This Salty Donut stuffed with roast turkey and Pistachio Pesto is a unique dish rich in flavor.
If you prefer an even more intense flavor you can use a tasty ham or bacon instead of turkey.
The result will be even more amazing with a tasty cheese or more Parmesan cheese.
Let's see how to make this Salty Donut with Pistachio Pesto:
- 500 g flour Manitoba
- 5 g sugar
- 50 ml oil
- 230 ml water
- 10 gr salt
- 1 gr active dry yeast
- 1 egg
For the filling:
- béchamel sauce q.b.
- 1 jar of 190 g Pistachio Pesto
- slices of roast turkey to taste
- grated Parmesan cheese q.b.
Put all the ingredients in the planetarium and knead them for 5 minutes.
Collect the dough by helping with a little flour and form a cake.
Rise overnight or until doubled in size.
After this time, roll the dough onto a pastry board and divide into two equal parts.
Roll out each piece of dough into a rectangular sheet with a rolling pin.
Spread a few tablespoons of béchamel sauce, pistachio pesto, slices of roast turkey or ham on top.
Sprinkle with a little grated Parmesan cheese.
Roll each sheet of dough onto itself from the wider side to form two salamis and place them next to each other.
Make an incision on top with a sharp knife and weave them together.
Then enclose the two ends to form a doughnut and place it in a buttered, lightly floured mould.
Leave to rise for another hour in the oven off with the light on.
Brush a little oil over the doughnut, bake in the oven preheated to 180° and bake for about 40-45 minutes until golden brown.
Take out of the mould, leave the doughnut to cool on a grill and serve.