The Calabrian Easter donuts or risen cuzzupe are soft and fragrant pastries prepared at Easter. They are a simple brioche dough.
Each locality in Calabria has its own name for these traditional Easter sweets and probably also some small variation of the recipe. They are called ‘ngute (or sgute or cuzzupe), not to be confused with the Cudduraci prepared with a different dough like shortcrust pastry, but sometimes called by a similar name.
These sweets remind of Easter because the original recipe includes a hard-boiled egg nestled in the center of each donut. I didn’t include it; I revised the recipe by adding colorful chocolate eggs instead.
These donuts are excellent for breakfast dipped in milk or coffee, but perfect also for Easter and Easter Monday snacks.
They can be prepared with sourdough for a long rise or with baker’s yeast for a quicker rise.
I recommend trying them; even children love them simple!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 10
- Cuisine: Italian
Ingredients for Risen Calabrian Easter Donuts or Cuzzupe
- 4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 1 tbsp baker's yeast (or 3.5 oz. of sourdough)
- 2/3 cup butter
- 2/3 cup milk
- 1 pinch salt
- Half orange zest (or grated lemon)
- 1 tablespoon anise liqueur (Optional (I didn't add it))
- 1 small egg (for brushing)
- as needed colored sprinkles and chocolate eggs
Tools
- 1 Stand Mixer stand mixer or bowl
- Parchment Paper
- 1 Baking Sheet
- 1 Brush
- Oven
Preparation for Risen Calabrian Easter Donuts or Cuzzupe
For a successful result of the risen donuts, the dough must be worked for a long time, so if you have a stand mixer, I suggest using it; otherwise, do it by hand but with all your strength.
If you use sourdough, the donuts will be softer, but if you don’t have it, you can make a pre-ferment or biga.
Prepare the dough by first making the pre-ferment or biga
Dissolve the baker’s yeast in 50 ml of water and 50 ml of milk (taken from the ingredients), add 50 g of flour, taken from the total, and mix well.
Knead and let the pre-ferment or biga rise until doubled for about 2 hours.
Then proceed to the dough.In the bowl of the stand mixer with the K whisk, start to dissolve the baker’s yeast, or the biga or sourdough with the milk, start the machine and add sugar, the two room temperature eggs, and the grated zest of orange or lemon, work for a few minutes then replace the whisk with the dough hook.
Continue working by adding the sifted flour and salt, when the mixture is quite compact, gradually add the soft butter, waiting for some to be absorbed before adding the next piece.
Keep working with the stand mixer for about 10/15 minutes until the dough is smooth and well-knit.Transfer the dough into a bowl or leave it directly in the mixer bowl, cover it with plastic wrap and let it rise until it triples in volume, about 8-9 hours with sourdough and 3-4 hours with baker’s yeast, it also depends on the ambient temperature.
I kneaded in the evening with sourdough and then worked on the donuts the following morning.
DONUT PREPARATION
After the rising time, take pieces of dough, form three sticks, and then braid them, joining to form the donuts, continue like this until you use up the dough.
Place the donuts on a baking sheet lined with parchment paper and let rise again until doubled in volume. This depends on the temperature at home, about 1 to 2 hours.After the rising, brush the donuts with beaten egg and sprinkle with colored sprinkles.
If you want to make the original recipe, place a hard-boiled egg in the center of each donut before baking.BAKING
Transfer the baking sheet to a preheated oven and bake the donuts at 350°F for about 15-18 minutes, when they start to color, take them out, let them cool, and serve with the colorful eggs.
Try these recipes too
” CALABRIAN CUDDURACI”
CALABRIAN PITTA PIE
For more Easter recipes click here!
Anna recommends…
The donuts or cuzzupe remain soft even the day after. For a crispier effect, I recommend heating them briefly in the oven.
They can also be frozen after baking and thawed as needed.
If you want to make the original recipe, place a hard-boiled egg in the center of each donut before baking.
NOTES
FAQ (Questions and Answers)
What if I don’t have sourdough?
You can use only baker’s yeast or make a pre-ferment; it makes the donuts softer.
Prepare the dough by first making the pre-ferment or biga
Dissolve the baker’s yeast in 50 ml of water and 50 ml of milk (taken from the ingredients), add 50 g of flour, taken from the total, and mix well.
Knead and let the pre-ferment or biga rise until doubled for about 2 hours.
Then proceed to the dough.Can I glaze the donuts?
Yes, for a more beautiful effect, you can glaze the surface with 100 g of powdered sugar
2 teaspoons of water (plentiful) mix well, pour over the donuts, and then sprinkle the colored sprinkles.Can I flavor the donuts?
Yes, of course, you can add vanilla, anise, orange or lemon essence, according to your taste.
