Stracciatella Filled Savoury Donuts

Combine the flour, yeast, sugar and salt in a large bowl. Add the warm milk and egg and mix until a rough dough forms.

Add the softened butter and knead for 8–10 minutes, or until the dough is smooth and elastic. Transfer to a lightly oiled bowl, cover and leave to prove in a warm place for 1–1½ hours, or until doubled in size.

Meanwhile, preheat the oven to 180°C. Arrange the prosciutto in a single layer on a lined baking tray and bake for 10–15 minutes, or until crisp. Set aside to cool completely, then finely crush or blitz into a crumb.

Once the dough has doubled in size, gently knock it back and divide into 12 equal portions. Roll each portion into a smooth ball and arrange on a lined tray, leaving space between each one. Cover and leave to prove for a further 30 minutes, or until puffed.

Heat the vegetable oil in a deep, heavy-based saucepan to 170°C. Working in batches, carefully lower the doughnuts into the oil and fry for 2–3 minutes on each side, or until puffed, evenly golden and cooked through. Transfer to a tray lined with paper towel and allow to cool slightly.

Transfer the Stracciatella to a piping bag fitted with a wide nozzle. Make a small hole in the side of each doughnut, then generously pipe with the Stracciatella.

Finish each doughnut with a drizzle of extra virgin olive oil, finely grated Grana Amore, freshly cracked black pepper and a generous sprinkle of crispy prosciutto crumb.

Serve while still slightly warm.