Brazilian Esfirra Ground Beef Bake & Ricotta Tips

Craving a taste of Brazil? Get ready to dive into the savory world of authentic Brazilian Esfirra! These delightful, oven-baked pastries are a staple in Brazilian households and bakeries, known for their fluffy dough and incredibly flavorful fillings. While you might be searching for `ricotta cheese bake recipes` or `fresh ricotta cheese recipes`, today we’re focusing on the classic, mouth-watering ground beef version – a true `Brazilian food dish` that’s perfect for any occasion. Don't worry, we'll cover delicious cheese variations too!
Often enjoyed as a snack or a light meal, Esfirras are a fantastic example of `food of Brazil` that perfectly blends Middle Eastern influences with a unique Brazilian twist. Our recipe will guide you through making a tender, airy dough and a rich, spiced `ground beef meat` filling that will make your kitchen smell amazing. Whether you're a seasoned baker or just starting out, this `bread recipe cheese` (with optional cheese fillings!) will quickly become a favorite. Get ready to bake some culinary delight!

Ingredients

• For the Dough:
• 1 cup (240ml) warm milk (around 105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ¼ cup (60ml) vegetable oil (or olive oil for a richer dough)
• 1 large egg
• 3 to 3 ½ cups (360-420g) all-purpose flour, plus more for dusting
• For the Ground Beef Filling:
• 1 tablespoon olive oil
• 1 pound (450g) lean ground beef meat
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• ½ cup (120g) finely chopped fresh tomatoes (or canned diced tomatoes, drained)
• ¼ cup (60ml) fresh lemon juice
• 2 tablespoons chopped fresh mint (optional, but highly recommended!)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• cheese (optional, for `beef and cheese` version, see variations)
• ricotta cheese (optional, for `ground beef ricotta recipe` variation, see variations)
• For Assembly:
• 1 egg yolk, whisked with 1 tablespoon water (for egg wash)

Directions

1. Activate the Yeast In a large bowl, combine the warm milk, sugar, and `active dry yeast`. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is active and ready to work!
2. Prepare the Dough To the yeast mixture, add the salt, vegetable oil, and egg. Whisk until well combined. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook. Once the dough starts to come together, transfer it to a lightly floured surface.
3. Knead the Dough Knead the dough for 8-10 minutes until it's smooth, elastic, and no longer sticky. If using a stand mixer, knead for about 5-7 minutes. The dough should be soft and pliable.
4. First Rise Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
5. Prepare the Ground Beef Filling While the dough is rising, heat olive oil in a large skillet over medium heat. Add the `ground beef meat` and cook, breaking it up with a spoon, until browned. Drain any excess fat.
   Add the chopped `onion` and garlic to the skillet with the beef. Cook until the onion is softened, about 5-7 minutes.
   Stir in the chopped tomatoes, lemon juice, fresh mint (if using), salt, and pepper. Cook for another 5-10 minutes, allowing the flavors to meld and any liquid to evaporate. The filling should be relatively dry. Remove from heat and let it cool completely.
6. Shape the Esfirras Once the dough has risen, gently punch it down to release the air. Divide the dough into 12-16 equal pieces. Roll each piece into a smooth ball.
   On a lightly floured surface, roll each dough ball into a circle about 4-5 inches (10-12 cm) in diameter.
7. Fill and Close the Esfirras Place a spoonful of the cooled `ground beef meat` filling in the center of each dough circle.
8. To create the classic closed esfirra shape, bring three sides of the dough circle together over the filling, pinching them firmly at the top to form a triangular shape. Ensure there are no gaps for the filling to escape.
9. Second Rise & Bake Arrange the shaped esfirras on baking sheets lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let them rise for another 20-30 minutes.
   Preheat your oven to 375°F (190°C).
   Brush the tops of the esfirras with the egg wash.
   Bake for 20-25 minutes, or until golden brown and cooked through.
10. Serve and Enjoy! Remove the esfirras from the oven and let them cool slightly on a wire rack before serving. They are delicious warm or at room temperature!