Mozzarella And Tomato Doughnuts

• 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

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.

strong white flour, salt, black pepper, yeast granules, parmesan cheese, olive oil, water, egg, parmesan cheese, filling, tomatoes, mozzarella cheese, vegetable oil

Taken from www.food.com/recipe/mozzarella-and-tomato-doughnuts-2769 (may not work)