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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Pesto Donuts PT 2   
    Categories: Pastries   
         Yield: 6 Donuts   
      
              See part 1   
      
     Once the pesto-rolls have cooled, remove the remaining dough from the   
     fridge 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 of canola oil up to 350?F (I used my Dutch oven for   
     this). I would use a candy thermometer for this-if the temperature   
     is too hot, your donuts will burn. If the temperature is not hot   
     enough, they'll turn soggy.   
      
     One by one, fry each of the donuts until golden brown on each side.   
     Place on cooling rack to drain excess oil.   
      
     Once donuts have cooled, brush a bit of pesto mayo on them. Sprinkle   
     with chopped pistachios or dry basil.   
      
     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.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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