The folar is traditionally the Easter bread in Portugal, and is linked to friendship and reconciliation. The form, content and confection varies by region, village and even family. This is one of the most popular ways to prepare it.
1 kg of flour
1 egg for brushing
200 ml of olive oil
200 g of butter
50 g of pig lard
20 g of yeast
Salt (to taste)
Varied meats: salpicão, chorizo and bacon
Dilute the yeast in a little warm water and add the salt (remember that the meats already have salt).
Mix the flour with the olive oil, the butter, the lard, add the eggs, and the yeast (diluted).
Knead very well until the dough peels off hands and bench.
After obtaining a consistent dough, let it rise in a mild place until the volume is doubled.
Take advantage of the yeast time to cut the meats into not too thin pieces.
After leavening, extend the dough and fill with the meats.
Give it the desired shape while keeping the meats inside.
Let it stay that way until it leavens again (about half an hour).
Finally, brush the dough with a beaten egg yolk, and bake about 30-40 minutes.