Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Easter Dove Buns with Hidden Eggs: A Catania Classic
A joyful Sicilian Easter treat from Catania — soft, fragrant buns shaped by hand and wrapped around a whole egg, symbolising rebirth and celebration.
🛒 Ingredients
- ✓ 1 kg plain flour (00)
- ✓ 400 g caster sugar
- ✓ 500 ml milk
- ✓ 200 g lard
- ✓ 1 sachet vanilla powder
- ✓ 10 g baker’s ammonia
- ✓ 4 eggs
- ✓ 1 hard-boiled egg for each bun
- ✓ Sugar sprinkles
- ✓ Natural food colouring (optional)
📊 Nutritional Information
Aceḍḍu cull’ovu is one of the most charming Easter traditions from Catania — a festive sweet bun shaped by hand, decorated with sprinkles and crowned with a whole baked egg. Part biscuit, part bread, entirely joyous, it symbolises rebirth, good fortune and the return of spring.
During Easter week, the bakeries of Catania burst into colour as these elaborate creations fill their windows, each one slightly different in shape: doves, bells, baskets, even crowns. Families gather to make them together, passing down recipes and weaving new memories alongside the dough.
Whether enjoyed with children on an Easter morning or shared after a long holiday lunch with a glass of Moscato, these soft, fragrant buns carry all the warmth and nostalgia of a true Sicilian celebration.
👨🍳 Preparation
- 1
Sift the flour onto a work surface and make a well in the centre.
- 2
Add the sugar, diced lard, warm milk, vanilla and eggs.
- 3
Dissolve the baker’s ammonia in a couple of tablespoons of warm milk and mix into the dough.
- 4
Knead until you have a smooth, firm dough.
- 5
Boil the eggs for 10 minutes until hard-boiled, drain and allow to cool completely.
- 6
Roll out the dough to 2–3 cm thickness and shape each piece like a dove (or however you prefer).
- 7
Tear off small strips of dough to create little bands to hold each hard-boiled egg in place.
- 8
Place one egg on each bun and secure it with the dough strips.
- 9
Transfer to a baking tray lined with parchment and bake at 180°C for 30 minutes.
- 10
Halfway through baking, brush lightly with egg white for a glossy golden finish.
- 11
Add sugar sprinkles and finish baking.
- 12
Cool on a rack before serving.
💡 Tips and Variations
Add a personal touch by colouring the hard-boiled eggs with natural dyes. You can also play with shapes: bells, birds, crowns or plaited rings all work beautifully for Easter.
📦 Storage
- • Store in a biscuit tin for up to three weeks.
- • Wrap individually in cling film to keep fresh.
- • Keep away from humidity and heat sources.
🍷 Pairing
Serve with a glass of Moscato di Siracusa — sweet, aromatic and perfectly matched to these festive Easter buns.
Thank you for baking aceḍḍu cull’ovu with me! I hope this traditional Sicilian treat brings colour, sweetness and a touch of Catania’s Easter magic to your table. Enjoy every bite — and happy Easter!
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