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Algarvian Easter Bread (Folar de Olhao)

Algarvian Easter Bread is called known as Folar de Olhao. What came first, Cinnabon or Monkey Bread? I f you like either, you will absolutely love this Portuguese, Algarvian Easter Bread from the town of Olhao in the Algarve. Simple to make and easy too, it has much more flavor.  As always, line up your ingredients in the order of use before you begin.

 

One  4 quart Charlotte mold pan or a  4-inch high by 8-inch diameter pot that is oven safe

Prepare the pot:

1/4 cup melted butter

1/4 cup light brown sugar

  1.  Brush the insides of the pan with the melted butter and generously butter the bottom. Sprinkle the sugar evenly across the bottom.

Set the pan aside.

For the Dough:

You can do this by hand but a stand mixer is my choice for this bread.

 

21 grams of fresh yeast or granular yeast (three- 7 gr. packets)

3/4 cup warm water, not greater than 110 degree F.

4 cups (500g) unbleached bread flour

1/2 teaspoon table salt

Juice of 2 oranges (about 1 cup), Peels reserved

4 tablespoons melted butter or lard (lard is traditional but I prefer the butter)

1 – 2 tablespoons Portuguese Aguardente  -or substitute whiskey, Beirao Licor, brandy or even rum

 

  1. Dissolve the yeast in a bowl with the warm water, cover and let stand 10 minutes.
  2. Either by hand or in the bowl of a stand mixer, combine the flour and salt, mixing well to disperse the salt evenly throughout.
  3. In a medium bowl, combine the orange juice, melted butter and whiskey.  Make a well in the middle of the flour and pour the mixture into the well.  Mix well, forming a dough.  Using the stand mixer and dough hook, mix on medium speed increasing after 30 second and continue to mix until the dough is formed,  is quite pliable and leaves the sides of the bowl clean.
  4. Transfer dough to a dough rising container and cover tightly. Let rise until double, about 45 minutes to 1 hour.

 

Meanwhile for basting:

8 tablespoons butter, (4 ounces- 1 stick)

2 tablespoons honey or to taste

Peels of the oranges

1 teaspoon cinnamon or 1 large cinnamon stick

1 cup light brown sugar, packed

 

  1.  In a saucepan, melt the butter with the honey , orange peels and cinnamon. Stir to blend well. Remove from heat. to cool.

Assembly:

Preheat the oven to 350 degree F.

  1.  When the dough is ready. Transfer to a very lightly floured workspace.  Divide the dough in half then divide each half into 4 equal pieces.

2.  Roll out each piece, one at a time, to the diameter of the pot’s bottom or in this case 6-8 inches and about 1/4-1/8 of an inch thin.  Take the            first disc of dough and lay it in the bottom of the pot on top of the sugar and butter coating. Using a pastry brush, generously coat the top of the         dough with the reserved butter  and honey sauce. Sprinkle some brown sugar over it evenly, about 2 tablespoons.  Repeat this process with each         piece of dough.  When you finish the last piece, pour any remaining butter sauce over the top and followed with 2 tablespoons of the brown sugar

3.  Cover and let rise again, covered, for about 45 minutes or so, until almost double.  Bake uncovered, in the preheated oven for 35 minutes.

A wooden skewer inserted into the middle should come out clean.  Invert immediately on to a lipped serving dish, making sure all the sauce is pour out onto the top. Serve room temperature.

Variation:  Not traditional, but if you want to add to this gooey prize, combine 3/4 cup of confectionery sugar wth 2 tablespoons of milk and a teaspoon of vanilla in a cup.  Drizzle over the top of the folar.

 

Note: If you make this a day ahead, just wrap loosely with plastic wrap.  No need to refrigerate.

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