1.0Delicious Recipeshttps://www.gzrecipes.com/enricettechepassionehttps://www.gzrecipes.com/en/author/ricettechepassione/rich600338<blockquote class="wp-embedded-content" data-secret="EYhWphQc2O"><a href="https://www.gzrecipes.com/en/ricettechepassione/cuzzupe-calabrian-brioche-easter-sweet-buns/">Cuzzupe Calabrian Brioche – Easter Sweet Buns</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ricettechepassione/cuzzupe-calabrian-brioche-easter-sweet-buns/embed/#?secret=EYhWphQc2O" width="600" height="338" title="“Cuzzupe Calabrian Brioche – Easter Sweet Buns” — Delicious Recipes" data-secret="EYhWphQc2O" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/calabrian-easter-brioche-cuzzupe-o.jpg1200800Calabrian cuzzupe brioche, traditional Easter sweets from Calabria, are prepared in the days before Easter so they’re ready for Easter breakfast and Easter Monday. There is another version called cuzzupa biscotto (a biscuit-style cuzzupa) which should not be confused with these brioche: the biscuit ones are large cookies often ring-shaped, or braided, or made into fun shapes like doves or rabbits, with local names that vary by area (in the Cosenza area they are called "cuculi", usually braided, or "cudduri", "cuddureddhi", "cannaleri cu l'ova", "cudduri cu l'ova", or "vuta", "sgota" and so on). Today's recipe are leavened brioches, so it's important to prepare a good dough to get soft buns that keep well, because typically many preparations made for Easter are prepared in advance, even a few days before. With this recipe I assure you you'll get an excellent result — although to tell the truth we polished them off in 4 or 5 days! It's lovely, even after lunch, to sip a good coffee and enjoy a delicious anise-flavored brioche. The distinctive feature of these cuzzupe brioche is their anise aroma: anise liqueur is used in the dough, and often the seeds are added too for a more intense flavor, but you can choose to make them with or without the seeds, or even omit the anise entirely and replace it with another liqueur or simply milk. In this recipe I used lard, but you can substitute olive oil or butter in the same amount, or slightly more. For the preparation I used the old grandmother's method with a preferment (lievitino) — a loose dough of flour, water and just 1 g of fresh yeast that I let rise overnight, then in the morning I used the lievitino instead of fresh yeast. Usually we make them together with family or friends: people gather at the neighborhood wood-fired oven and organize the baking — each family bakes their own, perhaps after preparing the Easter bread and the legendary 'mbipulata pasquale, a kind of bread stuffed with cured meats, cheeses and hard-boiled eggs, perfumed with parsley.