Mozzarella And Tomato Doughnuts Recipe

Name: Mozzarella And Tomato Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Filling; 4 sun-dried tomatoes; 100 g mozzarella cheese; vegetable oil, for deep frying

Servings: persons

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.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g strong white flour, 1/2 teaspoon salt, to taste black pepper, freshly ground, 2 teaspoons dried yeast granules, and more.

Yes, Mozzarella And Tomato Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mozzarella And Tomato Doughnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions