Mozzarella and Tomato Doughnuts

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“I haven't tried these but they look interesting”
24 doughnuts

Ingredients Nutrition


  1. Mix together the flour, salt, pepper and Parmesan in a bowl.
  2. Add the yeast to the water and it to fizz and become frothy.
  3. Pour into the flour mix, add the oil and the egg and mix to a soft dough.
  4. Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky.
  5. Cut each tomato into six, cut the mozzarella into 24 chunks.
  6. Divide the dough into 24 pieces, shape each piece into a ball and flatten.
  7. 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.
  8. Cover with a greased plastic sheet, eg. a clean pedal bin liner.
  9. Allow to prove at room temperature for 1 hour until dough is springy when pressed.
  10. 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.
  11. Drain and serve hot or cold.
  12. NB: These will freeze for 1 month.
  13. To serve defrost and warm in oven 1 minute.

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