Folar da Páscoa is the sweet bread that means Easter in Portugal: soft, fragrant with cinnamon and orange, and traditionally baked with whole eggs nestled on top.
The tradition goes back to the Middle Ages, when godchildren offered bread and eggs to their godparents on Easter Sunday as a sign of gratitude — the egg a symbol of life and rebirth, the ring-shaped loaf echoing a crown. Over the centuries the bread grew sweeter and richer, and every region developed its own version: some with dried fruit or nuts, and in the north, famous savory folares stuffed with meats.
Traditionally it was baked in wood-fired ovens, often in extra loaves to give to godchildren and neighbors, since offering a folar is an Easter custom in many parts of Portugal. This version is adapted for a modern home oven while keeping the character of the original.
Folar da Páscoa Recipe
Ingredients
- 0.9 oz (25 g) fresh yeast, or 2¼ teaspoons active dry yeast
- A little warm milk
- 1 tablespoon sugar
- 4 cups (17.6 oz) all-purpose flour
- A pinch of salt
- 7 tablespoons (3.5 oz) melted butter
- 3 eggs, beaten
- Zest and juice of ½ orange
- ½ teaspoon ground cinnamon
- Boiled eggs, for decorating (optional)
- 1 egg yolk mixed with a splash of milk, for brushing
Instructions
- Dissolve the yeast in a little warm milk with the tablespoon of sugar and let it activate for 20 minutes.
- In a large bowl, mix the flour with the salt and make a well in the middle.
- Stir the melted butter, beaten eggs, orange zest and juice and cinnamon into the yeast mixture.
- Pour it into the well and knead until you have a smooth dough that no longer sticks to your hands, adding a little more flour or milk as needed.
- Shape the dough into a ball, place it in an oiled bowl, cover with a cloth and let it rise in a warm spot until doubled, about 2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide the dough in two, roll each into a long rope, braid them together and join the ends into a crown.
- Place the crown on the baking sheet, nestle in the boiled eggs if using, and brush the dough with the yolk-milk mixture.
- Bake for about 35 minutes, until golden. Cool on a rack before serving.
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