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Easter Bread – Folares de Pasqua

Makes 4-5 or several small ones

Please read the directions before starting.

This Emma Silva’s recipe, still uses the old fashion method of using ones hands to mix as it is still used by old timers who feel electric metal beater ruin the flavor of the bread. Usually one person would do the mixing while a second person would add the ingredients. If you wish to use the electric mixers do so or get the feel of traditional bread making by hand. Start this in the late afternoon, early evening if you plan on letting the dough rise overnight and plan to get up really early to continue the process.

Step 1.

  • Peels of 2 lemons
  • 1 teaspoon anise seed
  • 4 cinnamon sticks

Combine the above in a medium saucepan with 2 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes. Strain and Set aside.

Step 2.

  • 4 packages dry yeast
  • 1 cup warm water (110 degrees F)
  • 1 dozen large eggs, room temperature
  • 2 sticks butter at room temperature
  • 1 cup melted butter
  • 3 ½ – 4 cups sugar
  • 5 pounds (flour approx.)
  • 1 dozen hard boiled eggs, colored or plain
  1. Dissolve the yeast in a small bowl with 1 cup of warm water (110degrees F). Let stand 10 minutes to proof.
  2. Break the eggs in a large bowl. * With fingers spread wide, beat the eggs until frothy. Gradually beat in the sugar . When thoroughly incorporated, beat in the melted butter.
  3. To the eggs and sugar add the proofed yeast , and 5 pounds of the flour. Mix the ingredients and add the strained lemon/anise/cinnamon water a little at a time. Mix well.
  4. Knead in 1 stick of the room temperature butter. When it is thoroughly knead in, work in the second stick of butter. Knead well until the dough springs back when lightly pressed with your index finger. Cover well. Place in a draft free spot and let rise several hours or overnight until double.
  5. Punch down and break off the sizes of dough to your desire for making various sizes of folares. Shape in 6-inch rounds for individual ones and 10 -inch for larger sizes. Press the cooked eggs lightly into the dough. To secure, use strips of dough to crisscross over the eggs using egg wash to “glue” in place. One egg for an individual folar and 4 or more for the larger ones. Cover the breads, let rest until almost double.
  6. Brush the entire breads with egg wash and bake. Bake 350 degrees for 30 to 45 minutes for the small ones and 45 minutes to 1 hour for the larger ones, depending on the size you make. Keep in mind that the weight of the hard cooked eggs will hold down the height of the breads.
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