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Felipe's folar de olhao
dessert recipes | serves 4-6 per folar, makes 4 folars
Filipe Martins (pictured opposite) rolls his dough before baking, making for a sticky, caramelised treat.
1. Mix all the dough ingredients (except the milk) in a bowl, adding up to 75ml of milk little by little, until the mixture forms a smooth and relatively stiff dough. Let it rest for 15 minutes while you preheat the oven to 185C/gas 4½, then roll the dough out into a very long, thin rectangle, about ½cm thick, 5060cm long and 10cm wide.
2. Mix the sugar and spices together and sprinkle over the dough. Drizzle the butter over, and make into a roll, rolling up from one short end to the other. Divide the dough up into 4 slices and place on a parchment-lined baking tray.
3. Combine the glaze ingredients in a small pan over a medium heat and bring to the boil. Spoon a little glaze over the dough and bake for about 40 minutes, basting with more glaze a couple of times, until golden, risen and sticky. Your folar may spread a little, but will still be delicious.
Per serving 154 cals, 4.6g fat (2.6g saturated), 2.7g protein, 25.1g carbs, 11.2g sugars
Recipe Andy Harris
Photo David Loftus
from Issue 37
ingredients 330g self-raising flour
60g brown sugar
30g unsalted butter, melted
1 egg, beaten
5g fine sea salt
Juice of 1 orange
Up to 75ml milk
50g brown sugar
½ tsp ground cinnamon
½ tsp ground fennel seeds
30g unsalted butter, melted, plus
butter for greasing and drizzling
50g brown sugar
1 tbsp honey
2 tbsp orange juice