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Flores Sweets

Flores Easter Folar

Flores Easter folar: a sweet yeasted bread enriched with eggs, sugar and butter, scented with lemon, cinnamon and nutmeg, with a whole egg in the centre.

Makes
4 pieces
Prep
30 min
Cooking
40 min
Waiting
3h
Difficulty
Medium

On Flores, folar is the sweet bread of Easter: a yeasted dough enriched with eggs, sugar and butter, much like Azorean massa sovada.

A whole egg, still in its shell, is traditionally set in the centre before baking. It can be baked in a wood-fired oven or an ordinary home oven.

Method

  1. Melt the butter and let it cool until lukewarm.

  2. In a large bowl, beat the eggs with the sugar, lemon zest, cinnamon, nutmeg, salt and brandy.

  3. Add the flour and yeast and start kneading by hand.

  4. Gradually work in the melted butter, kneading all the time. If the dough feels stiff, add a little lukewarm water until it becomes elastic.

  5. Divide the dough into four, shape each piece into a slightly flattened ball and set them on greased or lined baking trays. If you like, press a whole egg in its shell into the centre of each folar.

  6. Cover with a cloth and leave to rise somewhere warm until doubled in size, about 2 to 3 hours.

  7. Bake in an oven preheated to 180 °C for 30 to 40 minutes, until golden.

Tips

  • If using fresh baker's yeast, allow about 30 g and dissolve it in a little lukewarm water before adding it.
  • The dough rises best somewhere warm and draught-free, covered with a cloth.
  • The centre egg can go in raw, at room temperature, or hard-boiled. Hold it in place with two crossed strips of dough.
  • Brush the folar with beaten egg yolk before baking for a glossy finish.

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