More Easter treats, this time is one hailing from the Algarve, its a traditional Caramel Easter Bread, known locally as Folar de Olhão, it’s a must-try. Originating from the fishermen coastal city of Olhão in Portugal’s Algarve region, this sweet bread is a beloved staple during Easter celebrations. It’s quite unique design and preparation makes it quite unique in most Portuguese Easter breads, its so popular than during Easter, there are huge lines at the most popular Olhão bakeries.
Unlike typical portuguese sweet breads, Folar de Olhão is crafted by layering dough with generous amounts of butter, sugar, and cinnamon. As it bakes, these layers meld together, creating a caramelized, gooey interior and a glossy, moist exterior that’s simply delectable. This distinctive texture and rich flavor profile have made it a year-round favorite, transcending its seasonal roots, although most love it on Easter!
The widespread appeal of Folar de Olhão was nationally recognized in 2019 when it was voted one of Portugal’s Seven Sweet Wonders, highlighting its significance in the country’s confectionery heritage. Whether you’re celebrating Easter or simply indulging your sweet tooth, this caramel-infused delight from Olhão promises a genuine Easter taste, lets check the recipe!
Algarve Caramel Easter Bread • Folar de Olhão
Traditional Portuguese sweet easter bread from the town of Olhão in the Algarve, it's a easter wonder of dough and caramel.
Ingredients
- First Dough
- Milk – 150ml (lukewarm)
- Baker’s Yeast – 30g (or dry yeast – 15g)
- Flour – 125g (Type 65 or all-purpose)
- Eggs – 3 Second Dough
- Milk – 150ml
- Butter – 60g
- Lard – 20g (or butter)
- Sugar – 180g
- Salt – 1 pinch
- Flour – 600g (Type 65 or all-purpose)
- Cinnamon – 1 tablespoon
- Fennel – 1 tablespoon
- Lemon – Zest 1 small lemon
- Butter – As Needed
- Brown Sugar – As Needed
- Cinnamon – As Needed
Directions
- Prepare the First Dough, Heat the milk until lukewarm.
- Dissolve the yeast in the milk and mix well.
- Add the flour and eggs, mixing until combined.
- Cover the bowl with a blanket and let the dough rise in a warm place for 1 hour.
- Prepare the Second Dough, Heat the milk with the butter and lard until just melted.
- In a large bowl, combine the first dough with the warmed milk mixture, sugar, salt, flour, cinnamon, fennel, and lemon zest.
- Mix well until a smooth dough forms (you may need to add a little extra flour if the dough is too sticky).
- Cover and let rise in a warm place for 2 hours.
- Assemble the Folares, Divide the dough into three equal parts—each part will make one folar.
- Take one portion and divide it into seven equal balls—each ball will be a layer.
- On a floured surface, roll out one dough ball with a rolling pin.
- Grease a baking pan with lard or butter and line the bottom with parchment paper.
- Place the first layer of dough in the pan.
- Brush with melted butter, sprinkle with 2-3 tablespoons of brown sugar, and dust with cinnamon.
- Repeat this layering process until all seven layers are used, with the top layer being plain dough.
- Bake the Folares, Preheat the oven to 180°C (350°F).
- Cover the pans and bake for about 20 minutes.
- Remove the covers and bake for another 20 minutes, or until golden brown and caramelized.
- Check for doneness with a toothpick inserted into the center—it should come out clean.
- Remove from the oven and immediately invert onto a serving plate.
- Carefully remove the pan; if the bread is not fully cooked, return it to the oven for a few more minutes.
This recipe for Algarve Caramel Easter Bread • Folar de Olhão was originally created on BakeAfter.com.
Nutrition
3200 calories; 150 g fat; 380 g carbohydrates; 70 g protein.Did you try this recipe?
Let me know how it turned out for you! Have you tried any Portuguese Easter Breads? Leave a comment below ;D
