Filipe's folar de olhao

Makes 4 (each folar serves 4 to 6)

Cooks In1 hour 30 minutes

DifficultyNot too tricky

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

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

Recipe From

Jamie Magazine

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.