Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

Homemade Fried Dough Pockets (Fogazza)

Master the art of creating perfectly soft, crispy-fried dough pockets right at home. These versatile treats are ideal for filling with your favorite savory ingredients.

0.0 / 5 by 0 Reviews

30 min preparation 20 min cooking 10 portions 549 product views
Homemade Fried Dough Pockets (Fogazza)

Ingredients

1 large egg
500g all-purpose flour
2 tbsp vegetable oil
240ml water
15g fresh yeast
25g granulated sugar
15g table salt

Where to find ingredients

You can find all-purpose flour, fresh eggs, and vegetable oil at any local supermarket. Fresh yeast is usually located in the refrigerated dairy or bakery section, often sold in small blocks near the refrigerated doughs. If you cannot find fresh yeast, you can substitute it with one packet (approximately 7g) of active dry yeast.

Preparation method

  1. In a small bowl, combine the fresh yeast with a small portion of the flour and a splash of water to create a starter sponge.
  2. Allow the mixture to rest for about 10 minutes until it becomes bubbly and active.
  3. In a large bowl, mix in the remaining flour, egg, sugar, salt, oil, and gradually incorporate the rest of the water.
  4. Knead the dough thoroughly until it reaches a smooth, consistent, and very soft texture.
  5. Divide the dough into equal balls of your preferred size and cover with a clean kitchen towel; let them rest for 15 minutes.
  6. Roll out each ball into a disc, place your desired filling in the center, and crimp the edges firmly shut, similar to a turnover.
  7. Arrange the filled pockets on a lightly greased tray and let them rest briefly before frying.
  8. Deep-fry in hot oil until golden brown on both sides, then drain thoroughly on paper towels before serving.

Observations

Fogazza is a beloved fried snack known for its light, airy dough, frequently served at gatherings and as a popular street food across Brazil. This recipe relies on fresh yeast and a traditional kneaded dough method to achieve that signature fluffy texture. It serves as the perfect golden-brown vessel for a wide variety of classic savory fillings.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Preparation method

Step-by-step images

Step 1

In a small bowl, combine the fresh yeast with a small portion of the flour and a splash of water to create a starter sponge.

In a small bowl, combine the fresh yeast with a small portion of the flour and a splash of water to create a starter sponge.
Step 2

Allow the mixture to rest for about 10 minutes until it becomes bubbly and active.

Allow the mixture to rest for about 10 minutes until it becomes bubbly and active.
Step 3

In a large bowl, mix in the remaining flour, egg, sugar, salt, oil, and gradually incorporate the rest of the water.

In a large bowl, mix in the remaining flour, egg, sugar, salt, oil, and gradually incorporate the rest of the water.
Step 4

Knead the dough thoroughly until it reaches a smooth, consistent, and very soft texture.

Knead the dough thoroughly until it reaches a smooth, consistent, and very soft texture.
Step 5

Divide the dough into equal balls of your preferred size and cover with a clean kitchen towel; let them rest for 15 minutes.

Divide the dough into equal balls of your preferred size and cover with a clean kitchen towel; let them rest for 15 minutes.
Step 6

Roll out each ball into a disc, place your desired filling in the center, and crimp the edges firmly shut, similar to a turnover.

Roll out each ball into a disc, place your desired filling in the center, and crimp the edges firmly shut, similar to a turnover.
Step 7

Arrange the filled pockets on a lightly greased tray and let them rest briefly before frying.

Arrange the filled pockets on a lightly greased tray and let them rest briefly before frying.
Step 8

Deep-fry in hot oil until golden brown on both sides, then drain thoroughly on paper towels before serving.

Deep-fry in hot oil until golden brown on both sides, then drain thoroughly on paper towels before serving.
Final result

Homemade Fried Dough Pockets (Fogazza)

Homemade Fried Dough Pockets (Fogazza)

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment