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Folar de pascoa (Portuguese easter bread)
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 65 minutes
Festive sweet bread best enjoyed fresh out of the oven.
Ingredients:
250ml (1 cup) warm milk
100g (1/2 cup) caster sugar
20.00 ml (14g/2 sachets) dried yeast
790g (5 1/4 cups) plain flour
1 tsp fennel seeds, crushed
2.40 gm salt
60g butter, at room temperature, coarsely chopped
6eggs
Olive oil, to brush
1egg, extra, lightly whisked
Instructions:
In a small bowl, mix 60ml (1/4 cup) of milk and 1 tablespoon of sugar. Sprinkle yeast over the mixture and let it sit in a warm, draft-free spot for 5-10 minutes until frothy.
In a large bowl, mix the flour, fennel seeds, and salt. Create a well in the center and add the yeast mixture, butter, remaining milk, sugar, and lightly whisked eggs. Stir with a wooden spoon until combined. Use your hands to shape the dough in the bowl, then transfer it to a floured surface. Knead for 10 minutes until the dough is smooth and elastic. Brush a large bowl with oil, place the dough inside, and coat it. Cover with plastic wrap and let it rise in a warm, draft-free place for 1 hour and 45 minutes until doubled in size.
Preheat your oven to 200°C. Lightly oil a 22cm round spring-form cake pan. Set aside 1/2 cup of dough. Lightly knead the rest of the dough and place it in the pan. Gently press the remaining whole unpeeled eggs into the dough.
Take the reserved dough and divide it into 6 pieces. Roll each piece into a thin 12cm-long rope. Use the ropes to form a cross over each egg and brush the dough with extra egg. Let it rest for 10 minutes to prove slightly. Bake for 40 minutes until golden and the bread sounds hollow when tapped on the base. Allow it to cool slightly before serving.