Step 1

Combine the milk, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy. Add the egg and whisk to combine. Place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the yeast mixture and process until combined. Transfer to a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.

Step 2

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle. Fold the short side closest to you over the middle of the dough. Fold the opposite side over to enclose. Roll out the dough to a 30 x 40cm rectangle. Repeat the folding and rolling process.

Step 3

Combine the berries and extra sugar in a bowl. Spread the ricotta evenly over the dough. Spoon the berry mixture evenly over the ricotta. Starting with the longest side closest to you, roll up firmly to form a log. Cut crossways into 6 even portions.

Step 4

Arrange each portion, cut-side up, side by side and just touching on the lined tray. Combine the egg yolk and milk in a bowl. Brush the egg mixture over the scrolls. Bake in oven for 30 minutes or until golden. Serve warm.