Folar da Páscoa (Portuguese Easter Bread)
The Folar da Páscoa is a symbolic bread made for Easter celebrations with a cross, or crisscross shape made on top of the bread with dough to represent the crucifixion of Christ. This bread symbolizes the nest, and the eggs the generation of a new life, fertility. Giving someone folar is a wish for happiness and prosperity. Slightly sweet, this traditional festive bread is best eaten as soon as it's baked.
The recipe below makes 2 medium loafs.
Preparation time: 2 1/2 hours Cooking Time: 40 min Servings: 8
Ingredients:
1 cup (250ml) warm water, divided
1 tablespoon (11g) active dry yeast
3/4 cup (170g) plus 1 tablespoon granulated sugar
about 5 1/2 cups (750g) all purpose flour (may need additional while kneading, about 1/4 cup)
1 teaspoon salt
1 stick (4oz or 114g) unsalted butter, cut into cubes
3/4 teaspoon pure lemon extract
4 large eggs, lightly beaten
Egg Wash:
1 large egg beaten
1/2 tablespoon water
Hard Boiled Eggs:
2 large eggs
Skin of 2 onions
1 teaspoon salt
Instructions:
In a small bowl, combine 1 tablespoon sugar and 1/4 cup of warm water, and lightly sprinkle 1 tablespoon of active dry yeast over the mixture and allow it to sit for 5 to 10 minutes until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cubed butter.
Mix on low speed to combine and add in the eggs, sugar, remaining 3/4 cup warm water, lemon extract, and yeast mixture.
Switch to a dough hook and mix on medium-low speed for about 10 minutes (you may need to add additional flour, 1 tablespoon at a time during mixing if the dough feels too wet).
You want to knead the dough until it is smooth and elastic and tacky but not sticky.
Coat a large bowl with vegetable oil.
Shape dough into a ball, put into the bowl and turn to coat with the oil.
Cover the bowl lightly with plastic wrap and set aside in a warm draught free area (I put into my oven with light turned on), for about 2 hours or until dough has doubled in size.
Meanwhile, bring 2 eggs (brown or white), salt, and peel of 2 yellow onions to a boil in a medium saucepan (the onion skin acts as a natural way to colour the white eggs brown, or enhance a brown egg).
Once boiling turn off heat and allow eggs to sit for about 10 minutes.
Remove eggs from water, and put aside.
Adjust rack to middle position and preheat oven to 350°F or 180°C.
Reserve a small amount of dough, about 1/2 cup, to make cross decoration.
Knead the remaining dough a few times to get the air out.
Shape into one or two (medium) round loaves and gently press the unpeeled hardboiled eggs into the dough.
Create 2 or 4 long long flat pieces of dough to place over the eggs.
Place the dough strips over the eggs and press the ends into the round dough to create a cross.
Brush the entire top of the dough with the egg wash.
Bake for 35 to 40 minutes until the top is golden brown and there is a hollow sound when tapped.
Set aside to cool.
Storage: 3 days wrapped at room temperature or wrap tightly and freeze for up to 1 month.