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Recipes with coloured sprinkles

5 recipes that use coloured sprinkles, with photos, step-by-step instructions and cook times. The quickest, Obleas con arequipe, takes 10 minutes. It is most often cooked with plain flour, caster sugar and egg.

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Scarcella puglieseEaster egg biscuit bread

In Bari, Foggia and the Salento, scarcelle are baked in the days before Easter, often by children with their grandmothers: a soft, lemony shortbread-like dough shaped into baskets, doves, hearts or dolls, each holding a whole egg in its shell held down by strips of dough, then iced and covered in sprinkles. They are given as gifts on Easter morning and to children as a sign of new life. Chef's tip: use raw eggs in their shells and wash them first; they cook in the oven while the biscuit bakes. They are decorative, so wash and dry them well.

75 minItalianBaking
by KrazyBadal 0 views

CartellateFried honey pastry rosettes

In Bari and the towns of Puglia, cartellate are the Christmas sweet that families make together: thin ribbons of dough, pinched every few centimetres and rolled up into a rosette with lots of small pockets, fried, then dipped in warm vincotto, a dark, syrupy reduced grape must, or honey. The pockets fill with syrup, and they are sprinkled with cinnamon and coloured sprinkles. The dough traditionally includes a little white wine; this version gives a water and lemon option for an alcohol-free bake. Chef's tip: pinch the ribbon firmly every 3 cm before rolling; well-sealed pockets hold the syrup instead of flattening in the oil.

90 minItalianDesserts
by KrazyBadal 0 views

Buccellato sicilianoFig and nut pastry ring

In Palermo and western Sicily, buccellato is the great Christmas ring: a crumbly shortcrust wrapped around a dark, sticky filling of dried figs, raisins, almonds, walnuts, orange peel, chocolate and spices, often decorated with cuts along the top and coloured sprinkles. Families start the filling days ahead and bake several rings to give away. The filling traditionally includes a splash of Marsala; use orange juice for an alcohol-free version. Chef's tip: cut slits along the top of the ring before baking; they let steam out and show off the dark filling.

95 minItalianBaking
by KrazyBadal 0 views

CicerchiataHoney fried dough ring

Cicerchiata takes its name from the cicerchia, a small dried legume, because its tiny balls of fried dough look just like them. In Abruzzo, Umbria and the Marche it is the Carnival sweet: the fried balls are stirred into hot honey with almonds and candied peel, then shaped into a ring or mound and decorated with sprinkles. It is broken apart with fingers at the end of Carnival meals. Not for babies under 1 because of the honey. Chef's tip: work quickly once the balls are in the honey and wet your hands with cold water to shape the ring; the honey sets fast as it cools.

70 minItalianDesserts
by KrazyBadal 0 views

Obleas con arequipeWafers with dulce de leche

Obleas are the giant, paper-thin round wafers sold from street carts in Bogotá's parks and around Floridablanca in Santander, where they began. The vendor spreads two wafers with arequipe, Colombia's dulce de leche, and adds whatever you choose: blackberry jam, grated cheese, condensed milk or sprinkles, then presses them together. They are crisp, sticky and fun to make with children. Look for oblea wafers in Latin American shops. Chef's tip: assemble them right before eating; the wafers soften within an hour.

10 minColombianDesserts
by KrazyBadal 0 views

Goes well with coloured sprinkles