Cheese Donuts

Name: Ciambelline col Formaggio
Cook time: 20 min
Cuisine: Italiana
Ingredients: Ingredienti per 10 ciambelle; 800 g di pasta di pane già lievitata; 120 g di pecorino dolce; 3 cucchiai di olio extravergine d’oliva olio per la placca da forno

Ciambelline col Formaggio

Marche donuts of bread dough, pecorino sweet and oil, golden in the oven and typical of the Todi area.

Easy

Marche

EasyMarche

Cheese donuts are a baked preparation made with bread dough, enriched by the full flavour of the pecorino sweet and with the fruity notes of extra virgin olive oil. They are perfect for serving when you want a rustic, fragrant, and flavorful product, with a richer texture than plain bread. pecorino It is used in two forms: grated, to spread the flavour in the dough, and in pieces, to create points of greater intensity when bitten. The processing preserves the structure of the bread dough, while cooking in hot oven develops a golden surface and a soft bread crumb soft. The recipe is typical of the Todi area, in the Marche, where it enhances the pecorino Chilling before serving allows the texture to stabilize and sharpens the balance between bread, cheese, and oil.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the pecorino

Grate half of the pecorino Sweet and cut the remaining portion into small pieces. Keep the two consistencies separate: the grated cheese will blend into the dough more quickly, while the pieces will add flavorful and distinctive touches to the donuts.

Work the dough

Put the bread dough already leavened in a large bowl and add the pecorino grated cheese, chopped cheese, and extra virgin olive oil. Mix until the dressing is evenly distributed: the mixture should be smooth, soft, and free of dry patches or lumps of cheese.

Form the dough

Gather the dough and form it into a compact loaf. Knead it briefly until the surface is smooth, then place it in a bowl. The loaf is ready when it holds its shape without falling apart and the pecorino it appears well incorporated into the whole mass.

Let it rise

Cover the dough and let it rise again. Wait until the dough visibly increases in volume and acquires a softer, more elastic consistency: this step completes the integration of the cheese and oil into the dough. bread dough.

Shape the donuts

Divide the dough and cut out as many donuts as possible, keeping them as uniform in size as possible. Shape each piece with a well-defined center and a smooth surface, so they bake evenly and have a uniform color across all the donuts.

Placed on the baking sheet

Grease one baking sheet with oil and arrange the donuts quite far apart. Leave enough space so that they can spread out without sticking together during cooking; baking sheet It must be well oiled, but without visible grease stagnations.

Bake in the oven

20 min

Bake at 200°C (392°F) for about 20 minutes. Check the surface toward the end of cooking: the donuts should be well developed and golden, with a dry texture on the outside. If the color is still pale, continue baking only as long as necessary to finish browning.

Let it cool

Remove the donuts from the oven and let them cool before serving. This allows the dough to cool. soft bread crumb to settle down and to pecorino to stabilize in the dough; serve them when they are no longer hot, so you can better appreciate the texture and flavor of the cheese.

Chef's Tips

Distribute the donuts well spaced apart on the baking sheet greased, because during the second leavening and cooking they increase in volume without touching each other.