Easter in Portugal is celebrated with a sweet bread called Folar da Páscoa.
Folar is one of the best known of Portuguese Easter foods.
Folar is one of the best known of Portuguese Easter foods.
The recipes vary from region to region.
The bread is usually served as a dessert after Easter meals.
Folar is typically associated with having a boiled egg embedded into the top of the bread and held in place by a cross of bread dough.
Most recipes are slightly sweet and contain cinnamon although some Portuguese regions eat it as a savoury bread which sometimes includes meats.
The bread is usually served as a dessert after Easter meals.
Folar is typically associated with having a boiled egg embedded into the top of the bread and held in place by a cross of bread dough.
Most recipes are slightly sweet and contain cinnamon although some Portuguese regions eat it as a savoury bread which sometimes includes meats.
Ingredients:
400g Flour
15g Fresh Yeast
45g Caster Sugar
90g Butter
1 Large Egg
300ml Milk
1 teaspoon Powdered Aniseed
1 teaspoon Cinnamon
1/2 teaspoon Salt
For Decoration
2 hard boiled eggs
1 beaten egg for brushing
In a bowl combine the yeast, 1/4 of the flour, a 1/3 of the milk (warmed) and half the sugar.
Mix together to make a dough, cover and leave in a warm place for 1/2 hour
Beat the eggs with the salt and spices and remaining milk and sugar.
Kneed in the rest of the flour and egg mix to the dough gradually.
Kneed in the butter.
Cover the dough and leave it to rise for about three hours in a warm place.
For traditional portuguese Folar, break the dough into two (or leave whole) and place the eggs on top.
Make a cross with two rolled lengths of dough to put on the top, holding the egg in place.
Brush the bread with the beaten egg.
Cook at 210c until golden brown.
400g Flour
15g Fresh Yeast
45g Caster Sugar
90g Butter
1 Large Egg
300ml Milk
1 teaspoon Powdered Aniseed
1 teaspoon Cinnamon
1/2 teaspoon Salt
For Decoration
2 hard boiled eggs
1 beaten egg for brushing
In a bowl combine the yeast, 1/4 of the flour, a 1/3 of the milk (warmed) and half the sugar.
Mix together to make a dough, cover and leave in a warm place for 1/2 hour
Beat the eggs with the salt and spices and remaining milk and sugar.
Kneed in the rest of the flour and egg mix to the dough gradually.
Kneed in the butter.
Cover the dough and leave it to rise for about three hours in a warm place.
For traditional portuguese Folar, break the dough into two (or leave whole) and place the eggs on top.
Make a cross with two rolled lengths of dough to put on the top, holding the egg in place.
Brush the bread with the beaten egg.
Cook at 210c until golden brown.
