Grana Padano savoury doughnut

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Grana Padano savoury doughnut


. Serves: 10 chambellas
10 people


For the doughnuts:
200 gr flour
400 ml whole milk
200 ml butter
330 ml eggs (approx 10)
50 gr grated Grana Padano (9 months)
For the Grana Padano mayo:
150 gr egg yolk
500 gr extra virgin olive oil
20 gr truffle shavings
60 ml white wine vinegar
50 gr Grana Padano (+16 months)
Salt and pepper to taste
For the bread crumb garnish:
100 gr breadcrumbs
10 ml extra virgin olive oil
10 gr paprika
Salt and pepper to taste
5 gr black truffle to garnish
5 gr Grana Padano Riserva to garnish


For the chambellas:
Dissolve the butter. Place the butter in a saucepan over a medium heat until it is fully melted, then add the milk. Once the milk has come to the boil, add flour and mix vigorously with a wooden spoon or use a whisk, ensuring the mixture is smooth, with no lumps. Once the mixture resembles a dough-like texture and is no longer sticking to the bottom of the pan, transfer the mixture into a bowl. Leave to rest for 10 minute. While the dough is still hot, add the beaten eggs gradually, ensuring that the egg is fully incorporated into the mixture before adding more. Add the grated Grana Padano (9 months) and mix well. In the meantime, heat a pan of vegetable oil for frying. Draw the ciambella 'ring' shapes on grease proof paper using a pencil, using one piece of paper per ciambella. Create the chamella shape by piping the mixture onto the grease-proof paper using a piping bag. Once all the ciambellas have been created, place one at a time into the boiling oil with the chamella submerged and the paper facing upwards. Ladle hot oil onto the paper, using a spoon. The grease proof paper will then de-attach from the chamella, leaving a perfectly formed ring shape. Remove the paper and cook for 10-15 minutes until golden. Remove and place on kitchen paper to cool
For the Grana Padano mayonnaise:
Combine the egg yolk, truffle, vinegar and salt and pepper in a medium bowl. Whisk for 30 seconds until the mixture has combined. Gradually add the extra virgin olive oil whisking constantly for about 4 minutes until a mayonnaise emulsion is formed. Add the Grana Padano and set the mixture aside.
For the garnish:
In a frying pan, warm the extra virgin olive oil and paprika over a medium heat.  Add the breadcrumbs into the pan and fry until crisp. Once crisp, set aside on kitchen paper to cool. To serve, place  each ciambella on a plate and top with the Grana Padano mayo and the breadcrumbs. Garnish with fresh truffle, Grana Padano Riserva and a sprinkle of paprika.
Francesco Mazzei