🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Start by making the ricotta cream: let the ricotta drain in the fridge for a few hours, then combine it with the sugar, vanilla powder and chocolate chips. Stir gently until smooth and creamy.

2. 2

   For the dough, sift the flour into a large bowl and add the sugar, salt, and softened lard. Dissolve the yeast in a little warm water, add to the bowl, then gradually pour in the milk.

3. 3

   Beat in the egg and knead until you have a smooth, elastic dough. Cover with a tea towel and leave it to rise for about 2 hours.

4. 4

   Once risen, roll out the dough on a floured surface and cut out 12 discs, each about 7–8cm across. Spoon a heaped tablespoon of ricotta cream onto half the discs, then top with the remaining discs.

5. 5

   Pinch the edges firmly to seal, then leave to rise for another hour on a baking tray lined with parchment paper.

6. 6

   Brush the iris lightly with a little milk and bake in a preheated oven at 180°C fan (200°C conventional) for about 10 minutes, or until beautifully golden.

7. 7

   Allow them to cool slightly, then dust with icing sugar before serving.