Vale de Ílhavo Easter Folar

Fluffy, buttery and gently sweet, with cinnamon and sometimes a fresh note of lemon.

The municipal recipe uses 1 kg / 2 lb 3 oz flour, five yolks, 50 g / 1.8 oz butter and 200 ml / 6.8 fl oz water; it makes one medium folar with four eggs or three small ones with one egg each. Filomena Grave's family formula published by Primor uses 1.5 kg / 3 lb 4.9 oz flour, three whole eggs and three yolks, 80 g / 2.8 oz butter, up to six boiled eggs and longer quantified rises. It may also appear without eggs outside Easter. These are versions, not interchangeable quantities.

At artisan bakeries in Vale de Ílhavo and municipal events such as the Bread Festival. Ílhavo Tourism notes that artisanal supply is limited; locally, folar with eggs is distinguished from pão doce, the folar without boiled eggs.

As an editorial suggestion, serve it plain or with coffee or tea; Primor suggests butter, but the institutional sources establish no compulsory accompaniment.