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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.


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