Italian Easter Bread, the ultimate dunking Easter Bread Cake, topped with a sweet glaze. This Italian Easter Traditional Bread is a must make.
Since the age of nine this Italian Easter Bread made me appreciate even more Easter foods. I am not the only one in my family who married Italian. My oldest sister started it!
She had a mother-in-law who could cook too. How many times did I go over to her house and when I was asked if I had eaten I would naturally answer that I hadn’t just so I would get an amazing bowl of pasta.
Mamma Jen, as she was affectionately called, seemed to be always in the kitchen stirring up some delicious dish after another. The first time my sister arrived bearing this delicious Italian Easter Bread I was sold.
I couldn’t wait for the next Easter.
Unfortunately things change, we grow up, people leave us and I received no more Italian Easter Bread. Lucky for me I was still in contact with Mamma Jen’s granddaughter and she so kindly sent me the recipe.
She also informed me that this delicious cake is actually known as Cuculi in Calabrese. I remember that hard-boiled eggs were baked into this cake ring, but since my family is not the hard-boiled egg type I make it without.
Italian Easter Bread
Italian Easter Bread or Cuculi is a typical Italian Bread/Cake that is not too sweet so an icing sugar glaze is the perfect topping and is on the drier side this is not one of those moist breads.
Perfect with an afternoon tea or coffee. As the Italian says “the perfect dipping sweet bread”. Enjoy!
- CAKE DOUGH
- 6 eggs
- 1 1/2 cups sugar 150 grams
- 1 cup milk 245 grams
- 6 tablespoons vegetable oil 90 grams
- 5 1/2 cups flour 660 grams
- 6 teaspoons baking powder 30 grams
- 2 cups additional flour 240 grams
- SUGAR GLAZE
- 1 1/2 cups icing sugar 150 grams
- 3-4 tablespoons milk 45-60 grams, depending on desired thickness
-
Pre-heat oven 350° (180° celsius)
-
CAKE DOUGH
-
In a large bowl beat eggs and sugar together, stir in milk then add vegetable oil.
-
Whisk flour (5 1/2 cups) and baking powder together, add flour mixture to wet mixture, combine well.
-
Stir in a cup of flour (additional).
-
On a flat surface add 1 cup of flour (additional), make a well in the center and add the mixture from the large bowl. Knead all together to form a smooth dough.
-
Shape into desired shapes and bake for approximately 45-60 minutes, until golden, or until toothpick comes out dry. Cool completely before topping with glaze.
-
SUGAR GLAZE
-
In a medium bowl add sugar and slowly stir in milk, stirring continuously to make a smooth glaze. Pour over cooled cake.
Your recipe is the same as my grandmother’s and I just made it this morning. It turned out so delicious. My gradmother was Napolitan and she made it every year! I didn’t have her exact recipe but remember her using evaporated milk. I added some lemon zest to the batter also. Thanks for publishing this.
Hi Roseann, so glad you liked it and have a wonderful Easter.
My friend told me it was dry…Not sure if this is normal
Hi Kathy, actually Italian sweet breads and sponge cakes do tend to be on the drier side because they contain less fats. I guess that is why they go great with a cup of tea or coffee. Happy Easter!
We are going to give it a try tomorrow wish me luck
Good luck, let me know how it goes! Happy Easter.
I was wondering why this Easter bread has no yeast
Hi Jeanne, because this more a typical bread/cake so therefore no yeast. It is on the dry side but I love it.
Looks amazing! Going to give it a try for Easter…my family is going to love this!
Hi Veronica, thanks you hope you like it.
We are from Calabria and this Cuculi is our traditional sweet Easter bread. So fun to see it on your website! Thank you!
Hi Julie, thanks, I love that bread.
Rose,
I just love reading about you, your family, your memories and your life.
Thank you for this recipe. You take such good photos!
My kids won’t eat hard-boiled eggs, either, so I will leave them out, even though they make it look even prettier.
Hi Barbara, thanks so much, hope you enjoy it.
My family is from Calabria, and they made Easter bread with the colored eggs as well. Although I don’t remember it being a sweet dough, or having icing. It was more like regular Italian bread, but I do remember it was made with lard. Unfortunately, nobody thought to write down Nonna’s recipes until after she passed away! Sad that she took so many wonderful family recipes with her. But, I thank you, Rose for bringing back some wonderful memories of our Italian Easter celebrations. Buona Pasqua!