Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Traditional braided Sicilian Easter ciciliu from Lentini

Lentini Easter Ring Biscuits (Ciciliu)

A charming Sicilian Easter treat: soft, buttery ring biscuits braided by hand and crowned with bright candied fruit and festive sugar sprinkles.

Author: Mario Greco • Published on: March 26, 2022
Categories: Desserts Easter Recipes
Tags: butter sugar sprinkles flour plain flour semolina flour milk siracusa eggs sugar
⏱️
Prep Time
About 1 hour
🔥
Cook Time
About 30 minutes
👥
Serve
Makes 5 ciciliu
📊
Difficulty
Medium
💰 Moderate
🗓️ Easter
⭐ 4.8/5

🛒 Ingredients

  • ✓ 500 g semolina flour
  • ✓ 500 g plain flour
  • ✓ 300 g unsalted butter
  • ✓ 300 g caster sugar
  • ✓ 1 sachet baking powder
  • ✓ Milk, as needed
  • ✓ 20 hard-boiled eggs
  • ✓ Colourful sugar sprinkles
  • ✓ Candied cherries

📊 Nutritional Information

Calories
300 kcal
Protein
6 g
Fat
10 g
Carbohydrates
45 g
Fiber
2 g
Sugar
20 g
Sodium
150 mg

The ciciliu of Lentini is one of those sweet Sicilian traditions that seems to carry the whole joy of Easter within it. Once little more than a beautifully shaped bread dough, today it has evolved into a tender, biscuit-like pastry — buttery, fragrant and adorned with colourful decorations that feel wonderfully celebratory.

Originating in the town of Lentini, in the province of Siracusa, this festive treat has long marked the end of Lent, when families would gather, share food, and welcome the season’s sense of renewal. With its subtle vanilla scent, playful bursts of colour and the charming touch of a whole egg nestled into the braid, the ciciliu is more than just a sweet: it’s a symbol of springtime hope, joy and togetherness.

👨‍🍳 Preparation

  1. 1

    Sift the flours into a large bowl and mix in the sugar.

  2. 2

    Add the butter in small pieces along with the baking powder and enough milk to bring everything together into a soft, elastic dough.

  3. 3

    Wrap the dough in cling film and chill for 30 minutes.

  4. 4

    Divide the dough into 5 equal portions. For each one, roll three ropes and braid them, shaping the braid into a ring about 20 cm across.

  5. 5

    Use a little extra dough to form a cross across the centre and place a hard-boiled egg at each end of the cross.

  6. 6

    Decorate with candied cherries and colourful sprinkles.

  7. 7

    Bake in a preheated oven at 200°C until golden.

💡 Tips and Variations

Feel free to personalise your ciciliu with whichever candied fruits you love most. A pinch of cinnamon folded into the dough adds a gentle, warming spice that works beautifully with the buttery sweetness.

📦 Storage

  • • Store the ciciliu in a biscuit tin to keep it fresh.
  • • Keep it in a cool, dry place so it stays pleasantly crisp.
  • • Avoid refrigerating, as it can make the pastry too firm.

🍷 Pairing

These festive rings are lovely alongside a chilled glass of Moscato Passito from Pantelleria — aromatic, honeyed and the perfect partner to their delicate sweetness.

Thank you for joining me in discovering the tradition of Lentini’s ciciliu. May this recipe bring a little extra colour, sweetness and celebration to your Easter table. Enjoy every bite!

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: