Italian ricotta-filled doughnuts (Iris) recipe
“Per la cronaca (for the record), these are pronounced ‘EEreese’, whether you order one or several, which you will want to do once you try them. The big difference between iris and, say, bomboloni, or mainland Italian doughnuts, is that iris get a coating of breadcrumbs before they’re fried (or before they’re baked, because iris take kindly to that, too). The breadcrumbs give a whole bonus layer of pleasure to eating them: the crunchy contrast to the warm, pillowy dough giving way to the creamy centre.
Dining and Cooking