| INGREDIENT BASE | Quantity |
| Powdered bread yeast | 10 g |
| Pinch of sugar | |
| Room temperature milk | 110 ml |
| Flour | 250 g |
| Melted butter | 50 g |
| Pinch of salt | |
| 1 tsp vanilla extract | |
| 1 egg | |
| 2 tbsp superfine sugar |
| INGREDIENT FARCIA | Quantity |
| Ricotta cheese | 500 g |
| 1 whole egg | |
| 2 tbsp sugar | |
| 1 tsp vanilla extract | |
| 2 tbsp sour cream or creme fraiche | |
| 1 egg yolk to brush top |
Dissolve the yeast and a pinch of sugar in the warm milk. Set aside for a few minutes until a foam forms.
Sift the flour into a large bowl. Make a hole in the centre and add the yeast dissolved in the milk, the melted butter, a pinch of salt, the vanilla extract, the egg and 2 tablespoons of sugar. Mix gently with a wooden spoon or spatula, then transfer to a floured pastry board and knead by hand for about 5 minutes, until the dough is elastic and no longer sticky.
Transfer the dough into a lightly oiled bowl, cover with a cloth and leave to rise in a warm, dry place for 1.5-2 hours. Once risen, deflate the dough by given the dough a pats to remove excess air. Leave to rise for a further hour.
The dough should double in size.
Cut the dough into 4 equal parts and each part into a further 3 pieces. Shape the dough into balls then flatten into discs. Place them on a lightly oiled baking tray and leave to rise again for 20 minutes.
Make the filling: mix ricotta cheese, egg, sugar, vanilla extract and sour cream in a bowl.
Press down on each disc of dough with the bottom of a glass to form hollows for the filling. Fill each cavity with the ricotta mixture then brush with egg yolk. Cover again and leave to rise for a further 20-25 minutes.
Heat the oven to 200°C. Bake and cook for 15-20 minutes or until the ricotta disks are golden brown.
