Cuddura cull’ova: today we’re taking a trip and I’ll take you to Sicily, my homeland. It’s been years since I moved to Tuscany, almost a lifetime, but I always remain firmly attached to my origins and my beloved land. Let me introduce you to my Cuddura cull’ova, a typical Easter dessert shaped like a “panarieddu” (basket). They are circular sweets with an egg with shell in the center. The cookie is crunchy on the outside and crumbly on the inside. What do you say, shall we start baking?
Happy cooking, a hug. Giusi.
Clicking Here you can also find the video recipe.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 5People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for cuddura cull’ova
- 2 1/2 cups all-purpose flour
- 5 tbsp lard (or butter)
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 5 eggs
Steps for cuddura cull’ova
Inside a bowl, pour the flour, sugar, and baking powder.
Mix well and then add the lard.
After working the dough, add the previously lightly beaten eggs.
Work the mixture with your hands. If the dough does not come together, add a teaspoon of water to help bind it better.
Continue to work the dough on a floured board until you form a smooth and soft dough.
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 embrace the egg.
Take a dough piece and divide it into three small parts and create cords roughly the same size and length.
Form a braid and then subsequently a circle. Seal the ends well by lightly wetting with the help of a finger.
Continue this way until you have formed all five panareddi.
Place the created circles on a baking tray lined with parchment paper.
Wash the raw eggs well that are used for decoration and position them in the center of each circle.
With the two remaining dough pieces, form sticks. Divide in half and place over the egg to form a cross. Press on the dough to adhere well.
Bake at 392°F in a preheated static oven for 20-23 minutes.
Cuddura cull’ova are ready to be enjoyed. See you in the next recipe 😘
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Storage
Cuddura cull’ova keep for about 5 days under a cake dome or inside an airtight container.
FAQ (Frequently Asked Questions)
Can washing raw eggs increase the risk of contamination by bacteria like Salmonella?
Bacterial concerns are eliminated thanks to baking.
Baking at 392°F for 20-23 minutes kills bacteria, including Salmonella, both those on the shell surface and those that may have penetrated inside the egg.
So, if you prefer to wash them for greater visual and external hygiene reassurance, subsequent high-temperature oven baking makes the egg safe for consumption.
