Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Iris: Palermo’s Ricotta-Filled Brioche with a Chocolate Heart
Discover the baked iris, a light and irresistible brioche filled with ricotta and chocolate, straight from the heart of Palermo.
📖 What is it
Discover the baked iris, a light and irresistible brioche filled with ricotta and chocolate, straight from the heart of Palermo.
🛒 Ingredients
▸ For the dough
- ✓ 500g strong white bread flour
- ✓ 250ml milk
- ✓ 50g lard
- ✓ 50g caster sugar
- ✓ 25g fresh yeast
- ✓ 1 egg
- ✓ a pinch of salt
- ✓ water as needed
▸ For the ricotta cream
- ✓ 400g sheep’s ricotta
- ✓ 200g granulated sugar
- ✓ 100g dark chocolate chips
- ✓ half a sachet of vanilla sugar
▸ To finish
- ✓ icing sugar
📊 Nutritional Information
Dive into the authentic flavours of Palermo with the baked iris, a soft and fragrant treat boasting a creamy ricotta centre dotted with chocolate chips. This lighter twist on the classic fried iris is perfect to kickstart your day or enjoy as a sweet pause alongside a strong coffee, evoking the warm and welcoming spirit of Sicily.
👨🍳 Preparation
- 1
Start by preparing the ricotta cream: drain the ricotta in the fridge for a few hours, then mix it with the sugar, vanilla sugar and chocolate chips until smooth and creamy.
- 2
For the dough: sift the flour into a large bowl, then add the sugar, salt and softened lard. Dissolve the yeast in a little lukewarm water and gradually stir in the milk.
- 3
Add the beaten egg and knead until you have a smooth, elastic dough. Cover with a tea towel and leave to prove for about 2 hours.
- 4
Once risen, roll out the dough on a floured surface and cut out 12 discs around 7-8cm in diameter. Spoon a dollop of the ricotta cream onto 6 of the discs, then cover with the remaining discs.
- 5
Seal the edges well and leave to prove again for another hour on a baking tray lined with baking paper.
- 6
Brush the iris with a little milk and bake in a preheated oven at 180°C for 10 minutes, until golden.
- 7
Allow to cool slightly, then dust with icing sugar before serving.
💡 Tips and Variations
- •
Add a sprinkle of cinnamon or finely grated orange zest to the ricotta cream for a lovely citrus twist.
- •
For a richer filling, try folding in some custard with the ricotta to create a velvety texture.
- •
Use a muffin tin to shape the iris more uniformly and help them bake evenly.
- •
For a vegan version, swap the ricotta for a smooth tofu cream flavoured with vanilla and sweetened with agave syrup.
- •
The key to perfect iris is keeping the dough soft and not overworking it, preserving the lightness that makes this treat so special.
📦 Storage
- • Store the iris in the fridge, well covered with cling film, and enjoy within two days to keep them fresh and soft.
- • For longer storage, freeze the unbaked iris and bake them straight from frozen when you’re ready to indulge.
- • To bring back their original freshness, warm them briefly in a conventional oven before serving—avoid the microwave as it can dry out the dough.
🍷 Pairing
To complement the delicate sweetness of the baked iris, try a Moscato di Noto with its aromatic bouquet and balanced sweetness. Alternatively, a Passito di Pantelleria or a Malvasia from the Aeolian Islands offers intriguing flavour notes. If you fancy something beyond Sicily, a lightly sweet, aromatic Gewürztraminer is a splendid match.
Making these baked iris at home is like bringing a little slice of Palermo’s heart to your kitchen—soft, comforting, and utterly delicious. Their pillowy texture and creamy filling are sure to win over everyone at the table. Do give this recipe a go, and don’t forget to share these Sicilian delights with your loved ones—it’s the perfect way to spread a bit of warmth and joy.
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