It's a typical bread from the city of Santa Maria da Feira. It represents the castle in the city. The dough is rolled up like a swirl in the end. The top is cut with scissors to achieve the look of the castle. The taste is slightly sweet, cinnamony and finished off with a nice lemon touch. It is a protected product, just like the Parmigiano cheese from Italy for instance. A good place to by it in Feira is: https://www.gescontact.pt/padaria-sao-nicolau-santa-nc
Ingredients:
For 1 Fogaca:
- 600 grams of strong bread flour
- 15% warm water
- 2% dry yeast, or 6% fresh yeast
- 20% sugar
- 15% unsalted butter
- 1 egg per 250 grams of flour
- 2% of salt
- 0.25% cinnamon
- 0.25% lemon peel
Instructions:
- Put together the flour, water and yeast
- Stir it togehter, no kneading needed
- Let it rest for 30 minutes
- Stir in the other ingredients
- Knead the dough properly for around 5-10 minutes
- Let everything sit together until doubled in size
- Perform a stretch and fold every hour while you wait for the dough to double in size
- Roll out the dough on a floured surface
- With your wrist put the dough down until flat
- Roll it together, making sure the dough stands (See: https://youtu.be/W3sEObiN3EI?t=170)
- Tuck the last part of the roll in by using some water in the end
- Place it on a floured parchment paper (ideally semolina flour)
- Brush with eggwash (Egg + weight of egg in water)
- Place in warm environment until doubled in size
- Cover in Eggwash one more time
- Place in preheated oven at around 230°C until golden brown