It is Holidays time, and you know what that means? FOLAR time! The yeasty dough can calm down your Christmas or New Years hunger during the breakfast. I love to eat it early in the morning with hot chocolate. So TASTY. You can actually have it at any time of the day and all year round, but the one done in Christmas and New Years just tastes much better. A gasp of deliciousness comes to embrace you and take you to the tasty lane. It is just the same with pumpkin latte, eggnog and gingerbread cookies, you wait all year round to have them.
The famous folar is usually consumed during Easter time in Portugal, but I would eat it everyday. No doubt! Just like I am doing now. It is so delicious.
Briefly mentioned in my Toad in the Hole post, to be a simpler and faster version of the Folar. One version that is free of yeast. During Holidays time, my mom takes out her kitchen guns aiming to a fantastic leavened dough with meat filling. The results is the nice folar that can be shared with the family, and perhaps some friends. This is assuming they behaved well during the year 🙂
The beautiful dish is made in different ways. You can roll it as a bread baguette or place it in a pan. Bacon, chorizo, chicken, beef, turkey are some of the options for meat that I like to add into the folar. The leftovers from your Christmas dinner or a meal can also be used, just make sure to remove most of the moisture or fluid from the meat. Just get out of your comfort zone and dive into a world of tastiness. Be creative, add a little of your favorite aromatic herbs for beautiful smell. Thankfully holidays are only over on the 6th of January, how nice? 🙂
- 10 eggs
- 1 kg all purpose flour
- 1 cup olive oil
- 1 tablespoon yeast
- 4 chorizo
- 1 whole cooked chicken
- 2 Bacon
Place the flour mixed with salt in a bowl or make a small mountain with it on top of the countertop like the photo below.
Make a big hole in the middle of the flour in the bowl or the mountain. Break all eggs, and add them together with the olive oil and the yeast in a smaller bowl. Once you have it mixed well, add the mixture to the flour hole. Incorporate the flour and the egg mixture well until you have a homogeneous dough.
The fun part of the folar begins here. Work the dough on top of a clean and floured countertop for at least 10 minutes. This will help release gluten and your dough will be a little more elastic. If you need more flour, add bit by bit until it is not sticky anymore. Take your time while working it.
Once done working the dough, transfer back to the bowl with a little bit of olive oil and cover it with a cloth or film. Place the bowl in a warm place and let the dough rise double the size.
As the dough rises, prepare the meat filling. Cut the chicken, bacon, chorizo