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
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.

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Molino Cosma