These doughnuts are equal parts soft, melty, and juicy. Roasted tomatoes and marinated mozzarella are stuffed inside a garlicky yeasted dough, then fried to golden perfection.

Serves: 12 Doughnuts
  • 6 cups (750 grams) all-purpose flour 11⁄2 cups (360 grams) whole milk, chilled 1⁄3 cup (67 grams) granulated sugar
  • 1⁄4 cup (57 grams) unsalted butter, melted 2 large eggs (100 grams)
  • 1 tablespoon (6 grams) instant yeast
  • 1 tablespoon (6 grams) garlic powder
  • 2 teaspoons (6 grams) fine sea salt
  • Vegetable oil, for frying
  • Roasted Tomato and Marinated Mozzarella
  • Filling (recipe follows)
  • 11⁄4 cups (172 grams) finely grated Parmesan
  • cheese
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, milk, sugar, melted butter, eggs, yeast, garlic powder, and salt at low speed for 3 minutes.
  2. Increase mixer speed to medium, and beat for 1 minute. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and refrigerate overnight.
  3. Remove dough from refrigerator, and let come to room temperature, 1 to 1 1⁄2 hours.
  4. In a medium stockpot, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 325°F (170°C). Place a wire rack over a paper towel-lined baking sheet.
  5. Divide dough into 12 (106-gram) pieces. Working with one piece of dough at a time, use your hands to press dough into a 4-inch round. Place 2 to 3 tomatoes and 2 mozzarella pearls from Roasted Tomato and Marinated Mozzarella Filling in center of round. Bring edges of dough around filling, and pinch to seal. Roll dough gently on a lightly floured surface to help seal dough and shape it into a round. Repeat with remaining dough and filling.
  6. Preheat oven to 350°F (180°C). Place Parmesan in an even layer in a shallow bowl. 6. Working in batches, fry doughnuts until deeply golden brown and reaches the internal temperature of 190°F/88°C to 200°F/93°C, 5 to 6 minutes. Remove using a slotted spoon, and place on prepared rack. Let drain for seconds; toss in Parmesan to coat. Place on a baking sheet.
  7. Bake for 8 to 10 minutes. (This ensures that doughnuts are cooked all the way through without overbrowning in the fryer.) Let cool for at least 5 minutes before serving.

Serves: 2¼ cups
  • 2 cups (280 grams) cherry tomatoes 2 tablespoons (28 grams) extra-virgin
  • olive oil
  • 3⁄4 teaspoon (1 gram) dried oregano
  • 1⁄2 teaspoon crushed red pepper
  • Kosher salt and ground black pepper, to taste 24 fresh mozzarella pearls (230 grams)
  1. Preheat oven to 300°F (150°C).
  2. Place tomatoes in an even layer on a baking sheet. Drizzle with oil, and sprinkle with oregano, red pepper, salt, and black pepper.
  3. Roast tomatoes until blistered and very soft, 40 to 45 minutes. Transfer to a medium bowl, and let cool completely.
  4. Add mozzarella pearls to tomatoes, tossing to combine.


Previous articleVINEGAR PIE
Next articleChocolate Prune Olive Oil Cake


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.