Folar de Rosas com Compota de Castanha

Que coisa boa!
Eu não sou de folares, mas confesso que este me deixou a salivar e com vontade de o provar.
Que bom que foi uma experiência memorável essa tua.
Um beijinho,
Lia

Oh pá, esse folar deve ser para lae de bom! Adoro compota de castanha por isso cada dentada deve ser um prazer! Beijinhos

Ficou um dólar fantástico. Compota de castanhas deve ser óptimo. Humm...delicioso.
Beijinhos!!

Bimby & Sabores da Vida

Esse folar deve estar divinal! E essa compota de castanha deve ser qualquer coisa de muito bom!
Bjs

Não sou de todo apreciadora de folares nem de castanhas mas o aspecto deste... acho que o comia todo de uma só dentada!
http://bloglairdutemps.blogspot.pt/

Tão lindo que ficou este folar!! Nunca fiz um folar de rosas, só os "normais", mas com esta publicação estou muito muito tentado a fazê-lo :P

http://deaprendizachef.blogspot.pt/

Fiquei com água na boca além de lindo leva compota de castanha OMD que delícia :D

Adorei a sugestão! Um folar diferente e delicioso :D

Loie and I visited Vila Nova de Foz Coa last month, and we were guided by Angela Junqueiro of Trilhos do Passado. I saw a link to this page on her Facebook page, and was excited. At first I thought Angela knew where we could buy a Folar de Rosas, but she explained that she sold the Sweet Castenea products with which to make a Folar. So we bought four jars and I made our first Folar for Thanksgiving.

The most fun of all this was that I realized your dough recipe is exactly the same as I have been using to make "Sticky Buns" as my mother made them, and as her mother-in-law made them! (The recipe can be found in my mother's 1943 edition of The Joy of Cooking; Parker House Rolls.) I have posted a picture of my Folar and a plate of Sticky Buns on Angela's Facebook page.

I hope you will excuse my presumption in adding a tip for the recipe: activate dry yeast in a little bowl of a few tablespoons of warm water while the milk is seething. The warm milk can be beaten with the egg(s) to help cool it, and then the activated yeast can be added to the liquids.

Everyone enjoyed my Folar AND Sticky Buns at Thanksgiving! Thank you for the idea.

Yours Truly,
Bucky Edgett
Westminster, MD USA

To make my sticky bun dough, I use a mixer with a dough hook. There are tricks to that, but the basic proposition is that yeast dough goes through three stages/states. The first is "shaggy/crumbly." The second is is "sticky," and the third is "tacky."

I apologize for having to use English words, I don't know the Portuguese! So I will try to describe the stages and my methods. I never measure my flour. I have made this dough so many times, I learned to rely on the stages, not the measuring. The temperature and humidity in your kitchen, the type of flour, the size of eggs, the actual fat content of the milk and butter all influence the amount of flour needed to make a tacky dough. So I recommend measuring the flour, but not adding it all at once. Begin with 3/4 of the flour, and then add as needed.

When the flour is first added to the liquids, it makes shreds and lumps. (Shaggy/crumbly.)

After a few minutes of mixing, the mixture turns "sticky." That is, it makes a single smooth mass or ball, but the dough is still sticking to the sides of the bowl and to the spoon or dough hook. Then you turn it out onto a floured board and knead by hand for a few minutes, dusting with sprinkled flour until the dough is not sticking to the board or your hands. BUT, the dough should still be "tacky:" that is, it should still FEEL a bit sticky, like a piece of scotch tape or masking tape "sticks" to your fingers, but it doesn't leave anything ON your fingers when you pull it off. That's how you know it's just right: tacky, not sticky!