Mozzarella And Tomato Doughnuts Recipes

SPAGHETTI ALLA VODKA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Grease two 12-cavity mini doughnut pans with olive oil.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer it to a large bowl. Set aside.
• While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the 2 tablespoons olive oil and the crushed red pepper and heat until the oil is hot. Add the onion and cook, stirring occasionally, until golden, 4 to 6 minutes.
• Add the vodka to the onions and let simmer until it reduces slightly and the alcohol cooks off, 1 to 2 minutes. Add the tomato sauce and heavy cream. Stir and let simmer over medium-low heat until the sauce thickens slightly, 8 to 10 minutes. Remove from the heat and then stir in the 1 cup Parmigiano.
• Pour the vodka sauce over the pasta and toss to coat, then toss with the mozzarella and egg.
• Spoon an equal amount of the pasta into each cavity of the prepared doughnut pans. Bake until golden brown and the doughnuts feel firm, 30 to 35 minutes.
• Remove the doughnuts from the pans, sprinkle with the parsley and remaining 2 tablespoons Parmigiano and serve.

MOZZARELLA AND TOMATO DOUGHNUTS

Steps:

• 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 greased 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.
• NB: These will freeze for 1 month.
• To serve defrost and warm in oven 1 minute.