Everything about the typical Portuguese sweet bread – Origins, traditions, and much more
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Folars are traditional for Easter and are a gift from godparents to godchildren. On Palm Sunday, godchildren offer a bunch of flowers to the godmother, and on Easter Sunday, godparents offer “the folar” to their godchildren. The folar is the sweet bread.
Folars may have variations and particularities depending on the region of Portugal:
The sweet regueifa is similar to the folar, the difference comes from the fact that it has the shape of a regueifa (a Portuguese bread) – round with a hole in the middle. It is also made with wheat flour, eggs, baker’s yeast, milk, and cinnamon, but some recipes may use a little port wine. It has a light and fluffy dough with a cinnamon flavor.
It is also traditional at Easter, and godparents offer it to their godchildren at that time of the year. The sweet regueifas are very famous in the Aveiro and Santa Maria da Feira region. Still, others are equally well-known, such as those from Vila do Conde and Marco de Canaveses.
Pão Podre is a typical sweet bread from Marco de Canaveses. It is a sweet bread in the shape of a donut (regueifa) and is brownish. And it’s made with eggs, butter, wheat flour, baker’s yeast, lemon juice, and cinnamon. It has to rise for 24 hours, and at the end, it is brushed with butter. It is said to have medieval origins and has been manufactured for two centuries.
It is traditional at Easter, used as an offering and also to receive the compass.
The sweet bread of Vila do Conde, or sweet bread thread, is a slightly sweet bread. Brushed with butter, it is brown and shiny at the end of cooking. It’s a light, fluffy, and very voluminous bread.
In the old days, sweet bread was baked in wood-fired ovens in farmhouses, typical in Mindelo, Modivas, Guilhabreu, Labruge, Vila Chã, and Vilar.
It is traditional at Easter and was offered as a meal to godchildren when they visited godparents on Hallelujah Sunday. However, nowadays you can buy it at any time of the year.
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Folars are traditional for Easter and are a gift from godparents to godchildren. On Palm Sunday, godchildren offer a bunch of flowers to the godmother, and on Easter Sunday, godparents offer “the folar” to their godchildren. The folar is the sweet bread.
Folars may have variations and particularities depending on the region of Portugal:
The sweet regueifa is similar to the folar, the difference comes from the fact that it has the shape of a regueifa (a Portuguese bread) – round with a hole in the middle. It is also made with wheat flour, eggs, baker’s yeast, milk, and cinnamon, but some recipes may use a little port wine. It has a light and fluffy dough with a cinnamon flavor.
It is also traditional at Easter, and godparents offer it to their godchildren at that time of the year. The sweet regueifas are very famous in the Aveiro and Santa Maria da Feira region. Still, others are equally well-known, such as those from Vila do Conde and Marco de Canaveses.
Pão Podre is a typical sweet bread from Marco de Canaveses. It is a sweet bread in the shape of a donut (regueifa) and is brownish. And it’s made with eggs, butter, wheat flour, baker’s yeast, lemon juice, and cinnamon. It has to rise for 24 hours, and at the end, it is brushed with butter. It is said to have medieval origins and has been manufactured for two centuries.
It is traditional at Easter, used as an offering and also to receive the compass.
The sweet bread of Vila do Conde, or sweet bread thread, is a slightly sweet bread. Brushed with butter, it is brown and shiny at the end of cooking. It’s a light, fluffy, and very voluminous bread.
In the old days, sweet bread was baked in wood-fired ovens in farmhouses, typical in Mindelo, Modivas, Guilhabreu, Labruge, Vila Chã, and Vilar.
It is traditional at Easter and was offered as a meal to godchildren when they visited godparents on Hallelujah Sunday. However, nowadays you can buy it at any time of the year.
