- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 490 kcal
Quick summary
“This traditional folar brings together the softness of a buttery leavened dough with hearty savory fillings of meats, hams, or cheeses of your choice, folded artisanally. A typical recipe from Easter festive tables that values patient kneading and results in golden and welcoming breads.”
What you need to know
- A sova contínua de 10 minutos alinha o glúten criando uma estrutura elástica capaz de conter o recheio sem romper
- A dupla fermentação em local morno gera bolsas de ar que conferem leveza e miolo tenro ao pão tradicional
- O pincelamento de ovo batido na crosta proporciona coloração dourada brilhante e casca suave
Ingredients
Main
- 500g all-purpose flour
- 250ml of warm milk
- 10g of dry yeast
- 100g of sugar
- 2 eggs
- 100g of melted butter
- Salt to taste
- Filling to taste (meat, ham, or cheeses)
- Let the dough rise in a warm place for best results.
- Try various fillings, such as dried fruits or chocolate for a sweet version.
- The folar can be served cold or hot, as preferred.
- Be careful with the oven time, each oven may vary.
- If there are leftovers, store them in a plastic bag so they don't dry out.
Instructions
Principal
- In a bowl, mix the warm milk, yeast, and a spoonful of sugar. Let it rest for 10 minutes.
- In another container, combine the flour, the remaining sugar, and the salt.
- Add the eggs and melted butter to the yeast mixture.
- Incorporate the dry ingredients gradually, mixing until you get a homogeneous dough.
- Knead the dough for about 10 minutes until smooth and elastic.
- Shape into a ball, place in a greased bowl, and cover with plastic wrap. Let rise for 1 hour or until doubled in volume.
- Divide the dough into portions and roll out into a disk shape.
- Place filling in center and fold over like a turnover.
- Place in the greased pan and let rise for another 30 minutes.
- Brush with beaten egg and bake in a preheated oven at 180°C for 30-40 minutes until golden.
Chef's tips
- Sove a massa com as palmas das mãos em bancada levemente enfarinhada até que ela fique completamente lisa e descole dos dedos
- Certifique-se de vedar bem as bordas da dobra ao montar o folar para que o queijo ou os caldos não vazem na forma
- Deixe os pães descansarem por 30 minutos após a montagem antes de levar ao forno para garantir expansão plena
Variations
- Prepare uma versão doce tradicional adicionando 1 colher de chá de erva-doce moída e canela na massa com recheio de passas
- Posicione um ovo inteiro cozido com casca sobre a massa antes de assar, prendendo com tiras cruzadas de massa crua
- Salpique queijo parmesão ralado e orégano seco sobre a cobertura dourada de ovo antes de levar ao forno
Substitutions
- Para o recheio, utilize linguiça calabresa fatiada fina, frango desfiado com requeijão ou mix de queijo provolone e muçarela
- O leite morno pode ser substituído por água mineral morna para uma massa com casquinha mais crocante
- A manteiga derretida pode ser substituída por banha de porco ou azeite de oliva extravirgem de boa qualidade
How to store
Store the stuffed folares in a covered container in the refrigerator for up to 4 days due to the presence of cold cuts and cheeses. To restore the fluffy texture and melted cheese, reheat in an electric oven at 180°C for 8 minutes.
Can it be frozen?
Freeze the already baked and cold Folares wrapped individually in aluminum foil for up to 60 days in the freezer. To consume, take it straight from the freezer to the preheated oven at 180°C for 15 minutes without thawing.
What to serve with
Pairs perfectly with a fresh green leaf salad with tomato, a board of seasoned olives, or light vegetable soup. To drink, serve with chilled integral red grape juice, craft beer, or fresh coffee.
Frequently asked questions
What to do if the dough is too sticky when kneading?
Avoid pouring too much flour so as not to dry out the dough; continue kneading vigorously or lightly grease your hands with butter.
Can I make one large folar instead of individual ones?
Yes, you can open the entire dough into a large rectangle, distribute the filling, roll like a jelly roll, and bake for 45 minutes.
Can I make the folar with a sweet filling instead of savory?
Yes, the base of the dough is slightly sweet and goes perfectly with fillings of guava paste, chocolate, or dried fruits with cinnamon.
Why is it important to brush with egg before baking?
The beaten egg caramelizes in the oven's heat, creating that golden, shiny, and inviting crust characteristic of homemade bread.
