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Folar de Páscoa is one of Portugal’s most cherished Easter traditions. This festive bread appears on family tables across the country each spring, its golden crust hiding a soft, fragrant crumb that signals the arrival of celebration.
It is a bread that is as much about meaning as it is about flavour. Often decorated with whole eggs, still in their shells, it symbolises renewal, unity, and the shared joy of the Easter feast.
Across Portugal, the recipe changes from region to region. Some versions are sweet, scented with cinnamon and orange, while others are savoury, filled with cured meats. Each variation carries its own sense of place and tradition.
What Is Folar de Páscoa?
Folar de Páscoa is a yeast leavened bread prepared especially for Easter. The dough is enriched with sugar, eggs, and butter, making it richer than everyday bread. In many homes, it is prepared in the days leading up to the holiday.
The bread can be shaped in many ways, though a round loaf is most common. Whole eggs, boiled and left in their shells, are pressed into the top and held in place with strips of dough. This gives it its distinctive Easter look.
The bread is usually enjoyed at Easter breakfast or as part of a larger family meal. Its presence on the table is a signal that the fasting and restraint of Lent have ended, replaced by warmth and abundance.
Ingredients and Taste
The sweet version uses wheat flour, sugar, eggs, butter, milk, and yeast. Flavourings such as cinnamon, anise, or orange zest are added to bring depth. The dough is kneaded until smooth, then left to rise until light and airy.
When baked, the crust turns golden brown while the inside stays tender. The flavour is mildly sweet with a gentle warmth from the spices. Orange zest adds brightness, while cinnamon gives it a subtle aromatic note.
In savoury versions, cured meats such as chouriço, presunto, or linguiça are folded into the dough. This creates a richer, saltier bread that is hearty enough to stand as a meal on its own, often eaten warm from the oven.
A Taste of History
Folar de Páscoa has roots in both Christian symbolism and older seasonal customs. In Christian tradition, it marks the end of Lent and celebrates new life, with the eggs on top representing rebirth and renewal.
Historically, bread has always been central to Portuguese feasts, and adding eggs or meats for special occasions reflected prosperity. The word “folar” itself is linked to fellowship and gift giving, as it was often shared with friends and neighbours.
Regional differences have developed over centuries. In the north, sweet folar dominates, while in the Alentejo and Algarve, savoury meat filled versions are more common. Each reflects local ingredients and festive customs.
Today, Folar de Páscoa is still baked in homes and sold in bakeries during Holy Week. It remains a reminder of how food can carry faith, community, and family ties in every slice, uniting people across tables and traditions.
How to Make Folar de Páscoa (Easter Bread)
Folar de Páscoa is a cherished Portuguese Easter bread, subtly sweet with hints of cinnamon and fennel, often adorned with hard-boiled eggs as a symbol of rebirth. Expect a soft, fragrant crumb with a golden crust and festive flair. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 500g strong bread flour
- 100g granulated sugar
- 60g unsalted butter, softened
- 2 large eggs
- 200ml warm milk
- 10g dried yeast
- 1 tsp ground cinnamon
- 1 tsp fennel seeds, lightly crushed
- 1/2 tsp salt
For decoration
- 2 hard-boiled eggs (in shell)
- 1 egg (for egg wash)
Cooking Instructions
Step 1: Activate the yeast
To begin, dissolve the yeast in warm milk with 1 tbsp of sugar. Let it rest for 10 minutes until foamy. This ensures the yeast is active and ready to leaven the bread. Transition to preparing the dough base.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine flour, remaining sugar, salt, cinnamon, and crushed fennel seeds. Stir well to evenly distribute the spices before adding wet ingredients. Move to forming the dough.
Step 3: Incorporate wet ingredients
Add the yeast mixture, eggs, and softened butter into the flour mixture. Mix with a wooden spoon or dough hook until it comes together. Knead for 8–10 minutes until smooth and elastic. Proceed to proofing.
Step 4: First proof
Place the dough in a lightly greased bowl, cover with a damp cloth, and leave in a warm place for 1–2 hours, or until doubled in size. Continue to shaping.
Step 5: Shape the bread
Punch down the risen dough and shape it into a round loaf. Place it on a baking tray lined with parchment. Gently press two hard-boiled eggs (in their shells) into the surface of the dough. Move to securing the eggs.
Step 6: Secure the eggs with dough strips
Take small portions of dough, roll them into thin strips, and criss-cross over each egg to hold them in place. This traditional step adds both decoration and symbolism. Proceed to the second proof.
Step 7: Second proof
Cover the shaped dough loosely and allow it to rise again for about 45 minutes until slightly puffy. Preheat the oven to 180°C (160°C fan). Move to glazing.
Step 8: Egg wash
Beat the remaining egg and brush it evenly over the loaf for a glossy finish. Ensure the strips holding the eggs are well coated to achieve a golden colour. Transition to baking.
Step 9: Bake the bread
Place the loaf in the preheated oven and bake for 30–35 minutes until golden brown and hollow sounding when tapped on the base. Move to cooling.
Final Step: Cool and serve
Allow the bread to cool on a wire rack before slicing. Serve as part of an Easter feast or with coffee. Presentation tip: dust lightly with icing sugar for extra elegance.
Variations and substitutions
- Replace fennel seeds with anise seeds for a slightly different aroma.
- Swap cow’s milk for almond milk for a dairy light option.
- For a richer loaf, replace some butter with lard, a traditional Portuguese choice.
- If fresh yeast is available, use 20g in place of dried yeast and adjust proofing times.
Cooking Tips for Perfect Folar de Páscoa
- Warm the milk gently; too hot will kill the yeast.
- Knead until the dough is elastic for the best crumb structure.
- Proof in a warm, draught free space to avoid slow rising.
- Bake on the middle rack for even cooking and colour.
- Use farm fresh eggs for the most vibrant decoration.
Portuguese Folar de Páscoa (Easter Bread)
Ingredients
For the dough
- 500 g strong bread flour
- 100 g granulated sugar
- 60 g unsalted butter softened
- 2 large eggs
- 200 ml warm milk
- 10 g dried yeast
- 1 tsp ground cinnamon
- 1 tsp fennel seeds lightly crushed
- 1/2 tsp salt
For decoration
- 2 hard-boiled eggs in shell
- 1 egg for egg wash
Instructions
- To begin, dissolve the yeast in warm milk with 1 tbsp of sugar. Let it rest for 10 minutes until foamy. This ensures the yeast is active and ready to leaven the bread. Transition to preparing the dough base.
- In a large mixing bowl, combine flour, remaining sugar, salt, cinnamon, and crushed fennel seeds. Stir well to evenly distribute the spices before adding wet ingredients. Move to forming the dough.
- Add the yeast mixture, eggs, and softened butter into the flour mixture. Mix with a wooden spoon or dough hook until it comes together. Knead for 8–10 minutes until smooth and elastic. Proceed to proofing.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and leave in a warm place for 1–2 hours, or until doubled in size. Continue to shaping.
- Punch down the risen dough and shape it into a round loaf. Place it on a baking tray lined with parchment. Gently press two hard-boiled eggs (in their shells) into the surface of the dough. Move to securing the eggs.
- Take small portions of dough, roll them into thin strips, and criss-cross over each egg to hold them in place. This traditional step adds both decoration and symbolism. Proceed to the second proof.
- Cover the shaped dough loosely and allow it to rise again for about 45 minutes until slightly puffy. Preheat the oven to 180°C (160°C fan). Move to glazing.
- Beat the remaining egg and brush it evenly over the loaf for a glossy finish. Ensure the strips holding the eggs are well coated to achieve a golden colour. Transition to baking.
- Place the loaf in the preheated oven and bake for 30–35 minutes until golden brown and hollow sounding when tapped on the base. Move to cooling.
- Allow the bread to cool on a wire rack before slicing. Serve as part of an Easter feast or with coffee. Presentation tip: dust lightly with icing sugar for extra elegance.
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