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Iris: the Sicilian dessert

Iris: the Sicilian dessert

@sicilyaddict

The Iris is a typical Sicilian dessert, a fried brioche filled with ricotta cream or other variations like pistachio or chocolate. Crunchy on the outside and soft on the inside, it is a unique experience for the palate.

Difficulty: Medium
Cooking: 10 min
Preparation: 120 min
Country: Italia

Ingredients

No. Servings
  • Flour500g
  • Sugar100g
  • Salt5g
  • Lard50g
  • Brewer's yeast25g
  • Milk250mL
  • Eggs2units
  • Ricotta cream200g
  • Breadcrumbs200g
  • Oil for fryingas needed

Purchasable products

  • Pistachio cream in piping bag 300g

    Pistachio cream in piping bag 300g

    € 7.49-15%

Preparation

  1. STEP 1 OF 9

    Prepare the dough by mixing flour, sugar, salt, and lard.

  2. STEP 2 OF 9

    Dissolve the brewer's yeast in milk and add it to the dough.

  3. STEP 3 OF 9

    Incorporate the eggs and knead until a soft mixture is obtained.

  4. STEP 4 OF 9

    Let the dough rise until it doubles in volume.

  5. STEP 5 OF 9

    Roll out the dough and cut out discs.

  6. STEP 6 OF 9

    Fill the discs with ricotta cream and seal them in pairs.

  7. STEP 7 OF 9

    Let rise again for about 1 hour.

  8. STEP 8 OF 9

    Dip the brioche in beaten eggs and then in breadcrumbs.

  9. STEP 9 OF 9

    Fry in hot oil until golden brown.

Suggestions

  • Pistachio cream

  • Pre-made Iris

General Information

Storage notes

Consume hot, just fried.

More information

The Iris was created in 1901 by the Palermo pastry chef Antonio Lo Verso on the occasion of the premiere of Pietro Mascagni's opera 'Iris'.

Origin

Italia, Sicilia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)268.46
Carbohydrates (g)42.27
of which Sugars (g)9.91
Fat (g)7.85
of which Saturates (g)3.65
Protein (g)9.26
Fiber (g)1.25
Sale (g)0.3
  • Proteins
    9.26g·15%
  • Carbohydrates
    42.27g·70%
  • Fats
    7.85g·13%
  • Fibers
    1.25g·2%