Roasted Tomato-Mozzarella Donuts

Move over jelly donuts! This savory donut is filled with all your favorite pizza flavors.

[cooked-sharing]
Yields12 Servings
Prep Time30 mins
For the Dough:
 6 cups Flour
 1 tbsp Instant Yeast
 1 ½ cups Whole Milk, cold
  cup Sugar
 ¼ cup Canola Oil
 2 Eggs
 1 tbsp Garlic Powder
 2 tsp Kosher Salt
For the Filling:
 1 pt Cherry or Grape Tomatoes
 2 tbsp Extra-Virgin Olive Oil
 1 tbsp Dried Oregano
 3 Frozen Basil Cubes
 ½ tsp Crushed Red Pepper
 1 tsp Kosher Salt or to taste
 8 oz Shredded Mozzarella
1

Combine all dough ingredients in mixer. No need to proof the instant yeast. Mix at low speed for 5 Minutes, until smooth. Remove from mixer and place in a greased bowl. Cover with plastic wrap and refrigerate overnight.

2

Meanwhile, preheat oven to 300 degrees F. Line a sheet pan with foil and place tomatoes on the pan. Add oil, herbs, salt and pepper; toss to combine. Roast for about 45 Minutes, until tomatoes are blistered. Remove from oven and cool. Transfer tomatoes to a container and refrigerate until needed.

3

Remove dough from the fridge and let rest 1 Hour, until room temperature. Divide into 12 equal pieces. Working with 1 piece at a time, roll it out to a 4” to 5” circle. Place 2 to 3 marinated tomatoes on dough round and add 2 tablespoons of shredded mozzarella. Raise dough edges to form a ball around the filling, rolling gently on a floured surface to shape it. Set aside. Repeat with remaining dough.

4

Preheat oven to 350 degrees F. Prepare cooling rack over a sheet pan lined with paper towel. Heat 3” to 4” oil in 6 quart stockpot until it reaches 325 degrees F on a deep-fry thermometer. Place 3 to 4 donuts in the oil and fry until golden, about 5 to 6 minutes.

5

Remove from oil and place on the rack. Repeat with remaining donuts.

6

Place rack and baking sheet in the oven and bake for 10 to 12 Minutes until the inside of the donut is cooked through. Serve immediately.

Category,

Ingredients

For the Dough:
 6 cups Flour
 1 tbsp Instant Yeast
 1 ½ cups Whole Milk, cold
  cup Sugar
 ¼ cup Canola Oil
 2 Eggs
 1 tbsp Garlic Powder
 2 tsp Kosher Salt
For the Filling:
 1 pt Cherry or Grape Tomatoes
 2 tbsp Extra-Virgin Olive Oil
 1 tbsp Dried Oregano
 3 Frozen Basil Cubes
 ½ tsp Crushed Red Pepper
 1 tsp Kosher Salt or to taste
 8 oz Shredded Mozzarella

Directions

1

Combine all dough ingredients in mixer. No need to proof the instant yeast. Mix at low speed for 5 Minutes, until smooth. Remove from mixer and place in a greased bowl. Cover with plastic wrap and refrigerate overnight.

2

Meanwhile, preheat oven to 300 degrees F. Line a sheet pan with foil and place tomatoes on the pan. Add oil, herbs, salt and pepper; toss to combine. Roast for about 45 Minutes, until tomatoes are blistered. Remove from oven and cool. Transfer tomatoes to a container and refrigerate until needed.

3

Remove dough from the fridge and let rest 1 Hour, until room temperature. Divide into 12 equal pieces. Working with 1 piece at a time, roll it out to a 4” to 5” circle. Place 2 to 3 marinated tomatoes on dough round and add 2 tablespoons of shredded mozzarella. Raise dough edges to form a ball around the filling, rolling gently on a floured surface to shape it. Set aside. Repeat with remaining dough.

4

Preheat oven to 350 degrees F. Prepare cooling rack over a sheet pan lined with paper towel. Heat 3” to 4” oil in 6 quart stockpot until it reaches 325 degrees F on a deep-fry thermometer. Place 3 to 4 donuts in the oil and fry until golden, about 5 to 6 minutes.

5

Remove from oil and place on the rack. Repeat with remaining donuts.

6

Place rack and baking sheet in the oven and bake for 10 to 12 Minutes until the inside of the donut is cooked through. Serve immediately.

Roasted Tomato-Mozzarella Donuts

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