From Tetti’s Flakes

Oven baked donuts with Mastelo cow cheese, prosciutto, arugula, béchamel with Mastelo and poached egg. Since we have to eat breakfast like a king.

Ingredients

For donuts

  • 180 ml milk, lukewarm
  • 2 ¼ tsp dry yeast
  • 500g all-purpose flour
  • ¼ tsp salt
  • 70g melted butter
  • 2 eggs, medium

For the béchamel

  • 40g butter
  • 60g all-purpose flour
  • 300 ml milk
  • 50g cow cheese Mastelo, grated

For the eggs

  • 6 eggs
  • 12 tbsp vinegar

For serving

  • 300g cow cheese Mastelo
  • arugula leaves
  • 6 slices prosciutto, thin
  • 6 poached eggs

Instructions

  1. In a bowl add the warm milk together with the yeast. Stir and set aside for about 10 minutes or until the yeast is activated. To help the yeast activate, add a pinch of sugar.
  2. In a stand mixer add the flour and salt. Stir by hand.
  3. Add the melted butter to the stand mixer bowl, and then add the eggs one by one.
  4. Then add the activated yeast and mix on medium speed for about 5 minutes or until it doesn’t stick to the bowl. In case the dough is sticky, add a little flour.
  5. Wrap the bowl of the mixer with a clean towel and place in the oven at 40-50°C until it doubles in size. It will take about 45-60 minutes.
  6.  In a parchment paper roll out the dough with the help of a rolling pin to a thickness of about 3 cm.
  7. Cut circles using a 10 cm round cookie cutter. Re-roll scraps if needed to make 14 donuts. Transfer the parchment paper to a baking tray, wrap with a clean towel and place in the oven at 40-50°C until doubled in size. It will take about 20-30 minutes.
  8.  Bake the donuts at 190°C, for 10-12 minutes. Right out of the oven, brush a hot donut all over with 1 tbsp melted butter.

For the béchamel sauce

  1. Place a pot over low heat. Add the butter and let it melt while gently stirring with a whisk.
  2. Add the flour and start to whisk. Add the milk in 3 batches while stirring continuously.
  3. As soon as ¾ of the milk is absorbed, add the remaining milk and whisk.
  4. Remove from heat and whisk. Add the Mastelo cow cheese, reserving 1 handful for the end of the recipe. Whisk to combine.

For the eggs

  1. In a small saucepan add water and bring to a boil.
  2. In a ramekin add 2 tbsp. vinegar and then the egg. Wait 2 minutes for the vinegar to create a film over them.
  3. Lower the heat and let the water to simmer. By using a hand whisk, stir the boiling water in the pot in order to create a whirlpool.
  4. Very carefully add an egg and let it cook for 3-4 minutes. When ready, remove the eggs with a slotted spoon and transfer to a kitchen paper. Continue with the rest.

For serving

• Cut the Mastelo cow cheese into slices and grill it over medium to high heat on both sides until soft. Set aside.

• Cut each donut in half and add arugula, 2 tbsp. béchamel, a slice of prosciutto, Mastelo cheese and finally the egg.