For the topping:
egg yolk and 1 teaspoon oil or milk
Instructions
In a large bowl, combine the lukewarm water and lukewarm milk. The temperature should be comfortable to the touch, like warm bathwater, as this will help activate the yeast without killing it
Sprinkle in the sugar and dried yeast, giving it a gentle stir. Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This foam indicates that your yeast is active and ready to go.Add the salt and 1 tablespoon of oil to the yeast mixture. Begin adding the flour, one cup at a time, mixing well with a spoon or your hands after each addition. The dough will start to come together.
Continue adding flour until the dough becomes soft, smooth, and slightly sticky but manageable. You may not need the full 4.5 cups, or you might need a little more, depending on the flour and humidity. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes until it feels elastic.Lightly oil the dough ball and place it back in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free place for about 1 to 1.5 hours, or until the dough has doubled in size.While the dough is rising, you can prepare the filling and the shortening. In a small bowl, mix the ricotta cheese with plenty of chopped fresh parsley, and season with a pinch of salt and pepper. For the shortening, simply melt the 50g of butter and mix it with the 1/2 teaspoon of oil.
How to Make
