Calabrian Easter Cuzzupa, sgute with Brewer’s Yeast

The cuzzupa or sgute, sweets of the Calabrian tradition, are prepared the week before Easter and are consumed until Easter Monday. On this day, the eggs of the sguta are eaten accompanied by typical cured meats. Tradition dictates that the eggs used for decoration are those laid by hens (for those lucky enough to raise them) on March 24th/25th, the date of Jesus’ conception.

The Easter cuzzupa in this recipe, or if you prefer, the sgute, are made with brewer’s yeast.

Cuzzupa calabrese for Easter, leavened with beer yeast

Cuzzupa recipe. Tradition holds that the eggs used for decoration are those laid by hens (for those lucky enough to raise them) on March 24th/25th, the date of Jesus' conception. The Easter cuzzupa in this recipe, or if you prefer, the sgute, are made with brewer's yeast.

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Print Recipe Vota la ricetta

Prep Time: 30 minutes minutes

Cook Time: 17 minutes minutes

Fermentation: 1 day day 12 hours hours

Total Time: 1 day day 12 hours hours 47 minutes minutes

Course: desserts

Cuisine: Calabrian cuisine

Author: Maria Reale

Attrezzature

• Mixing bowls
• Work surface
• Rolling pin
• Pastry brush
• Baking tray
• Parchment paper
• Microwave (to warm the milk, optional)

Ingredients

• 1 Kg flour 00
• 4 nr. eggs
• 250 gr. granulated sugar
• 1 cup olive oil
• 200 ml. milk
• 2 cubes beer yeast 25 g each

Instructions

• Place the flour on the work surface, and add all the other ingredients. The mixture should be soft and elastic.
• Add the milk little by little, until fully absorbed. The dough should not stick to the hands. If necessary, add a bit of flour.
• From this mixture, take 1/3 to prepare the sourdough. Keep it in a warm place for 24 hours (proofing).
• After 24 hours, combine the mixture with the rest of the ingredients.
• Knead very well to obtain a soft, smooth dough.
• Start shaping the dough into rings, form into intertwined loops, and place an egg in the center of each.
• Now, let the cozzupe rest in a warm environment, covered, to proof for at least another 12 hours.
• The test for proper proofing is to press your finger into the dough.
• The mark should remain. Also, the cozzupe should be light and soft.
• Brush the surface with beaten egg using a pastry brush to give a shiny finish to the cozzupe.
• Bake in a wood-fired oven or an electric oven at very high temperature.
  
• Remove from the oven when they are golden in color.
  

Short on time but don’t want to give up cuzzupa?
👉 Also discover the quick version of Calabrian cuzzupa: a simple homemade recipe, ready in less time to still bring the taste of tradition to your table.