Coina Honey Folar

Folar de Mel de Coina is a round sweet bread assembled from spiral rolls of dough packed together into a rosette. Its crumb is soft and layered with turns of cinnamon and sugar; the crust becomes darker, flavourful and glossy when honey is brushed over the loaf as it leaves the oven.

The pattern of joined pastry roses visually separates it from egg-topped Easter folares and dense honey cakes. Santa Coina makes it by hand, preserving both the irregular spirals and the contrast between a moist centre and caramelised edges.