Poiares Easter Folar — Gastronomic Charter Formula
The Coimbra Region Gastronomic Charter publishes this Vila Nova de Poiares formula with seven eggs and 350 g sugar per kilogram of flour. Milk, aguardente, lemon, olive oil and butter enrich the dough, which rises for several hours before shaping and baking for 20 to 30 minutes. The same source explains that the present-day folar no longer carries the coloured boiled eggs used in the past.
- Yields
- Not stated; total batch uses 1 kg / 35.3 oz flour
- Prep
- Not stated; includes several hours of rising
- Cook
- 20 to 30 minutes in a moderate oven
Ingredients
- 1 kg / 35.3 oz Wheat flour
- 7 Eggs
- 100 ml / 3.4 fl oz Milk
- 350 g / 12.3 oz Sugar
- 1 tablespoon Aguardente
- Zest of 1 Lemon
- 1 pinch Salt
- 1 dessertspoon Olive oil
- 1 tablespoon Butter
- 50 g / 1.8 oz Baker's yeast
- Amount not stated Egg yolk for brushing
- Amount not stated Flour for the baking support
Method
Combine the flour, seven eggs, milk, sugar, aguardente, lemon zest, salt, olive oil, butter and yeast.
Knead thoroughly and leave to rise for several hours.
Heat an oven, traditionally wood-fired, to a moderate temperature.
Shape the dough into the desired folar size on strips of paper dusted with flour. The source also permits foil; oven-safe baking paper is preferable.
Brush with egg yolk if desired.
Bake for 20 to 30 minutes and remove the paper after baking.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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