Calabrian Sgute, Easter brioche are soft brioche typical with embedded eggs, prepared in the week leading up to Easter throughout Calabria.
Simple brioche without butter prepared in various ways and shapes all over Calabria, traditionally prepared throughout Lent up to Easter and Easter Monday.
Don’t limit yourself to preparing Calabrian Sgute only at Easter, and don’t only prepare them; there are many Easter desserts perfect for the season like the Stuffed Easter Eggs or the Neapolitan Pastiera or even the Beneventan Rice Pastiera.
If you like making brioche at home, below I leave more recipes to copy, and then we go as always right after the photo!!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Calabrian Sgute Easter Brioche
- 4 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 egg
- 1 tbsp fresh yeast
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp lemon zest (grated)
- 1 1/4 tsp salt
- 1 egg yolk
- as needed milk
- 6 hard-boiled eggs
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking sheet
Preparation of Calabrian Sgute Easter Brioche
To prepare the Calabrian Sgute Easter brioche, you can use either a stand mixer with a hook or a simple bowl.
Then, in a bowl or in the mixer with a hook, mix the flour, lemon zest, sugar, honey, and vanilla extract.
Dissolve the fresh yeast in a little water taken from the total amount to be used in the recipe.
Add the vegetable oil and the egg to the flour, and incorporate the freshly dissolved yeast.
Start kneading at medium speed with the mixer or by hand using a wooden spoon at first.
Gradually incorporate the remaining water, and finally, add the salt. Turn the dough onto the work surface and form a smooth and compact ball.
Place the obtained dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size.
It will take about 4 hours.
After the rising time, retrieve the dough and divide it into 6 equal parts.
Flatten each piece, give it a cylindrical shape, and then roll it into a U shape.
Place the hard-boiled egg with the shell in the center and braid the ends.
Preheat the oven to 350°F in static mode, then line a baking sheet with parchment paper.
Place the Easter brioche well apart and brush them with the beaten egg yolk mixed with a little milk.
Bake the Easter brioche for at least 20 minutes on the middle rack of your oven.
We prepared some without the egg and then added chocolate eggs at the end of baking along with 1 tablespoon of pastry cream.
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How to store Calabrian Sgute Easter Brioche
You can store them in a tin box or inside a paper bag for 3 or 4 days.
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