List of Ingredients
- 1 1/4 C. of flour, plus a bit more
- 4 1/2 OZ. of Asiago cheese
- 2 of small eggs
- 2 1/2 OZ. of red radicchio
- 3 TBSP. of softened butter
- 1/4 OZ. of brewer’s yeast
- 8 of slices of culatello or other fine ham
- Sesame seeds
- Peanut oil
- Salt
Method
Dissolve the yeast in 2 tablespoons of warm water. Lightly beat the eggs. Knead the dough with 1/4 cup of grated Asiago cheese, the water with yeast and the eggs, then add a pinch of salt and the butter and keep kneading until you have a soft dough; let it rise in a bowl closed tightly with plastic wrap, unrefrigerated, for about 2 hours.
Roll out the dough on a floured surface to a thickness of about 1/3 inch and cut out 8 discs with a pastry cutter (diam. 2 3/4 inches); then, to make donuts, use a smaller pastry cutter to cut out circles (diam. 1 inch) at the center of each disc. Place the donuts on a baking sheet lined with parchment paper, brush with water, sprinkle with sesame seeds and let rise for another 10 minutes.
Fry the donuts in plenty of peanut oil for 2-3 minutes, turning them a couple of times until they are nicely golden. Drain on paper towels, without adding salt, then cut in half horizontally and fill with the Asiago cheese slices, strips of radicchio and a slice of culatello or other fine ham.
We used the highest quality culatello ham.