Portuguese Folar Bread: Traditional and Flavorful Recipe

Portuguese folar bread: traditional and flavorful recipe

O Portuguese folar bread is a classic of Lusitanian cuisine, especially enjoyed during Easter. With a crispy golden crust and a soft yellow crumb thanks to the generous use of eggs, this stuffed bread combines tradition and flavor in every slice. Inspired by the folar from the Chaves region in northern Portugal, this preparation brings the charm of smoked sausages, such as linguiça and salpicão, which further enrich the gastronomic experience.

Origin, tradition and personal experience

My first experience with folar happened in 1982, when a Portuguese friend shared this delight with me at Easter. Since then, I have been enchanted by its unique texture and distinctive flavor. My passion led me to visit Portugal several times, where I discovered regional varieties and refined the recipe. In 2025, during an expedition in the Alto Tâmega region, I had the ultimate experience tasting the famous Folar de Chaves, which won over my palate in a special way.

In the small town of Chaves, wood-fired oven traditions and family recipes coexist, keeping folar alive and authentic. João Padeiro, known as the king of folar in the region, has preserved traditional methods since the 1960s, offering fresh and irresistible breads. Additionally, other local bakeries and pastry shops, like Pastelaria da Maria, present their versions, ensuring a rich and flavorful panorama of this culinary heritage.

Essential ingredients for a successful folar bread

To prepare an authentic Portuguese folar bread, you will need simple ingredients easily found in any market:

• 1 envelope of dry yeast;
• ¾ cup of warm milk (you can use lactose-free milk or warm water);
• 1 tablespoon of sugar (essential for fermentation);
• 3 and ½ cups of wheat flour (approximately);
• 2 teaspoons of salt;
• 4 eggs (the soul of the recipe, providing aroma, flavor, and a yellowish color);
• ¼ cup of very soft butter (can be substituted with olive oil);
• 300 g of sausages and cured meats to taste, thinly sliced or diced — smoked linguiça, paio, salami, and cured ham are great options.

Using milk in the dough ensures a moister and softer texture, while sugar should be measured carefully to avoid the bread becoming too sweet. Butter provides a velvety touch, but olive oil can be a tasty and healthy alternative.

Step by step to prepare stuffed Portuguese folar bread

The preparation of folar is simple but requires attention to guarantee the ideal texture. You can work with your hands or use a mixer with a dough hook for ease:

• In a bowl, mix the yeast, warm milk, sugar, and ¼ cup of flour. Let it rest for 15 minutes until foamy.
• Add the remaining flour, salt, eggs, and butter. Beat on low speed for 5 minutes then increase to medium speed until you get a smooth dough that pulls away from the bowl.
• If the dough is too sticky, adjust the flour gradually, avoiding making the dough dry.
• Form a ball and place it in a clean bowl greased with oil. Cover with plastic wrap and let it rise at room temperature for about 2 hours or until doubled in size.

To fill and shape:

• Dust a surface with flour and roll out the dough into a rectangle approximately 60 cm long by 1 cm thick.
• Distribute the sausage filling evenly over the dough.
• Roll the dough like a Swiss roll, pressing firmly to seal, even if the ends open a bit — it’s part of the rustic charm.
• Join the ends to form a ring and place it in a greased and floured medium-sized bundt pan (about 22 cm).
• Cover again with plastic wrap and let it rest for another hour until it doubles in size.

Before baking, preheat the oven to 200ºC (medium-high). Bake the folar for about 45 minutes or until golden and fully firm—this ensures a cooked and flavorful crumb.

After baking, let the bread rest for 5 minutes in the pan, transfer to a rack, and wait another 25 minutes before serving.

Tips to enjoy Portuguese folar to the fullest

This bread stays soft for up to two days, but to preserve it longer, cut into portions and freeze. When ready to eat, naturally thaw or lightly toast.

If you want a shiny finish on the folar, brush the surface with beaten egg yolk diluted in water before baking. For a more rustic look, skip glazing.

The filling can vary depending on what you have available — tradition values the use of regional sausages or even leftovers, finely chopped to generously fill the bread. Sautéed codfish is also a tasty and less common alternative but much appreciated.

Conclusion: the tradition of folar bread and its symbolism at Easter

Portuguese folar bread is more than a traditional recipe: it represents the act of sharing, gathering families, and celebrating special moments around the table. Whether in a simple or stuffed version, with sausages or other options, this rustic bread captivates with its unique texture, strong flavor, and history.

Prepare this recipe at home and enjoy a true slice of Portuguese culture, bringing a handmade touch full of affection to your Easter.

To explore other Portuguese delights, also check out our recipes for lagareiro-style octopus, traditional pastéis de nata, Portuguese milk liqueur, cod with cornbread e Portuguese corn cornbread.