Brazilian recipe
Homemade Fogazza with Soft Fried Dough (Fogazza)
A homemade fogazza with soft dough, ready to fill with your favourite savoury filling and fry until golden.
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Ingredients
1 egg
1/2 kg of plain flour
2 tablespoons of oil
1 glasses of water
1 tablet of fresh yeast
25 g of sugar
15 g of salt
1/2 kg of plain flour
2 tablespoons of oil
1 glasses of water
1 tablet of fresh yeast
25 g of sugar
15 g of salt
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- Mix the fermento with the small part of the flour and the pouco of the water to make the sponge
- Let the mistura rest for about 10 minutos to activate the fermento
- Add the remaining of the flour, the egg, the sugar, the salt, the oil and the remaining of the water gradually
- Knead well until obter the dough smooth and well soft
- Shape balls of the tamanho of sua preferência and deixe rest por 15 minutos sob the cloth of prato limpo
- Open cada bolinha with the help of the rolling pin, insert the filling of your choice and feche well the edges como if fosse the pastel
- Acomode the fogazzas em the baking tray greased and deixe rest brevemente before fry
- Fry em oil hot until brown of both the sides and drain em kitchen paper
Observations
Fogazza is a fried savoury pastry with a light, soft dough, popular at Brazilian snacks and parties. This recipe uses fresh yeast and a simple kneaded dough to create a fluffy result that works well with a range of traditional savoury fillings. The shaped pastries are filled, sealed and fried until golden on both sides.
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