Preparation time: 15 minutes
Waiting time: 1 hour
Cooking time: 15 minutes
The recipe for cuddura goes back to ancient Greece, to the time when the Greeks colonized Sicily some 2,500 years ago. They used to make a pastry with the ingredients of that time, which they called Coulloura and which they offered to the gods. After the Christianization of Sicily, the Catholic church adapted the custom to its Easter celebrations. The sweet pastry is always served with a hard-boiled egg, held in place by two strips of dough formed into a cross. The shape varies according to the cook or region: it may be a bell to announce Christ's resurrection, a basket to symbolize abundance, a dove, a hen for boys, a doll for girls. If there are engagements in the air at this time, the future couple may be presented with cudduras in the shape of rings.
- In a bowl, combine the dry ingredients - add the lemon zest and/or vanilla if you wish.
- Make a well in the center of the dry ingredients; blend in the diced butter and the 2 eggs.
- On a floured surface, knead the dough lightly for a few minutes; wrap it in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 180° C (350° F). Divide the dough in two. Roll out one piece on a floured surface.
- Using a cutter, cut the dough into the desired shapes. Here we have made 3 doves. Place them on a baking sheet lined with parchment paper. Roll out the remaining dough and cut out the rest of the cudduras.
- Place a hard-boiled egg (plain or dyed red) onto each cuddura and fasten it in place with two strips of dough (from the scraps) arranged in a cross shape.
- Brush each cuddura with beaten egg. Place in the oven and bake for about 15 minutes or until lightly browned.
- Decorate as desired.
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