Felipe's folar de olhao

Filipe's folar de olhao

Felipe's folar de olhao

1 hr 30 mins

Not Too Tricky

makes 4

About the recipe

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


nutrition per serving

154

Calories


4.6g

Fat


2.6g

Saturates


11.2g

Sugars


2.7g

Protein


25.1g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Filipe Martin's

Ingredients

DOUGH

30g unsalted butter

1 large free-range egg

1 orange

330g self-raising flour

60g brown sugar

5g fine sea salt

75ml milk

FILLING

50g brown sugar

½ teaspoon ground cinnamon

½ teaspoon ground fennel seeds

30g unsalted butter

GLAZE

50g brown sugar

1 tablespoon runny honey

2 tablespoons fresh orange juice

Method

  1. 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.
  2. 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.
  3. 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.
  4. Divide the dough up into 4 slices and place on a parchment-lined baking tray.
  5. Combine the glaze ingredients in a small pan over a medium heat and bring to the boil.
  6. 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.

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