Traditional Portuguese Easter Sweet Bread Recipe
Looking for the perfect holiday centerpiece. This authentic bake yields a soft pillowy crumb with subtle lemon notes and beautifully embedded eggs. As the definitive folar de pascoa recipe you will master this Portuguese easter bread with ease. The rich textures and flavors of a true traditional Portuguese sweet bread are undeniably impressive and guarantee your family will crave it every spring.
Ingredients
Directions
Makes 2 medium loaves.
- Combine 1 tablespoon sugar and 1/4 cup (60ml / 2 fl oz) of warm water in a small bowl, lightly sprinkle 1 tablespoon of active dry yeast over the mixture, and allow it to sit for 5 to 10 minutes until foamy.
- Combine the flour, salt, and cubed butter in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed to combine and add in the eggs, sugar, remaining 3/4 cup (190ml / 6.5 fl oz) warm water, lemon extract, and yeast mixture.
- Switch to a dough hook and mix on medium-low speed for about 10 minutes (you may need to add additional flour, 1 tablespoon at a time during mixing if the dough feels too wet).
- Knead the dough until it is smooth, elastic, and tacky but not sticky.
- Coat a large bowl with vegetable oil.
- Shape dough into a ball, put into the bowl and turn to coat with the oil.
- Cover the bowl lightly with plastic wrap and set aside in a warm draught-free area for about 2 hours or until dough has doubled in size.
- Bring 4 eggs, salt, and peel of 2 yellow onions to a boil in a medium saucepan.
- Turn off heat once boiling and allow eggs to sit for about 10 minutes.
- Remove eggs from water, and put aside.
- Adjust rack to middle position and preheat oven to 350°F or 180°C.
- Reserve a small amount of dough, about 1/2 cup (120g / 4.2 oz), to make cross decoration.
- Knead the remaining dough a few times to get the air out.
- Shape into one or two medium round loaves and gently press the unpeeled hardboiled eggs into the dough.
- Create 2 or 4 long flat pieces of dough to place over the eggs.
- Place the dough strips over the eggs and press the ends into the round dough to create a cross.
- Brush the entire top of the dough with the egg wash.
- Bake for 35 to 40 minutes until the top is golden brown and there is a hollow sound when tapped.
- Set aside to cool.
Storage: 3 days wrapped at room temperature, or wrap tightly and freeze for up to 1 month.
Adapted from a Recipe by: Jessica, portuguesegirlcooks.com
Nutritional Facts (Per Serving)
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