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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pesto Donuts   
    Categories: Pastries   
         Yield: 6 Donuts   
      
   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.   
      
     continued in part 2   
      
   MMMMM   
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