Imagine a bread so rich in history and flavor that it transports you straight to the sun-drenched streets of Sicily with just one bite! The Cuddura cu Lova isn't just a bread - it's a centuries-old culinary celebration that brings families together during Easter, weaving together love, tradition, and mouthwatering sweetness. This stunning braided bread, adorned with colorful eggs, is more than a recipe - it's a delicious piece of Sicilian cultural heritage that will make your taste buds dance and your kitchen smell like a Mediterranean dream.
Prep Time: 2 hrs
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Cuisine: Sicilian
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk
- ½ cup sugar
- 2 teaspoons instant yeast
- ½ cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- Colored eggs for decoration
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour and ½ cup of sugar. Mix well to ensure the sugar is evenly distributed throughout the flour.
- In a separate bowl, combine 1 cup of warm milk (about 110°F or 43°C) and 2 teaspoons of instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- Add the frothy yeast mixture to the flour and sugar mixture. Then, add ½ cup of softened butter, 3 eggs, and 1 teaspoon of vanilla extract to the bowl.
- Using a wooden spoon or your hands, mix the ingredients together until a dough begins to form. If the dough is too sticky, gradually add a little more flour, a tablespoon at a time, until it comes together.
- Once the dough has formed, knead it on a floured surface for about 10 minutes until it is smooth and elastic. You can also use a stand mixer with a dough hook for this step, kneading for about 5-7 minutes.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-
- 5 hours, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Remove it from the bowl and place it on a lightly floured surface.
- Divide the dough into three equal parts. Roll each part into long ropes, about 1 inch in diameter. Twist the ropes together to form a braided loaf, or shape them into a round loaf as desired.
- Once shaped, place the loaf on a greased baking sheet or a parchment-lined baking sheet. If using colored eggs for decoration, gently press them into the dough at intervals around the loaf.
- Cover the shaped loaf with a kitchen towel and let it rise again for about 30 minutes until it puffs up slightly.
- While the loaf is rising, preheat your oven to 350°F (175°C).
- After the second rise, bake the loaf in the preheated oven for about 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Once baked, remove the loaf from the oven and let it cool on a wire rack. Allow it to cool completely before slicing and serving.
- Enjoy your homemade Sicilian Easter Bread, Cuddura cu Lova, either plain or with your favorite spread!
Tips
- Temperature is key: Ensure your milk is warm (around 110°F) to activate the yeast correctly without killing it.
- Knead with love: Take your time kneading the dough to develop those perfect gluten strands for a soft, tender bread.
- Rising environment matters: Choose a warm, draft-free spot for your dough to rise, like near a preheated oven or in a slightly warm room.
- Egg placement: When adding decorative eggs, press them gently but firmly to ensure they're secure during baking.
- Watch your baking time: Every oven is different, so start checking your bread around 25 minutes to prevent over-browning.
- Cooling is crucial: Let the bread cool completely to allow the texture to set and flavors to develop fully.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 9g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
