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Sguti – Italian Easter Bread

During Easter time, we always make Sguti. These are also known as Italian Easter bread which is made of dough that is designed and wrapped around hard boiled eggs. On the Figliomeni side, we always have competitions to see who can make the best Sguti.  Those who were not in the competition, were lucky enough to be on the judging panel. My aunt Laura was the winner last year, her secret, she adds Lemon Emolation to the recipe for a twist. On the Commisso side, we always get together at Nonna Pina’s house with the whole crew:  aunts,uncles and cousins. We usually make a big batch, either after Good Friday mass or on Holy Saturday. The challenge is always to add a creative look to your egg, but sometimes we fall back on the more traditional braided look. Finally, we wait for the Sguti to rise. The first bite as they are removed hot from the oven is one of the best moments.

Here is the recipe:

    • 4 eggs ( at room temperature, leave out the night before if posssible)
    • 3/4 cup of sugar
    • ½ cup of vegetable oil
    • 2 envelopes or 2 tbsp of instant dry yeast
    • ½ cup of lukewarm water
    • 4 cups of flour
  • 1.5 dozen eggs hard boiled

Mix the lukewarm water and dry yeast and some sugar. Whisk the eggs, sugar and oil together in a separate bowl. In another mixer beat flour, add wet mixture on a low speed. Add the yeast mixture until it’s all blended together

If you feel the mixture is too doughy, add a little more water. It should feel like a pizza dough.

Knead dough with your hands for about 10 minutes. It is tradition in our family to make the sign of the cross on the dough and then on yourself before you begin the next step. This is a symbol of gratitude to God.

Once ready, cut off small pieces of the dough (approximately the size of golf ball), and roll it out into strips. Design your Sguti the way you want it, wrapping the dough around an egg or two. Some people like to add sprinkles to theirs, or colour the eggs as well. Some people also choose to make dough shapes without an egg.  Our family may shape the dough into crosses or circular designs. As you start completing each one, place it on a blanket in a warm area i.e. kitchen counter or your bed, and then cover with another sheet/table cloth to help the dough rise (approx. 1 hour). Once they adequately risen, transfer to a lightly floured baking sheet.  

Bake at 350०C for approx. 20-30 minutes until golden. After 15 minutes, brush the surface with an egg wash (1 egg white + 3 tbsp water) and resume baking for another 5 minutes. Remove from oven and let the cool before sampling.

Sguti are typically enjoyed with homemade cured sausages and parmiggiano cheese, saving the eggs for the next day’s breakfast.


  • Adele Figliomeni

    Thanks for the Recipe Olivia. I’m going from judge to contestant tHis year. Wish me luck.

    April 5, 2019 at 4:54 pm
  • Stephanie

    Great post! I love how you guys have a Sguti competition. You’re inspiring me to make some this weekend. 🙂

    April 5, 2019 at 6:10 pm
  • Alyssa Winegarden

    This is such a great post Olivia!

    August 6, 2019 at 7:51 pm
  • Sylvia

    Hi Olivia your site is NIce but there is onlY one thing…. You do not specify from what part of iTalia your gran parents are !!! SgUti are typically from calabria i thinK it would be nice to mentioN it. I am french but my origin are from calabrIa mammola and grotteria. My Family name is paNetta and i am married with a D’Onofrio too from mOnopOli (apullia)

    April 2, 2021 at 12:07 pm