O Folar da Páscoa é o pão festivo que não pode faltar na mesa de qualquer família portuguesa durante a celebração da Páscoa. Mais do que um simples pão doce, é um símbolo de amizade, de partilha e de renascimento. Esta receita resulta num folar de massa fofa e rica, entrançado em forma de coroa e decorado com os tradicionais ovos cozidos. O brilho final de geleia de marmelo dá-lhe um toque especial e delicioso.

Ingredientes (6 Pessoas)

  • 700 gr de farinha
  • 150 gr de manteiga
  • 30 gr de fermento de padeiro
  • 150 gr de açúcar
  • 2,5 dl de leite
  • 1 ovo
  • 4 ovos cozidos
  • geleia de marmelo

Preparação

  1. Dissolva o fermento em 1 dl de leite morno.
  2. Junte a farinha, o açúcar, a manteiga, o restante leite, o fermento e o ovo e amasse bem, até a massa se soltar do alguidar.
  3. Deixe levedar num local quente durante cerca de 30 minutos.
  4. Depois estenda a massa e corte-a em 3 partes do mesmo tamanho.
  5. Forme 3 rolos.
  6. Una os 3 rolos de massa numa das pontas e faça com eles uma trança.
  7. Depois, volte a unir as pontas da trança no final, para dar o efeito de coroa.
  8. Coloque os ovos cozidos.
  9. Pincele com água à superfície.
  10. Deixe levedar novamente em local quente, por cerca de 40 minutos.
  11. Pré-aqueça o forno a 180º C.
  12. Forre um tabuleiro com papel vegetal, coloque o folar e leve a forno brando por cerca de 50 minutos,
  13. Quando estiver cozido, retire-o e pincele-o com geleia de marmelo.

From our Portuguese Easter kitchen to yours, here is a taste of tradition.

Portuguese Easter Bread (Folar de Páscoa)

The Folar is the quintessential Portuguese Easter bread, a beautiful and symbolic centrepiece on tables across the country. More than just a sweet bread, it represents friendship and reconciliation, traditionally given by godparents to their godchildren at Easter. This slightly sweet, enriched dough is soft and fluffy, similar to a brioche or challah, but with a uniquely Portuguese character.

This recipe creates a classic braided Folar, shaped into a wreath or crown. The hard-boiled eggs nestled into the dough are a key feature, symbolising rebirth and the resurrection. While many regional variations exist, often scented with cinnamon and aniseed, this version is beautifully simple. The final glaze of quince jelly (geleia de marmelo) is a classic Portuguese touch, giving the finished bread a beautiful shine and a subtle fruity sweetness.

Making this bread is a wonderful Easter tradition in itself, filling the house with an incredible aroma. It’s perfect served for breakfast on Easter morning or enjoyed as a snack throughout the holiday weekend, delicious on its own or with a little butter. Don’t be intimidated by the yeast; it’s a straightforward and rewarding bake.

Ingredients (Serves 6)

  • 700g plain flour
  • 150g butter, softened
  • 30g fresh yeast (or 10g active dry yeast)
  • 150g caster sugar
  • 250ml milk
  • 1 large egg
  • 4 hard-boiled eggs
  • Quince jelly (marmelada), for glazing

Method

  1. Dissolve the yeast in 100ml of the milk, warmed slightly.
  2. In a large bowl, combine the flour, sugar, butter, remaining milk, the yeast mixture, and the single egg. Knead well until the dough is smooth and pulls away from the sides of the bowl.
  3. Let the dough rise in a warm place for about 30 minutes.
  4. After the first rise, divide the dough into 3 equal parts.
  5. Roll each part into a long rope.
  6. Pinch the ends of the three ropes together and braid them.
  7. Once braided, bring the two ends of the braid together to form a crown or wreath shape, pinching the ends to seal.
  8. Gently tuck the hard-boiled eggs into the crevices of the braid.
  9. Brush the surface of the dough with a little water.
  10. Let the Folar rise again in a warm place for about 40 minutes.
  11. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  12. Line a baking tray with baking paper, place the Folar on it, and bake for about 50 minutes, or until golden brown and cooked through.
  13. When cooked, remove from the oven and, while still warm, brush it generously with the quince jelly.