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You are here: Home / Recipes / Baking / Baked Nutella Iris

Baked Nutella Iris

April 8, 2016 By Manu 15 Comments

Baked Nutella Iris

Today I will take you all to Sicily, once again! Sicilian street food is among the best food in the whole world. Besides, you can find everything: desserts, snacks, savoury treats and even pasta in street food form! I am not joking, it is that awesome. I would actually go as far as to say that Sicilians have made their street food into a form of art! One of the sweet items I like the most is what is known as “Iris” – a fried bun traditionally filled with sweetened ricotta and dusted with icing sugar. I will share the classic recipe soon as well, but today I will show you how to make a baked version filled with Nutella. The bun dough is really forgiving and versatile as it can be used for both sweet and savoury buns. I personally love it and use this recipe a lot. My kids really like these Baked Nutella Iris and I hope you will like them too!

Baked Nutella Iris

Baked Nutella Iris
4.75 from 4 votes
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Baked Nutella Iris

Baked Nutella Iris - a Sicilian baked bun filled with Nutella and dusted with icing sugar.

Course Dessert
Cuisine Italian
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 500 gms – 4 cups flour
  • 250 ml – 1 cup lukewarm water
  • 50 gms – 1.75 oz. lard
  • 50 gms – 1.75 oz. sugar
  • 10 gms – 2 tsp salt
  • 7 gms – 2 ½ tsp active dry yeast
  • Nutella as needed
  • Milk to brush

Instructions

  1. Dissolve the yeast in the lukewarm water together with 1 tbsp of the sugar. Set it aside to activate.
  2. In the meantime, put the remaining sugar, flour, salt and lard in the bowl of an electric mixer fitted with a dough hook. Once the yeast and water mixture has become frothy, add it to the bowl. Knead well until you obtain a smooth and pliable dough.
  3. Let it rise for 1 hour or until it doubles in size.
  4. Divide the dough in 12 balls. Flatten them with a rolling pin. Place some Nutella in the centre of the dough circle. Then gather the edges and seal your bun. Put it upside down on a baking tray covered with baking paper.
  5. Brush with some milk.
  6. Bake in a pre heated oven at 200°C – 390°F for 10 minutes, or until golden brown.
  7. Let the buns cool down completely, then dust with icing sugar and serve.

Baked Nutella Iris

Baked Nutella Iris

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Related Posts:

  • PESCHE DOLCI ALLA SICILIANA
  • Easter Taralli
  • Nutella Roses
  • Marzipan Lambs
  • Nutella Palmiers

Filed Under: Baking, Breakfast, Desserts, Italian, Mediterranean, Pastries, Regional Italian Dishes, Snack, Street Food, Tea Time Tagged With: baked, baking, breakfast, buns, dessert, Italian, Italy, nutella, pastries, Regional Italian Dishes, Sicilian, Sicily, snack, Street Food, sweets, tea time

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Comments

  1. Thalia @ butter and brioche says

    April 9, 2016 at 1:18 pm

    These look incredible! I love anything nutella too so this recipe is perfect.

    Reply
  2. Ed says

    May 11, 2016 at 5:18 pm

    can you use anything else instead of lard?

    Reply
    • Manu says

      May 11, 2016 at 5:35 pm

      You can substitute it with the same amount of softened butter. 🙂

      Reply
      • Ed says

        May 11, 2016 at 5:49 pm

        Thank looking forward to making them at the weekend 🙂

        Reply
  3. Ed says

    May 19, 2016 at 5:18 am

    Hi,

    do you have a recipe for minestrone soup?

    Thanks

    Reply
    • Manu says

      May 19, 2016 at 7:46 am

      Hi Ed! Yes, it’s here: http://www.manusmenu.com/minestrone 🙂

      Reply
      • Ed says

        May 20, 2016 at 4:52 am

        Thank you so munch

        Reply
  4. Uma says

    June 27, 2016 at 11:08 pm

    Hello,

    What type of flour do you need to use? Is it just plain?
    Also if you don’t have a electric whisk with dough hook can you just use an electric whisk?

    Reply
    • Manu says

      June 28, 2016 at 1:03 pm

      Hi Uma
      I use plain flour for this recipe. The dough will be too hard for a whisk, but if you do not have a hook, you can knead it by hand. It’s sort of like pizza/bread dough. 🙂

      Reply
      • Uma says

        June 28, 2016 at 8:38 pm

        Thank you very much. Looks good. Going to try this today.
        Thanks for posting 🙂

        Reply
  5. Stefanie says

    July 28, 2018 at 9:43 am

    I’m from Sicilia and that’s not an Iris. That’s a panzerotto. The difference between the two is that one is baked and one is fried. Iris’ are meant to be fried.

    Reply
    • Manu says

      July 28, 2018 at 9:51 am

      Dear Stefanie
      I know. That’s why I called them “baked Iris” and not just Iris. The dough is the one used to make Iris.

      Reply
  6. Adriana says

    October 30, 2020 at 1:46 pm

    Manu, these are so beautiful, I finally bought two big jars of Nutella so I can make them. Thank you for posting the recipe. Will you post the recipe for ricotta iris? Would the dough be the same? I have fresh ricotta and I would love to try them too. Thank you again, I’ll make the iris soon and I’ll be back with my thoughts.

    Reply

Trackbacks

  1. 28 Italian Desserts You Want To Attempt Earlier than You Die | Anne Gourmet says:
    December 20, 2016 at 11:00 am

    […] This dessert is historically crammed with a white cream (not with Nutella, as pictured above) and located in Sicily. Recipe right here. […]

    Reply
  2. Nutella Recipe Round-up 2020 #WorldNutellaDay says:
    February 3, 2020 at 10:44 pm

    […] Baked Nutella Iris […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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