Bragança Style Easter Meat Bread


Discover the savory delight of a traditional Portuguese meat bread with this recipe for ‘Folar de Carnes’. This hearty enriched bread, typically enjoyed as a snack or part of a meal, is filled with smoked meats and rich flavors, making it a robust and satisfying treat. The ‘Folar de Bragança’ is known for its fluffy texture that lasts for days, and it can be easily sliced and frozen for future enjoyment. Toast it for a warm, delicious experience that’s perfect for any time of the day. This recipe yields one large and one small breads, or two regular-sized ones, ensuring there’s plenty to go around. So let’s dive into the recipe and celebrate Easter with a taste of Portugal’s finest! Happy Easter Everyone!

Bragança Style Easter Meat Bread

  • Servings: 12
  • Difficulty: Hard
  • Rating: ★★★★★
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Feast on this Bragança Style Easter Meat Bread, the Portuguese meat-stuffed bread that’s a traditional Easter treat. It’s a smoky, savory delight that stays fluffy for days.


  • Flour – 1kg
  • Baker’s Yeast – 50gr (or the equivalent for 1kg of flour)
  • Milk – 20ml (Warm)
  • Eggs – 12
  • Butter – 125gr
  • Olive Oil – 20ml
  • Brandy – 5ml (Portuguese Aguardente Licor)
  • Brown Sugar – 10gr
  • Salt – A pinch
  • Sausage – 200gr
  • Bacon – 150gr
  • Ham – 50gr
  • Salpicão – 100gr (Or Paio)
  • Chourição – 100gr
  • Egg – For brushing
  • Butter – To grease


  1. In a large bowl, add the yeast dissolved in the lukewarm milk (not too hot) with the sugar, mix well.
  2. Add the flour and again mix well, followed by the olive oil and softened butter.
  3. Now make a hole in the middle of the dough and add the eggs, one by one, followed by the brandy (or better portuguese aguardente licor) and a pinch of salt.
  4. Knead everything well, then cover the dough with a cloth and leave it to rise for 2 hours in a warm place until it has doubled in size.
  5. Then prepare the smoked meats, you can use whatever you like but the most traditional are these, note that sometimes they are cut into very small pieces, I like a mixture of small pieces and large pieces of meat in the bread, also grease your mold with plenty of butter.
  6. After 2 hours, remove pieces of dough and line the bottom of the mold, cover with the meats, add more dough and continue in layers until you reach the edge of the mold (the folar grows a little more while baking, but not too much).
  7. Then brush the top with whisked egg and leave to rise for another 45 minutes, while you heat the oven to 200ºC.
  8. Once the time has elapsed, place the meat bread in the oven and bake until golden brown, it should take about 40 minutes depending on the size of the folar, prick the center with a toothpick if it comes out dry then it’s baked, bon appetit and Happy Easter!
Notes: Some variations of this recipe calls for warm eggs in a bain-marie (water bath), but I find that the dough is softer with the eggs at room temperature, no need to warm up the eggs.

This recipe for Bragança Style Easter Meat Bread was originally created on Esta receita de Folar de Carnes de Bragança foi publicada em português no


Per Serving: 650 calories; 30 g fat; 65 g carbohydrates; 27 g protein.

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