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.