Feliz Páscoa! Com um Folar de Páscoa! O Folar da Páscoa é um dos pães doces mais emblemáticos da quadra pascal em Portugal. Rico em ovos e com um aroma reconfortante a canela, este pão é um símbolo de amizade, reconciliação e celebração da Primavera. A sua massa fofa e saborosa faz as delícias de miúdos e graúdos e é presença obrigatória na mesa de Páscoa de muitas famílias.

Ingredientes

  • 1 Kg de Farinha de Trigo
  • 400 ml Leite Morno
  • 350g de Açúcar
  • 1 pacote de Fermento de Padeiro desidratado
  • 180g de Manteiga derretida
  • 2 Ovo + 4 Gemas
  • 2 c.s. rasas de Canela em Pó
  • 2 Gemas de Ovo para pincelar

Preparação

  1. Derreta a manteiga.
  2. Dissolva o fermento em pó no leite, juntamente com a açúcar.
  3. Batas os ovos e as gemas.
  4. Num alguidar fundo coloque os secos (farinha e canela), e faça uma cova no meio.
  5. No centro despeje os ovos, o leite e a manteiga.
  6. Vá misturando e quando obtiver uma massa uniforme, coloque sobre uma superfície polvilhada com farinha e amasse durante uns bons 10 minutos. Para facilitar divida a massa em 2 partes.
  7. Coloque novamente numa taça, e deixe levedar entre 4 a 8 horas, num local fresco (até pode ser no frigorífico).

Extra:

  1. Decorrido este tempo, estenda a massa numa superfície enfarinhada e faça um rolo. Divida o rolo em 2 rolos mais curtos, e enrole-os um com o outro. Cole as extremidades de forma a ficar com a forma da fotografia.
  2. Deixe levedar até dobrar de tamanho.

Tradicional:

  1. Decorrido este tempo, coloque a forma numa superfície enfarinhada, e dê-lhe uma forma esférica.
  2. Deixe levedar até dobrar de tamanho.
  3. Qualquer a forma que lhe dê, pincele com gema de ovo batida, e leve a cozer em forno pré-aquecido a 180ºC durante cerca de 40 a 60 minutos (faça o teste do palito para confirmar).

For those eager to bake a piece of Portuguese tradition, here is the English version of the recipe.

Portuguese Easter Bread (Folar da Páscoa)

Folar da Páscoa is the traditional sweet bread that graces nearly every Portuguese table at Easter. It’s a rich, tender, and slightly sweet loaf, beautifully flavoured with cinnamon. More than just a bread, the Folar is a symbol of friendship and reconciliation, traditionally offered by godparents to their godchildren during the Easter festivities. Its most iconic feature is often a hard-boiled egg nestled on top, representing rebirth and the Resurrection.

This recipe creates a wonderfully soft and flavourful dough, enriched with plenty of egg yolks and butter. It involves a long, slow fermentation in a cool place, which develops a deeper flavour and a beautifully tender crumb. The instructions offer two shaping options: a simple, traditional round loaf or a more decorative twisted ring. Whichever shape you choose, the result is a delicious and aromatic bread that’s perfect for sharing with loved ones during the Easter holiday.

Ingredients

  • 1kg Plain Flour
  • 400ml Warm Milk
  • 350g Caster Sugar
  • 1 sachet (7g or 2 ¼ tsp) Dried Active Yeast
  • 180g Butter, melted
  • 2 whole eggs plus 4 additional egg yolks
  • 2 level tbsp Ground Cinnamon
  • Hard-boiled eggs, for decoration (optional, for traditional style)
  • 2 Egg yolks, beaten, for brushing

Method

  1. Begin by melting the butter and setting it aside to cool slightly. In a separate small bowl, dissolve the yeast in the warm milk along with the sugar.
  2. In another bowl, lightly beat the 2 whole eggs and 4 egg yolks.
  3. In a very large mixing bowl, combine the flour and cinnamon. Make a well in the centre.
  4. Pour the yeast and milk mixture, the beaten eggs, and the melted butter into the well. Gradually mix the ingredients together with a fork or your hands until a uniform dough forms.
  5. Transfer the dough to a lightly floured surface and knead for a good 10 minutes until it is smooth and elastic. You can divide the dough in two to make kneading easier.
  6. Place the dough back into a clean bowl, cover with a cloth or cling film, and let it rise in a cool place (or even the refrigerator) for 4 to 8 hours. This slow rise is key to the bread’s flavour and texture.
  7. Once the first rise is complete, knock the air out of the dough and choose your preferred shape:
  8. For a Twisted Ring: On a floured surface, roll the dough into one long log. Divide it into two shorter logs and twist them around each other. Join the ends to form a ring.
  9. For a Traditional Round Loaf: Shape the dough into a sphere and flatten it slightly. If using, press one or more hard-boiled eggs into the top of the dough. You can lay two small strips of dough over the egg in a cross shape.
  10. Place the shaped dough on a baking tray lined with baking paper. Cover and let it rise for a second time in a warm place until it has doubled in size.
  11. Preheat your oven to 180°C (350°F / Gas Mark 4).
  12. Brush the risen loaf generously with the beaten egg yolk and bake for 40 to 60 minutes, or until it’s golden brown and a skewer inserted into the centre comes out clean.
  13. Remove from the oven and allow to cool on a wire rack before serving.