Place the dough dry ingredients in your mixer bowl.
Follow by the wet ingredients. The milk should be lukewarm.
Start kneading the dough on speed number 1 then continue on speed 2 for 10 minutes.
Cover the bowl and let it rise for 90 minutes in a warm place like a turned off oven with the light bulb on.
In the meantime prepare the filling.
Let the cheese drip in a sieve for at least 1 hour so that we the remove access water.
Cut each cheese let into 4 or 6 parts (depending on the size) and place it on a slice of prosciutto.
Brush with some pesto then gently fold the prosciutto to form a little ball.
Set them aside.
After the 90 minutes, deflate the dough and place it onto a floured surface.
Divide into 16 pieces and form little dough balls.
Flatten the dough balls and place a prosciutto ball in the center.
Gently fold the dough to form a ball making sure to enclose the prosciutto ball well.
Place the balls onto your baking tray lined with baking paper and leave a couple of cm between them as they will grow.
Cover them with cling film or a kitchen towel and let them rest for 30 minutes. They will rise slightly.
Prepare an egg-wash by beating an egg with a couple of tablespoons of water.
Brush the dough balls and bake them in a preheated 180°c oven for about 25 minutes.
Time might vary from oven to oven but keep an eye. When they are nicely brown and puffed up, they are ready.
Let them cool down before serving.
Serve with a simple tomato & basil sauce.