Folar is traditionally the \"Easter bread\" in Tr\u00e1s-os-Montes, Portugal, and is linked to friendship and reconciliation. The form, content and confection varies depending on the region, the village and even the family. Here is one of the most popular ways of preparing it.<\/p>\n\n\n\n
1 kg flour
12 eggs
1 egg to brush
200 ml olive oil
200 g butter
50 g pork lard
20 g yeast
Salt (to taste)
Assorted meats: salpic\u00e3o, chorizo and bacon<\/p>\n\n\n\n
Dilute the yeast in a little warm water and add the salt (remember that the meat already has plenty of salt).
Mix the flour with the oil, butter and lard, add the eggs and the yeast (diluted).
Knead very well until the dough is detached from the hands and the worktop.
Once you have a consistent dough, let it rise in a warm place until it doubles in volume.
Take advantage of the rising time to cut the meat into not very thin pieces.
After rising, roll out the dough and fill with the meat.
Give it the desired shape, keeping the meat inside.
Leave it like this until it rises again (about half an hour).
Finally, brush the dough with a beaten egg yolk and bake in the oven for about 30-40 minutes.<\/p>\n\n\n
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