Folar da Páscoa (Easter Folar)

Ingredients:
5 dl of milk
Salt
1 spoon of coffee of herb-sweet
1 teaspoon of cinnamon
1 kg flour
250 gr butter or margarine
35 gr of baker's ferment
100 gr of sugar
3 eggs

Preparation:
Dissolve the ferment in some warm milk and, with 200 flour gr, make a mass. Let to leaven her.
However we works the remaining flour with the eggs, the sugar and the milk, until obtaining a very light mass, with plenty of body. Add the margarine later, salt, to herb-candy and the cinnamon.
Work well the mass and, finally, join it the ferment that was to leaven.
Love until the mass to come off of the hands and of the alguidar. Cover with a cloth and let to leaven during 2 at 5 hours in warm place.
Elapsed that time, divide the mass in balls and flatten them. On each one it places 1or more hard eggs, according to the size of the base of the mass.
Hold the eggs with some mass ribbons. Paint with a brush with egg yolk and cook in hot oven.


Da Pascoa o que mais gosto é seguramente o folar. Confesso que esta receita em inglês (sacada da net) é a minha preferida. Guess why? The "mass", claro!