It's not Easter without my mom's Sicilian Easter Bread (cuddura cu l'ova). This traditional Easter bread with eggs baked in it is gifted to family and friends at Easter time each year!
At this time of year most people have chocolate eggs, chicks or rabbits on their minds. Except for me! I look forward to my Sicilian Easter Bread (cuddura cu l'ova), a traditional braided Easter bread baked with eggs nestled in the dough.
This is the gift that children in Sicily receive each Easter (at least they did back in my mother's day) and a tradition that I now continue with my own family.
Cuddura cu l'ova can also be prepared with a lightly sweetened cookie dough decorated with sprinkles or icing as in these Sicilian Easter cookies with eggs or with a sweet leavened dough as in this braided Easter bread with eggs.
But at our house, just as it was at my nonna's house in Sicily, we celebrate Easter with this bread version which is perfect for enjoying with the baked eggs!
What is cuddura?
So what exactly does cuddura mean? This word, in Sicilian dialect, has its origins in the Greek word "kollura" which means crown thus referring to the circular shape of the bread.
Watch my helpful video!
Ingedient List
- All-purpose flour: my mom often used a combination of white and whole wheat flour, probably about ¼ whole wheat.
- Eggs: the eggs do not require boiling ahead of time. They bake in the oven nestled in the bread dough. See detailed instructions in the recipe card below.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make cuddura cu l'ova
Prepare a basic bread dough
- Combine the yeast and sugar in a small bowl and cover with warm water. Let sit for 10 minutes.
- In a large bowl, combine flour and salt. Make a well in the center and pour in the prepared yeast mixture. Stir together with a wooden spoon to make a soft dough.
- Transfer the dough on to a well floured surface. It will be quite sticky at this point. Gradually add the remaining flour, kneading it into the dough. Knead for about 10 minutes until smooth, but still soft. Transfer to an oiled bowl, cover and let rise for 2 hours.
Shape the cuddura and bake
- Place the eggs in a bowl and cover with warm water while you shape the dough.
- When the dough has risen, divide in two. Working with one half at a time, divide the dough in 3 pieces.
- Roll out each dough into a rope about 20 inches long.
- Pinch the ends together and begin braiding the dough. Pinch the ends together to seal.
- Bring both ends together to form a circle. Nestle the eggs in the crooks of the braid. Repeat with the second piece of dough.
- Allow the cuddura to rest while you preheat oven to 350 degrees F.
- Bake for about 45-60 minutes, until the bread is golden both on top and underneath. Let cool before serving.
To serve Sicilian Easter bread
Let me share with you our typical way of eating the eggs. Peel the eggs and mash lightly in a bowl. Add olive oil, salt and a bit of lemon juice. Yes, lemon juice! Trust me, it's delicious with the eggs and then the bread, of course, is a must to mop up all the bits of egg!
Sicilian Easter Bread (cuddura cu l'ova) FAQs
The eggs do not require boiling prior to baking. Place them in a bowl covered with warm water while you are shaping the dough. They will bake in the oven.
Store the bread at room temperature for up to 3 days. Remove the eggs from the bread and keep separately in the refrigerator.
The bread may be frozen, well wrapped (without the eggs) for up to 3 months.
There are so many ways to shape cuddura other than braided rings. My mom often shaped a few as baskets for my children.
You can also make individual breads with one egg nestled in the center.
More favorite Italian Easter recipes!
If you tried this Lentil and Rice Stuffed Swiss Chard Rolls or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Sicilian Easter Bread Recipe (cuddura cu l'ova)
Ingredients
- 3 ½ cups lukewarm water divided
- 1 package dry yeast (8 grams)
- 1 teaspoon granulated sugar
- 7 cups all-purpose flour divided
- 1 teaspoon salt
- 8 large eggs
Instructions
- Place yeast and sugar in a small bowl and add ½ cup of the lukewarm water. Let sit for 10 minutes.
- In a large bowl combine 3 ½ cups flour and salt. Make a well in the centre and pour in the yeast mixture. Add the remaining 3 cups of warm water and stir with a wooden spoon to form a dough.
- Place the dough on a lightly floured surface, it will be very sticky. Gradually add the remaining flour, kneading it into the dough. Knead about 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth and let rise for 2 hours until doubled in bulk.
- Cover 2 baking sheets with parchment paper. Place eggs in a bowl, cover with hot tap water and let sit for 10 minutes while you shape the dough.
- Punch down the dough and divide in 2.
- Divide each half into 3 equal pieces. Roll each piece into a -20 inch long rope. Braid the 3 ropes and form a circle by pinching the ends together. Transfer to the prepared baking sheet.
- Nestle 4 eggs at equal intervals into the dough. To form a basket, nestle 2 eggs on the bottom of the braid and slightly lengthen the top part of the braid to shape the basket’s handle. Repeat with the remaining dough.
- Preheat oven to 350F. Let the cuddure rest while the oven preheats. Bake for approximately 45-60 minutes until the bread is golden on top and underneath. Let cool before slicing.
Notes
- The eggs do not require boiling prior to baking. Place in a bowl covered with warm water while you are shaping the dough. They will bake in the oven.
- Please note that baking time may vary according to each oven. The bread is ready when golden in color both on top and underneath. It will have a hollow sound when you tap it.
- Store the bread at room temperature for up to 3 days. Remove the eggs from the bread and store separately in the refrigerator.
- The bread can also be frozen (without the eggs) for up to 3 months.
- For children, the bread may be shaped as a basket as shown. This one was prepared by my mother for my daughter a few years ago.
Nutrition
Leave a Reply