Panini ricotta with saffron

For 3 people

300 g flour 00
125 g ricotta
75 ml of milk
25 ml of water
30 g of sugar
15 g of fresh yeast
Zafferano Collina d’Oro (3 threads each person)
a teaspoon of salt

In a receptacle weigh the flour and mix with the salt. Dissolve yeast in warm milk and add salt to the flour, then add the water, cottage cheese, sugar and saffron. Stir the mixture until dough is firm.
Now transferred the dough on a work surface or on a hob in the kitchen and knead with your hands for 10-15 minutes.
The ball should be soft but not stick to the hob: if it does add a little flour.
After mixed, transfer the dough again in the a receptacle that you used at the beginning and let rise, covered with a damp cloth, for an hour.
Past time spilled the ball on floured surface and formed about 6 rolls of 88-90 grams each. Put back on a baking sheet covered with parchment paper and then on the top of each do an cross incision. The only care is to sink well, although not enough to pierce from side to side.
Put them to rise for about 30 minutes in a warm place, then bake at 190 ° C for about 20 minutes.