Mozzarella and Tomato Doughnuts

I haven't tried these but they look interesting

• Ready In: 0 mins
• Yields: 24 doughnuts

Ingredients

• 250  g strong white flour
• 1⁄2 teaspoon salt
•  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
•  parmesan cheese (for sprinkling)

• Filling

• 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.