The Cuzzupe are traditional Calabrian sweets but with other names, they are found throughout the south. They are prepared during the Easter holidays and beyond. The dough is soft, like shortcrust pastry, and the shape varies from braid to basket, or you can shape a horse or a doll. The distinctive feature is the egg placed inside each shape. Some prepare them with brewer’s yeast or sourdough, or like my Soft Calabrian Cuzzupe, with a packet of baking powder. Delicious to dip in milk.
Other Easter recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- 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 yolks
- 7/16 cup whole milk
- 7 tbsp lard
- 1 tsp lemon zest (grated)
- 1 tsp orange zest (grated)
- 1 packet baking powder
- 1 pinch fine salt
- 1 yolk (for brushing)
- 1 tbsp milk (for brushing)
- 2 tbsps colored sprinkles
- 6 eggs
Tools
- Kitchen Scale
- Stand Mixer
- Grater
- Kneading Board
- Brush
Steps
Crack the eggs and add them with the yolks to the stand mixer, add the sugar, grated lemon and orange zest, and start mixing with the paddle without whipping. Pour in the sifted flour, the baking powder, and mix. Once combined, add the lard, a pinch of salt, and mix again, gradually pouring in the warm milk. Meanwhile, preheat the static oven to 350°F.
Pour the dough onto a floured kneading board and shape the mass. Cut pieces weighing 4.2 oz and shape them. If you want a braid, make a loaf, braid it, and place a well-washed and dried egg in the hole. Secure the egg with a little shortcrust pastry. In a small bowl, mix one yolk with a drop of milk and brush the Cuzzupe. Sprinkle with colored sprinkles and bake. Bake for 25-30 minutes. Turn off the oven and let it rest with the door open for 5 minutes. Once cooled, decorate the Easter table with the Soft Calabrian Cuzzupe.
Storage of Cuzzupe
Storage of Cuzzupe
Soft Calabrian Cuzzupe can be stored for two weeks inside a paper bag or wrapped in a cloth.
Can lard be replaced with butter?
If you want, you can use 125 grams of butter.
