Palermo-Style Fried Ricotta-Stuffed Sweet Buns

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Palermo's beloved Iris is a soft, golden-fried sweet bun split and stuffed with a cloud of sweetened sheep's-milk ricotta, traditionally finished with a dusting of vanilla-scented sugar. The enriched yeasted dough puffs up crisp at the edges while staying tender inside, making it the ultimate street-food treat of Sicilian festivals.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 22 gSugar
• 13 gProtein
• 160 mgSodium
• 210 mgPotassium
• 145 mgCalcium
• 2.4 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the enriched dough

• 500 g (about 4 cups) all-purpose flour
• 60 g (1/4 cup plus 1 tbsp) granulated sugar
• 10 g (2 tsp) instant dry yeast
• Pinch of fine sea salt
• 120 ml (1/2 cup) whole milk, lukewarm
• 2 large eggs, room temperature
• 80 g (5 tbsp) unsalted butter, softened
• 1 tsp vanilla extract
• Zest of 1 lemon

For the ricotta filling

• 500 g fresh sheep's-milk ricotta, well-drained for 4 hours
• 150 g (1 1/4 cups) powdered sugar, plus extra for dusting
• 80 g dark chocolate, finely chopped
• 40 g candied orange peel, finely diced
• 1/2 tsp vanilla extract

For frying and finishing

• 1 L (about 4 cups) neutral frying oil (sunflower or peanut)
• Powdered sugar, for dusting
• 1/2 tsp ground cinnamon (optional, for finishing)

Directions

1. Make the dough: In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add the lukewarm milk, eggs, softened butter, vanilla, and lemon zest, then knead with the dough hook for 8-10 minutes until smooth, elastic, and slightly tacky.
2. Cover the dough and let it rise in a warm spot for about 1 1/2 hours, or until doubled in size. Meanwhile, prepare the filling by pressing the drained ricotta through a fine-mesh sieve into a bowl.
3. Whisk the powdered sugar, chopped chocolate, candied orange peel, and vanilla into the ricotta until light and creamy. Chill the filling while the dough finishes rising.
4. Turn the dough onto a lightly floured surface and divide into 8 equal portions (about 100 g each). Roll each into a smooth ball, then flatten into a 12 cm (5 in) disk about 1 cm thick. Place on parchment-lined trays, cover loosely, and proof 30-40 minutes until puffy.
5. Heat the oil in a deep, heavy pot to 170°C (340°F). Fry the buns in batches, 2-3 at a time, turning once, for about 3-4 minutes total until deeply golden on both sides. Drain on a wire rack set over paper towels.
6. Let the fried buns cool for 5 minutes so the interior sets slightly. Using a serrated knife, slice each bun horizontally like a sandwich, leaving one edge attached. Spoon a generous mound of ricotta filling inside and gently press closed.
7. Dust generously with powdered sugar (and a whisper of cinnamon, if using) and serve immediately while the bun is still slightly warm and the filling is cool and creamy.

Cook’s Notes

• Drain the ricotta thoroughly by placing it in a cheesecloth-lined sieve over a bowl in the fridge for at least 4 hours (overnight is better); excess moisture makes the filling weepy and soggy.
• If you cannot find sheep's-milk ricotta, a 50/50 blend of whole-milk ricotta and mascarpone gives a similarly rich, creamy texture.
• Maintain the oil temperature at 170°C; too cool and the buns absorb oil, too hot and they brown before cooking through. Fry no more than 2-3 at a time to keep the temperature stable.
• For an authentic Palermo touch, add a pinch of ground cinnamon or a few drops of orange blossom water to the ricotta filling.
• The buns are best eaten the day they are fried, but leftovers can be refreshed for 5 minutes in a 150°C (300°F) oven before slicing and filling.

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