For this adaptation of ekmak, rich, double-cream ricotta works as the luxurious filling while honey, mixed into the filling and drizzled on top, sweetens the deal.A sourdough starter or culture isn’t necessary; instead, a combination of active dry yeast and apple cider vinegar brings a bit of lift and tang to the mix.Finally, fresh summer blackberries bring a touch of sweet-tart complexity to this delightfully creamy dessert.

Be sure to check out the full story on ekmak in our July/August 2021 “Origin of a Classic” feature, available here.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’ s

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