Ingredients

The following ingredients have 4 Servings
  • 1 quart of canola oil
  • 1 teaspoons envelope of quick rising dry yeast (2 1/4)
  • 2 tablespoons warm water
  • 3 1/4 cups plus 1 tablespoon of all purpose flour
  • 3/4 cup Sabra Basil Pesto Hummus
  • 1 cup whole milk
  • 1 cup grated mozzarella cheese
  • 1/2 oz stick Soft butter (2)
  • 1 cup dry Parmesan Cheese *see notes*
  • 2 slices ripe tomato
  • 2 slices thick mozzarella cheese
  • Balsamic vinegar
  • leaves Fresh basil

Instruction

  • Pour the canola oil into a large deep 2 qt pot.
  • In a small bowl mix the yeast with warm water until dissolved.
  • Add the flour, hummus, milk, grated mozzarella butter and yeast mixture to the bowl of a stand mixer.
  • Mix on low speed until the dough comes together, Scrape down and continue mixing for 5-6 more minutes.
  • Rub the inside of a bowl with about 1 tablespoon of the oil. this will prevent the dough from sticking to the sides on it's first rise.
  • Dump the dough out onto a floured work surface and knead into a ball shape. Transfer to the bowl and cover with a clean towel.
  • Let the dough rise in a warm place for about 1 -1/2 hours or it has doubled in size. *see notes*
  • Dump the dough back out onto the table and roll out until it's about 1 inch thick.
  • Using a 3 inch circle cutter, cut out the donuts.
  • Use a smaller punch for the center, an upside down pastry tip usually works best for me and cut out the donut holes.
  • Dust a 9 x 13 baking tray with some flour and lay each donut on it making sure to leave some space between them.
  • Save the donut holes and lay on the baking tray also.
  • Cover the tray with the towel and let rise again for about 45m - 1 hour depending on how warm your kitchen is.
  • Heat the oil to a temperature of 375 degrees making sure to use a thermometer for accuracy.
  • Once the donuts have finished their second rise place one or two into the hot oil, being careful not to deflate them while lifting them from the tray.
  • Fry each donut for about 45-55 seconds per side.
  • Transfer the donuts to a plate lined with paper towel to drain.
  • Once cool, roll the tops of the donut in the Parmesan Cheese including the donut holes.
  • You can eat them like this or slice the donuts in half and fill with the tomato slices, mozzarella and 2-3 fresh basil leaves.
  • Drizzle with some balsamic vinegar and serve at once.