There is no real Easter in Portugal without a “Folar” on the table. This traditional bread, which can be either sweet or salty, depending on the taste of the person cooking it, is one of the most typical elements at a Portuguese table during Easter, side by side with chocolate almonds, and dishes of lamb or kid goat.
Take a look at the recipe below, shared by the Eat at a Local’s team, and take the opportunity to learn how to bake your first homemade Easter “Folar”. Merry Easter!
Recipe Easter Folar
- Baker’s Yeast – 25 gr
- Wheat Flour – 500 gr
- 4 eggs
- Salt – 1 table spoon
- Butter – 80 gr
- Sugar – 100 gr
- Semi-skimmed Milk – 200 ml
- Cinnamon Powder – 2 tea spoons
- Fennel / Anise – 1 tea spoon
- 2 boiled eggs with shell
- Dissolve the baker’s yeast in warm milk and stir until smooth.
- Beat 3 eggs and add the dissolved yeast, mixing it very well.
- Mix the flour, sugar, salt and the previously melted butter, and knead everything until a homogeneous paste is obtained.
- Add cinnamon and fennel. Cover the dough with a cloth and let it stand for about 60 minutes or until doubled in size.
- After leavened, put the dough on a workbench sprinkled with a pinch of flour, not to grab. Save a small portion of the dough. Preheat oven to 200 ° C.
- Shape the dough as a slightly flattened ball-shape and press the center with 4 fingers, forming a pit where the hard-boiled eggs should be placed. With the saved dough, make strands and place them over the “Folar”, surrounding the eggs, pressing gently to seal.
- Place the “Folar” in a tray, cover it, and let it leaven for about 30 minutes, in the warmest place possible.
- Brush with a beaten egg and cook for about 30 minutes.
Enjoy your Easter Folar!