Soft and delicious are the traditional desserts prepared in Calabria for Easter. The custom is to always make someone more, to give to relatives and friends
THE cuckoos I'm typical Calabrian sweets prepared for Easter celebrations. They are a tangle of short pastry that encloses a boiled egg and are decorated with grains of colored sugar. Tradition has it that they were kneaded on Wednesday or Holy Thursday, to then be eaten on Sunday: l‘Egg enclosed in short pastry was to symbolize the resurrection. As with any traditional recipe, there are many variations of these cuckoos, even in a brioche version. We offer you our recipe, easy and quick to make. Seeing is believing!
The recipe for cuckoos
Ingredients
1 kg of flour, 250 g of sugar, 150 g of lard, 11 eggs, 50 ml of anise, 1 lemon, 2 sachets of baking powder, a little milk, 1 egg white, granulated colored sugar
Method
First boiled 4 eggs which will be used for decoration. Put it in a saucepan lard and let it melt slowly over low heat. Instead, place the sifted flour, sugar and stir in a large bowl. Add the two sachets of yeast. In another bowl, beat the 7 eggs with a fork. Add the lemon zest and two teaspoons of lemon juice to the flour. At this point add the lard, anise and eggs to the flour, slowly adding them and continuing to stir. Knead now With the hands, until the dough is firm and homogeneous. Take a piece of it and start rolling it between your palms until it forms a cord. Take the two ends and cross them, but leave a space at the top to arrange the hard-boiled egg. Take another piece of dough, make it two curbs that you will fix above the egg in the shape of a cross, to enclose it. Brush the cuckoo with the egg white and bake at 180 degrees for about 30 minutes. Once cooked, brush it with milk and immediately decorate it with the sugar granules. Wait for it to cool before taking it in your hand.
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