This document provides recipes for three Portuguese baked goods: Folar de Páscoa or Portuguese Easter Bread, Easter Almonds, and Portuguese Bread. The Folar de Páscoa recipe calls for flour, yeast, sugar, butter, egg, milk, aniseed, cinnamon and salt. It describes how to make and bake the bread. The Easter Almonds recipe coats roasted almonds in chocolate truffle made from chocolate, cream and cocoa or icing sugar. The Portuguese Bread recipe includes sugar, salt, shortening, flour, yeast and water and instructions for kneading, rising and baking the bread.

1. Baking is Fun!
Portuguese Baking Recipes

2. Folar de Páscoa - Portuguese
Easter Bread
Ingredients
-14oz (400g) Flour
-1/2 oz (15g) Fresh Yeast
-1 1/2 (45g) Caster Sugar
-3oz (90g) Butter
-1 Large Egg
-1/2 pint (300ml) Milk
-1 teaspoon Powdered Aniseed
-1 teaspoon Cinnamon
-1/2 teaspoon Salt
For Decoration
-2 hard boiled eggs
-1 beaten egg for brushing

3. Folar de Páscoa - Portuguese
Easter Bread
How to make it:
In a bowl combine the yeast, 1/4 of the flour, a 1/3 of the milk (warmed)
and half the sugar.
Mix together to make a dough, cover and leave in a warm place for 1/2
hour.
Beat the eggs with the salt and spices and remaining milk and sugar.
Kneed in the flour and egg mix to the dough gradually.
Kneed in the butter.
The dough should not stick to the side of the bowl.
Cover the dough and leave it to rise for about three hours in a warm place.
Break the dough into two (or leave whole) and plant the eggs on top.
Make a cross with two rolled lengths of dough to put on the top, holding
the egg in place.
Brush the bread with the beaten egg.
Cook at 210c/425F/Gas 7 until golden brown.

4. Easter almonds (Amêndoas da
Páscoa)
Ingredients:
150 g dark chocolate, chopped
100 g cream
36 almonds
Pre-heat the oven to 160ºC.
Spread the almonds on a baking sheet.
Roast until golden brown.
Remove from oven and let them cool down.

5. Easter Almonds (Amêndoas da
Páscoa)
How to make it:
Place the chocolate in a bowl.
Bring the cream to boil and pour over the chocolate stirring
constantly.
Cover the bowl with wrap film and refrigerate for at least 4
hours (or overnight).
With greased hands coat the almonds with the truffle mixture
and refrigerate until firm.
Gently roll each truffle in cocoa or icing sugar to coat.
Refrigerate until serving time.

6. Portuguese Bread (Pão Português)
Ingredients:
2 tablespoons sugar
3 teaspoons salt
6 tablespoons vegetable shortening
1 cup boiling water
1 package dry yeast
1 cup warm water
6 cups flour
Olive oil

7. Portuguese Bread (Pão Português)
Place sugar, salt and shortening in a bowl. Add boiling water.
Cool to lukewarm.
Dissolve yeast in 1 cup lukewarm water. Add to sugar and
shortening mixture.
Add 3 cups of the flour and beat until smooth. Gradually add
remaining flour. Knead the dough.
Grease a bowl with olive oil. Place the dough in the bowl and put
in a warm spot until dough is doubled in size.
Punch down the dough and divide in half. Shape each into a
round loaf and put on an oiled cookie sheet. Cover and let rise
until doubled. Bake at 400 degrees F until golden.