For the Dough
1 Package Active Dry Yeast (1/4 Ounce, Not Instant)
6 Large Eggs
8 Tablespoons Granulated Sugar
4 Tablespoons Vegetable Oil
2 Drops Pure Anise Oil
1 Teaspoon Fine Sea Salt
6-7 Cups All-Purpose Unbleached Flour
For the Filling
4 Lbs. Whole Milk Ricotta, Drained
1½ Lbs. Italian Sausage, Cooked and Cut into Small Dice
1½ Lbs. Ham Steak, Cooked and Cut into Small Dice
4 Large Egg Yolks
6 Tablespoons Granulated Sugar
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
For the Glaze
2 Large Eggs
1 Tablespoon Water
1 Cup Pastel Candy Jimmies
Make the Dough
In the bowl of a standing mixer fitted with the dough hook, dissolve the yeast in ½ cup warm water (110 Degrees F). Set aside until yeast begins to foam, about 5 minutes. Lightly beat the eggs with a fork. Add the sugar, vegetable oil, anise oil and salt to the eggs and add this to the yeast. With the mixer on low, gradually add the flour one cup at a time. Add enough flour to make a soft dough. You may not need all seven cups. With the mixer still on low, knead the dough until smooth and soft. Transfer dough to a large bowl that has been lightly oiled with a small amount of vegetable oil, cover with a tea towel and let rise in a warm, draft free, place until double in volume, about 1½ to 2 hours. Punch down the dough, divide into 6 equal pieces. Shape the pieces into balls. Set aside on two trays lined with plastic wrap and let rest for 30 minutes.
Make the Filling
While the dough is rising, make the filling. Mix all of the filling ingredients together until well combined. Set a side at room temperature.
Forming and Baking the Satoni
Preheat oven to 350ºF.
On a lightly floured board, roll each piece of dough into a 10” to 12” Round.
Divide the filling between the six rounds, placing the filling on one side of the round. Leave at least a two inch boarder. Mix the 2 eggs with the water and brush a little of the egg wash on the boarder. Fold the dough over the filling and decoratively crimp the edges being sure to completely seal the filling. Brush the top of each of the Satonis with a little egg wash. Poke three small holes on top of the Satoni with a thinly bladed knife. This helps the steam escape and will prevent cracking. Transfer the Satonis to 3 cookie sheets lined with parchment paper. Bake each pan separately (unless you have a convection oven) until golden brown, about 25-35 minutes. Rotate the pans half way through the cooking time. (You can either roll out and fill two at a time and while one pan is baking you can roll out the next OR keep the filled waiting Satoni at room temperature until ready to bake.)
Cool on a wire rack. Once completely cooled, very lightly brush some of the egg wash onto each Satoni and sprinkle with the pastel jimmies. Be sure the Satonis are completely cooled through and through before sprinkling with the jimmies.
Store the Satonis overnight at room temperature.
