Folar de Olhão (Portuguese orange-cinnamon cake)
Folar de Olhão (Portuguese orange-cinnamon cake)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, folar de olhão (portuguese orange-cinnamon cake). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Folar de Olhão (Portuguese orange-cinnamon cake) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Folar de Olhão (Portuguese orange-cinnamon cake) is something that I have loved my whole life. They’re fine and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can cook folar de olhão (portuguese orange-cinnamon cake) using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Folar de Olhão (Portuguese orange-cinnamon cake):
  1. Get Dough:
  2. Prepare 1/2 cup + 5 tbsp of melted and cooled butter
  3. Prepare 1/8 cup milk
  4. Take 1/2 cup + 4 tbsp of Orange Juice with pulp
  5. Take 1/8 cup Brandy or Rum (for baking or regular)
  6. Prepare 1/2 tsp salt
  7. Make ready 1 yeast packet
  8. Get 4 Cups flour
  9. Prepare Filling:
  10. Make ready 1/2 cup and 5 tbsp of melted butter
  11. Take 1 cup brown sugar
  12. Get 1 tbsp ground cinnamon
  13. Take 1 tsp fennel seeds chopped
  14. Take 2 tbsp Orange juice

For the Dough: Combine the dry ingredients in the bowl of an electric mixer fitted with the dough hook attachment. In a separate bowl, whisk together the liquid ingredients until combined. Pour the liquid into the dry mixture and turn the mixer on medium speed. My favourite to date is the Folar de Olhão with its seven layers of caramelised sugar and cinnamon.

Instructions to make Folar de Olhão (Portuguese orange-cinnamon cake):
  1. For the Dough: Combine the dry ingredients in the bowl of an electric mixer fitted with the dough hook attachment. In a separate bowl, whisk together the liquid ingredients until combined. Pour the liquid into the dry mixture and turn the mixer on medium speed. Once a cohesive dough is formed, continue to knead in the mixer for about five minutes. Cover with plastic and allow to rise in warm place until double in size, about an hour and a half.
  2. For the Filling: Stir all the ingredients together in a medium bowl.
  3. To assemble: Butter an 8-inch ring mold or cake pan and place on a sheet tray. Scrape the dough onto a lightly floured surface and pat into a rectangle. Cut the dough into 12 squares, then roll each square into a ball. Use a rolling pin to roll each dough ball into a thin circle about 8 inches in diameter. This doesn’t have to be exact
  4. Place one circle of dough at the bottom of the pan or ring mold. Spread about 1 ½ tablespoons of filling on top of the dough. Repeat layering and filling with the rest of the, finishing with the filling on top.
  5. Cover the pan or ring mold with plastic and allow to rise in a warm place for about 45 minutes. Preheat the oven to 375ºF
  6. Bake the folar for 45 minutes. Allow the cake to cool for a few minutes, then turn the pan upside down or remove to ring mol while the gooey filling is still hot. If you have any trouble with this, use an offset spatula to loosen the sides of the cake from the pan.
  7. Cut into slices and serve warm or at room temperature

Pour the liquid into the dry mixture and turn the mixer on medium speed. My favourite to date is the Folar de Olhão with its seven layers of caramelised sugar and cinnamon. More like a cake than a bread it is hard on the outside, with the appearance of a large English pork pie and incredibly gooey inside. Here is how you cook it. Either by hand or in the bowl of a stand mixer, combine the flour and salt, mixing well to disperse the salt evenly throughout.

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