Easter Bread Recipe

Easter Bread RecipeThis Easter Bread recipe is just one of the many ways of making this delicious bread.


  • 50 millilitres tepid milk
  • 1.41 ounces (40 grams) baker’s yeast
  • 3.52 ounces (100 grams) sugar
  • 21.1 ounces (600 grams) flour
  • 4 eggs
  • 1 tablespoon powder cinnamon
  • 3.52 ounces (100 grams) butter
  • 1 pinch of sweet herbs
  • Flour
  • Butter
  • Powder cinnamon
  • Beaten egg
  • Colourful almonds
  • Egg strings

How to make Easter Bread:

  • Start by making the dough. Therefore, start by dissolving the yeast in the tepid milk.
  • Then, add tye flour, the sugar, the eggs, the butter, the cinnamon and the sweet herbs and mix everything.
  • Now knead the ingredients until you get a homogenous dough.
  • Once you get it, place it in a bowl and cover it with a cloth so that it can leaven until it grows to twice its size.
  • The next step is to SHAPE THE DOUGH. In order to do so, you should place the dough on a smooth surface powdered with flour.
  • Cut the dough into six equal parts and shape each piece into a ball. Grease a round shaped baking dish with butter.
  • Then, smash one of the balls and place it at the bottom of the baking dish. Brush this dough with the beaten egg and then powder it with cinnamon.
  • Meanwhile, place the other balls on top of this one. Brush each ball with beaten egg and then leave them leavening for 30 minutes.
  • Meanwhile, turn the oven on at 350ºC (180ºF) and, once the ideal temperature is reached, place the dough in the oven for about 40 minutes.
  • As an alternative you can boil 4 eggs in water season with salt and onion peels.
  • This will make the eggs darker. Shape the dough and then place it on a baking tray greased with butter and brush it with beaten egg.
  • Place the boiled eggs on top of the dough and make 4 small rolls with a piece of dough and place those on top of the eggs.

With this method, the dough should cook in the oven for 50 minutes.

Fun facts:

There are four different kinds of Easter breads or “folares” in Portugal, according to each region. However, the most common one resembles a “regueifa” – a sort of bread shaped like a wheel. In southern Portugal, folares are rounder and thicker and are usually eaten on Easter Sunday.

In Lisbon, the shape of folares is closer to that of an egg, but it is in the region of Trás-Os-Montes that folares have more ingredients, including meat.

In the Trás-Os-Montes and Mirandela region, folares are usually made at home in the same traditional ovens where bread is cooked, but the funny part is that some bakeries lend their ovens to common people who want to cook their folares.

Add a Comment

Your email address will not be published. Required fields are marked *