Add the first four ingredients into a mixing bowl and stir. Then add the remaining dough ingredients and add a dough hook attachment. Turn the mixer on to slow speed to incorporate the wet ingredients with the dry. Then turn the mixer speed up to medium and allow the mixer to combine the dough for about eight to 10 minutes or until the dough pulls away from the walls of the mixer in one dough clump. It should be smooth and feel buttery.

Remove the dough from the mixer and test its strength by pulling it gently. If light shines through and does not tear it’s ready to rise.

Oil the bowl and coat your dough in a little oil. Cover and place in a warm spot for an hour or until doubled in size.

Remove the dough from the bowl and onto a floured work surface. Divide into two equal portions and then gently form into a long log. Don’t press too much so you don’t deflate the dough.

Cut the dough log into eight to 10 equal portions. Gently flatten a single portion and fill with about one tablespoon of fresh mozzarella. Roll into a ball, closing the dough around the mozzarella, and leave to rest on a square of parchment. Continue with remaining dough portions. Cover and allow to sit for 30 minutes.

Pour the oil into a large pot and heat to 350 degrees Fahrenheit. Gently add the dough balls in and fry for about two to four minutes per side. Once you drop the dough ball in, the oil should assist in separating the dough from the parchment and you can remove it with tongs. When the doughnut is golden on both sides and then remove on to a cooling rack with a paper towel or drip tray underneath.

While the doughnuts are frying, mix your melted Breakstone’s Butter with the garlic powder, onion powder, salt, and parsley.

Allow the doughnuts to rest for two to four minutes before drizzling with the Breakstone’s Butter mixture and sprinkling with parsley and Parmesan (if using).