Pastries: Tomato Donuts by Recipe Cottage

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	Tomato Donuts

		MOZZARELLA AND TOMATO DOUGHNUTS 250g strong white flour 1/2 tsp salt freshly ground black pepper 2 tsp dried yeast granules 25g grated Parmesan cheese 1 Tbsp olive oil 100 ml hand hot water 1 egg, beaten extra Parmesan for sprinkling 4 sun-dried tomatoes 100g mozzarella cheese Vegetable oil for deep frying 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 grease 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. Makes 24. NB: These will freeze for 1 month. To serve defrost and warm in oven 1 minute.