Ingredients 

For the soft Sicilian buns (Panini)

• 4 cups all-purpose flour (500 g) (or 50/50 AP flour + durum wheat semolina rimacinata by weight)
• 1⅓ cups whole milk, lukewarm (325 ml)
• ⅓ cup lard (80 g) (or unsalted butter, softened)
• ⅓ cup granulated sugar (60 g)
• 2 tsp fine salt (12 g)
• 1 tsp active dry yeast (or 0.4 oz / 12 g fresh yeast)
• Milk, for brushing (1–2 Tbsp)

For the white custard cream (Crema Bianca)

• 2 cups whole milk (500 g)
• ¾ cup granulated sugar (150 g)
• 1 large egg
• ⅔ cup all-purpose flour (80 g)
• 2 tsp vanilla extract (or 1 packet vanillina)
• Zest of 1 lemon, to taste
• ⅓ cup milk, as needed to adjust thickness (80 g)

For coating + frying

• 1¼ cups all-purpose flour (150 g)
• 1¼ cups water (300 g)
• About 2 cups breadcrumbs (200 g)
• Vegetable oil (sunflower/canola), for frying (2–3 inches deep)

Instructions

Make the buns

1. Add flour to a large bowl. Pour in lukewarm milk and dissolve the yeast in it. Mix until you get a rough, shaggy dough.
2. Rest 10 minutes (this helps the dough hydrate and knead smoother).
3. Add sugar, salt, and lard (or butter). Knead until smooth, elastic, and uniform, about 10 minutes by hand (or 6–8 minutes in a stand mixer).
4. Shape into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled, about 2 hours 30 minutes.

Shape and bake the buns

1. Turn dough onto a work surface and knead briefly (1 minute).
2. Divide into 14 pieces of about 60 g each and shape into tight balls.
3. Place on a lined baking sheet. Cover and let rise again until puffy and doubled, about 45–60 minutes.
4. Preheat oven to 350°F (180°C) static. Brush tops with milk.
5. Bake 2 minutes at 350°F, then reduce to 320°F (160°C) and bake until lightly golden, 15–20 minutes total.
6. Cool completely. (Tip: buns are easier to fill if made the day before.)

Make the White Custard Cream (Crema Bianca)

Cook the custard

1. In a saucepan (heat off), whisk sugar and egg until smooth. Whisk in the flour.
2. Slowly whisk in the milk to avoid lumps. Add vanilla and lemon zest.
3. Cook over medium heat, whisking constantly, until thick and creamy (about 5–8 minutes).
4. If the custard is too thick to pipe, whisk in up to ⅓ cup milk (80 g) a little at a time.
5. Transfer to a bowl and cover with plastic wrap touching the surface. Cool completely.

Assemble and Fry the Iris

Fill the buns

1. With scissors or a small knife, cut a small “cap” from the bottom of each bun and set aside.
2. Hollow out a little of the inside without breaking the crust.
3. Spoon or pipe custard inside generously.
4. Replace the cap to close.

Batter, bread, and fry

1. Make the batter: whisk flour and water together until smooth (thin pancake batter consistency).
2. Dip each filled bun in batter, letting excess drip off.
3. Roll in breadcrumbs, pressing gently so they stick well.
4. Heat oil to 350°F (175°C) in a deep pot.
5. Fry in batches, turning until deep golden and crisp, about 2–3 minutes per side.
6. Drain on paper towels and serve warm.