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.
ROASTED TOMATO- AND MARINATED MOZZARELLA-STUFFED DOUGHNUTS
Serves: 12 Doughnuts
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove dough from refrigerator, and let come to room temperature, 1 to 1 1⁄2 hours.
- 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.
- 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.
- 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.
- 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.
ROASTED TOMATO AND MARINATED MOZZARELLA FILLING
Serves: 2¼ cups
Ingredients
- 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)
Instructions
- Preheat oven to 300°F (150°C).
- Place tomatoes in an even layer on a baking sheet. Drizzle with oil, and sprinkle with oregano, red pepper, salt, and black pepper.
- Roast tomatoes until blistered and very soft, 40 to 45 minutes. Transfer to a medium bowl, and let cool completely.
- Add mozzarella pearls to tomatoes, tossing to combine.
