Campanari Easter sweet: the quick pastry that smells of Calabria and Sicily.
Easter in Southern Italy is an explosion of shapes and colors, and among the tradition’s most beloved symbols stand out the Campanari.
These typical pastries, especially common in Calabria and Sicily, bring with them the joy of the festivities and the simplicity of old-fashioned ingredients.
Every town, and often every family, keeps its own variant: some add a pinch of anise, others prefer lemon zest, others like them more biscuit-like.
The one I offer you today is my favourite recipe, a version that at my home always has incredible success and never fails to amaze for its goodness.
What makes Campanari so special? Undoubtedly the contrast of textures.
At the first bite they show a firm, slightly crunchy exterior, but hide a soft, fragrant heart.
It is a true delight for the palate, ideal to enjoy during the Easter snack or to dunk in coffee in the morning.
Although tradition often includes very elaborate braided shapes, such as baskets or doves that enclose a hard-boiled egg, I have chosen for you a simpler version.
This braided ring shape is definitely easier and quicker to make, perfect for those short on time but who don’t want to give up a homemade sweet made with love.
The “time-saver” recipe without leavening
The real plus of this recipe is its practicality.
Unlike large leavened Easter loaves that require hours of waiting and monitoring, Campanari do not require rising time.
This means that in just a few minutes you can mix, shape and bake.
It is the ideal solution if you are running late or if you want to prepare something fun with children, who will have great fun decorating them with colored sprinkles.
Make them following my directions and you’ll see they will become one of your favorite sweets.
They are so good and quick that I am sure you will make them often, far beyond the Easter period!
Don’t forget to decorate them carefully: the sugar confetti make them little edible jewels that will look splendid on your dessert tray.
Approx. 512 kcal for each campanaro (including the egg)

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 6 Campanari
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Easter

Ingredients to make Campanari Easter sweet

3 1/4 cups 00 flour (all-purpose flour) (about 400 g)
6 tbsp + 1 tsp Granulated sugar (about 80 g)
7 tbsp Butter (about 100 g)
2/3 cup Whole milk (about 150 ml)
Zest of 1 lemon, grated
1 packet (about 1 tbsp) Baking powder for cakes
6 Eggs for decorating
1 1/3 tbsp Milk (for brushing) (about 20 ml)
as needed Colored sprinkles

Tools

1 Baking pan oven

Preparation of Campanari Easter sweet

In the stand mixer place the flour and the softened butter, work at low speed for 1 minute.
Then add the sugar, the warm milk, the baking powder, the grated lemon peel and mix everything at low speed. When the mixer begins to struggle to incorporate the ingredients, transfer the dough to a work surface and finish kneading by hand.
Form a soft, non-sticky dough (unfortunately I didn’t take a photo of the dough — I forgot) and divide it into 6 parts, reserving a small portion of dough to make the little cords for the eggs.
At this point shape small ropes slightly thicker than a finger, about 12 inches (30 cm) long, then fold them in half and braid them together…
…close into a ring and place on a baking sheet lined with parchment paper.
Place the (washed) eggs inside the rings, brush with milk, sprinkle the colored sprinkles and bake in a preheated oven at 356°F (180°C) for about 15-20 minutes.
The shape can really be bell-shaped, or elongated without closing into a ring, placing the egg at one end.