easter bread out, it’s a real sign that Lent is over and it’s time for fun. Sharing a slice with friends or family feels just right, evoking that old-school warmth from Sicilian food traditions. Each bite of this traditional Easter bread is a reminder of how food can bring people together, making simple moments really special. From shaping the dough to enjoying the final product—it's a journey that shows the heart and soul of Sicilian Easter festivities.

INGREDIENTS

479.3

Calories per serving

Ingredients (for 10 cuddura): Type 00 flour 4.8 cups (600 g); Lard 5.25 oz (150 g); Sugar 1 cup (200 g); Eggs 7.5 oz (210 g) - (4 medium); Lemon peel 1 - (to grate); Baking powder 1 ½ tsp (8 g)

for brushing: Eggs 1

for decorating: Colored sprinkles to taste; Eggs 10

Preparation

How to prepare Cuddura cull'ova

To prepare the cuddura cull'ova, place the flour in a large bowl, add the sugar 1, the sifted yeast 2, and the grated lemon zest 3.

Add the lard 4 and the slightly beaten eggs 5. Start mixing in the bowl with your hands 6.

Work the dough very well to mix the ingredients well. Then transfer it to a work surface and knead it further until you get a smooth dough 8. The dough's consistency won't be hard; in fact, it will be quite soft but not sticky. Take 90 g of dough 9, keeping the rest covered to prevent it from drying out.

Divide it into 3 parts 10. Take the first portion and, using a little flour, form a stick 11 12.

Do the same with the other two. They should be about 3/8 inch (1 cm) thick and all the same length 13. Join the three ends together 14 and form a braid 15.

Gently press to close the end of the braid. Lift it gently 16 and transfer it to a baking sheet, closing it into a circle and gently pinching one end over the other 17. Wash the eggs for decoration well, dry them, and place one in the center of the cuddura, pressing gently 16.

Take a small portion of dough and form a stick 19. Divide it in half and place it over the egg to form a cross 21. Then gently press the dough to make it adhere well 21

Continue this way until you finish the dough; you will get 10 cuddura 22. As you go, place them on the baking sheet, spacing three of them. Brush with the egg and decorate with colored sprinkles 23. Bake in a preheated static oven at 392°F (200°C) for about 20-25 minutes. Remove from the oven 34 and let cool before serving!

Storage

They can be stored for about 5 days under a glass dome, at room temperature.

Advice

If you want to glaze your cuddura, bake it without brushing with the beaten egg, and prepare a glaze this way: beat an egg white until stiff, then add 10-12 tablespoons of granulated sugar, one tablespoon at a time and slowly, continuing to beat with the mixer. Then gradually add one or two tablespoons of lemon juice, still beating; the mixture should be very dense and fall heavily from the spoon. As soon as you remove the cuddura from the oven, on the same baking tray where you baked it, cover it with the prepared glaze and sprinkle it with colored sprinkles, let it cool, and then enjoy!

For the translation of some texts, artificial intelligence tools may have been used.