Today I prepared Su “Coccoi con s’ou” also called Coccoi with egg. In Sardinia, as tradition dictates, it is prepared during the Easter period. There is no bakery in my area that doesn’t sell su coccoi con s’ou, which we buy for the children especially for Easter lunch. The base is our Hard Dough or coccoi, which is sold all year, where raw egg is added which will obviously become hard boiled when cooked. Try it because it is really delicious. In addition, it will decorate your table on Easter day in an original way. You might also be interested in;
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups re-milled durum wheat semolina
- 1 cup water
- 5.3 oz sourdough starter
- 1 tsp sugar
- 2 tsps salt
- eggs
Tools
- Stand Mixer
- Bowl
Steps
Dissolve the sourdough starter in the water with the sugar. I used the Bimby but a stand mixer or bowl works fine.
I added the semolina and salt and kneaded for 5 minutes at spike speed.
I placed the dough in a bowl and let it double.
I transferred the dough back to the pastry board and with knife and scissors I shaped the Coccoi.
I placed the eggs and let rise for another 2 hours or so.
Then I baked for about 50 minutes at 392°F.
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