Folar De Pascoa (Portuguese Easter Bread)

Slightly sweet, this traditional festive bread is best eaten as soon as its baked.

The ingredient of Folar De Pascoa Portuguese Easter Bread

• 250ml 1 cup warm milk
• 100g 1 2 cup caster sugar
• 1 tablespoon 14g 2 sachets dried yeast
• 790g 5 1 4 cups plain flour
• 1 teaspoon fennel seeds crushed
• 1 teaspoon salt
• 60g butter at room temperature coarsely chopped
• 6 eggs
• olive oil to brush
• 1 egg extra lightly whisked

The Instruction of folar de pascoa portuguese easter bread

• combine 60ml 1 4 cup of the milk and 1 tablespoon of the sugar in a small bowl sprinkle over the yeast set aside in a warm draught free place for 5 10 minutes or until frothy
• combine the flour fennel seeds and salt in a large bowl make a well in the centre add yeast mixture butter and remaining milk and sugar lightly whisk 3 eggs and add to bowl use a wooden spoon to stir until combined use your hands to bring dough together in the bowl turn dough onto a lightly floured surface knead for 10 minutes or until smooth and elastic brush a large bowl with oil place dough in bowl and turn to coat cover with plastic wrap and set aside in a warm draught free place for 1 hour 45 minutes or until dough doubles in size
• preheat oven to 200u00b0c lightly brush a round 22cm base measurement spring form cake pan with oil reserve 1 2 cup of dough lightly knead the remaining dough and place in the prepared pan gently press remaining whole unpeeled eggs into the dough
• divide the reserved dough into 6 pieces roll each piece into a thin 12cm long rope use the ropes to form a cross over each egg brush the dough with extra egg set aside for 10 minutes to prove slightly bake for 40 minutes or until golden and the bread sounds hollow when tapped on the base set aside to cool slightly

Nutritions of Folar De Pascoa Portuguese Easter Bread

calories: 360 89 calories
calories: 9 grams fat
calories: 4 5 grams saturated fat
calories: 59 grams carbohydrates
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calories: 12 grams protein
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