Add the seed oil and a pinch of salt.
Add the flour and yeast, sieved together, and work with a whisk until you obtain a fairly smooth mixture.
At this point add the chopped walnut kernels: keep some whole aside.
Complete with mixed cheese cubes.
Mix thoroughly with a spatula.
Arrange the reserved whole walnut kernels on the bottom of a 20cm diameter ring mould, well buttered and floured.
Distribute the dough evenly inside the mold.
Level the surface with the back of a spoon, tap the cake pan lightly on the work surface to eliminate any air bubbles, and place in a preheated oven at 355°F/180°C, in static mode, for approximately 30 minutes.
Once the cooking time is up, remove the rustica from the oven and let it cool for about ten minutes inside the cake pan; then remove it from the pan and let it cool on a wire rack.
Once the resting time has elapsed, place the donut on a serving plate.
Enjoy!
