Say "hello" to the flavor that will be the envy of all your vegan doughnut-loving foodie friends: the savory doughnut. The center of these savory roll stuffed with pistachio pesto — that's right, there is a mini pesto roll inside each doughnut. Then, it's topped with a delicious savory pesto icing. Take photos to impress all your friends and family, because they will be long gone by the time anyone gets to your house to see them in person.
Savory Pistachio Pesto Roll Stuffed Doughnuts [Vegan]
For the Pistachio Pesto:
- 4-5 cups fresh basil
- 1 cup pistachios
- 1/2 cup olive oil
- 1/2 tablespoon coarse sea salt
- 3 cloves garlic
- 1/2 cup pine nuts
For the Doughnuts:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dry malt powder
- 1 tablespoon sugar
- 1/6 cup vegan butter
- 1/2 cup non-dairy milk
- 3 tablespoons aquafaba (liquid from a can of chickpeas)
- 1 tablespoon, plus 1/2 cup pistachio pesto
- 1/4 cup warm water
- 2 1/4 teaspoons (1 packet) yeast
- 1 teaspoon dry basil
For the Pesto Sauce:
- 3 1/2 tablespoons aquafaba
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 tablespoon pistachio pesto
To Make the Pistachio Pesto:
- Place all pesto ingredients except for olive oil into food processor and start pulsing. Slowly add in olive oil until it all comes together.
- The resulting pesto should be a little thicker than a typical pesto – more like a paste. You will have made enough for more than what this recipe requires. You can save (and freeze) the rest and add more olive oil when you want to use more as a sauce (for pasta, dipping bread, etc.).
To Make the Pesto Sauce:
- Add aquafaba, salt, and pesto into a tall container. Using an immersion blender, blend ingredients until creamy.
- Slowly drizzle in olive oil until it thickens into a velvety delicious sauce.
To Make the Doughnuts:
- Proof the yeast by adding it to warm water together with sugar.
- In the bowl of your stand mixer, add flour, dry basil, pesto, and salt.
- Melt vegan butter and combine with warm non-dairy milk (if it’s too cold, the butter will curdle) and aquafaba. Stir.
- Using hook attachment on slow, stir together dry ingredients, and then add proofed yeast. Slowly add non-dairy milk/butter/aquafaba mixture until dough forms (it will be one large, sticky ball hanging off the hook). Increase mixer speed to medium and let it run for 6 minutes (this will help with the development of gluten).
- Remove dough from bowl and form into one large ball. Place in a bowl sprayed down with cooking spray. Cover with plastic wrap and let it rise for 1 hour. After 1 hour, remove dough from bowl and cut off 1/3, while leaving the remaining 2/3 in the bowl. Place the bowl in the refrigerator (covered).
- Roll out the 1/3 portion of dough into a rectangle, roughly 4x8 inches. Spread pesto onto dough and roll it up (carefully) like you would a fruit roll up. Carefully cut the cylinder into 6 1-inch pieces.
- Place them into a muffin tin (sprayed with oil) and cover them, allowing them to rise for 30 minutes. In the meantime, preheat your oven to 350°F.
- Once the pesto rolls have proofed, place them in the oven for approximately 18-20 minutes. They should be just nearly cooked, but not completely. Let them cool completely.
- Once the pesto rolls have cooled, remove the remaining dough from the refrigerator and roll out into a very large rectangle. Divide into 6 squares and wrap each pesto-roll (swirly sides up/down) with remaining dough pieces. Be sure to seal the ends and place them on a sheet of parchment paper, seam-side down. Let them proof for another 30 minutes under a towel.
- Bring a pot or Dutch oven of canola oil up to 350°F. Use a candy thermometer for this – if the temperature is too hot, your doughnuts will burn. If the temperature is not hot enough, they will not puff up like a proper doughnut.
- One by one, fry each of the doughnuts until golden brown on each side. Place on cooling rack to drain excess oil. Once doughnuts have cooled, brush a bit of pesto sauce on them. Sprinkle with chopped pistachios or dry basil.