Baked iris is a typical Palermo dessert made of a casket of soft brioche dough that holds a refined heart of ricotta cream and chocolate flakes.

Ingredients for the pasta
250g flour
125g water or milk
25g regulated sugar
5g SALT
10g brewer's yeast
25g lard or butter
Ingredients X THE RICOTTA FILLING:
250g sheep ricotta
70g chocolate chips
15g sugar
Cinnamon to taste

Mix the flour with the water or milk as you prefer, the sugar, the lard and the yeast for 5 minutes; after 5 minutes add the salt and continue to knead for another minute.

1) let the dough rest for 20 minutes after giving it 3 folds.
2) After 20 minutes, make 110g pieces and before mixing the pieces, give the dough 3 more folds and let it rest for another 20 minutes.
At this point, press the ball with your fingers
3) And with the help of a rolling pin, widen slightly
4) stuffed with 2 tablespoons of filling.
5) and 6) close carefully pointing with the fingers first laterally then in the center until forming a bundle.
7) "pirl" the dough until you get a nice smooth ball
8) let it rise for 90 minutes and brush with egg before cooking.

COOKING 180 preheated oven 12/13 min