For this ekmak adaptation, rich double-cream ricotta becomes the luxurious filling, while clover honey mixed into the cheese and drizzled on top adds gentle sweetness. This version doesn’t rely on a sourdough starter; active dry yeast combined with a touch of apple cider vinegar gives the dough a light lift and a subtle tang. Fresh summer blackberries add a bright sweet-tart contrast to the creamy center, making each pastry satisfyingly complex.
Be sure to read the full story about ekmak in our July/August 2021 “Origin of a Classic” feature in the magazine.
Ekmak
Makes 9 ekmak
Ingredients
- 20 ounces (567 grams) whole-milk double cream ricotta (about 2⅓ cups plus 4 teaspoons)
- 4½ to 4¾ cups (563 to 594 grams) all-purpose flour, divided
- 2 large eggs (100 grams)
- 4 teaspoons (28 grams) clover honey, plus more to serve
- 3¾ teaspoons (11.25 grams) kosher salt, divided
- 12 ounces (340 grams) warm water, 110°F (43°C) to 115°F (46°C) (about 1⅓ cups plus 4 teaspoons)
- 4 tablespoons (48 grams) granulated sugar, divided
- 2¼ teaspoons (7 grams) active dry yeast
- ¼ cup (57 grams) unsalted butter, room temperature (see Notes)
- 1½ teaspoons (7.5 grams) apple cider vinegar
- ¾ cup (115 grams) fresh blackberries, halved lengthwise
- ⅓ cup (112 grams) blackberry preserves*
- 1 large egg yolk (19 grams)
- 1 tablespoon (15 grams) water or whole milk
- Garnish: confectioners’ sugar
Instructions
-
In a large bowl, stir together the ricotta, ½ cup (63 grams) of the flour, eggs, 4 teaspoons (28 grams) honey, and ¾ teaspoon (2.25 grams) salt until smooth. Cover and chill for at least 2 hours to let the flavors meld.
-
In a small bowl, whisk 6 ounces (170 grams) warm water with 1 tablespoon (12 grams) granulated sugar and the yeast. Let sit until foamy, about 5 to 10 minutes.
-
In the bowl of a stand mixer fitted with the dough hook, combine 4 cups (500 grams) of the flour, room-temperature butter, and the remaining 3 tablespoons (36 grams) sugar on low speed until just combined. Add the yeast mixture and the cider vinegar, then slowly add the remaining 6 ounces (170 grams) warm water while mixing on low, stopping to scrape the bowl as needed. Increase to medium-low and mix until the dough is smooth, elastic, clears the bowl, and starts to climb the hook, 3 to 5 minutes. If the dough is too sticky, add up to the remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time. Add the remaining 3 teaspoons (9 grams) salt and mix about 1 minute longer. The dough should be soft, elastic, tacky, and pass the windowpane test. Turn the dough onto a clean surface and shape into a round.
-
Oil a large bowl, place the dough inside, and turn it to coat the top. Cover and let rise in a warm, draft-free spot (about 75°F / 24°C) until doubled, 45 minutes to 1 hour.
-
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line three rimmed baking sheets with parchment and lightly flour the parchment. Spray a sheet of plastic wrap with cooking spray to prevent sticking.
-
Punch down the dough, cover, and let rest for 10 minutes. Divide the dough into 9 portions (about 105 grams each) on a clean surface. Cover with the prepared plastic (sprayed side down) and let rest 15 minutes.
-
Roll each portion into a ball on a lightly floured surface. Cover with the prepared plastic wrap and let rest 10 minutes.
-
On a very lightly floured surface, roll each ball into a 6-inch circle. Cover and rest 10 minutes.
-
Gently stretch one dough circle into a thin 10½ × 4-inch oval, placing the long side toward you. Keep remaining dough covered to prevent drying. Spoon about ⅓ cup (83 grams) of the chilled ricotta mixture down the center, leaving a 1- to 1½-inch border. Fold the top right corner down over the bottom right corner and press to seal; fold the bottom left corner up over the top left and press; repeat with the other two corners so the dough forms a boat-like shape with the filling exposed. Pinch the folds on both sides to secure, then gently tug the dough so it measures 12 to 12½ inches long. Place each ekmak at least 1 to 1¼ inches apart on the prepared pans.
-
Stir the halved blackberries with the blackberry preserves in a small bowl. Spoon about 1 tablespoon of this mixture over the exposed ricotta of each ekmak. Let the shaped pastries proof in batches for 10 minutes.
-
Whisk the egg yolk with 1 tablespoon (15 grams) water or milk and brush the dough with the egg wash for a glossy finish.
-
Bake one sheet at a time until the ekmak are golden, 10 to 15 minutes, rotating the pan halfway through. Cool on the pan on a wire rack for 10 minutes. Serve warm with additional honey and a dusting of confectioners’ sugar if desired.
Notes
Note: Room-temperature butter should give no resistance when pressed with a finger; it should be soft enough to blend easily into the dough.
*We used Bonne Maman blackberry preserves.
Tried this recipe?Let us know how it was!