Felipe's folar de olhao

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, 50–60cm 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


• 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

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