Pecorino donuts are the delicious and perfect accompaniment for fresh broad beans.Simple to prepare, they will win you over with their scent when they are still in the oven and then with their flavour!
- 500 g of flour
- 200 g of grated pecorino
- 7 g of dehydrated brewer’s yeast
- 325 ml of water at room temperature
- 1 teaspoon of granulated sugar
- 2 egg yolks for brushing
- extra virgin olive oil
- Start preparing the donuts with pecorino by collecting 100 g of flour with the yeast, sugar and 225 ml of water at room temperature in a bowl. Stir until blended. Cover the mixture with plastic wrap and let it rest for 1 hour.
- After this time, pour the remaining flour into the bowl of the planetary mixer and add the mixture with the yeast.
- Mount the hook and knead everything by adding the remaining water flush. When the water has been incorporated, add the salt and continue to knead for 15-20 minutes or in any case until you obtain a smooth and elastic mass, well strung.
- Transfer the pasta to a lightly oiled bowl and cover with plastic wrap. Then let it rise until doubled in size (it will take about 2 hours).
- When the dough has doubled in size, deflate it, add 2 tablespoons of oil and the grated pecorino, a little at a time, kneading the dough briefly. In the end you will have to obtain a smooth and homogeneous paste.
- With a tarot divide the dough into 8 portions of the same weight and cut a string from each. Bring the ends back towards the center to form a donut and proceed in the same way until you form 8 donuts in all.
- Arrange them well spaced on 2 baking trays lined with parchment paper and brush them with the beaten egg yolks. Bake them in the preheated oven at 220°C for about 20 minutes or until golden brown.
- Remove the pecorino donuts from the oven and let them cool before serving them with the fresh broad beans.