Monday, April 22 2024

Cudduraci are Easter sweets of Calabrian origin, specifically from Catanzaro, but they are found throughout the region with a different recipe depending on location.

This dessert is traditionally prepared to mark the end of the Lenten season, in fact an egg, a symbol of the resurrection, is placed inside.


The classic shape of Calabrian Cudduraci is donut-shaped, but they are also found in other typical Easter shapes such as dove or braid.

Let’s see together how to prepare this traditional dessert!

 

 

INGREDIENTS:

  • 4 cups of all purpose flour
  • 3/4 cup of sugar
  • 1/3 cup of lard
  • 1 egg
  • 1 egg yolk
  • 1 tsp of baking powder
  • 1/4 cup of milk
  • 1 tbps of vanilla extract
  • 1 egg yolk for brushing
  • colored sprinkles

 

METHOD:

To prepare traditional Cudduraci, start by forming a fountain with the flour, then pour in all the ingredients and knead vigorously by hand.

You should knead until you get a firm and homogeneous consistency; the dough should resemble shortcrust pastry.

At this point, divide the dough according to the number of Cudduraci you want to make, keeping a small amount aside for decorations. You can make one larger Cudduraci or 4 smaller ones.

Give the Cudduraci the desired shape and arrange them on a baking sheet lined with baking paper.

Next, arrange the eggs on top of the shapes, depending on how many you want to include and how many there are depending on the size of the doughnut, securing them with the strips of dough set aside earlier.

At this point, brush the top of your Cudduraci with egg yolk and sprinkle with colored sprinkles.

Bake the cake at 180 degrees Celsius (about 350 degrees Fahrenheit) for 40 minutes.

Serve traditional Calabrian Cudduraci on your Easter table!

 

 

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