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Grana Padano PDO and truffle doughnut

Serves: 4-5 (10 doughnuts)

Duration: 1 hour

Difficulty: Easy

Ingredients

Dough:

  • 200g flour
  • 400ml whole milk
  • 200g butter
  • 10 eggs, beaten
  • 50g Grana Padano PDO cheese (9 months), grated
Grana Padano PDO cheese mayonnaise:
  • 150g egg yolk
  • 500g extra virgin olive oil
  • 20g truffle shavings
  • 60ml white wine vinegar
  • 50g Grana Padano PDO cheese (+16 months), grated
  • Salt and pepper, to taste
Garnish:
  • 100g breadcrumbs
  • 10ml extra virgin olive oil
  • 10g paprika
  • Salt and pepper, to taste
  • 5g black truffle, grated
  • 5g Grana Padano PDO Riserva cheese
 

Cheese lovers unite! Oozing with gooey Grana Padano PDO cheese and topped with grated truffle, this doughnut recipe was sent in by Francesco Mazzei of Sartoria, a stylish Italian restaurant in the heart of Mayfair. Pair with Prosecco DOC for the ultimate Italian experience.

Method:

  1. Place the butter in a saucepan over a medium heat until it has fully melted, then add the milk
  2. Once the milk has come to the boil, add the flour and mix vigorously with a wooden spoon, ensuring the mixture is smooth, with no lumps
  3. Once the mixture resembles a dough-like texture and is no longer sticking to the bottom of the pan, transfer the mixture into a container and leave to rest for 10 minutes
  4. While the dough is still hot, gradually add the beaten eggs, ensuring that the egg is fully incorporated into the mixture before adding more
  5. Add the grated Grana Padano PDO cheese and mix well
  6. In the meantime, heat a pan of vegetable oil for frying the doughnuts
  7. Draw the doughnut ring shape on a piece of grease proof paper using a pencil, using one piece of paper per doughnut
  8. Pipe the doughnut mixture onto the grease-proof paper following the template to create a ring
  9. Once they have all been piped into shape, place them one at a time into the hot oil with the dough submerged and the paper facing upwards
  10. Ladle hot oil onto the paper, using a spoon. The grease proof paper will then de-attach from the doughnut, leaving a perfectly formed ring shape
  11. Cook each doughnut in the oil for 10-15 minutes, once cooked, remove and place on a cloth to cool

Ingredients

Dough:

  • 200g flour
  • 400ml whole milk
  • 200g butter
  • 10 eggs, beaten
  • 50g Grana Padano PDO cheese (9 months), grated
Grana Padano PDO cheese mayonnaise:
  • 150g egg yolk
  • 500g extra virgin olive oil
  • 20g truffle shavings
  • 60ml white wine vinegar
  • 50g Grana Padano PDO cheese (+16 months), grated
  • Salt and pepper, to taste
Garnish:
  • 100g breadcrumbs
  • 10ml extra virgin olive oil
  • 10g paprika
  • Salt and pepper, to taste
  • 5g black truffle, grated
  • 5g Grana Padano PDO Riserva cheese
 

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