The Cuzzupe are typical Calabrian sweets, though under other names they are found throughout much of southern Italy. They are made for Easter festivities and not only then. The dough is soft, similar to shortcrust pastry, and the shapes range from braids to baskets, or you can shape a little horse or a doll. The distinctive feature is the egg placed inside each shape. Some make them with fresh yeast or sourdough, or, like my Soft Calabrian Cuzzupe, with a packet of baking powder. Delicious when dipped in milk.
Other Easter recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Calabria
- Seasonality: Easter
- Energy 655.16 (Kcal)
- Carbohydrates 90.09 (g) of which sugars 30.01 (g)
- Proteins 19.51 (g)
- Fat 26.23 (g) of which saturated 10.68 (g)of which unsaturated 14.25 (g)
- Fibers 2.02 (g)
- Sodium 164.66 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 2 egg yolks
- 1/3 cup whole milk
- 1/2 cup lard
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- 1 packet baking powder
- pinch fine salt
- 1 egg yolk (for brushing)
- 1 tbsp milk (for brushing)
- 2 tbsp colored sprinkles
- 6 eggs
Tools
- Kitchen scale
- Stand mixer
- Grater/Zester
- Dough board
- Brush
Steps
Crack the eggs and place them with the yolks in the stand mixer bowl. Add the sugar, the grated lemon and orange zest and start mixing with the paddle, without whipping. Add the sifted flour and the baking powder and mix. Once combined, add the lard, a pinch of salt and continue mixing while gradually pouring in the warm milk. In the meantime, preheat the conventional oven to 347°F.
Turn the dough out onto a floured work surface and shape the mass. Cut pieces of about 4.2 oz each and form them. If you want a braid, roll a small log, braid it and place a well-washed, dried egg in the hole. Use a little shortcrust dough to secure the egg. In a small bowl, mix one egg yolk with a splash of milk and brush the Cuzzupe. Sprinkle with colored sprinkles and bake. Bake for 25-30 minutes. Turn off the oven and let them rest with the door open for 5 minutes. Once cooled, decorate the Easter table with the Soft Calabrian Cuzzupe.
Storage of the Cuzzupe
Soft Calabrian Cuzzupe keep for two weeks inside a paper bag or wrapped in a kitchen towel.
Can lard be replaced with butter?
If you prefer, you can use about 125 grams of butter (approximately 1/2 cup or 4.4 oz).
