Folares (portuguese easter loaves)

2 loaves

Ingredients

Quantity Ingredient

Directions

SERVINGS: MAKES 2 LOAVES

SOURCE: GOURMET MAGAZINE, AP

Portuguese sweet bread comes from the Azores, and at Eastertime on the islands, a Madeira cloth is set at breakfast with individual bread baskets, each containing a colored egg. Throughout the year the same soft and springy dough is formed into plump round loaves with a crackly sugar topping. In a small bowl proof 2 envelopes active dry yeast in ¼ cup lukewarm milk with 1 teaspoon sugar for 10 minutes.

In a large bowl combine 1 cup sugar, ¾ stick or 6 tablespoons butter, softened and cut into bits, and 1 teaspoon salt. Stir ¾ cup scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and 3 eggs, lightly beaten.

Gradually beat in 3½ cups flour, or enough to make a soft dough.

Turn the dough out onto a lightly floured surface and knead in about 1 ½ cups more flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise, covered, in a warm place for 1 ½ hours, or until it is double in bulk. Punch down the dough and divide it into 8 pieces. Cut off about one-fourth of each piece and reserve the small pieces. Form the large pieces into balls and flatten them into rounds ½ inch thick. Put a hard-boiled egg in the center of each round. Divide each of the remaining 8 pieces of dough in half and roll each piece into a rope about 6 inches long. Cross two of the dough ropes over each egg and seal the ends underneath the rounds. Put the rounds on a buttered baking sheet and let them rise, covered, in a warm place for about 30 minutes, or until they are double in bulk. Bake the folares in a preheated moderate oven (350-F.) for 25 to 30 minutes, or until they are browned. Transfer them to a rack and serve them warm.

Submitted By SALLIE KREBS On 12-28-94

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