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FOLAR DAS ROSAS

JEREMIAH DUARTE BILLS, THE BAKER BEHIND THE PODCAST FLOUR HOUR

AND THE BLOG JEREMIAH BAKES, REIMAGINES A PORTUGUESE CLASSIC

SWEET BREAD JUST IN TIME FOR EASTER

BY JEREMIAH DUARTE BILLS

THE REDO

FOLAR DAS ROSAS
(EASTER BREAD OF ROSES)
Makes 1 (8-inch) round loaf

In honor of my grandmother and mother,
I created Folar das Rosas (Easter Bread of
Roses). I combined our sweet bread recipe with
a Portuguese cake called bolo-rosas, meaning

“rose cake.” It is filled with creme de ovos, a
slightly richer version of Portugal’s ubiquitous
doce de ovos (an egg yolk-based cream similar
to pastry cream). The addition of coconut brings
to mind another Portuguese pastry classic called
pão de deus, or bread of god. This rich coconut

filling rolled inside the bread creates seven
heavenly rose-like swirls. Boa Páscoa!

Sponge:
1½ teaspoons (4.5 grams) instant yeast
1½ teaspoons (6 grams) granulated sugar
1½ teaspoons (4.5 grams) all-purpose flour

1 tablespoon (15 grams) warm water
(105°F/41°C to 110°F/43°C)

Dough:
3 tablespoons (45 grams) whole milk
¼ cup plus 2 tablespoons (75 grams)
granulated sugar
2 large eggs (100 grams)
1 tablespoon (3 grams) lemon zest

½ teaspoon (3 grams) fine sea salt
1¾ cups plus 1 tablespoon (227 grams)

unbleached all-purpose flour
1 teaspoon (2 grams) ground mace or
nutmeg
4 tablespoons (56 grams) unsalted
butter, melted