Folar da Pascoa

Name: Folar da Pascoa
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 3 medium loaves
Ingredients: 8 cups flour; 1 cup sugar; 3 tablespoons active dry yeast; 1 teaspoon ground cinnamon; 1 teaspoon fennel seeds; 1 teaspoon salt; 6 eggs; ½ cup unsalted butter; ¾ cup milk; 12 hard-boiled brown eggs; 4 tablespoons unsalted butter; ¼ cup flour; 2 egg yolks; 1 tablespoon milk; Stand mixer; Round cake mold (8 inches)

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
3 medium loaves
Course
Dessert, Bread
Cuisine
Portuguese

Folar da Pascoa

Parker Hill

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Folar da Pascoa is a deliciously airy Portuguese sweet bread or brioche, that is traditionally prepared for Easter. The eggs at the top symbolize the rebirth of the Christ.

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Ingredients

Servings

8 cups flour
1 cup sugar
3 tablespoons active dry yeast
1 teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon salt
6 eggs , beaten
½ cup unsalted butter (very soft)
¾ cup milk (or more)
12 hard-boiled brown eggs (unpeeled)

For the mold

4 tablespoons unsalted butter
¼ cup flour

For the decor

2 egg yolks
1 tablespoon milk

Equipment

Stand mixer
Round cake mold (8 inches) (20cm)

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Instructions

Heat the milk to 95F/36C. Mix the milk and yeast well until the yeast is completely dissolved. Set it aside for 15 minutes.
In the bowl of a stand mixer, mix the flour, sugar, cinnamon and fennel seeds and dig a well in the middle.
Pour the yeast and milk into the bowl, in the center of the well. Using the dough hook, start kneading at low speed.
Immediately pour the eggs and butter and knead at low speed for 5 minutes.
Add the salt and, at medium/high speed, knead for 10 minutes until a smooth and obtaining a smooth and homogeneous texture. Add a little milk while kneading if necessary.
Place the dough in a large floured bowl.
Cover it with a cloth and let it rise for about 1h30 in a warm place, away from drafts. The dough must at least double in size.
Place the dough on a floured work surface and knead it with the palm of your hands.
Cut a piece of dough big enough to shape 6 strips. Set it aside.
Divide the rest of the dough into 3 equal dough pieces and place them in buttered and floured round molds.
On each dough, place 4 whole hard-boiled eggs in a cross shape.
Roll the reserved piece of dough and cut 6 strips.
On each loaf, place a long strip of dough to partially cover 2 hard-boiled eggs. Repeat in the other direction to cover the other two hard-boiled eggs. The strips of dough will thus form a cross.
Beat the egg yolks and the milk and brush the 3 loaves. Let rise again for 10 minutes.
Preheat the oven to 320F/160C. Bake for about 40 minutes.

Notes

You can "secure" the eggs by placing 2 long strips of dough cross as explained in the recipe or you can use 4 strips, each one covering 2 adjacent eggs.