You know it’s doughnut week right? Yup, seven days to cram as many fried treats into your gob as possible. Oh, and it started yesterday, so you’ve possibly got a whole days worth of doughnut eating action to catch up on.
I had intended to make a fresh batch of doughnuts today but a hangover addled brain meant I completely cocked up my sponge type starter by forgetting to put flour in altogether. With no time to start afresh for a batch today, I started another for tomorrow whilst thinking about other ways I could put my frothy milky yeasty concoction to good use. My first thought was pizza fritta, something I’ve meaning to make for ages, but without a functioning grill to finish them off I hesitated and was reminded of the other thing I’ve had in my head for a while… Of course, the obvious solution is pizza dougnuts, they are also far more appropriate for the themed week and the perfect snack to nibble with a Negroni whilst pretending to be on holiday in sunnier climes.
A warning, these are obviously designed to scorch your mouth, the molten tomato and cheese is a bugger for the greedy little cook, so let them cool a smidge before devouring.
Also, I lost half my batch to over zealous filling, turning them into soggy sticky useless balls. You really only need a teaspoon of sauce, with a slice or cube of mozzarella and don’t scrimp on the basil, it really elevates the flavour, adding a level of herbal aromatics that lifts the snack beyond the simply stodgy.
Makes 6 small doughnuts
Sachet fast action yeast
Pinch of sugar
125g ’00′ flour
Good quality chopped tomatoes
Half a ball mozzarella
Stir yeast and sugar into warmed milk, leave for around 15 minutes for it to activate, it should be frothy. Stir into the flour with a pinch of salt until all is combined, knead briefly, return to a bowl, cover and leave for around an hour to rise.
Knead the dough again lightly then split into 6 equal sized balls. Flatten the balls and stretch in rounds then dot on a teaspoon of chopped tomatoes, slice of mozzarella, and a couple of fresh basil leaves. Pull the edges together and seal carefully.
Lower into a fryer preheated to 180 degrees and cook for a couple of minutes until golden.