Where to taste it
Therecuddura cu l'ova is a typically Messina Easter cake, very similar toApulian scarcelleor tocuzzupaCalabrian.
The Messina version of the dessert differs significantly from that made in the other Sicilian provinces, where the Easter cuddures are made with shortcrust pastry.
The Messina version of theCuddura cu l'ovait is, on the other hand, soft, fragrant and very tasty!
In fact, the cuddura cu l'ova from Messina is prepared with a mixture similar to that ofdinner sandwichesMessina, which we have already talked about: in this case the semi-sweet dough, once ready, is garnished with hard-boiled eggs and then baked in the oven, sprinkled with sesame seeds.
The term "Cuddura"comes from the Greek word "kolloura" or "kollura" which means "circular bread, crown".
With this term the Greeks indicated particular types of cakes that were offered to the gods to implore their help and their benevolence. With the advent of Christianity, the custom of preparing special loaves was not lost.
On the morning of Holy Saturday, the "cudduri" were taken to the church and blessed. They were then brought into the house in order to celebrate the solemnity of Easter on the table as well.
In ancient times the"Cuddure"they were prepared by shepherds or travelers with bread dough, which was given a circular shape. To be more substantial, eggs were inserted into the donut before cooking.
During the movements the "cuddura cull'ova" was inserted in a stick or in an arm.
Over time, however, the preference for sweets has changed the ingredients and today the "cuddure" have become one of the most characteristic sweets of the Messina tradition.
After these brief historical notes, below we will show you how to prepare this typical Messina Easter cake.
INGREDIENTS FOR ABOUT 10 CUDDURES
For the dough:
500 g of Manitoba flour, 500 g of 00 flour, 100 g of sugar, 100 g of lard, 50 g of butter, 2 eggs, about 500 ml of water, 2 cubes of brewer's yeast, 8 drops of nail extract carnation, 2 pinches of cinnamon, 20 g of salt.
To fill:
12 hard-boiled eggs.
To brush:
2 eggs.
To decorate:
sesame seeds to taste
Preparation of the dough
Sift the two flours together.
Arrange them on a pastry board and pour the yeast, dissolved in two fingers of warm water, and the sugar in the center.
Combine the butter, lard, clove drops, ground cinnamon and eggs, starting to mix everything.
Continue to knead by adding warm water until a homogeneous mixture is obtained.
Remember that the "salt house" must be kneaded away from the yeast, otherwise the dough will not rise.
Therefore it is advisable to place the salt outside the fountain, in the outermost part of the flour, in order to incorporate it last, that is, after the yeast has started to act.
When the dough is ready, beat it three times on the table top and make three splits on top.
Wrap in a cloth (in winter in a blanket) and leave to rise for about an hour, that is, until the dough has doubled in volume.
Meanwhile, preheat the oven to 220 ° C.
Preparation of the "Easter cuddures"
After the resting time of the dough, take the dough and divide it into more or less large parts, depending on how many "cuddure" you want to prepare.
Set aside a small part of the dough, which will be used for the final preparation.
Preparation of a "cuddura" in the shape of a "basket"
Detach part of the dough and roll it out to a thickness of about 2 cm.
Give it the shape of a small bag, equipped with a handle.
The latter is made by intertwining two cylinders the size of a finger.
The ends of the braided handle must then be moistened with water and joined to the body of the "cuddura" with a light pressure of the fingers.
Once you have given the "cuddura" the shape of a basket, place it on a greased and floured baking sheet or covered with baking paper.
In the lower part of the basket make one or more dimples, according to the number of eggs you want to insert in the "cuddura" (one, three ...).
Of course, the more eggs you want to insert, the bigger the "cuddura" must be.
With light pressure, place each hard-boiled egg in its dimple.
Stop it with narrow and long strips of pasta, made from the pasta set aside.
Moisten the ends and position them crosswise, so as to fix the egg to the body of the "cuddura".
Brush it with beaten eggs and garnish the surface with sesame seeds.
Then proceed with the creation of other baskets.
Preparation of a "Sicilian cuddura" in the shape of a woven donut
Divide the dough into as many pieces as there are donuts you want to prepare.
Then divide each piece into three parts and make a long cylinder from each of them.
Then intertwine the three cylinders together, taking care to carefully seal the ends, previously moistened with water.
Once you have given the "cuddura" the shape of a donut, place it on a greased and floured baking sheet or covered with baking paper.
In the lower part of the basket make more dimples, according to the number of eggs you want to insert in the “cuddura” (one or more eggs).
In case you want to insert more eggs, space the dimples evenly.
Of course, the more eggs you want to insert, the bigger the "cuddura" must be.
With light pressure, place each hard-boiled egg in its dimple.
Stop it with crossed strips of dough, made from the dough set aside.
They must be positioned so as to fix the egg to the body of the "cuddura".
Brush it with beaten eggs and garnish the surface with sesame seeds.
Proceed, therefore, to the realization of the other cuddures.
Final stage of the procedure
Bake the "cuddure" in the preheated oven for about 10-20 minutes, depending on the type of oven used and the size of the cake.
Remove them when the surface becomes shiny and golden.
Leave to cool.
Then handle with care to avoid damaging the final preparation.
Made in Messina advises you to tryThe Messinian Cudduresa Laganà Bakery 1968,located in Viale Garibaldi 298 aMessina(dessert made by reservation).
For cuddura MadeinMessina.com recommends:
Laganà Bakery 1968- Via Giuseppe Garibaldi, 298 - 98121 Messina:
