Sicilian Baked Iris with Ricotta Recipe (Iris al forno)

Baked Iris with ricotta palted with cups of coffee.

Sicilian Baked Iris with Ricotta Recipe (Iris al forno)

Baked Sicilian Iris with Ricotta as found in cafés and bars all over Sicily are soft brioche like buns stuffed with a creamy ricotta and chocolate chip filling. They're perfect for breakfast or a snack any time of day.

Course Dessert, Snack

Cuisine Sicilian-Italian

Keyword baked brioche buns filled with creamy ricotta and chocolate chips

Prep Time 1

Cook Time 25

Resting time 5

Servings Iris

Calories 298kcal

Author Nadia Fazio

Ingredients

For the dough

1 cup milk
8 grams active dry yeast 1 packet
3 tbsp. granulated sugar divided
3 cups all-purpose flour
1 tsp. salt
3 tbsp. butter cold, cut into cubes

For the filling

475 grams ricotta (1 tub)
6 tbsp. powdered sugar plus extra for sprinkling on top
⅓ cup chocolate chips

For the eggwash

1 egg
1 tbsp. milk

Instructions

Prepare the dough

Proof the yeast: heat milk until lukewarm, pour into a bowl and add yeast and 1 tsp of sugar (taken from the total amount of sugar). Let sit for about ten minutes until it is foamy.
Meanwhile combine flour, salt and remaining sugar in the bowl of your stand mixer with the paddle attachment. Add cold cubed butter and mix on low speed for a minute until it is dispersed in the flour.
Once the yeast is foamy, add to the flour mixture. Replace the paddle attachment with the dough hook and mix on low speed for one minute until a dough begins to shape. Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed.
Shape into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours. I often place the bowl in my unlit oven.

Prepare the filling

While the dough is resting drain the ricotta by placing it in a fine meshed sieve or colander covered with cheese cloth placed over a bowl. Place in the refrigerator.
When it is well drained, place the ricotta and powdered sugar in a bowl and stir until smooth. Stir in the chocolate chips. Keep refrigerated until you are ready to fill the dough.

To assemble

When the dough has doubled in bulk (about 2 hours), use a kitchen scale to divide it into 12 -60 gram balls.
Place each ball on a parchment paper covered baking sheet, cover and let sit for one hour or until they have doubled in bulk.
Use your fingertips to flatten each ball of dough into a circle approximately 5 inches wide. Place about 2 tablespoons of the ricotta mixture in the center of the dough.
Gather the edges of the dough toward the center over the ricotta, twist them together and pinch to seal. Place seem side down on the baking sheet.
Repeat with the remaining balls of dough, cover and let rest for one hour.

To bake

Meanwhile preheat the oven to 350 degrees F.
When ready to bake brush each Iris with an egg beaten with a spoonful of milk.
Bake until golden on top and underneath, about 25-30 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Can the dough be prepared without a stand mixer?

Yes it can. Combine the flour, sugar and salt in a large bowl. Use a pastry cutter or your fingers to cut the butter into the flour. Stir in the proofed yeast and use your hands to shape the mixture into a dough. Knead for about 10 minutes until smooth and elastic. Proceed with the recipe as outlined.

Tips:

-Do drain the ricotta to avoid a watery filling.
-Avoid overfilling the Iris to prevent the ricotta from oozing out during baking.
-Taste your ricotta filling and adjust the amount of sugar added to your taste.

Substitutions and Variations:

-Other flavorings may be added to the ricotta filling such as vanilla extract or candied orange peel.
-The chocolate chips may be omitted in the filling.

Storage:

Due to the ricotta filling, iris are best stored in the refrigerated for up to 3 days. Bring to room temperature before serving with a dusting of powdered sugar.

Can they be frozen?

Once cooled, baked Iris may be frozen, well wrapped, for up to 1 month. Defrost in the refrigerator and bring to room temperature before serving with a dusting of powdered sugar.

Nutrition