Take a large bowl, add the sugar and eggs, and mix it until you obtain a fluffy, light dough. Prepare the coffee and, while waiting for the extraction, sieve the flours and yeast. This will make the dough even lighter and fluffier. Add the flours to the mixture of eggs, mixing with freshly brewed coffee and peanut oil, stirring with a low-speed electric whisk. When the mixture looks soft and smooth, pour it into a previously-greased doughnut mould, with a diameter of 24 cm. Before baking, remember to sprinkle the surface of the dough with coarse salt grains. Cook at 170°C for 40 minutes.

Prepare a coffee and, while you wait for it to cool, cut the gianduia into small pieces. Put the egg yolks and sugar in a bowl and mix with a whisk, obtaining a homogeneous mixture. In the meantime, boil the cream in a saucepan. When it boils, combine the previously mixed egg yolks and sugar. It is important to continue to stir the mixture with a low-speed whisk, without reaching boiling point, given the presence of the eggs. You might end up with an omelette! The cream is ready when it coats the spoon. Turn off the heat and add the gianduia to the mixture, stirring until completely melted. Then pour the ganache over the doughnut until it is completely immersed.