Blue Cheese Doughnuts

Finger-food is always fun.

Of course if you are posh you might want to call them 'canapés', LOL.

These little dough nuts are always popular at parties.

If you are not a fan of blue cheese, you can use any cheese of choice as long as it is not too soft. Gouda, Cheddar, Emmenthal and Gruyere are good alternatives.

Ingredients:
250g white bread flour
25g sugar
8g yeast
a pinch of salt
4 eggs
125g butter, melted
50g blue cheese (eg. Stilton), cut into small pieces
vegetable oil for deep frying
Parmesan, to garnish

Method:
Mix the flour, sugar, yeast and salt together in a large bowl.
In another bowl, beat the eggs and gradually add them to the dry ingredients, bit by bit, mixing until well combined. Beat in the butter and combine well to form a dough. Shape the dough into a ball and place it in an oiled bowl. Cover with cling film and set aside in a warm place to rise to double the size.
Knock back the dough, then pinch off pieces and roll into small balls the size of walnuts. Push a piece of cheese into the middle of each dough ball, then roll again into a ball, making sure that the cheese is all covered by the dough.
Place the dough balls on a tray and cover with cling film. Set aside to rise again until doubled in size.
To deep fry the cheese doughnuts, half fill a deep, heavy-based pan with vegetable oil and heat to 150C. Fry the balls in small batches for 3-4 minutes or until golden brown. Remove from the oil and drain on kitchen paper, then roll in finely grated Parmesan before serving.