Vagos Easter Egg Folar
Also known as: Vagos egg folar
Lemon-and-cinnamon Easter bread crowned with onion-skin-dyed eggs.
- Origin
- Vagos municipality · Aveiro region
- Region
- Vagos
- Season
- Easter
Folar de Ovos de Vagos is a round, soft and aromatic sweet bread made with abundant eggs, sugar, butter, cinnamon and lemon zest. Whole eggs previously boiled with onion skins sit on top, held in place by crossed strips of dough.
Preparation begins 24 hours before baking with a starter of flour, yeast, butter, salt and warm water. Once risen, it receives flour, plentiful eggs, sugar, lemon and cinnamon, ferments again overnight and is only shaped, decorated and baked the following day.
- wheat flour
- eggs
- sugar
- butter
- yeast
- cinnamon
- lemon zest
- water
- salt
- onion skins
Soft, buttery and moderately sweet, scented with lemon and cinnamon and enriched with egg.
Egg count and crossed-dough designs vary; the regional name Folar de Ovos distinguishes it from savoury folares.
At bakeries and pastry shops across Vagos municipality during Easter.
Espresso, tea or fresh cheese.
It is closely tied to Easter in Vagos municipality, though it also appears at cultural events. The egg held inside the dough embodies Easter symbolism of rebirth and the old exchange of gifts between godparents and godchildren.
Sources: tradicional.dgadr.gov.pt
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