1 packet of fresh biological yeast
1/2 cup of warm milk
2 eggs
1 tablespoon of sugar
1 pinch of salt
1 tablespoon of butter
2 1/2 cups of all-purpose flour
For the filling
250g of fresh ricotta cheese crumbled
1/2 cup of black currant raisins without seeds
1 cup of chopped nuts
1 egg
1 tablespoon of butter
4 tablespoons of sugar
1 teaspoon of vanilla extract
1 yolk for brushing
1 packet of fresh biological yeast
1/2 cup of warm milk
2 eggs
1 tablespoon of sugar
1 pinch of salt
1 tablespoon of butter
2 1/2 cups of all-purpose flour
For the filling
250g of fresh ricotta cheese crumbled
1/2 cup of black currant raisins without seeds
1 cup of chopped nuts
1 egg
1 tablespoon of butter
4 tablespoons of sugar
1 teaspoon of vanilla extract
1 yolk for brushing
In a bowl, dissolve the yeast in milk
Add the remaining ingredients and mix well until the dough stops sticking to your hands
Transfer to a floured surface and roll out the dough to a 28cm square using a rolling pin
Set aside
Prepare the filling
In a mixing bowl, combine all the ingredients
Spread over the dough and roll up like a croissant
Transfer to an English-sized muffin tin greased with butter and let rise, covered with a cloth, for 30 minutes
Brush with egg yolk and bake in a moderate oven (180°C) preheated for 35 minutes or until golden brown.
