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The Fogaça is a Portuguese sweet bread, from Santa Maria da Feira which has a festival that dates back to the XVI century.
“Festa das Fogaceiras” is held every year since then, in honour of St. Sebastian.
Fogaça de Santa Maria da Feira
Ingredients:
For the yeast
200 g Wheat flour T55
120 ml of warm water (150 ml used)
50 g fresh baker's yeast
For the dough
600 g Wheat flour T55 (I used only 550 g)
150 g sugar
10 g salt
120 g unsalted butter
3 eggs
2 g ground cinnamon (+/- half teaspoon)
lemon zest (+/- half teaspoon)
30 ml port wine (not in original recipe)
Preparation:
Dissolve the yeast in warm water and join about 200 g of wheat flour until dough is relatively soft, and let it rise for between 15 minutes to half an hour it depends on room temperature.
Then add the sugar with the cinnamon, salt, eggs, lemon zest, Port wine, butter and enough flour to obtain a dough a little more consistent than bread dough.
Then, take the dough, divide it in half and shape each part in a long roll like a snake that is thicker on one side. Roll the dough beginning from the largest side in order to form a pyramid.
As we go rolling we put the pyramids on a tray sprinkled with flour and let them rise again for about 30 minutes to an hour.
Brush them with beaten egg and cut the top of the pyramids with a scissor forming 4 hits in the top of the pyramid which will result in the "towers of the castle".
Put the fogaças in hot oven hot (200° C), (the ideal was a wood oven, but I haven’t it at home), 15 minutes later, take the Fogaças out of the oven, and separate the "towers of the castle" by hand, allowing heat to penetrate inside the Fogaças to cook them evenly. Return them to oven to finish baking.
Notes:
I can not say exactly the amount of flour needed. The dough should be, as I said, more consistent than bread dough.
The original recipe takes lemon juice, but I used Port Wine instead and the result was very good.
Patience is required to do this recipe, is very important to respect rising times, otherwise dough wouldn’t rise properly.
The recipe in Spanish is here:
The recipe in Portuguese is in my blog: .
This recipe was adapted from the original in "Confraria da Fogaça da Feira":
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