📝 About This Recipe
A staple of Brazilian birthday parties and bustling street-corner lanchonetes, these Enroladinhos de Salsicha feature a soft, pillowy dough wrapped around savory hot dogs and fried to golden perfection. Unlike baked versions found elsewhere, the Brazilian street food style utilizes a cooked flour dough (massa cozida) that results in a uniquely tender interior and a crisp, breaded crust. It is a nostalgic comfort food that perfectly balances the salty snap of the sausage with a buttery, melt-in-your-mouth pastry.
🥗 Ingredients
The Sausage Prep
- 10 pieces Hot dogs (Salsichas) (standard size, high quality)
- 4 cups Water (for boiling the sausages)
The Savory Dough (Massa)
- 2 cups Whole milk (full fat for better flavor)
- 1 cup Chicken broth (low sodium preferred)
- 2 tablespoons Unsalted butter (at room temperature)
- 1 teaspoon Salt (adjust based on broth saltiness)
- 3 cups All-purpose flour (sifted)
- 1/2 teaspoon Annatto powder (Colorau) (for a beautiful golden hue)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (Farinha de Rosca) (standard unseasoned)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Place the hot dogs in a large pot of boiling water and cook for 3-5 minutes. Drain them well and pat them thoroughly dry with paper towels; moisture on the sausage will prevent the dough from sticking.
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2
Cut each hot dog into three equal segments (approximately 2 inches each) and set them aside to cool completely.
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3
In a large, heavy-bottomed saucepan, combine the milk, chicken broth, butter, salt, and annatto powder. Bring the mixture to a rolling boil over medium-high heat.
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4
Once boiling, reduce the heat to low and add all the sifted flour at once. This is the critical 'massa cozida' technique.
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5
Stir vigorously and constantly with a sturdy wooden spoon. The mixture will look lumpy at first but will soon transform into a heavy ball of dough.
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6
Continue cooking and stirring the dough for about 3-5 minutes, pressing it against the sides of the pot, until it pulls away cleanly from the bottom and sides and looks smooth.
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7
Transfer the hot dough to a clean, lightly greased marble surface or a large tray. Let it cool for about 5 minutes until you can handle it, but it should still be quite warm.
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8
Knead the warm dough for about 3-4 minutes until it is perfectly smooth, elastic, and no longer sticks to your hands.
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9
Take a small portion of dough (about the size of a walnut) and flatten it in your palm. Place a piece of sausage in the center and wrap the dough around it, pinching the edges to seal completely. Roll it between your palms to smooth out any seams.
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10
Prepare two shallow bowls: one with the beaten eggs and a splash of water, and one with the breadcrumbs.
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11
Dip each roll into the egg wash, then roll it in the breadcrumbs until evenly coated. Shake off any excess.
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12
Heat the vegetable oil in a deep pot to 350°F (180°C). If you don't have a thermometer, drop a small piece of dough in; if it sizzles and rises immediately, the oil is ready.
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13
Fry the rolls in small batches (4-5 at a time) to avoid dropping the oil temperature. Fry for 2-3 minutes until they are a deep golden brown.
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14
Use a slotted spoon to remove the rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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15
Allow them to rest for 5 minutes before serving. The interior will be very hot!
💡 Chef's Tips
Always sift your flour before adding it to the liquid to prevent stubborn lumps in your dough. Make sure the sausages are bone-dry before wrapping; if they are wet, the dough will slip off during frying. Do not let the dough cool completely before kneading; kneading while warm is the secret to that signature smooth texture. If you want to freeze them, do so after breading but before frying. They can be fried directly from frozen (just add 2 minutes to the fry time). For a 'gourmet' twist, add a tiny smear of cream cheese (Requeijão) to the dough before wrapping the sausage.
🍽️ Serving Suggestions
Serve with a side of spicy Brazilian 'Malagueta' pepper oil for an extra kick. Provide a trio of dipping sauces: classic yellow mustard, ketchup, and a garlic aioli. Pair with a ice-cold Guaraná Antarctica soda for the most authentic Brazilian snack experience. Serve as part of a 'Salgadinho' platter alongside Coxinha and Kibe for a full party spread. These are best enjoyed warm, but can be reheated in an air fryer to maintain the crunch.