Pupa Cu L'ova means Eggs in a basket in Italian and is a traditional Easter breakfast enjoyed by children & adults throughout Italy. One of our fondest memories of Easter morning (besides getting chocolate filled baskets from the Easter Bunny) is eating these delicious Eggs in a Basket for breakfast. Every Easter our mom and her sister (Aunt Sally) would bake these delicious treats while we all looked forward to eating them. Our parents enjoyed them over their morning coffee while we enjoyed them with a glass of milk. Traditionally this scone type muffin is made with anise flavoring but our children preferred vanilla flavoring with our secret ingredient, Fiori di Sicilia. Your family will love these for breakfast.
- 5 cups all-purpose flour
- 1 cup granulated sugar
- 2 Tablespoons baking powder
- 1/4 tsp salt, pink Himalayan
- 1/2 cup salted butter (1 stick)
- 1/2 cup Crisco shortening or leaf lard
- 4 large eggs
- 1/4 cup milk or cream
- 1 tsp quality vanilla extract (not imitation vanilla)
- 1/2 tsp Fiori di Sicilia
- Muffin tin (12 muffins)
- 1 cup confectioners powdered sugar
- 2 Tablespoons milk or cream
- 3 drops Fiori di Sicilia
- 1 cup shredded coconut (sweetend or unsweetend depending on your taste)
- green food coloring
- 12 colored eggs (raw for medium cooked eggs or partially cook 3 minutes in hot water for hard-cooked egg )
- colored sprinkles or nonpareils
- Preheat oven to 375ºF.
- In a large mixing bowl combine flour, granulated sugar, baking powder, and salt. Mix well.
- Cut butter & shortening into the flour mixture by hand until crumbly (a stand mixer can also be used).
- In a medium bowl mix eggs, 1/4 cup milk and flavorings.
- Make a well in the flour mixture and add the egg mixture.
- Mix until dough is smooth and can form into a ball.
- Roll out on a very lightly floured silicone baking pad or board to about 1/2-inch thickness.
- Using a 4-inch cookie cutter, cut 12 rounds of dough.
- Cut 24 1/2-inch wide strips to form an X or criss-cross over each muffin cup.
- Press gently into a lightly buttered muffin tin. Carefully press dough to the inside of each muffin cup.
- With a small fork, pierce the bottom of each cup.
- Place 1 colored egg into each cup, wide side down.
- Take 2 strips for each muffin and criss-cross over the egg, pinching onto the edge of the basket. Make sure you get the egg as straight as possible as they may shift in baking.
- Bake at 375º F for 22 minutes until lightly browned.
- When lightly browned, remove from oven and place muffin tin on a cooling rack. Let cool about 1 hour then remove from tin and continue cooling on rack.
- Put shredded coconut and 20 drops of green food coloring into a large plastic storage bag. Shake well until the desired color is achieved.
- In a small saucepan whisk the confectioner’s powdered sugar with 2 Tablespoons milk and 2-3 drops of Fiori di Sicilia flavoring. Heat on very low stove setting until mixture just starts turning warm. The icing cannot be reheated if it turns hard so work quickly. Immediately use a small pastry brush, paint the icing onto the basket strips then dip in colored sprinkles.
- Take a pastry brush and paint the basket perimeter with icing, then using a small spoon, add the green shredded coconut and pat lightly, making sure to cover well. Gently shake excess coconut off.
- Serve the day you make these, just after decorating.
Notes: The baked texture should be similar to scones. The colored raw egg will have a cooked, soft yoke but not runny when baked for 22 minutes. Easter Egg Baskets are best served right after decorating while the egg is still warm.
If you won’t be serving the same day, refrigerate and allow to reach room temperature before serving.
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