Filipe's folar de olhao

Name: Filipe's folar de olhao
Total time: 1 h 30 min
Yield: 4 (each folar serves 4 to 6)
Ingredients: 30 g unsalted butter; 1 large free-range egg; 1 orange; 330 g self-raising flour; 60 g brown sugar; 5 g fine sea salt; 75 ml milk; 50 g brown sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground fennel seeds; 30 g unsalted butter; 50 g brown sugar; 1 tablespoon runny honey; 2 tablespoons fresh orange juice

Vegetarianv

“Filipe Martins rolls his dough before baking, making for a sticky, caramelised treat. ”

Makes 4 (each folar serves 4 to 6)

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Jamie Magazine Bread Baking

Nutrition per serving

Calories 154 8%
Fat 4.6g 7%
Saturates 2.6g 13%
Sugars 11.2g 12%
Protein 2.7g 5%
Carbs 25.1g 10%

Of an adult's reference intake

Jamie Magazine

By Filipe Martin's

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Ingredients

DOUGH
30 g unsalted butter
1 large free-range egg
1 orange
330 g self-raising flour
60 g brown sugar
5 g fine sea salt
75 ml milk
FILLING
50 g brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground fennel seeds
30 g unsalted butter
GLAZE
50 g brown sugar
1 tablespoon runny honey
2 tablespoons fresh orange juice

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Jamie Magazine

By Filipe Martin's

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Method

For the dough, melt the butter, beat the egg and juice the orange, then 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 185ºC/gas 4½, then roll the dough out into a very long, thin rectangle, about ½cm thick, 50 to 60cm long and 10cm wide.
For the filling, mix the sugar and spices together and sprinkle over the dough. Melt and 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.
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.