Mozzarella and Tomato Doughnuts

Name: Mozzarella and Tomato Doughnuts
Yield: 24 doughnuts
Ingredients: 250 g strong white flour; 1/2 teaspoon salt; to taste black pepper, freshly ground; 2 teaspoons dried yeast granules; 25 g parmesan cheese, grated; 1 tablespoon olive oil; 100 ml water, hand hot; 1 egg, beaten; to taste parmesan cheese (for sprinkling); 4 sun-dried tomatoes; 100 g mozzarella cheese; vegetable oil, for deep frying

Submitted by Doreen Randal

"I haven't tried these but they look interesting "

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Ingredients:: 12
Yields:: 24 doughnuts

ingredients

250 g strong white flour
¹⁄₂ teaspoon salt
to taste black pepper, freshly ground
2 teaspoons dried yeast granules
25 g parmesan cheese, grated
1 tablespoon olive oil
100 ml water, hand hot
1 egg, beaten
to taste parmesan cheese (for sprinkling)
Filling
4 sun-dried tomatoes
100 g mozzarella cheese
vegetable oil, for deep frying

directions

Mix together the flour, salt, pepper and Parmesan in a bowl.
Add the yeast to the water and it to fizz and become frothy.
Pour into the flour mix, add the oil and the egg and mix to a soft dough.
Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky.
Cut each tomato into six, cut the mozzarella into 24 chunks.
Divide the dough into 24 pieces, shape each piece into a ball and flatten.
Place a piece of mozzarella and tomato onto each flattened ball, draw the dough over the filling, pinch to enclose, then place on a greased baking tray.
Cover with a greased plastic sheet, eg. a clean pedal bin liner.
Allow to prove at room temperature for 1 hour until dough is springy when pressed.
Heat the oil to 180C in a large saucepan (Test by dropping a cube of bread into the oil, if it rises to the top immediately the oil is hot enough). Fry the doughnuts a few at a time for about 5 minutes until a deep golden.
Drain and serve hot or cold.
NB: These will freeze for 1 month.
To serve defrost and warm in oven 1 minute.