Friday - - Recipe Cards -

Prep time 1 hour 15 mins Cook­ing time 15 mins Makes 24 3 cups flour 1 tsp salt 1 tsp white pep­per 10g in­stant yeast 60g freshly grated Parme­san 200ml warm wa­ter 3 tbsp olive oil 12 sun-dried toma­toes in olive oil, drained and sliced 250g moz­zarella, cut into 24 blocks Oil, for deep fry­ing Mix to­gether flour, salt, pep­per, yeast and parme­san. Com­bine the warm wa­ter and olive oil and mix into the dry in­gre­di­ents to make a dough. Knead for 6-8 min­utes on a lightly floured sur­face. Place in a lightly oiled plas­tic bag and leave to rise in a warm place un­til dou­bled in size, about 45 min­utes. Knock back the dough and di­vide into 24 balls. Push a piece of to­mato and a cube of moz­zarella into the cen­tre of each ball, shap­ing to seal. Place on a greased bak­ing tray and al­low to rise for 20 min­utes. Heat oil in a deep pan and when a cube of bread browns in sec­onds, deep-fry the dough­nuts in batches of 4, turn­ing un­til golden brown on both sides. Serve warm with chunky to­mato sauce.

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