List of Ingredients
- 1 CUP of all-purpose flour
- 3 OZ. of unsalted butter
- 2 OZ. of milk
- 2 OZ. of egg whites
- 2 TBSP. of granulated sugar
- 3 of large eggs
- bergamot
- 1 of vanilla bean pod
- peanut oil
- salt
- 1 CUP of powdered sugar
- 3 TBSP. of honey
- 1 TBSP. of bergamot juice
- 2 TBSP. of milk
Method
Melt the butter in a saucepan with the milk, 3/4 cup water, the sugar and a pinch of salt.
Bring it to a boil, then remove the pan from the heat and add the flour, all at once.
Return the pan to the stove and cook, stirring vigorously, until the mixture pulls away from the sides of the pan.
Remove from the heat and let it cool for at least 10 minutes.
Transfer the mixture to a stand mixer, add the seeds from half a vanilla bean pod, then add the eggs one at a time mixing it well to make a soft dough.
Grate the zest from 1/2 of the bergamot. Beat the egg whites into stiff peaks and fold into the dough along with the grated zest. Let rest for 10 minutes.
Transfer the dough to a pastry bag fitted with an open star tip about 1/2" in diameter. Cut 12 squares of parchment paper, 5" each, and pipe a ring of dough on each one.
Bring oil to 350°F in a large frying pan. Line a baking tray with paper towels. Add the donuts to the hot oil, dropping them in face down, still attached to the parchment paper square. Cook until you can remove the parchment paper with tongs, then flip the ciambelline to fry them evenly until golden all over (2-3 minutes). Remove and place them on the paper towel lined tray.
For the glaze: Juice 1 bergamot or lemon. Whisk the powdered sugar with the honey, bergamot or lemon juice and milk to create the glaze. Drizzle it over the donuts and serve.