For the chambellas:
Dissolve the butter. Place the butter in a saucepan over a medium heat until it is fully melted, then add the milk. Once the milk has come to the boil, add flour and mix vigorously with a wooden spoon or use a whisk, ensuring the mixture is smooth, with no lumps. Once the mixture resembles a dough-like texture and is no longer sticking to the bottom of the pan, transfer the mixture into a bowl. Leave to rest for 10 minute. While the dough is still hot, add the beaten eggs gradually, ensuring that the egg is fully incorporated into the mixture before adding more. Add the grated Grana Padano (9 months) and mix well. In the meantime, heat a pan of vegetable oil for frying. Draw the ciambella ‘ring’ shapes on grease proof paper using a pencil, using one piece of paper per ciambella. Create the chamella shape by piping the mixture onto the grease-proof paper using a piping bag. Once all the ciambellas have been created, place one at a time into the boiling oil with the chamella submerged and the paper facing upwards. Ladle hot oil onto the paper, using a spoon. The grease proof paper will then de-attach from the chamella, leaving a perfectly formed ring shape. Remove the paper and cook for 10-15 minutes until golden. Remove and place on kitchen paper to cool.
