Naomi Hersh’s cheese and raisin pastries

MAKES 24

For the dough 500g plain flour, plus extra 115g caster sugar

1tsp salt

7g active dried yeast

250ml warm milk

115g unsalted butter, melted 2 egg yolks, lightly beaten finely grated zest ½ lemon 1 egg beaten with 1tbsp water, for an egg wash icing sugar, to dust

For the filling 500g ricotta cheese

100g caster sugar

2 egg yolks

6tsp cornflour

1tsp vanilla extract finely grated zest ½ lemon 30g unsalted butter, melted 80g raisins or sultanas

Combine the flour, sugar and salt in the bowl of a stand mixer and make a well in the centre. In a small bowl, combine the yeast with half the milk, and add in 1 spoonful of the flour mixture. Stir and allow to stand for 10 minutes or until the mixture is frothy, to ensure the yeast is active.

Place the remaining milk and the melted butter, egg yolks and lemon zest into the well, along with the yeast mixture. Using a wooden spoon, combine the mixture in the well and gradually incorporate the flour until you have a rough dough. Using the dough hook attachment of the mixer, knead on a low–medium speed for 5 minutes, or until the dough is