Description
A traditional Italian Easter bread, Cudduraci is a soft, sweet brioche-like pastry filled with creamy custard and dusted with powdered sugar. This festive treat is perfect for celebrating Easter and spring gatherings!
Ingredients
Units
Scale
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For Garnish:
- Powdered sugar (for dusting)
Instructions
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Prepare the Dough:
- In a bowl, mix the warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add the flour, salt, eggs, melted butter, vanilla, and lemon zest.
- Knead the dough until smooth and elastic (about 8-10 minutes).
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
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Make the Custard Filling:
- Heat the milk over medium heat until warm (but not boiling).
- In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring, until thickened.
- Remove from heat, stir in lemon zest, and let cool completely.
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Shape the Dough:
- Divide the risen dough into small balls. Flatten each slightly.
- Place a spoonful of custard in the center and pinch the edges to seal.
- Arrange the filled dough pieces in a greased round baking pan.
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Bake the Bread:
- Preheat the oven to 350°F (175°C).
- Bake for 25-30 minutes, or until golden brown.
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Finish & Serve:
- Let the cudduraci cool slightly before dusting with powdered sugar.
- Serve warm and enjoy this delightful Easter treat!
Notes
- Make-Ahead Tip: The custard can be made a day in advance and stored in the refrigerator.
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 4 days. Warm before serving.
- Variation: For a traditional touch, shape the dough into Easter-themed designs like braids or rings.
