Baked Nutella Iris brings together soft homemade dough and a creamy Nutella centre in a warm Italian-inspired sweet bun. These fluffy baked buns have tender centres, lightly golden tops, and a dusting of icing sugar, making them ideal for breakfast, dessert, or an afternoon coffee break.
Sicilian street food is famous for its variety, from savoury snacks and pasta dishes to sweet pastries enjoyed at any time of day. Among the many traditional treats, one of the most loved is the iris, a soft bun usually filled with sweetened ricotta, fried until golden, and finished with icing sugar.
This version is a baked Nutella iris, a lighter homemade take filled with chocolate hazelnut spread instead of ricotta. The dough is simple to prepare, easy to shape, and works well with both sweet and savoury fillings. Once baked, the buns are soft, airy, and gently golden on the outside, with a rich Nutella filling hidden inside.
These Italian Nutella buns are especially good when served slightly warm, while the filling is still soft and creamy. They are also delicious later in the day, once the dough has settled and the Nutella becomes smooth in the centre. If you enjoy homemade sweet buns, this Baked Nutella Iris recipe is a wonderful choice for family baking, weekend breakfasts, or a comforting snack with coffee.
Why We Love Italian Nutella Buns
- They are soft, fluffy, and filled with creamy Nutella, making every bite rich and comforting.
- The buns are baked instead of fried, so they feel lighter while still keeping the charm of a classic Sicilian-style iris.
- They are perfect for breakfast, brunch, dessert, or an afternoon treat with coffee or milk.
- The dough is easy to work with and can be adapted with different sweet fillings.
- They look simple but feel special, especially with a generous dusting of icing sugar.
Key Ingredients for Baked Nutella Iris
Nutella
Nutella gives these buns their creamy chocolate hazelnut filling. If the spread is slightly chilled, it is easier to spoon into the dough and less likely to move around while shaping. Do not overfill the buns, as too much filling can leak during baking.
Lard
Lard helps create a soft, tender dough with a delicate richness. It is commonly used in traditional Sicilian-style sweet buns. If you prefer, softened butter can be used instead, though the texture may be slightly different and a little richer.
Sugar
Sugar lightly sweetens the dough and helps the buns develop a gentle golden colour in the oven. It also helps activate the yeast during the first stage of the recipe.
Milk
Milk is brushed over the shaped buns before baking. It helps create a soft surface and a pale golden finish without making the crust hard.
Find the complete ingredient list with measurements in the recipe card below.
How to Make Baked Nutella Iris
Prepare the Yeast and Dough
Step 1: Dissolve the active dry yeast in lukewarm water with 1 tablespoon of sugar. Let the mixture stand until it becomes frothy. This shows that the yeast is active and ready to use.
Step 2: Add the flour, salt, lard, and remaining sugar to the bowl of an electric mixer fitted with a dough hook. Pour in the frothy yeast mixture and knead until the dough is smooth, elastic, and easy to handle.
Step 3: Cover the dough and let it rise for about 1 hour, or until it has doubled in size. The rising time may vary slightly depending on the temperature of your kitchen.
Shape the Buns
Step 1: Divide the risen dough into 12 equal pieces and roll each one into a ball. Flatten each ball with a rolling pin, place a spoonful of Nutella in the centre, then gather the edges of the dough together to seal the filling inside.
Step 2: Place the sealed buns seam-side down on a baking tray lined with baking paper. Leave some space between them so they can expand as they bake. Brush the tops lightly with milk.
Bake and Serve
Step 1: Bake the buns in a preheated oven at 200°C – 390°F for about 10 minutes, or until the tops are lightly golden.
Step 2: Let the buns cool before dusting them with icing sugar. Serve them warm or at room temperature.
Frequently Asked Questions
Yes. Softened butter can be used instead of lard. The buns will still be soft, although the flavour will be slightly richer and the texture may be a little less light.
Use a moderate amount of Nutella and make sure the dough is sealed well before placing the buns seam-side down on the tray. Slightly chilled Nutella is also easier to handle.
Yes. Once completely cooled, the baked buns can be frozen in an airtight container for up to 2 months. Freeze them without icing sugar and dust them after reheating.
This dough also works well with pistachio cream, sweetened ricotta, chocolate spread, or thick jam. Choose fillings that are not too runny so the buns are easier to seal.
Extra Help from the Kitchen
Use Slightly Oiled Hands – If the dough feels sticky while shaping, lightly oil your hands instead of adding too much extra flour. This keeps the buns softer and prevents them from becoming dense.
Leave Space Between Buns – Arrange the buns with room between each one. The dough expands in the oven, and spacing helps them bake evenly while keeping a round shape.
Seal the Dough Well – Pinch the edges firmly around the Nutella filling. A good seal helps keep the filling inside as the buns bake.
Rotate the Tray Halfway Through Baking – If your oven browns unevenly, turn the tray around during baking so the buns colour more evenly.
Let the Buns Cool Slightly Before Eating – The Nutella filling can be very hot straight from the oven. Letting the buns rest for a few minutes makes them easier and safer to enjoy.
Variations and Twists
Fill with Sweetened Ricotta – For a more traditional Sicilian-style iris, replace Nutella with well-drained sweetened ricotta and chocolate chips.
Add Cocoa Powder to the Dough – A small amount of cocoa powder can give the dough a deeper chocolate flavour. Keep an eye on the baking time because the darker dough makes browning harder to judge.
Scatter Chopped Hazelnuts on Top – Sprinkle finely chopped toasted hazelnuts over the milk-brushed buns before baking for extra crunch and nutty flavour.
Add Orange Zest to the Dough – Finely grated orange zest works beautifully with chocolate and hazelnut, giving the buns a fresh citrus note.
Use Ricotta with Citrus Zest – Mix sweetened ricotta with chocolate chips and a little orange or lemon zest for a softer, fresher filling.
Storage and Shelf Life
Store Baked Nutella Iris in an airtight container at room temperature for up to 2 days. This helps keep the buns soft and prevents them from drying out. If your kitchen is very warm or humid, refrigerate them for an additional 1 to 2 days, although the texture may become slightly firmer.
To freeze, place completely cooled buns in a freezer-safe container for up to 2 months. Do not dust them with icing sugar before freezing. Thaw at room temperature, warm briefly in the oven at 180°C – 350°F, then finish with fresh icing sugar before serving.
Other Ways to Enjoy Nutella
- Three-Ingredient Nutella Doughnuts
- Nutella Tarts
- Nutella Roses
- Nutella Dorayaki
- Peanut Butter Nutella Banana Bites
Baked Nutella Iris Recipe (Italian Nutella Buns)
Equipment
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Stand mixer with dough hook
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Baking tray
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Wire cooling rack
Ingredients
- 500 g flour, about 4 cups
- 250 ml lukewarm water, about 1 cup
- 50 g lard, about 1.75 oz
- 50 g sugar, about 1.75 oz
- 10 g salt, about 2 tsp
- 7 g active dry yeast, about 2 ¼ tsp
- Nutella as needed
- milk for brushing
- icing sugar for dusting
Instructions
Prepare the Yeast and Dough
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Dissolve the yeast in the lukewarm water with 1 tablespoon of the sugar. Let it stand until frothy.
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Place the remaining sugar, flour, salt, and lard in the bowl of a mixer fitted with a dough hook. Add the yeast mixture and knead until the dough is smooth and pliable.
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Cover the dough and let it rise for 1 hour, or until doubled in size.
Shape the Buns
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Divide the dough into 12 balls. Flatten each ball with a rolling pin, add Nutella to the centre, then gather and seal the edges around the filling.
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Place the buns seam-side down on a baking tray lined with baking paper and brush the tops with milk.
Bake and Serve
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Bake in a preheated oven at 200°C – 390°F for 10 minutes, or until lightly golden.
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Let the buns cool, dust with icing sugar, and serve.