Folar de Páscoa da Bairrada (Portuguese Easter Sweet Bread)

Easter is just around the corner and here is the perfect treat to make your celebrations extra special! Introducing this delicious "Folar de Páscoa", a traditional Portuguese sweet bread from the Bairrada region that will have you craving for more!

Prep Time 20

Bake Time 30

PROOF 4

Total Time 4 50

Equipment

Rectangular Roul Pat®

Ingredients

Instructions

SWEET DOUGH PREPARATION

Place butter in a small sauce pan and heat on low until melted. Set aside.
1.76 oz butter
In a microwave safe bowl, add the spring water. Heat for 15 seconds at a time until it is lukewarm. NOTE: Maximum 104F | 40C otherwise it will kill the yeast and your dough will not rise. Set aside.
3.53 oz Spring Water
Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
2 Tbsp active dry yeast
Place the bread flour, sugar and sea salt in the bowl of your stand mixer with the dough hook attachment. Mix in for 1 minute.
2.20 Lbs bread flour, 10.58 oz granulated sugar, 1/16 tsp sea salt, 8 eggs, 1 Tbsp Brandy, 1/2 lemon zest
Make a well at the center, add the eggs, spirit of your choosing, cooled melted butter, citrus zest and the yeast mixture. Knead the dough on the lowest setting for 2 minutes. Then increase the speed to the next level and knead for an additional 2 minutes. NOTE: My kitchen Aid was having a hard time because of the amount of firm dough, so I took it out of the bowl and kneaded it manually for a couple of minutes.

RISE

Shape your dough into a ball and place it back into the bowl. Cover with a plastic wrap and let it rise for about 5 hours at room temperature or 4 hours in a turned off preheated oven (100F/37C). It will triple in size.

ASSEMBLY

Once the dough has tripled, punch dough to deflate and scrape it out onto the Roul'Pat. Traditionally the dough is divided in 2 and cooked on a Large cauliflower leaf or nowadays on a Large Bonmat on the top of a Perforated Baking Sheet. However, I wanted to make mini ones so I divided my total dough (4.15 Lbs | 1.88 Kg) in 6 equal segments of 11.04 oz | 313 g.
Roll each dough into a flatten ball. Brush some olive oil on top. Then fold one side onto te other and brush olive oil on top.
olive oil
Place each roll into each well of your 6-Loaf Tray on top of your medium perforated baking sheet.

BAKE!

Preheat oven to 350F/180C.
Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Bread from 25 minute). It is ready when golden brown and does not feel hallow to the touch.
Once your Folar de Páscoa da Bairrada is out of the oven, brush it right away with the egg yolk mixed with a tablespoon of olive oil. Let it cool down and dry directly in the mold for 1 hour. Enjoy & Bon Appétit!
1 egg yolk

Special Notes

YOUR CREATIONS AT HOME | MA CUISINE CHEZ VOUS

lLaura - "The orange zest gave it a depth of flavor, the sugar caramelized in the crust, and the middle was soft and had a good crumb, if denser than most breads I make. It was definitely a win! " (May 2024)

Nutrition

Keyword bon cook, easter baking, Easter Bread, easter brunch, Folar de Páscoa da Bairrada, guy demarle, Portuguese Easter Sweet Bread

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