Name: Sicilian Easter Cuddura
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 2 cuddura with 4 eggs each
Ingredients: 3 ½ cups warm water; 1 package dry yeast ((7 grams)); 1 teaspoon granulated sugar; 7 cups all-purpose flour; 1 teaspoon salt; 8 large eggs

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It’s not Easter for me unless I have my mom’s Sicilian Easter Cuddura cu l’Ova. This traditional Easter bread with eggs nestled in it is the gift that my mom prepares for her children and grandchildren each year.

This post was initially published in March 2016 and updated April 10, 2019.

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 Cuddura cu l’Ova, a traditional braided 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 this is what I look forward to each year.

There’s no doubt that I love my Sicilian ricotta pie or my Pastiera at Easter time. But it would not be complete with 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!

How to make Sicilian Easter Cuddura cu l’Ova:

Begin by making 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. Stir together with a wooden spoon to make a soft dough.

Pour 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.

Place the eggs in a bowl and cover with warm water while you shape the dough. When the dough has risen, cut in two. Working with one piece at a time, divide the dough in 3 and roll out each piece to about 20 inches.

Pinch the ends together and begin braiding the dough. Pinch the ends together.

Bring both ends together to form a circle. Nestle the eggs in the crooks of the braid. Preheat oven to 350F and let the cuddura rest while the oven preheats.

Bake for about 45-60 minutes, until the bread is golden both on top and underneath. Let cool before serving.

Tips and suggestions:

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.
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.

How to eat Sicilian Easter Cuddura cu l’Ova:

While I’ve seen countless versions of this traditional Easter bread made with a sweet dough, I’m partial to my mom’s basic bread dough version. That’s because it’s perfect to eat with the baked eggs!

Let me share with you our typical way of eating the eggs. Peel the eggs and mash 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!

You know that your children, grandchildren, nephews and nieces will receive tons of chocolate this Easter, so why not start a new tradition and offer them homemade cuddura? Let me know if you give this recipe a try. Don’t forget to tag me with your photos with @mangiabedda or #mangiabedda on Facebook or Instagram. Happy Easter!