I just returned from a fabulous trip from Chicago. I chuckle, because it appears that most of my business trips, morph into friendships that may possibly last a lifetime. This trip was no different, I sat up later than normal chatting with my new friends into the wee hours. I loved hearing about their family , their traditions and their love for Chicago Style Pizza. I adore traditions and couldn’t help but think about my family and all our Portuguese traditions. This time of year, it seems appropriate to share one of my favorite Easter treats. I loved watching my grandmother and my mother make Portuguese Easter Bread or Folar de Pascoa every year.
If you are Portuguese, you know that you must have Portuguese Easter Bread or Folar de Pascoa around the family table. Folar is a sweet Portuguese Bread with a boiled egg in the middle. It’s interesting because I often wonder why this delicacy is made before Easter. To me, it would make so much more sense to make after the Holiday when you are trying to figure out what to do with all those leftover eggs. After all that is how I first came up with my deviled egg bar that I feature every Easter. But no, that is NOT how the Portuguese do it… so I must follow tradition.
I love this bread when it comes out of the oven and may love it even more when the bread is toasted at a later date. I am not sure what everyone does with the hard boiled egg in the middle. This has never been explained to me by my ancestors. I realize that this just adds to the problem of having more boiled eggs… but it just wouldn’t be Easter without having a Folar de Pascoa. Honestly, part of the fun is spending the day in the kitchen with Vo-Vo creating memories that will last a lifetime.
This Week’s #SundaySupper is hosted by one of our fabulous #SundaySupper Contributors, Carla from Chocolate Moosey. I adore Carla’s recipes and her photography is absolutely amazing! You can check out her blog here.
Easter Sunday Supper Recipes:
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Carrots in Dirt from The Urban Mrs
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
- Japanese Easter Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
Passover Sunday Supper Recipes:
- Apple and Cranberry Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
- 1 cup warm milk
- 1 cup sugar
- 1 stick butter softened
- 1 teaspoon salt
- 2 envelopes dry yeast
- 1 tablespoon sugar
- 3 eggs beaten
- 5 to 6 cups flour
- 6 hard boiled eggs
- Combine 1 cup of warm milk, sugar, butter and salt in a large bowl. Stir until most of the butter is melted.
- Add beaten eggs.
- Sprinkle yeast and 1 tablespoon sugar into the remaining milk.
- Stir to dissolve.
- Let stand to rise until bubbly and doubled in volume. Approximately 2 to 3 hours.
- Add yeast into the butter mixture.
- Beat in flour, 1 cup at a time, until a soft dough forms.
- Place on a well-floured surface.
- Knead 8 to 10 minutes until well mixed and smooth.
- Place dough in a large buttered bowl and cover.
- Let rise in a warm place, approximately 2 hours or until double in volume.
- Punch dough down,and place onto a lightly floured surface.
- Divide into 3 parts and make braid.
- Place a hard boiled egg in the middle of each round and criss cross the braid on top.
- Place on a greased cookie sheet and cover.
- Brush bread with beaten egg.
- Bake in 350 degree oven about 25 minutes.