Daring Baker - Easter Bread - Folar

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. 

The recipes provided were appealing but I decided to bake one traditional Easter bread from Portugal, the Folar.

Folar (Easter bread from Portugal)

400g sugar
1kg flour
500ml milk
100g butter
4 eggs
500g bread dough (I used my pizza dough recipe)
25g fresh yeast or a portion of dry yeast (used a package of 11g)
Candied fruit and currants (to taste)
Lemon zest, cinnamon, vanilla, Madeira or Port (everything to taste)

In a bowl, add together sugar and eggs, as well as the melted butter. Once everything well mixed add the bread dough and the yeast, together with the milk (don't use it all because it might be too much and the dough is not supposed to be too runny), flour, cinnamon, vanilla, lemon zest and wine.
Mix until well combined. Add a pinch of salt and then the fruit and currants.
Mix again and then set aside, covered, and let rise for 10/12 hours.

Form 3 loaves, or the amount you like (you can bake miniature ones as well) and let them rest for 2 hours.
Preheat oven to moderately hot 180°C and bake for 30 minutes or until top of bread is golden brown and skewer inserted comes out clean. Cool completely on a wire rack.

Folar de Páscoa (para 3 folares)

400g de açúcar
1kg de farinha

1/2 litro de leite
100g de margarina
4 ovos
1/2 kg de pão em massa (usei a minha receita de massa de pizza)
um pouco de fermento de padeiro (uma saqueta de fermento granulado para pão)
Frutas cristalizadas e frutos secos (usei apenas passas sem grainha)
A gosto: raspa de limão, canela, baunilha, aguardente e vinho Madeira ou Porto

Junta-se o açúcar com os ovos e a margarina derretida. Uma vez bem ligado, junta-se o pão em massa (usei uma dose de massa de pizza caseira) e o fermento de padeiro, o leite, a farinha, a canela, a baunilha, o limão, o vinho e a aguardente. Adicionar uma pitada de sal e os frutos secos /cristalizados.

Amassa-se bem e deixa-se num recipiente grande a levedar por cerca de 10 horas, coberto. Após esse período deverá ter aumentado bastante de volume. Formar os folares e deixá-los repousar por 2h.

Cozer em forno a 180ºC, até ficar dourado e cozido no interior.