To make the dough, start by blooming the yeast. In a small bowl, combine the warm milk, 1 teaspoon of the sugar and the yeast. Stir briefly to moisten the yeast, then set aside for 5-7 minutes, or until frothy.

In the bowl of a stand mixer, combine the remaining sugar, salt and flour. Add the eggs and butter, then pour in the bloomed yeast mixture. Fit the mixer with a dough hook and mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 7-10 minutes, or until the dough is smooth, springy and only slightly tacky to the touch.

Lightly oil a large bowl and place the dough inside, turning it to coat. Cover with a clean kitchen towel and set aside in a warm place to rise for 1-2 hours, or until roughly doubled in size. (Rising time will vary depending on the warmth of your kitchen; if your kitchen is cold, try placing the bowl on a heated wheat bag.)

While the dough is rising, make the blackcurrant compote and drobenka.

For the blackcurrant compote, combine two-thirds of the blackcurrants, water, lemon juice, sugar and nutmeg in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and releases its juices. Add the remaining blackcurrants and continue to simmer for another 5 minutes, or until the compote is thick and jammy but still spoonable with visible fruit. Remove from the heat and set aside to cool.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Shape into a log, then divide into 10-12 equal pieces. Roll each piece into a ball by tucking the edges underneath and rolling gently against the surface to create a smooth, tight shape. Place the dough balls, well spaced, onto two lined baking trays. Cover loosely with a towel and set aside for 30-45 minutes, or until slightly puffed.

While the dough is resting, make the cheese filling. In a medium bowl, combine the ricotta, cream cheese, egg yolk, vanilla and nutmeg. Beat with handheld electric beaters until smooth and creamy. Set aside.

Preheat the oven to 180°C.

Using the base of a ¼ cup measure or a glass, press a deep indentation into the centre of each dough ball. Press firmly to flatten the centre, but not so hard that you break through, the base should be thin but intact.

Fill each indentation with a heaped teaspoon of the cheese filling, smoothing it slightly, then top with teaspoons of the blackcurrant compote.

Make an egg wash by mixing the egg and water, then brush the exposed dough lightly with the egg wash. Scatter over the chilled drobenka.

Bake for 15-20 minutes, rotating the trays halfway through, until the kolache are golden. Remove from the oven and let cool slightly on the trays before transferring to a wire rack.

Serve warm or at room temperature. These are best enjoyed the day they’re made.