Mozzarella and Tomato Doughnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I haven't tried these but they look interesting 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 |
Directions:
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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