MMMMM----------------------PISTACHIO PESTO---------------------------
4 c Fresh basil; up to 5
1 c Pistachios
1/2 c Olive oil
1/2 tb Coarse sea salt
3 cl Garlic
1/2 c Pine nuts
MMMMM---------------------------DONUTS--------------------------------
2 c AP flour
1 ts Salt
2 tb Dry malt powder
1 tb Sugar
3/16 c Vegan butter or
- vegetable shortening
1/2 c Non-dairy milk
3 tb Aquafaba
1/2 c Pistachio pesto; +1 tb
1/4 c Water; warm
2 1/4 ts Yeast
1 ts Dry basil
MMMMM------------------------PESTO "MAYO-----------------------------
3 1/2 tb Aquafaba
1/2 c Olive oil
1/2 ts Salt
1 tb Pistachio pesto
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.
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.).
Pesto "Mayo":
Add aquafaba, salt, and pesto into tall container. Using an immersion
blender, blend ingredients until creamy.
Slowly drizzle in olive oil until it thickens into a velvety delicious
sauce.
Try and act cool, even though you just made vegan mayonnaise. You
don't want your friends knowing that you are a die hard cooking geek.
Donuts:
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 (I used microwave) and add 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 2/3s in the bowl. Place the bowl in the fridge
(covered).
Roll out the 1/3 portion of dough into a rectangle, roughly 4x8".
Spread pesto onto dough and roll it up (carefully) like you would a
fruit roll up.
Carefully cut the cylinder into six 1" 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 to 20
minutes. They should be just nearly cooked, but not completely. Let
them cool completely.
