Combine milk, butter and eggs together in measuring cup (will be lumpy)

Combine dry ingredients (ie, flour, sugar, yeast, salt) in the bowl of a standing mixer then add milk mixture from step 1 and knead for 2 minutes on low speed

Increase speed to medium and continue kneading for 8 to 12 minutes until dough no longer sticks to side of bowl

Place dough in an oiled bowl and let rise in warm place for 1 hour or refrigerate overnight in a covered bowl

Combine all ingredients except for ricotta and mix well for about 1 minute. Add ricotta and mix for another 30 seconds. Cover and refrigerate until needed

Combine all ingredients and mix together with fingers. Cover and refrigerate until needed

Combine all ingredients in a microwave safe bowl and mix well. Microwave on high for about 6 to 8 minutes and stir halfway through cooking.

Line 2 baking sheets with parchment paper.

Divide dough into 16 equal size portions and form balls

Arrange on prepared pans, cover with plastic and allow to rest in warm place for 1.5 hours

Preheat oven to 350 degrees

Grease and flour the bottom of a ⅓ cup dry measure or a glass with a 2 ¼ inch diameter and use to make deep indents on top of each ball until bottom of measure touches baking sheet (see photo)

Fill each indentation with about 1.5 tablespoons of filling (if you are making both cheese and fruit filling, you will need only half of each filling recipe)

Brush tops of each pastry with egg wash, and then sprinkle sides with streusel

Bake for 20 to 25 minutes (do not over bake - you want them very pale in color) and let cool for about 20 minutes.

Serve warm