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This traditional Portuguese Easter bread (folar de pascoa) is delicious and very popular during Easter.
Preparation time:
25 min
Cooking Time:
40 min
Ready In:
1 h 5 min
Level of Difficulty:

Portuguese Easter Bread Recipe - Portuguese Recipes

Portuguese Easter Bread Recipe

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Posted in: Bread Recipes
Sun, Mar 12, 2017
4 out of 5 with 134 ratings
Views: 97467


1 cup (250ml) warm water, divided1 tablespoon (11g) active dry yeast3/4 cup (170g) plus 1 tablespoon granulated sugarabout 5 1/2 cups (750g) all purpose flour (may need additional while kneading, about 1/4 cup)1 teaspoon salt1 stick (4oz or 114g) unsalted butter, cut into cubes3/4 teaspoon pure lemon extract4 large eggs, lightly beatenEgg Wash:1 large egg beaten1/2 tablespoon waterHard Boiled Eggs:4 large eggsSkin of 2 onions1 teaspoon salt Get Portuguese groceries & stuff Get Portuguese groceries and other stuff at Amazon.com

This site uses US measurements.
* Conversion Chart


​​​​​Makes 1 large bread, or 2 medium

  1. In a small bowl, combine 1 tablespoon sugar and 1/4 cup of warm water. and lightly sprinkle 1 tablespoon dry yeast over the mixture. Allow to sit for 5 to 10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and cubed butter. Mix on low speed to combine. Add in the eggs, sugar, remaining 3/4 cup warm water, lemon extract, and yeast mixture. Mix on low speed to combine.  Mixture will be slightly wet. Switch to dough hook. Mix on medium-low speed for about 10 minutes. You may need to add additional flour, 1 tablespoon at a time during mixing if the dough feels too wet. You want to knead the dough until it is smooth and elastic, and tacky but not sticky.
  3. Coat a large bowl with vegetable oil. Shape dough into a ball, put into the bowl and turn to coat with the oil. Cover the bowl lightly with plastic wrap and set aside in a warm draught free area (I put into my oven with light turned on), for about 2 hours or until dough has doubled in size.
  4. Meanwhile, bring 4 eggs (brown or white), salt, and peel of 2 yellow onions to a boil in a medium saucepan. The onion skin acts as a natural way to colour the white eggs brown, or enhance a brown egg. Once boiling turn off heat and allow eggs to sit for about 10 minutes. Remove eggs from water, and reserve.
  5. Adjust rack to middle position and preheat oven to 350 degrees F. If using a baking stone, put in oven to preheat, or brush an upside down baking sheet with butter or oil. Reserve a small amount of dough, about 1/2 cup, to make cross decoration. Knead the remaining dough a few times to get the air out. Shape into a circle and  gently press the unpeeled hardboiled eggs into the dough. Create 2 long, flat pieces of dough to place over the eggs. Place the dough strips over the eggs and press the ends into the round dough to create a cross.
  6. Brush the entire top of the dough with the egg wash.
  7. Bake for 35 to 40 minutes until the top is golden brown and there is a hollow sound when tapped. Set aside to cool.
  8. Storage: 3 days wrapped at room temperature, or wrap tightly and freeze for up to 1 month.
Recipe & Photo Credit: Jessica, portuguesegirlcooks.com *


(Leave a comment if you have tried this recipe or have a question.)
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