Pour the canola oil into a large deep 2 qt pot.
In a small bowl mix the yeast with warm water until dissolved.
Add the flour, hummus, milk, grated mozzarella butter and yeast mixture to the bowl of a stand mixer.
Mix on low speed until the dough comes together, Scrape down and continue mixing for 5-6 more minutes.
Rub the inside of a bowl with about 1 tablespoon of the oil. this will prevent the dough from sticking to the sides on it's first rise.
Dump the dough out onto a floured work surface and knead into a ball shape. Transfer to the bowl and cover with a clean towel.
Let the dough rise in a warm place for about 1 -1/2 hours or it has doubled in size. *see notes*
Dump the dough back out onto the table and roll out until it's about 1 inch thick.
Using a 3 inch circle cutter, cut out the donuts.
Use a smaller punch for the center, an upside down pastry tip usually works best for me and cut out the donut holes.
Dust a 9 x 13 baking tray with some flour and lay each donut on it making sure to leave some space between them.
Save the donut holes and lay on the baking tray also.
Cover the tray with the towel and let rise again for about 45m - 1 hour depending on how warm your kitchen is.
Heat the oil to a temperature of 375 degrees making sure to use a thermometer for accuracy.
Once the donuts have finished their second rise place one or two into the hot oil, being careful not to deflate them while lifting them from the tray.
Fry each donut for about 45-55 seconds per side.
Transfer the donuts to a plate lined with paper towel to drain.
Once cool, roll the tops of the donut in the Parmesan Cheese including the donut holes.
You can eat them like this or slice the donuts in half and fill with the tomato slices, mozzarella and 2-3 fresh basil leaves.
Drizzle with some balsamic vinegar and serve at once.