For the Biga (Pre-ferment)
Place the water, whole eggs, flour and fresh baker’s yeast into the bowl of a stand mixer, in that order.
Knead using the dough hook until a partially developed gluten structure forms.
Next, add the first egg yolk, followed by half of the sugar. Once absorbed, add the second egg yolk and the remaining sugar.
Gradually incorporate the softened butter in two additions, allowing each portion to be fully absorbed before adding the next.
Turn the dough over occasionally while mixing to ensure even development.
Continue kneading until the dough is well developed and fully elastic.
Transfer it to a work surface, shape it into a smooth ball and place it in a covered graduated container.
Allow the biga to rise until it reaches approximately 2½ times its original volume (for example, 100 ml should increase to 250 ml). This will take approximately 1 hour at an ambient temperature of 20°C (68°F).

For the Dough
Place the biga in the stand mixer bowl. Add all the remaining flour and water, then knead with the dough hook until a well-developed gluten structure forms.
Mix the egg yolks with the sugar and gradually incorporate them into the dough in three additions, allowing each portion to be fully absorbed before adding the next.
Add the 25 g of softened butter, following the same method used for the biga, then incorporate the salt.
Finally, gradually add the lard, taking care to maintain the dough’s elasticity and structure. Add the grappa or rum.
Turn the dough over occasionally during mixing.
Transfer the dough to a work surface and give it 2–4 folds. Shape it into a smooth ball and place it in a graduated container.
Cover and allow it to rise until it reaches approximately 1½ times its original volume. This will take around 30 minutes.
Transfer the dough back to the work surface and divide it into individual portions of 50 g each.
Shape each portion into a ball, flatten it slightly and bring the edges upwards towards the centre. Pinch the seams together and roll each ball gently on the work surface, keeping the sealed side underneath.
Place the dough balls on baking parchment and leave to rest for approximately 10 minutes, or until doubled in volume.

To Finish
Heat the frying oil in a saucepan and deep-fry the dough balls for approximately 1 minute on each side, until golden brown.
Drain and set aside. These are your savoury doughnuts.
Wash the bell peppers and place them on an oven tray. Roast at 180°C (356°F) for approximately 25 minutes.
Once cooked, wrap each pepper separately in cling film, keeping the colours separate. Leave to rest for approximately 10 minutes to make peeling easier.
Remove the stems and seeds, then peel the peppers.
Place the yellow pepper in a blender jug with extra virgin olive oil, salt and black pepper. Blend until a smooth, stable cream forms.
Repeat the same process with the red pepper.
Transfer both pepper creams into separate piping bags.
Cut the CANESTRATO PEPATO into 8 slices and use a round pastry cutter to shape them into discs. Set aside.

Plating
Slice each savoury doughnut horizontally, like a sandwich.
Pipe a layer of red bell pepper cream onto the bottom half, place a disc of CANESTRATO PEPATO on top, then add a layer of yellow bell pepper cream.
Close with the top half of the doughnut and serve.