Cuddura cull’ova: today we are taking a little trip to Sicily, my homeland. I’ve been living in Tuscany for years now, almost a lifetime, but I’m always firmly connected to my origins and my beloved land. Let me introduce you to my Cuddura cull’ova, a traditional Easter pastry in the shape of a “panarieddu” (basket). These are circular pastries with a whole egg in the center. The cookie is crispy on the outside and crumbly on the inside. So, shall we start baking?
Enjoy the recipe, hugs. Giusi.
Clicking Here you can also find the video recipe.
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- Difficulty: Medium
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the cuddura cull’ova
- 2 1/2 cups all-purpose flour
- 5 1/2 tbsp lard (or butter)
- 1/2 cup granulated sugar
- 2 eggs
- 2 1/2 tsp baking powder
- 5 eggs
Steps for the cuddura cull’ova
In a bowl, pour the flour, sugar, and baking powder.
Mix well and then add the lard.
After working the dough, add the eggs slightly beaten beforehand.
Knead the mixture with your hands. If the dough does not come together, add a teaspoon of water to help combine better.
Continue to work the dough on a floured surface until you form a smooth and soft dough ball.
Divide the dough into seven parts. Five parts will be used to make the base of the panareddi (baskets) and two parts to create the handles that will encircle the egg.
Take one dough ball and divide it into three small parts and create ropes roughly the same size and length.
Form a braid and then subsequently form a circle. Seal the ends well by lightly wetting them with a finger.
Continue this way until all five panareddi are formed.
Place the created circles on a baking tray lined with parchment paper.
Wash the raw eggs well that will be used as decoration and place them in the center of each circle.
With the remaining two dough balls, form sticks. Divide them in half and place over the egg to form a cross. Press down on the dough to adhere well.
Bake at 392°F in a preheated static oven for 20-23 minutes.
The Cuddura cull’ova are ready to be enjoyed. See you in the next recipe 😘
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Storage
The Cuddura cull’ova can be stored for about 5 days under a cake dome or inside an airtight container.
FAQ
Can washing raw eggs increase the risk of contamination with bacteria like Salmonella?
Bacterial concern fades with baking.
Baking at 392°F for 20-23 minutes kills bacteria, including Salmonella, both on the shell’s surface and those that might have entered the egg.
So, if you prefer washing them for extra visual and external hygiene, the subsequent high-temperature baking makes the egg safe to consume.
