Monday, November 12, 2007


The Folar is a typical portuguese bread for Easter. Depending on the region, it can be sweet or salty. This version is typical of Chaves, my family hometown.


For the dough:
  • 7 large/8 medium eggs
  • 125 gr butter
  • 1 kg plain flour
  • 60 gr fresh yeast or dried yeast for 1 kg flour
  • salt q.b.
  • 150 ml warm milk
For the filling:
How to:
  1. Place the flour in a large bowl.
  2. If you are using dried yeast, mix it with the flour.
  3. Melt the butter and reserve.
  4. Add the eggs to the flour and work the dugh for 3/4 min.
  5. If you use fresh yeast dissolve it in warm water and add it to the dough. Work it for 2 or 3 more minutes.
  6. Add the butter and work for 1/2 min.
  7. Finally add the milk and work the dough for 5 min. In case the dough is too wet add flour until it gets the right consistency: it should not adhere to your hands.
  8. Cover it and let it rest for 1 hour.
The dough should be enough to prepare two small folares. I usually prepare one with meat and another one plain. I like to eat the plain one toasted with butter or jam. :)

  1. Pre-heat the oven to 180 °C.
  2. Divide the dough into two portions.
  3. Roll out one of them until it is 2 cm thick.
  4. Leave it to rest for 5/10 min. During this time, prepare the meat: peel and slice the chorizo and slice the parma ham.
  5. Place the chorizo and the ham in the dough (see left upper corner in the picture above).
  6. Fold the dough and take it to the oven for 30/40 min.
  7. Repeat the process for the second portion of dough. Even if you do a plain folar, you should do step 3 and let it rest for a few minutes before folding and baking.
Enjoy! :)



Anonymous Anonymous said...

The filling should be presunto, linguiça, chouriço, salpicão, etc.

8:30 AM  
Blogger Xana said...

Indeed the filling is presunto and linguiça. Parma ham and spanish chorizo where the best translations I could come up with for these two portuguese words :)

8:48 AM  

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