Cuddurieddi or as sometimes also called Cullurielli are the doughnuts of the Province of Cosenza. Similar prepared as traditional american doughnuts, these round fried sugary “sweet” are made with a dough of white flour and mashed potato knitted until obtaining a smooth dough similar in consistency as bread dough. After the dough is left to prove for non less than 24 hours. When ready the large and thin doughnuts are made, then they are put to deep fry in vegetable oil and lastly covered in sugar before being devoured by locals in every local celebration.
And if you feel brave enough to try one of these Cuddurieddi at home, here’s a super easy recipe.
1Kg of boiled potatoes
25gr of yeast (dried or fresh)
1Kg of white flour
Salt to taste
1. Smash the potatoes and add the yeast that has been dissolved in warm water, the flour and the salt.
2. Knit until getting a smooth and soft dough.
3. Take a small piece of the dough and shape into a long strip. When you have the desired length take the 2 ends of the strip and joined them together in order to form a round shape. You will be left with a large “whole” in the middle.
4. Place all the Cuddurieddi in a baking sheet covered in baking paper and leave them to rest for at least 3 hours.
5. In a frying pan add sufficient vegetable oil to deep fry the Cuddurieddi.
6. When each are brown on the outside on both sides, remove from the oil and place in a some kitchen roll to absorb the excess of oil.
7. When they are still warm cover them well in sugar and enjoy!!
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