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4.9 from 135 votes

Folar de pascoa (Portuguese Easter Bread)

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 6 servings
Course: Breakfast
Cuisine: Portuguese

Ingredients

  • 700 g plain flour
  • 250 ml warm milk
  • 60 g butter at room temperature, coarsely chopped
  • 3 boiled eggs
  • 3 eggs
  • 1 egg yolk
  • 100 g sugar
  • 1 tsp fennel powder
  • 6 boiled eggs
  • 1 lemon zested
  • 1 tbsp dry yeast
  • 1 pinch salt
  • oil to brush
  • 1 tbsp cinnamon power optional

Instructions

    Cup of Yum
  1. Combine 1/4 cup of the milk and 1 tablespoon of the sugar in a small bowl. Sprinkle over the yeast. Set aside in a warm, draught-free place for 5-10 minutes or until frothy.
  2. Combine the flour, fennel seeds, and salt in a large bowl. Make a well in the center. Add the yeast mixture, butter, and remaining milk and sugar.
  3. Lightly whisk 3 eggs and add to the mixture. Use a wooden spoon to stir until combined. Use your hands to bring the dough together in the bowl.
  4. Turn the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil. Place the dough in a bowl and turn to coat it with the oil. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour 45 minutes or until it doubles in size.
  5. Meanwhile, bring 3 eggs (brown or white), salt, and the peel of 2 yellow onions to a boil in a medium saucepan (the onion skin acts as a natural coloring to make the white eggs brown or enhance the color of brown eggs).
  6. Once boiling, turn off the heat and allow the eggs to sit for about 10 minutes. Remove from the water and put aside.
  7. Preheat the oven to 200°C (392°F). Lightly brush a round 22 cm (base measurement) spring-form cake pan with oil. Reserve 1/2 cup of dough. Lightly knead the remaining dough and place in the prepared pan. Gently press the eggs into the dough.
  8. Divide the reserved dough into 6 pieces. Roll each piece into a thin 12 cm-long rope. Use the ropes to form a cross over each egg. Brush the dough with extra egg. Set aside for 10 minutes to prove slightly.
  9. Bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base. Set aside to cool slightly.

Notes