Honey Ricotta Stuffed Buns

Adapted in part from The Bread Baker’s Apprentice, by Peter Reinhart

These sounded delicious to me and so I had to make them. Beware! They take a long time to make!! So while they are good, I didn't feel the flavor was worth the time it took to make them.

For the filling:
¼ cup Marsala wine (or fruit juice)
½ cup golden raisins
1 cup ricotta cheese
2 tablespoons honey, or to taste

For the starter:
½ cup unbleached bread flour
2 teaspoons instant yeast
½ cup milk, at room temperature

For the dough:
4 large eggs
1 tablespoon honey
3¼-½ cups unbleached bread flour
1¼ teaspoons salt
½ cup unsalted butter, at room temperature
1 egg beaten with 1 tablespoon water, for an egg wash

1. Soak the raisins in the wine for at least 2 hours.
2. Drain well, and mix into the ricotta with the honey.  Cover and refrigerate until ready to use.
3. To make the starter, mix together the flour, yeast, and milk in a bowl.
4. Cover and let stand at warm room temperature for about 45 minutes.
5. To make the dough, whisk the eggs and honey into the starter.  
6. Add the flour and salt, and mix until all the flour is moistened.  
7. Cover and let stand for 5 minutes.
8. Gradually work in the butter, adding about 1 tablespoon at a time.  Let each piece of butter incorporate before adding the next one.
9. Continue kneading until the dough is smooth and clears the sides and bottom of the bowl.  If the dough sticks to the sides or bottom, add additional flour by spoonfuls until the correct consistency is achieved.
10. Turn the dough out onto a very lightly floured work surface and shape the dough into a round ball.  
11. Transfer to a large, lightly oiled bowl, turning to coat all sides of the dough with oil.  Cover until doubled in size, about 90 minutes.  Twenty minutes before shaping the buns, set the ricotta filling out at room temperature to take the chill off.
12. Turn the dough out onto a lightly floured work surface, pressing gently to deflate.  
13. Divide the dough into 16 even pieces, shaping each into a round ball.  
14. Cover loosely and let rest for 10 minutes.  
15. Lightly grease a large baking sheet, or line with parchment paper.
16. Using a rolling pin or your hands, flatten each piece of dough to a flat round. 
17. Place 1 to 2 tablespoons of the ricotta filling in the center. Pull the dough up and around the filling, pressing firmly to seal the seam.
18. Transfer the bun seam-side down to the prepared baking sheet, and cover loosely. Repeat with the remaining dough and filling.
19. Cover and let the buns rise at room temperature for 1 hour.
20. Gently brush each bun with the egg wash, taking care not to deflate.  
21. Bake the buns at 400º for 15-20 minutes, or until well browned, rotating the pan halfway through to ensure even browning.