📝 About This Recipe
A true jewel of Portuguese baking, the Fogaça is the soul of Santa Maria da Feira, historically offered to Saint Sebastian to ward off the plague. This iconic bread features a unique four-towered shape representing the local castle and boasts a dense, slightly sweet crumb infused with the warmth of cinnamon and lemon. Its golden, crisp crust and aromatic interior make it one of the most beloved regional treasures of Northern Portugal.
🥗 Ingredients
The Yeast Starter (O Crescente)
- 100 grams Bread Flour (Type 65) (sifted)
- 25 grams Fresh Yeast (crumbled)
- 60 ml Warm Water (approximately 37°C)
The Main Dough
- 900 grams Bread Flour (Type 65) (plus extra for dusting)
- 250 grams Granulated Sugar
- 100 grams Unsalted Butter (softened at room temperature)
- 4 large Eggs (at room temperature)
- 200 ml Warm Water (infused with cinnamon)
- 1 teaspoon Ground Cinnamon (high quality)
- 1 tablespoon Lemon Zest (finely grated)
- 1 pinch Fine Sea Salt
The Glaze
- 1 Egg Yolk (beaten with a teaspoon of water)
👨🍳 Instructions
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1
Prepare the 'crescente' (starter) by mixing 100g of flour, the fresh yeast, and 60ml of warm water in a small bowl. Cover with a cloth and let it rest in a warm, draft-free spot for about 30 minutes until bubbly and doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining 900g of flour, sugar, cinnamon, lemon zest, and the pinch of salt.
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3
Make a well in the center of the flour mixture and add the softened butter, the 4 eggs, and the yeast starter you prepared in step one.
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4
Gradually pour in the 200ml of warm water while mixing by hand or with a dough hook. Knead the dough vigorously for 15-20 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
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5
Shape the dough into a ball, place it in a lightly floured bowl, and cover with a warm damp cloth. Let it rise for 1.5 to 2 hours, or until it has significantly increased in volume.
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6
Punch the dough down to release air and divide it into two equal portions. On a floured surface, roll each portion into a long, thick cylinder with slightly tapered ends.
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7
To create the iconic shape, roll the cylinder out into a long flat strip. Roll it up tightly like a carpet, then stand it vertically so it looks like a tall cone or tower.
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8
Using a sharp knife or kitchen shears, make four deep vertical cuts at the top of the cone to create the four 'towers' representing the battlements of the Castle of Santa Maria da Feira.
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9
Place the shaped loaves on a baking sheet lined with parchment paper. Let them rest for another 30 minutes while you preheat your oven to 200°C (400°F).
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10
Just before baking, brush the entire surface of the loaves generously with the beaten egg yolk glaze for that signature golden sheen.
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11
Bake for 25-30 minutes. Halfway through, if the 'towers' are browning too quickly, you can loosely cover the top with foil.
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12
Once the Fogaça is deep golden brown and sounds hollow when tapped on the bottom, remove from the oven and transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
Use high-quality Ceylon cinnamon for the most authentic aroma. Do not rush the kneading process; the dough needs strong gluten development to hold the 'castle' shape. If the dough feels too sticky, add flour one tablespoon at a time, but keep it as soft as possible. For the best crust, place a small tray of water at the bottom of the oven during the first 10 minutes of baking to create steam. Authentic Fogaça is often eaten by tearing the 'towers' off by hand rather than slicing.
🍽️ Serving Suggestions
Serve warm with a thick layer of salted Portuguese butter. Pair with a glass of chilled Licor Beirão or a sweet Port wine. Enjoy as a mid-afternoon snack alongside a 'galão' (Portuguese milk coffee). Toast leftover slices the next day and drizzle with local honey. Serve with a few slices of Queijo da Serra for a perfect sweet and salty contrast.