closed esfirra

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closed esfirra

Name: closed esfirra
Prep time: 1 h
Total time: 1 h
Yield: 30 Porções
Ingredients: 250 ml warm milk; 3 tablespoon Margarine; 10 g Yeast; 3 tablespoon Oil; 2 tablespoon Sugar; to taste Salt; 2 unit(s) Eggs; 2 unit(s) Gem; 500 g Wheat

🇧🇷Brazil

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View in original language

(Português)

60 min(s)

30 servings

Daniela

@aconchegodadany

Ingredients
Recipe

warm milk250 ml
Margarine3 tablespoon
Yeast10 g
Oil3 tablespoon
Sugar2 tablespoon
Salt to taste
Eggs2 unit(s)
Gem2 unit(s)
Wheat500 g

In a bowl, place the warm milk, margarine, yeast, oil, sugar, salt, eggs and mix;
Gradually add the flour while mixing.
Place the dough on a bench to knead. If it's still sticking to your hands, add a little flour.
Knead the dough until it is smooth and uniform (about 10 minutes); then separate portions of approximately 60 grams and roll up to form balls
Distribute the balls in a floured shape, with space between them for them to grow, and let them rest for approximately 40 minutes.
Sprinkle some flour on the countertop, take one of the balls and roll it out with a rolling pin.
Place 1 or 2 tablespoons of stuffing in the center of the open dough, close the esfirra
Then, brush the beaten egg yolk over the esfihas and bake them in a preheated oven at 200° degrees for approximately 30 minutes, or until they are golden;

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closed esfirra

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