Folar de Páscoa—our sacred Easter tradition.
This isn’t just bread—it’s a symbol of renewal, hope, and everything Easter is meant to stir in us.
The single egg in the centre? It’s not decoration. It’s a reminder: life returns. Cycles continue. There’s always something being reborn.
Unlike Massa Sovada, which is soft, sweet, and shows up year-round, folar is baked with purpose. It’s firmer, humbler, but holds more weight. It’s the bread of Easter. The bread of meaning.
Folar reminds me that the sacred is often simple. And that sometimes, one egg is enough to tell the whole story. ♥️🇵🇹
Ingredients:
• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 3 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
For topping:
• 1 whole raw egg (washed, in shell – for the centre)
• 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions:
1. Activate the yeast: Stir yeast into the warm milk with 1 tbsp sugar. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, sugar, salt, cinnamon, nutmeg, and lemon zest.
3. In a separate bowl, whisk eggs, melted butter, vanilla, and the yeast mixture.
4. Combine wet and dry ingredients. Knead for 8–10 minutes until soft and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1.5–2 hours, until doubled in size.
6. Punch down the dough and shape into a round loaf.
7. Gently press the whole egg into the centre.
8. Cover and let rise again for 45 minutes to 1 hour.
9. Preheat oven to 350°F (175°C). Brush the loaf (and the egg) with egg wash.
10. Bake for 30–35 minutes until golden and sounds hollow when tapped. Cool before slicing (or tear into it warm if you can’t resist).
