Steps for the Cuddura cull’ova

• In a bowl, pour the flour, the sugar and the baking powder.
  Mix well and then add the lard.
  After working the dough, add the eggs lightly beaten beforehand.
  Work the mixture with your hands. If the dough does not come together, add one teaspoon of water to help it bind better.
  Continue to work the dough on a floured work surface until you form a homogeneous and soft ball.

  

• Divide the dough into seven parts. Five parts will be used to make the bases of the panareddi (baskets) and two parts to create the handles that will embrace the egg.
  Take one ball and divide it into three small pieces and roll them into ropes roughly the same size and length.
  Form a braid and then make a circle. Close the ends well by slightly wetting them with a finger.
  Continue like this until you form all five baskets.
  Place the created circles on a baking sheet lined with parchment paper.

  

• Thoroughly clean the raw eggs with paper towels (alternatively you can wash them — see the questions and answers section below), and place them in the center of each circle.
  With the two remaining balls, form small sticks. Cut them in half and position them over the egg to form a cross. Press the dough so it adheres well.
  Bake at 392°F in a preheated conventional oven for 20-23 minutes.

  

• The Cuddura cull’ova are ready to be enjoyed. See you at the next recipe 😘