Campanari are a typical Easter sweet from Southern Italy, particularly from Calabria and Sicily.
The recipe may have small variations from city to city, but this is the recipe I know, and I must say it’s very popular.
At home, it was a great success, they are firm on the outside and soft on the inside…a real delight.
In the various versions of this recipe, there is also the option to braid them into different shapes, but I gave them this shape because they are simpler and quicker to make.
They don’t need to rise, so in a short time, we mix them and put them in the oven.
Make this Easter recipe with me!
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I’ll post them on my FB page in your name.
About 512 Kcal per each campanaro (including the egg)
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 campanari
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients to make Campanari Easter Sweet
- 3 1/2 cups All-purpose flour
- 2/5 cup Sugar
- 7 tbsp Butter
- 2/3 cup Whole milk
- Grated zest of 1 lemon
- 1 packet Baking powder
- 6 Eggs for decoration
- 1 1/3 tbsp Milk
- to taste Colored sprinkles
Preparation of Campanari Easter Sweet
In the mixer, add the flour and softened butter, mix at low speed for 1 minute.
Then add the sugar, warm milk, baking powder, grated lemon zest and let it all mix at low speed. When the mixer starts having trouble mixing the ingredients, transfer the dough to a work surface and knead by hand.
Form a soft, non-sticky dough ball, split it into 6 parts, and set aside a small portion of the dough for making the strings over the eggs.
At this point, form strings slightly thicker than a finger, about 12 inches long, fold 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, add the colored sprinkles, and bake in a preheated oven at 350°F for about 15-20 minutes.
The shape can be bell-shaped, or elongated without closing into a ring, placing the egg at one end.
