Doughnuts are such a fun thing to make for a morning or afternoon tea - still nice and simple, but different enough that everyone is always super excited by them. Up until now I have only really made sweet doughnuts before (I actually have three doughnut recipes up and coming for you!), but wanted to try a savoury version this time, so turned to the classic combination of Pesto and Feta. And let me tell you right now - I'm hooked.
I used my go-to brioche dough, which is insanely versatile and can be used for knots, babkas, twists, doughnuts, hamburger buns, you name it, it probably works. I developed it maybe a year or so ago, and I love how reliable and adaptable it is. I added a little lemon zest and cracked pepper to the dough, then once it had done its first rise, I divided it into 12 balls, then stuffed each one with some feta, and pesto. The combination of Pesto and feta is a well-loved one, but it never gets old. The salty feta compliments the herby pesto, making the perfect filling for so many things, including savoury doughnuts. It is such a nice change to have a doughnut that isn't sweet or fruit filled - these will be making their way into my recipe rotation, and I do hope that you give them a try!
A few wee tips:
- If you want to make these early in the day, you can do the first rise in the fridge - the dough may just need to sit out slightly before you start working with it.
- When you roll these, you kind of cup your hand over the roll and move it in a circle so that the friction between the dough and the surface seals off the filling. Make sure to give it a good pinch too. Because you need the friction, don't heavily flour your surface.
- I use a dutch oven to fry doughnuts in and love it because of how well and evenly it retains the heat. A digital or candy thermometer that clips onto the side is also very helpful - make sure your oil is deep enough and that the tip of the thermometer is in the middle of the oil in order to get an accurate reading.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Basil Pesto and Feta Stuffed Savoury Brioche Doughnuts
- Yield: Makes about 12 Doughnuts 1x
Description
Basil Pesto and Feta Stuffed Savoury Brioche Doughnuts
Ingredients
Brioche Dough
- 240g (1 cup) whole milk, lukewarm
- 2 ¼ tsp active dried yeast
- 2 Tbsp Sugar
- 565g all purpose flour
- 1 tsp salt
- Zest of 1 lemon
- A few turns of black pepper
- 2 eggs, at room temperature
- 90g unsalted butter, soft
Filling
- 110g feta cheese
- 50g pesto
- Vegetable Oil for Frying
- Flaky Sea Salt such as Maldon to finish
Instructions
BRIOCHE DOUGH
- In a small bowl, combine the yeast, milk and 1 tablespoon of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, remaining 1 tablespoon sugar, lemon zest, and pepper. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. If it is not coming together, add extra milk a teaspoon at a time. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Place in a lightly oiled bowl, and cover with plastic wrap. Leave in a warm place until doubled in size, 1 to 1 ½ hours
FILLING AND ASSEMBLY
- Place all of the filling ingredients in a small bowl, and mix well to combine.
- Turn out the dough onto a very lightly floured surface. Weigh, and divide into 12 equal pieces. Roll each piece into a ball, and place under plastic wrap.
- Fill a dutch oven or heavy bottomed saucepan half way with neutral oil, and heat to 350˚f / 180˚c.
- Line a baking sheet with parchment paper.
- Working with one piece of dough at a time, flatten it out using your hands until it is about 4 inches (10cm) diameter. Place a tablespoon of filling in the middle, then pinch closed with your fingers, then roll it on the work surface into a ball, taking care not to puncture it so that the filling does not escape. Place on the prepared baking sheet.
- Working in batches and frying 2 or 3 doughnuts at a time, fry the doughnuts in the oil, flipping frequently to ensure even browning. Fry for 5-6 minutes per doughnut, until golden brown and cooked throughout (break one of the first ones open and give it a little test to make sure it is done). Transfer to a baking sheet lined with a wire rack to drain.
- Repeat the process with the remaining doughnuts. Sprinkle with flaky sea salt before serving. Best eaten on the day that they are made.