donut with semolina and parmesan

ingredients:
2 egg yolks
35cl milk
85g fine semolina
1 bay leaf
1 clove of garlic
35g parmesan
nutmeg, salt and pepper
method:

>
1 - Pour the milk, bay leaf and garlic clove, peeled and cut in half.
2 - Bring to a simmer.
3 - Remove and then the pod bay leaf and pour the semolina.
4 - Whisk over medium heat for 10 min: the preparation is well thicken and take on your whip without sinking.
5 - Off the heat, add the egg yolks and stir them with a whisk.
6 - Add the parmesan and whisk.
7 - Prepare a plate with a silicone mat or parchment paper and pour the mixture. With your wet fingers, flatten the dough to make about 5mm thick.
8 - Let the paste hardens in the refrigerator for about 1 hour.
9 - With a round cookie cutter, make circles not too large.
10 - Melt butter and a little oil in a frying pan and brown the donut on each side.
http://www.chefnini.com/gnocchi-a-la-romaine-en-images/