Folar de Olhão

Step 1: Stir ¼ oz fast-action dried yeast into ¾ cup whole milk. In a large bowl mix 1 ⅛ lb strong white bread flour, 2 ⅛ oz sugar, 1 tsp salt, 1 tbsp orange zest and 1 tsp fennel seeds, then add the milk and 2 eggs and mix into a shaggy dough.

Step 2: Knead for 8 minutes, then work in 2 ⅛ oz butter a piece at a time and knead for 5 minutes more, until the dough is smooth, soft and springs back when poked.

Step 3: Cover and leave in a warm place for 1–1½ hours, until doubled.

Step 4: Mix 9 oz dark brown soft sugar and 1 ½ tbsp ground cinnamon. Brush a 24 cm round deep cake tin (not loose-bottomed, or the caramel leaks) generously with some of 1 oz butter and scatter a quarter of the sugar mix over the bottom.

Step 5: Knock back the dough and roll it out on a lightly floured surface into a thin rectangle about 60 × 40 cm. Brush with most of the remaining 3 ⅛ oz butter and scatter over half the sugar mix.

Step 6: Roll it up tightly from a long side, like a Swiss roll, and cut into 12 slices. Stand them cut side up in the tin, close together, and sprinkle the rest of the sugar mix over and between them. Drizzle with the last of 1 oz butter.

Step 7: Cover and leave for 40 minutes, until the slices have puffed up and fill the tin. Heat the oven to 350°F (325°F fan).

Step 8: Bake for 40–45 minutes, until deep golden on top and the syrup bubbles thickly at the edges. If the top browns too fast, cover with foil after 25 minutes.

Step 9: Rest in the tin for just 5 minutes, then run a knife round the edge and turn it out onto a plate, scraping any caramel left in the tin over the top. A common mistake is waiting too long: once the caramel sets it glues the bread into the tin.