Filipe’s folar de olhao Recipe

This Filipe’s folar de olhao Recipe is a sticky and spiced sweet bread, which is made with orange and brown sugar. It’s a traditional Portuguese sweet treat, ready in about 1 hour and 15 minutes.

Filipe’s folar de olhao Ingredients

DOUGH

• 30g unsalted butter
• 1 large free-range egg
• 1 orange
• 330g self-raising flour
• 60g brown sugar
• 5g fine sea salt
• 75ml milk

FILLING

• 50g brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground fennel seeds
• 30g unsalted butter

GLAZE

• 50g brown sugar
• 1 tablespoon runny honey
• 2 tablespoons fresh orange juice

How To Make Filipe’s folar de olhao

1. Make the dough: Melt the butter in a small pan. Beat the egg in a small bowl. Finely grate the zest and juice the orange. In a large bowl, combine the flour, brown sugar, salt, melted butter, beaten egg, and orange zest and juice. Add the milk little by little, mixing until you have a smooth, relatively stiff dough.
2. Rest and roll: Let the dough rest for 15 minutes. Meanwhile, preheat the oven to 185ºC/gas 4½. On a lightly floured surface, roll the dough out into a very long, thin rectangle, approximately ½cm thick, 50-60cm long, and 10cm wide.
3. Add the filling: In a small bowl, mix the brown sugar, cinnamon, and ground fennel seeds. Sprinkle this mixture evenly over the rolled-out dough. Melt the 30g of butter for the filling and drizzle it over the sugar.
4. Shape the rolls: Tightly roll up the dough from one of the short ends to form a long, thin log. Cut the log into 4 equal slices and place them cut-side up on a parchment-lined baking tray.
5. Glaze and bake: Combine all the glaze ingredients in a small pan over a medium heat and bring to a boil. Spoon a little of the hot glaze over each roll. Bake for about 40 minutes, basting with more glaze a couple of times during baking, until the rolls are golden, risen, and sticky.

Recipe Tips

• Why did my Folar spread out so much? This is completely normal for this type of enriched, soft dough. The recipe notes that it may spread, but it will still be incredibly delicious. Placing the rolls slightly closer together on the tray can help them support each other.
• How do I get an extra sticky top? The key is the basting. Don’t just glaze the rolls at the beginning. Basting them with the hot glaze 2 or 3 times during the baking process will build up a thick, sticky, caramelized crust.
• Why do I add the milk gradually? Flours can vary in how they absorb liquid. Adding the milk a little at a time allows you to create the perfect dough consistency—smooth and stiff, but not dry or crumbly.
• Don’t over-flour your work surface: Use just enough flour to prevent the dough from sticking when you roll it out. Adding too much extra flour can make the final bread tough and dry.

What To Serve With Folar de Olhão

This sweet, sticky bread is a wonderful treat on its own, especially with:

• A cup of strong coffee or black tea
• A glass of milk
• As a sweet breakfast or mid-afternoon snack

How To Store Folar de Olhão

• Room Temperature: This is best eaten on the day it is made, especially while still slightly warm. Store any leftovers in an airtight container at room temperature for up to 2 days.
• Freeze: Freezing is not ideal as it can lose its signature sticky texture upon thawing.

Folar de Olhão Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 85g
• Protein: 8g
• Fat: 12g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Black Bread Recipe
• Gingerbread People Recipe
• Runner beans, goat’s cheese & walnuts on sourdough Recipe