Several years ago, Easter for myself was relatively quiet, chocolate wasn't even part of the landscape. A year and a bit ago my 6 year old nephew came to live with me. Suddenly Easter has taken on new meaning, it's filled with chocolate, new and old traditions. It's funny when kids are part of your life you suddenly try to pass on traditions that had no meaning at all or you try to create new ones.
Last year, we had an egg hunt with my friends and their child, then we had breakfast filled with traditional Easter fair. This year we carried on that tradition.
As a child, I remember having certain foods at a specific time of year. In a world where we can have anything and everything at anytime of year especially when it comes to food, its great to uphold yearly food traditions. I think we have forgotten that in previous decades, people would only have fruit,vegetables, and sweets at a specific time of year and it was generally followed by a holy day; a celebration of a Saints Day. In Australia we don't really identify a food with a specific day except for Easter and Christmas. We have Hot Cross Buns for Easter and Christmas pudding for Christmas but this last one can be argued by some to not be part of our modern fair and I'd agree.
For Easter the Portuguese make Folar. Their are two types of Folar, there is the sweet version and the savoury one, which has preserved meats. Last year I featured the sweet version so this year I made the savoury one.
How can I describe Folar well it's like a brioche. It's a soft bread and kind of buttery.
The savoury version is called by several names Folar de Chaves or Folar de Tras dos Montes, which just means it's from the North of Portugal. Anything from the north usually features meat, hence the name.
It's so delicious it was eaten in a day.
- 200ml tepid milk
- 10g dry yeast
- 15g sugar
- 2 eggs
- 520g bread flour or plain flour
- 100g soft butter
- 155g chorizo, slices
- 55g pancetta or 4 slices
- 70g prosciutto 4 slices
- 1 egg for brushing the top of the bread
Whisk the eggs into the yeast mixture.
2. In a mixing bowl add the mixture to the bowl and add the flour. Put the hook attachment on.
3. Beat the mixture till it comes together and beat for 2 minutes. After this time add the soft butter a bit at a time till all of it has gone in. Then beat a further 3 minutes on medium speed.
7.Allow the dough to rest for 30 min or until it has doubled in size. Brush the top of the dough with an egg. Then bake it for 40min at 180 degrees