Porcini and Ricotta Dumplings

For the dough: Dissolve the crumbled yeast in 150 ml (approximately 2/3 cup) lukewarm water. Combine the flour and a pinch of salt, make a well in the center, add the yeast mixture and the oil and mix until smooth with the dough hook attachment. Transfer to a lightly floured work surface and knead until smooth, around 10 minutes. Cover and let rise in warm place for 1 hour. Preheat the oven to 180°C (approximately 350°F). 

Meanwhile, for the filling: Wipe the mushrooms with a damp cloth and dice. Peel the shallot and garlic and finely chop. In a frying pan, heat the oil and sauté the shallot and garlic until translucent. Add the mushrooms and sauté for another 3-4 minutes, stirring occasionally. Season with salt and pepper, remove from the heat and let cool. Mix in the ricotta and season with salt, pepper and nutmeg.

Roll out the dough on a lightly floured work surface until 5 mm (approximately 1/8 inch) thick and cut into 10 x 10 cm (approximately 4 x 4 inch) squares and then cut into triangles.

Fill each piece of dough with 1 teaspoon mushroom filling.

Roll up and shape into croissants. Arrange on a baking sheet lined with parchment paper, brush with melted butter and bake until golden brown, around 25-30 minutes. Remove from the oven and serve.