Folar de Vouzela — Household Version Published by Ruralea
This household version published by Ruralea uses 1 kg flour, ten eggs, 200 g sugar, 100 g butter and 60 g baker's yeast. After about two hours' rising, small mounds of butter and sugar are placed on the dough, which is folded without pressing and curved into the horseshoe that identifies Folar de Vouzela. Its shape, filling and Easter association agree with DGADR and Municipality of Vouzela records; the quantities belong to this published formula, not to every producer.
- Yields
- 8 servings; the source allows 1 folar or several smaller ones
- Prep
- About 3 hours' rising, plus mixing and shaping
- Cook
- About 30 minutes at 200°C / 390°F
Ingredients
- 1 kg / 2 lb 3 oz Plain wheat flour
- 200 g / 7.1 oz Sugar for the dough
- 10 Eggs
- 100 g / 3.5 oz Butter for the dough
- 60 g / 2.1 oz Fresh baker's yeast
- 1 pinch Salt
- as needed; optional in the source Ground cinnamon
- 1 tablespoon; optional in the source Port
- Amount not stated; small mounds to taste Butter for the filling
- Amount not stated Granulated sugar for filling and topping
- Amount not stated Water for brushing
- Amount not stated Flour for dusting the tray
Method
Place the 1 kg / 2 lb 3 oz flour on the work surface and make a well in the centre.
Add the 100 g / 3.5 oz butter, 200 g / 7.1 oz sugar, ten eggs, 60 g / 2.1 oz yeast and pinch of salt. If using the source's options, add ground cinnamon to taste and one tablespoon of port.
Knead thoroughly, aiming for a dough that is not too stiff. The source gives no duration, ingredient temperature or windowpane endpoint.
Cover and leave to rest for about 2 hours, until the dough has risen.
Roll out the dough as one piece or divide it according to the desired size. The source gives no thickness, weight or number of folares.
Form a circle. Distribute small mounds of butter and granulated sugar in the centre; the formula leaves the amounts to taste and does not quantify them.
Fold the dough in half without pressing too firmly, leaving the lower flap slightly larger, then curve it into a horseshoe.
Brush with a little water, sprinkle with granulated sugar and leave to rest for another 1 hour.
Place on a flour-dusted tray and cover the folar with baking parchment, as directed by the source.
Bake in a preheated oven at 200°C / 390°F for about 30 minutes, until deeply golden. Timing varies with size; confirm that the centre is fully baked.
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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