1 Place the flour, caster sugar, dried yeast and fresh yeast Into a bowl and mix well. Slowly, add the warm water and continue mixing until a dough starts to form.
2 Gently knead the dough and place in a lightly oiled bowl and cover with cling film. Set aside somewhere warm for 1 hour.
3 Meanwhile, put the bergamot and apples Into a pan on high heat and cook for around 10 minutes. Blitz with a hand blender until smooth and place In a squeezing bottle ready for serving. Set aside.
4 On a lightly floured surface, remove the dough from the bowl and knead for five minutes. Divide Into balls and place somewhere warm for 30 minutes, or until they have doubled in size.
5 In a deep pan, heat the oil until It reaches 190 degrees. Gently lower the dough balls one at a time into the hot oil, In batches of two or three, and fry for 3-5 minutes or until golden brown.
6 Carefully remove the doughnuts from the hot oil with a slotted spoon and drain on kitchen paper.
7 Whilst the doughnuts are cooling down, soften the Galbani Mascarpone with a spoon, and add the Icing sugar and vanilla paste. Mix well and put into a piping bag.
8 When the doughnuts have cooled, roll onto a plate of sugar and make a small slit in the doughnut with the tip of a knife. Fill with the bergamot and apple puree and place onto a plate.
9 Pipe the Galbani Mascarpone mixture on top of each doughnut and dress with marigold flowers.