Cosenza's cuddrurieddri, fried Christmas sweets typically eaten hot
Cuddrurieddri from Cosenza are a traditional Christmas dessert. The recipe calls for leavening and frying the sweets.
A traditional recipe from Cosenza, usually prepared on the eve of the Immaculate Conception, December 8th. A relatively simple dish that ends with frying the ring-shaped sweets. This tasty dough can also be used to make panzerotti, filled with anchovies and caciocavallo cheese.
Ingredients
- 1 kg of flour 00
- 400 g boiled potatoes
- 13 g brewer's yeast
- 15 g sale
- sugar 1 tablespoon
- 450 ml of water
- 1.5 l of frying oil
Cosenza's cuddrurieddri, fried sweets typical of Christmas. Instructions
Wash, peel, and boil the potatoes, then mash them to a puree. Separately, take the flour and make a well in the center. Add the potatoes and the yeast dissolved in water, and begin mixing, gradually adding water until the mixture reaches the desired consistency.
Using your hands, mix everything together until you have a smooth, even dough. Place the dough in a bowl, making a cross-shaped cut on the surface, and cover with a cloth. Let it rise for 2-3 hours. Once it has doubled in size, shape it into loaves and roll them up.
Shape the doughnuts into rings and place them on a floured surface. Let them rise for another hour, covered of course. Heat the oil in a pan and fry them. Drain them on paper towels and eat them hot.
