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Mar 25, 2007 06:52 PM

italian easter bread

i remember my grandmother making this "bread" at easter. it was a sort of dough, maybe not bread because it was sweet but she put a whole egg in it and criss crossed the dough. is there a name for this and any recipes would be appriciated.

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    1. I just came across a "how to" in an older Bon Appetit cookbook.... maybe they have a link on epicurious.

      1. My grandmother made it too. You can use a sweet yeast dough or a cookie dough such as that for pizzelle (waffle cookies) and put in anise seed if you like it.
        My grandmother made dolls for the girls, ponies for the boys and wreaths for the adults. They are typical of the Abruzzo region and when I went to Il Museo de la Gente Abruzzese in Pescara, a fabulous museum, I was surprised and pleased to see them displayed.

        Betty B.

        1. i make this bread every year. it's typical italian sweetness meaning, not too sweet and a bit dry. i loooove it. my grandmother taught me. not only is there a bit of egg in the dough, there are hardboiled eggs on top. And i make in the shape of a wreath. I'm going to try and attach a photo.....
          I'm packing for a move but will be making the bread next week. Let me know if you'd like the recipe. it's been in the family for probably over 50 years.

          14 Replies
          1. re: eLizard

            yes eLizard i would loe the recipe, thanks so much. and good luck with your move.

            1. re: winebarb

              i found a copy on my hard drive....

              Take note that I did the whole thing in the KA mixer:

              Pastelli Di Pasqua
              4 C flour
              4 t baking powder
              1/2 C shortening
              4 raw eggs
              1/4 C orange juice
              1 C sugar
              2 t vanilla
              12 hard-boiled colored eggs (i only used 6)
              1 egg, beaten
              colored sprinkles

              sift flour, baking powder, and salt on board. Cut in shortening. Add raw eggs one at at a time; mix. Add orange juice, sugar, and vanilla. Mix until dough is soft. Knead 10 minutes, or until smooth and satiny. Place in covered bowl; set aside 1/2 hour.

              Roll dough under palms of hands on floured board; flatten slightly; shape into large ring. Press colored eggs on top of ring; brush with beaten egg; dust with sprinkles; bake in hot over (425 degrees) 30 minutes, or until golden brown.

              Please let me know how it turns out. I think it's really delicious. Not overly sweet, crumbly. But the memories are really what I love about the bread.

              1. re: eLizard

                Thanks eLizard for the recipe. I'm going to try your version. It sounds beautiful.
                Are you Abruzzese?

                1. re: Betty Buldan

                  please tell me how it turns out! i'm sicilian.

                  1. re: eLizard

                    Hi, eLizard, I'm Sicilian, too, and my mom and aunts always made this Easter bread, each one with their own "touch" to make it distinct to them. We all called it the same thing, but I've never seen anything in a cookbook that resembles phonetically the name of this sweet bread. goes (phonetically, of course): kadooda-callo. Any idea how it's really spelled or if there is a similar name for it?
                    Thanks, Liz.

                    1. re: eLizard

                      It turned out great and my husband and friends were impressed! It looked like your photo. 6 eggs seemed to be just right; 12 might look a little crammed in.
                      A cousin who speaks fluent Italian informed me that the word for "doll" is pupa or pupattola, which with a little imagination could sound like "bubba-glove" or "kadoodle." "Horse" is "cavallo" and that sounds very much like "callo." This might solve the mystery of Liz's and Pungo's names for the Easter bread. Maybe their grandmothers made some in those shapes like mine did.
                      Betty B.

                  2. re: eLizard

                    This sounds great (I love doing traditional foods-- I always make corned beef for St. Pat's day and brisket for Passover, and I'm neither Jewish nor Irish).

                    Does anyone eat the eggs in this thing, or they only for decoration?

                    1. re: DGresh

                      i eat the eggs for the past 30 years and i'm still standing!

                      1. re: eLizard

                        oh I wasn't worried that they would be bad for you, just wondering whether they, you know, tasted good :)

                    2. re: eLizard

                      eek! how much salt? (I'm about to make this; will likely wing it)

                      1. re: DGresh

                        1/2 a teaspoon! oops. like i said i was moving and it was an old copy on my hard drive. i made mine last night, and it came out beautiful. i'll post pictures later!

                        1. re: eLizard

                          Thanks; I looked at some other recipes using similar ingredients and added 1 tsp-- it came out great-- thanks--

                    3. re: winebarb

                      My Sicilian grandmother used to make this every Easter and I've been hoping to find it one day - Thank you!

                      1. re: Giteacher2

                        Good morning,

                        The name of the bread is " sician Easter Ring. It is a mildly sweet bread that I make every Easter, I am making it now.


                  3. My mom had her own way of making that easter bread... we call it Buba-glove. But you say it with an Italian accent lol. I believe that is how its spelled. Anyway... seeing how my mom had to keep us (seven) kids entertained while growing up. She had us make individual Buba-gloves. We each got a piece of dough and an a colored egg. We than made our own. Well, several each actually. Than with just the dough.... made braids... some straight, some were curled up like a bun. It's a great way to keep good memories while you still have your kids at home. She passed away about 4 yrs ago. However, the tradition has been passed down to my siblings and myself to this day.

                    4 Replies
                    1. re: Pungo

                      Pungo, that's what it's all about, the tradition. i'm trying to keep it alive for my little boy. thanks and have a happy easter.

                      1. re: Pungo

                        Ok... I found my mom's recipe for the Easter bread.

                        Booba-glove :

                        mix/cream together
                        1/2 c Crisco (butter flavored is my choice)
                        1 1/4 sugar
                        3 eggs
                        2 tsp vanilla (I use almond extract at times)

                        Add :
                        6 c All-Purpose Flour
                        4 tsp baking powder
                        1 c milk
                        bake at 350 for 15-20 min... brush with egg/milk wash.. bake 5 min more till light brown
                        We make individual Boobas .... trying to attach pics. Happy Easter everyone.

                        1. re: Pungo

                          she probably said pupa con l'ova

                          1. re: Pungo

                            pupa con l'ova or doll with egg (in Sicilian) and I understand how that sounds like buba-glove.