Ingredients
Equipment
Instructions
- Make the Brioche DoughIn a large bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until foamy. Add the sugar, eggs, butter, vanilla, and salt. Gradually mix in the flour until a soft dough forms.Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare the Ricotta FillingIn another bowl, mix the ricotta with sugar, cocoa (or chocolate chips), and cinnamon. Beat until creamy. Taste and adjust sweetness if needed. Chill the filling while the dough rises.
- Shape the PastriesOnce the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a ball, then flatten slightly into a disk.Place a spoonful of ricotta filling in the center and gently close the dough around it, sealing the edges tightly. Shape back into a smooth ball.
- Second RisePlace the filled dough balls on a tray, cover with a cloth, and let them rest for 30 minutes. This helps them puff beautifully when cooked.
- Fry or BakeTo Fry: Heat oil to 350°F (175°C). Fry a few pastries at a time until golden brown, turning gently for even color. Drain on paper towels and roll in sugar while warm.To Bake (lighter version): Brush each pastry with a little milk or beaten egg and bake at 350°F (175°C) for 20 minutes, or until golden.
- Serve Serve immediately, the contrast between the warm dough and creamy filling is irresistible.
Notes
Use the best ricotta you can find: Fresh, full-fat ricotta makes all the difference. Drain it well before mixing so your filling stays thick and creamy, not watery.
Don’t rush the rise: The dough needs time to develop its soft, airy texture. Let it double in size.
Keep your oil steady: If frying, maintain the temperature around 350°F (175°C). Too hot, and they brown too fast; too cool, and they absorb oil.
Seal the dough completely: Pinch the edges well before frying or baking so the filling stays hidden until you take that first bite.
Percent Daily Values (DV) are based on a 2,000-calorie diet.
Most calories come from ricotta cheese (providing fat, saturated fat, and protein), butter in the pastry dough (total and saturated fat), and chocolate and sugar in the filling (carbohydrates and added sugars). Eggs in the dough also contribute some protein and fat.
Nutrition Estimated Facts
Iris | Ricotta & Chocolate Pastry
Serving Size: 1 Iris pastry (approx. 120g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 360 | — |
| Total Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 140mg | 6% |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 2g | 8% |
| Total Sugars | 20g | — |
| Added Sugars | 16g | 32% |
| Protein | 9g | 18% |