Being a native of Palermo, can I resist certain guilty pleasures typical of my land? Obviously, the answer is no! I could spend days listing the typical dishes and sweets of the capital and all of Sicily, but I’m sure I would get lost in a jungle of recipes that I’m not even sure I fully know.
Today it’s the turn of a typical Palermitan pastry item, and I’m talking about the baked iris. Essentially, it’s a sort of filled doughnut made with brioche dough and stuffed inside with sheep ricotta mixed with powdered sugar and chocolate chips. Finally, the iris is baked and then dusted on the surface with more powdered sugar. There is also a fried variant that is equally good and irresistible.
Related recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 3 Hours
- Cooking methods: Oven
- Cuisine: Regional Italian
Ingredients
- 4 cups all-purpose flour
- 0.88 oz fresh yeast
- 0.25 cup sugar
- 1 cup water
- 3.5 tbsp lard
- 2 tsp salt
- 2.2 lbs fresh sheep ricotta
- 2 cups powdered sugar
- to taste chocolate chips
Tools
- Mixer
Steps
To begin, put the ricotta in a colander and roughly mash it with the help of a fork. Place the colander on a plate to collect the liquid it will release.
Next, sprinkle the entire surface of the ricotta with powdered sugar, then cover with foil or plastic wrap and place in the fridge for at least 8 hours.
After the time has passed, take the sweetened ricotta and transfer it to a large bowl, then add the chocolate chips and mix for a few minutes with a spoon until you obtain a creamy texture.
Firstly, in a stand mixer or with a Thermomix, add the flour, water, yeast, sugar, lard, and salt, then knead for 4 minutes (if you’re using the Thermomix, set to kneading mode).
Transfer the dough to a work surface and form into balls each weighing 80 grams (about 2.8 oz), then let them rest for about 20 minutes, covered with a cloth.
At the end of the resting period, take the balls one at a time, flatten them first with your fingertips and then use a rolling pin to shape them into discs (do not make the dough too thin).
Next, take a tablespoon and a half of ricotta cream and place it in the center of the disc, then fold the disc over, making sure to seal it well.
Continue in the same manner until all ingredients are used up, placing the irises on a baking sheet lined with parchment paper.
To finish, place the baking sheet in the oven with just the light on, allowing it to rise for at least 1 and a half hours. Once the time is up, take the sheet out and preheat the oven to 428°F (220°C) until the thermostat goes off.
Finally, bake for 10 minutes and at the end of cooking, sprinkle the irises with powdered sugar.
Tip!
If you have leftover dough balls, don’t worry because you can freeze them and use them later after thawing.
