Month: September 2017
COCHIN JEWISH STYLE APPLE AND HONEY CAKE
EXPRESS PIZZA DOUGHNUTS
INGREDIENTS FOR 6 5-6 INCH DOUGHNUTS
2.5 cups all purpose flour
1/2 tablespoon active dry yeast
1 tsp sugar
1 cup warm water
1 tbsp olive oil
1 teaspoon salt
1.5 cup red pasta sauce mixed with a teaspoon of grated garlic
1/2 cup fresh sliced cherry tomatoes (optional)
1 cup grated cheese (melting cheese such as buffalo mozzarella)
Herbs fresh or dried such as basil oregano
Stir water yeast and sugar in a large mixing bowl and allow it to sit for 5 minutes until it is foamy.
Add olive oil and flour to form a wet dough. Knead well about 8 minutes. Cover with a damp cloth and leave in the bowl to rise about 75 minutes.
Preheat oven to 450F. Prepare baking tray. Dust it with semolina or rawa
Remove dough and divide into 6 pieces.
Dust surface and piece of dough with flour and roll each piece into a circle about 1/2 inch thick. Using a doughnut cutter cut your desired shape.
Repeat with all remaining pieces. Place doughnuts on the baking tray. Spread red sauce on all of them. Top with cheese and dried herbs. If using fresh herbs you can add it after the doughnuts have baked.
Bake until cooked through 20 minutes.