Coccoi cun s’ou is a beautiful and symbolic bread made in Sardinia during Easter. Often shaped into crowns, hearts, or doves, it’s decorated with a whole egg to symbolize rebirth and new life.
đź“ť Ingredients:
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160 g fine semolina flour
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120 g all-purpose flour (type 00)
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3 g fresh yeast
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150 g lukewarm water
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1 teaspoon salt
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Whole raw eggs in shell (1 per bread, optional)
👩‍🍳 Instructions:
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Dissolve the yeast in lukewarm water and set aside.
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In a large bowl, mix the semolina flour and all-purpose flour.
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Gradually pour in the yeast water mixture and start kneading.
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Add the salt and knead well until the dough becomes smooth and elastic (knead for about 10–15 minutes by hand).
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Cover the dough with a clean towel and let it rise in a warm place until doubled in size (about 1.5 hours).
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Shape the bread: divide the dough and shape it into decorative forms like rings, hearts, or birds. If using eggs, press one in the center of each bread (uncooked, in the shell).
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