Step 1

Heat milk in a small saucepan over low heat for 1 minute or until lukewarm. Combine yeast and half the sugar in a small bowl. Add milk and stir to combine. Set aside for 5 minutes or until frothy.

Step 2

Combine flour, salt and remaining sugar in a medium bowl. Add yeast mixture, egg and melted butter, and use a fork to stir until dough comes together. Use a wooden spoon or the paddle attachment of an electric mixer to beat dough for 5 minutes or until smooth and elastic. Place in a large lightly greased bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.

Step 3

Meanwhile, combine the ricotta and icing sugar in a medium bowl.

Step 4

Preheat oven to 200°C. Turn dough on to a lightly floured surface and knead for 1 minute or until almost smooth. Divide dough into 18 even portions. Use a rolling pin to roll each portion into a 10cm disc. Place a tablespoonful of ricotta mixture in the centre of each disc. Gather dough from the outside upwards to pleat towards the centre. Pinch to seal.

Step 5

Line an oven tray with baking paper. Place pastries 4cm apart on tray. Bake in oven for 15 minutes or until golden. Remove from oven and set aside for 2 minutes to rest. Dust with extra icing sugar. Serve warm or at room temperature.