Aeolian Recipes

Cudduri di Pasqua
(Easter Bread Rings with Coloured Eggs)

This recipe is taken from Giulia Biviano’s cooking book “Cucina di Casa Nostra”
Try this easy traditional Aeolian recipe this Easter for you and your family to enjoy.


  • 2 eggs (plus 6 more coloured but still raw. Do not use hard boiled eggs)
  • 2 tablespoons butter
  • 2/3 cup milk
  • 3 cups good quality all purpose flour (bread flour is better if you have it)
  • 1/4 cup sugar
  • 1 teaspoon sea salt
  • 2 1/2 tea spoons dry yeast
  • 1 cup icing sugar
  • 4 table spoons milk
  • 1 teaspoon vanilla
  • coloured sprinkles for decoration (optional)
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