Portuguese sweet bread aka Folar Doce
As in almost catholic countries these days, Easter in Portugal is less about religious celebration than it is about family gathering around the table. The main dishes vary from region to region but there are a few common traditions. The presence of the sweet bread is one of them. Traditionally, the sweet bread was the gift from godmothers to their godsons/goddaughters on Easter Sunday, in return for the flowers received on the Palm Sunday. Nowadays, the gadgets became the traditional gift and the sweet bread makes its appearance as a dessert for Easter lunch. Being as it may, this bread is a must have at any Portuguese Easter table (Greeks also have sweet bread in the Easter, as far as I know).
Here it is my recipe for the Portuguese sweet bread:
Start by dissolving 2 packages of yeast into 1/3 cup of warm milk. Set it aside while preparing the dry ingredients for the dough, allowing it to grow a bit.
In a big bowl mix 4 cups of all purpose flour, 10 tablespoons of sugar, 1 cup of warm milk, 3 eggs, and the yeast mixture. Mix very well (use your hands if you have to. I found it the easiest and funniest way!) until you get a homogeneous dough. Add a sprinkle of salt, a tablespoon of cinnamon and 7 tablespoons of melted butter. With a rubber spatula incorporate everything well together until obtaining a smooth, bright dough. Wrap the bowl into a clean towel and set it to rise for 2 hours in a warm place.
In the meanwhile, hard boil 4 eggs (you can add some onion skin to the water for coloring the eggs. Completely optional!) and let them cool. When the dough has risen, take 4 little pieces of dough, reshape the remaining dough into a ball and place it in a baking sheet covered with parchment paper. Shape 4 medium thick strips out of the pieces of dough you took before, press the boiled eggs into the round dough, and top everything with the dough strips. Portuguese always place them in a crossed way but it is up to you. Brush it with a egg wash and place it in a preheated oven (375ºF/190ºC) for 20 to 25 minutes or until it gets dark golden.
When done, remove it to a serving plate and serve it either warm or cold.
A classic and delicious combination is sweet bread with cheese. Any kind of cheese you like will do but the creamy types are simply perfect.
If you happen to have leftovers, toast it for breakfast the next morning. Your breakfasts will never be the same! :)
Happy Easter, happy cooking, and Bon Appetit!
Here it is my recipe for the Portuguese sweet bread:
Start by dissolving 2 packages of yeast into 1/3 cup of warm milk. Set it aside while preparing the dry ingredients for the dough, allowing it to grow a bit.
In a big bowl mix 4 cups of all purpose flour, 10 tablespoons of sugar, 1 cup of warm milk, 3 eggs, and the yeast mixture. Mix very well (use your hands if you have to. I found it the easiest and funniest way!) until you get a homogeneous dough. Add a sprinkle of salt, a tablespoon of cinnamon and 7 tablespoons of melted butter. With a rubber spatula incorporate everything well together until obtaining a smooth, bright dough. Wrap the bowl into a clean towel and set it to rise for 2 hours in a warm place.
In the meanwhile, hard boil 4 eggs (you can add some onion skin to the water for coloring the eggs. Completely optional!) and let them cool. When the dough has risen, take 4 little pieces of dough, reshape the remaining dough into a ball and place it in a baking sheet covered with parchment paper. Shape 4 medium thick strips out of the pieces of dough you took before, press the boiled eggs into the round dough, and top everything with the dough strips. Portuguese always place them in a crossed way but it is up to you. Brush it with a egg wash and place it in a preheated oven (375ºF/190ºC) for 20 to 25 minutes or until it gets dark golden.
When done, remove it to a serving plate and serve it either warm or cold.
A classic and delicious combination is sweet bread with cheese. Any kind of cheese you like will do but the creamy types are simply perfect.
If you happen to have leftovers, toast it for breakfast the next morning. Your breakfasts will never be the same! :)
Happy Easter, happy cooking, and Bon Appetit!
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